Making homemade bagels has never been easier! There’s no yeast, no rising, no boiling. Make them fresh at home and never buy bagels again!
Are you ready for this?!
Homemade bagels made right in your own kitchen. With your own two hands. With just a few simple ingredients. That look just like store-bought. No yeast. No rising.
No. Boiling. Required.
I don’t think I’d be stretching the truth by saying that this is life-changing!
Okay, maybe not.
But being able to make your own homemade bagels easily is a big deal!
All you need is some basic dry ingredients that you will, most likely, already have in your cupboard. And the magic ingredient that makes it all come together is Greek yogurt! That’s it!
I have to say that I’m becoming a huge…HUGE fan of Greek yogurt because it is good for so much more than just breakfast. It provides a good helping of protein with less sugar and carbohydrates than regular yogurt. Bonus, right?
In literally about a minute or two, you’ve got a ball of dough on your hands, ready for dividing and shaping into bagels! And as I mentioned already, there is no yeast in the recipe, so there is no rising (ie waiting) required. You also don’t need to boil the bagels first like in traditional bagel recipes. All you do is mix, shape, brush on an egg wash, sprinkle on your favorite toppings (if desired) and bake!
In a quick 25 minutes, you will have these amazing beauties sitting on your pan, ready for devouring!
These homemade bagels are perfectly bagel-y chew on the outside and tender on the inside. They are ready for a healthy shmear of cream cheese, butter and jam, or your favorite sandwich fillings for a bagel-wich!
Call this a cheater recipe, if you’d like, but no one ever said cheater recipes can’t be good! My sister also said that these look just like store-bought bagels! Who’d a thought they would be so ridiculously easy to make??
~ Lisa.
P.S. Are you looking for a gluten-free version of this recipe? Click on over to my Easy Oh-So-Good Gluten-Free Bagels!
Watch How To Make It!
Ridiculously Easy Homemade Bagels
Ingredients
- 2 cups all-purpose flour (bread flour also okay)
- 4 tsp baking powder
- 1/2 tsp sea salt
- 1 1/2 cups Greek yogurt
Egg Wash:
- egg white from one egg
- 1 tsp water
Toppings (optional):
- Sesame seeds
- Poppy seeds
- Flax seeds
- Grated cheese
Instructions
- Preheat oven 375 deg F (190C).
- Line baking sheet with parchment paper.
- In a small bowl, combine egg white and 1 tsp water. Mix with a fork to loosen egg wash. Set aside.
- Combine all dry ingredients in bowl and stir with whisk to combine.
- Add yogurt to dry ingredients.
- Mix dry and wet ingredients well using a fork or pastry cutter, making sure ingredients are well mixed.
- Using your hands, gather dough into a ball. If it is too dry, add 1 tsp of water and mix again until it comes together.
- On a lightly floured surface, knead the dough about 10 times and form into a slightly flattened ball.
- Cut dough into 8 equal pieces.
- Roll each piece into a log.
- Shape log into a bagel, overlapping and squeezing the ends together well.
- Transfer to parchment lined baking sheet. Repeat with remaining dough.
- Brush bagels with egg wash, making sure to brush around all the edges.
- Sprinkle toppings over bagels if desired.
- Bake for 25 minutes on an upper rack.
- Transfer to a cooling rack and let cool at least 15 minutes before slicing, preferably longer.
- Store in a sealed bag for 1-2 days.
Notes
- Full-fat Greek yogurt, low-fat Greek yogurt, or non-fat Greek yogurt all work with this recipe.
- If you choose to use regular yogurt (not Greek yogurt), start with 1 cup first to see how the dough comes together as regular yogurt is much thinner than Greek yogurt. Add more regular yogurt, a bit at a time, mixing well after each addition, to achieve the proper dough consistency.
- Please note that sometimes measuring flour by volume can vary depending on how loosely or packed the flour is in the cup.
- If your dough is too sticky, add more flour, a little bit at a time, mixing well after each addition, until the dough comes together and you can handle it.
- If your dough is to dry and not sticking together, add a little more yogurt, a tablespoon at a time, mixing well after each addition, until the dough starts to form.
- This recipe makes 8 - 4" bagels. If you want to make larger bagels, cut the dough into 4 or 6 pieces instead of 8.
- Be sure to brush the egg wash on all exposed sides of the bagels (including the inside edges!).
- Bagels will keep for a couple days in a sealed bag.
- They toast up nicely, too!
Nutrition
You might also like:
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- Soft Gluten-Free Tortilla Flatbread
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- Tender Buttery UBC Tea Scones
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- Easy Oh-So-Good Gluten-Free Bagels
Has anyone tried using coconut yogurt instead of Greek yoghurt? (I can’t eat dairy or soy based yog!) I would LOVE to try it out but thought I’d ask first!
Thanks for the question, Holly. I haven’t heard from anyone who has tried it with coconut yogurt, but I think you should give it a try! You could even try half a recipe to test it out. Let me know if you do!
Do you know if you can use sour cream instead of Greek yogurt?
I used sour cream and they turned out good. They taste very similar to a biscuit rather than a bagel.
Yes, sour cream is definitely a valid substitution, and I’m so glad you went ahead and tried it out! Thanks for checking back in, Christen!
Great tasting smooth, I am making my fourth batch today. I love, love bagels, have them in my house all the time. Well we had Covid to hit, I wanted bagels to eat so I tried other receipts this one was my winner. Today I am doing chocolate chip ones, my favorite it is like a dessert, the plain ones are for cream cheese. Thank you for sharing. Pris
Hey, Priscilla! I’m really glad you liked the recipe, and chocolate chip bagels sound great!
Hi Lisa
The bagels are amazing. Super easy to make and incredibly tasty.
We live in Miami and find it wonderful that you are sharing all the way from the other side of the world
Thank you
Thank you, Nilda! I’m happy you found my website and the recipe!
Have you tried adding anything to these? I was thinking blueberries….
I have not, but I have had several people tell me that they have added raisins, blueberries, cranberries, jalapeno peppers…all with success. So you should definitely give it a try!
I tried making the whole wheat Bagels and they came out fantastic. The texture was not too heavy just right. My husband also loved it👍👍👍🌺. Thank you!,! 🥰
That’s fantastic to hear, Monique! I’m so glad it worked well with the whole wheat flour. Thanks for checking back in with your results!
easy and delicious. i wanted an easier recipe to normal bagels and this worked great! Not quite the same as bagels though, i must say – but still amazing! I recommend toasting them so they go crispy!! Yum yum!
I love eating the bagels toasted, too, Phoebe! Thanks for the comments!
Can you use whole flour to make these bagels?
Yes, you can try using whole wheat flour. As I mentioned to another reader with the same question, the bagels may end up being quite heavy if you use all whole wheat flour, so a blend with all-purpose might work better. Thanks for the question, Monique.
I also would like to know if all I have is two bread loaf pans and two square 9×9 pans, will I have enough space to make these bagels?
Sure! Just do what works! Even if they touch, it’s not a big deal.
I’m wondering if these can be made with whole wheat flour? Or maybe half whole wheat and half all-purpose? Thanks!
Thanks for the question, Janelle. I can’t see why these bagels can’t be made using whole wheat flour. I don’t know if 100% whole wheat would make the bagels heavier than if you used a blend with all-purpose, but I think it is worth a try. Please check back in if you try it!
Tuned out great! Definitely will make these again!
In South Africa we don’t really find bagels so making my own bagels with this recipe was absolutely amazing. Oh my word! After the first batch cooled we tasted it and loved it I immediately had to make a second batch!
You have no idea how exciting it is for me that my recipe reached you in South Africa! Thank you for your comments, Michelle, and I’m so glad you can now enjoy your own homemade bagels!
I finally made these! My cousin discovered your recipe during quarantine and passed it along. I made 8 everything bagels this time, but you all have given me great ideas. I just tried my first one and they’re delicious!!!
My friend really wants to try these with gluten free flour. Has anyone attempted that yet? Thanks!
That’s fabulous, Jen. I’m so glad that you like them! I do not know if anyone has tried it with a gluten-free flour mix, but I also have a gluten-free version of the bagels on my blog, Easy Oh-So-Good Gluten-Free Bagels. Please have your friend check it out! https://www.adayinthekitchen.com/easy-oh-so-good-gluten-free-bagels/