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!
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 (I used full-fat, but low-fat should be okay)
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.
- 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.
- Store in a sealed bag for 1-2 days.
Notes
- 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!
If you make this dish and want to share your photo on Facebook or Instagram, be sure to tag me @dayinthekitchen and I’ll leave a comment!
You might also like:
-
- Soft Gluten-Free Tortilla Flatbread
-
- Tender Buttery UBC Tea Scones
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- Easy Oh-So-Good Gluten-Free Bagels
These were amazingly easy to make! I’m not a cook by any means, but they turned out great. They did taste a little bit more like biscuits than bagels, but they were still awesome. Thank you so much!
That’s great, Jessica! So glad you liked them!
Can I freeze them and for how long?
You should be able to freeze them without any issues. I don’t know exactly how long you can freeze them for, but I would think it would be no different than how long you might freeze a loaf of bread. Thanks for the question, Bo.
Can I use normal yogurt?
I don’t see why you can’t use normal yogurt, but you may have to add a bit more flour to get the dough to the right consistency since Greek yogurt is a thicker than regular yogurt. See what the dough is like using the measurements as given before you decide whether or not to add some more flour. Thanks for the question, Nima and I hope it works out!
I was wondering if you have tried almond flour instead of wheat flour? Thank you!
Thanks for your question, Kimberly. I have not tried these with almond flour instead of wheat flour as the two flours do not have the same properties and the bagels would probably not come out the same. I have seen recipes where almond flour is substituted partially, but not completely. If you are looking for a gluten-free bagel recipe, take a look at my Easy Oh-So-Good Gluten Free Bagels recipe to see if that might be a possibility. And if you try using almond flour, let me know how they turn out!
So yummy! I did 3 different variation flavours.
1. Roasted red pepper and pesto mixed into the dough added Parmesan/ egg wash on top
2. Maple and cinnamon drizzled on top
3. Egg wash and ‘everything bagel’ seasoning on top
Followed the directions exactly and it turned out perfect! Not too dense which is what I was worried about. Can’t wait to try different flavours!
This sounds fabulous, Justyna! So excited to hear that your variations on the flavors were successful. Thanks for sharing your ideas!
Hello! I have a blog and I was wondering if I’d be able to share this recipe with my readers? All credit would go to you and there would be a link to the original recipe included. I do make a few changes to the recipe because of what works best when I make it but I will make it clear that those are my personal preferences and not the original recipe. Thanks for your time!
Sorry but these are not bagels more like soft bread rolls so disappointed as I love the chew in a real bagel
I’m sorry the recipe didn’t work out the way you wanted, Angela, but thanks for giving them a try!
Wondering if anyone has frozen these? Would like to use for egg sandwiches?
love this recipe!, so easy and the bagels were perfect, I like them nice and chewy, making them again today!
Fabulous! So glad you like the recipe! Thanks for your comment, Kim!
These bagels are so delicious, they are soft, moist and so simple to make! I love they have yogurt in them which gives it that fluffy texture. I have made them numerous times now and have used pumpkin and sunflowers seeds as toppings as well. Thank you for sharing Lisa!
Thanks, Kaman! I’m so glad you like them!