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!
Recipe
Ridiculously Easy Homemade Bagels
Ingredients
- 2 cups all-purpose flour (bread flour also okay)
- 4 teaspoons baking powder
- ½ teaspoon sea salt
- 1 ½ cups Greek yogurt
Egg Wash:
- egg white from one egg
- 1 teaspoon 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 teaspoon water for egg wash and beat with a fork to loosen the egg white. Set aside.
- Combine flour, baking powder, and salt in bowl and stir with whisk to combine.
- Add yogurt to the bowl and mix well using a fork or pastry cutter, making sure the ingredients are well-combined.
- Using your hands, gather dough into a ball. If it is too dry, add 1 teaspoon 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
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
Colleen Trepanier says
I'll never buy bagels again. These are amazing and so ridiculously easy.
Thanks so much for trying the recipe, Colleen! So happy you liked them!
Janet says
I made only a half recipe because I was a doubter, but I’m a believer now! I baked four bagels in my air fryer, on parchment, 325°F., 15 minutes. They were overly browned, but crunchy with chewy centers. Next time, I’ll opt for the oven, or air fryer at 300°F. for 18-20 minutes. I made chickpea salad sandwiches on them without toasting. So good! Thank you for these!
Thanks for giving the recipe a try, Janet! I'm so glad to know that it's possible to make them in the air fryer!
Joyce Damron says
Hello, I love this recipe so much but I am wondering how many grams of protein are in each bagel? Thank you
Thanks for the question, Joyce! Your best bet is probably to look up a recipe nutrition calculator online and input the ingredients to find out that way.
Heather says
Made this recipe and it was a hit! Absolutely amazing!! Thank you!!
Thanks, Heather!
Jamie says
Hi, great recipe. Thank you! Curious if you have ever used sourdough starter or discard instead of Greek yogurt?
Thanks for the question, Jamie! Sorry, no, I have never used a sourdough discard. If you try it, please share how it turns out!
Tiffani Mckiski says
My bagels keep turning out so flat. What could be going wrong?
Hi Tiffani! The first thing I would check is if your baking powder is still active. The rise in the bagels come from the baking powder and if yours isn't active, the bagels will be flat. Thanks for checking in and I hope that helps.
Jen says
Do these freeze nicely?
Hi Jen! Yes, they freeze well. Simple bring them to room temperature before slicing and toasting. Thanks for the question!
Bobbi says
Easy & delicious. I customize to everyone’s tastes. Thanks for the great recipe!!😃
Thanks so much, Bobbi! I'm so glad you liked them!
Adrienne Danielle says
Perfect taste! And super easy to do!
Thank you for making the recipe, Adrienne!
Eva says
They are delicious, but are actually more the consistency and taste of biscuits, rather than bagels. So, if you want a recipe that can be one or the other, this is the one!
Thanks, Eva! Making them for biscuits is a great suggestion!
Jen says
I made these bagels with not a lot of expectations. But these turned out amazing. Very light and airy and very tasty. I will be making these in large batches to have in the freezer.
@dayinthekitchen
Hi Jen! Thanks so much for making the recipe! I'm so glad the bagels exceeded your expectations!
Shalee says
Ive made these a few times now and my husband and I LOVE them! I was wondering can you use this recipe to make other flavors like cinnamon raisin or blueberry? My son prefers sweeter bagels and I'd love to make them for him.
Thanks, Shalee! I have had readers make these bagels with other flavorings/fillings with success, so definitely give it a try!