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 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!
Shannon O
I made these for the first time and they turned out perfectly!! I made them with “everything’ spice topping and old cheddar but would like to try cinnamon raisin. Do you have suggestions on what else I should add to the dough and how much cinnamon? Greatly appreciated!
Lisa
So glad you liked them, Shannon! I would try 1 tbs of cinnamon and maybe 2-3 tbs of raisins. You can always start conservatively and add more the next time. Let me know how they turn out if you try it!
Lindsay
I have stainless steel donut sheets I use when I bake homemade donuts, the shape comes out perfect. Would using the sheets change the outcome of these bagels?
Lisa
I'm not sure how using the donut sheets would affect the outcome, if at all, Lindsay, but it's worth giving it a try! You still have to form the dough into the donut shapes, of course. Let me know how it turns out!
lindsay
Lisa, I used donut pan just for a couple bagels to test the difference, really none other than the size and shape that mimics a donut more than a bagel! This recipe was awesome!! Consistency of bagel is perfect, both chewy and soft. I also used non-fat greek yogurt.
Lisa
That's great! Yes, I have found that non-fat Greek yogurt also works perfectly in this recipe. Thanks for the update, Lindsay!
Lu
Delicious bagels!
Thanks for the recipe.
Lisa
Thanks, Lu!
Jessica
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!
Lisa
That's great, Jessica! So glad you liked them!
Bo
Can I freeze them and for how long?
Lisa
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.
Nima
Can I use normal yogurt?
Lisa
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!
Nima sang Tamang
Do you know if I can use Greek style yogurt?
Nima
Thank you for getting back to me! I might give it a go with the Greek style or plain yogurt and see how it ends up :)))
Lisa
The recipe asks for Greek yogurt. If you try it with plain yogurt, you may have to adjust the amount so the dough isn't as wet or sticky since plain yogurt is thinner than Greek yogurt. Please see my reply above. Good luck, Nima!
Kimberly
I was wondering if you have tried almond flour instead of wheat flour? Thank you!
Lisa
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!
Justyna Z
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!
Lisa
This sounds fabulous, Justyna! So excited to hear that your variations on the flavors were successful. Thanks for sharing your ideas!
Jamie
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!
Angela
Sorry but these are not bagels more like soft bread rolls so disappointed as I love the chew in a real bagel
Lisa
I'm sorry the recipe didn't work out the way you wanted, Angela, but thanks for giving them a try!
Michelle Werner
Wondering if anyone has frozen these? Would like to use for egg sandwiches?
Vanessa
I’ve been told if you boil them before baking, it’ll give that chewy texture! I’m about to give these a go today and will try both (boiled and not).
Lisa
Let me know how they turn out, Vanessa!
kim
love this recipe!, so easy and the bagels were perfect, I like them nice and chewy, making them again today!
Lisa
Fabulous! So glad you like the recipe! Thanks for your comment, Kim!
Kaman
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!
Lisa
Thanks, Kaman! I'm so glad you like them!