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!
Freda
Used 4 - 100 gram Greek yogurts. Made 4 regular and 4 cinnamon raisin. Happy with the results. Very soft inside. Not chewy. Will make again.
Lisa
Fabulous, Freda! I'm glad you'll make them again!
emma
would no fat greek yogurt work for this?
Lisa
Yes, non-fat Greek yogurt definitely works!
Tiffany
Any idea the nutritional facts for this recipe?
Lisa
According to MyFitnessPal, one bagel has approximately 152 calories and 24 carbohydrates. I have just updated the recipe to include that information. Thanks for the question, Tiffany!
Krista
Yummm! I added shredded cheese, so easy and so good! Thank you for the recipe.
Lisa
That's great, Krista! Cheese bagels are the best!
Sina
I can't wait to try this, I read the comments by using water is it the same amount of yogurt?
Lisa
No, I would not use the same amount of water as yogurt. I would start with 1/2 cup of water and mix the dough really well to see how it comes together. Then I would add water slowly, a tablespoon at a time, mixing after each addition, and stopping when the dough comes together. Let me know if you try it.
A
Absolutely love these ❤️
bella roberts
What would the measurements be for making cinnamon raisin bagels
Lisa
I would start with 1 tbs of cinnamon and 2-3 tbs of raisins. Mix it in with the dry ingredients first and then add the yogurt. Let me know how it turns out, Bella!
Summer
Hi there!
This recipe looks great and I would love to try. However, I am dairy free. Do you think an unsweetened coconut yogurt would work? (I use so delicious brand)
Thank you!!
Lisa
Hey, Summer! I am not sure how coconut yogurt would work, but you could certainly give it a try. Please report back if you do!
Mimmy
I made this recipe today. It was easy and quick. I did not have greek yogurt or enough sour cream. I used sour cream and cream cheese. They came out good. A bit dry because of the substitution, otherwise they are good. I sent the recipe to my daughter to make with my grankids. I made eight, they are the perfect size. Everything bagel seasoning sprinkled on top for my everything bagels boys (husband and son) Thank you!!
Lisa
Wow! I like that you tried using what you had on hand and it still worked! You could also add water (by the teaspoonful and mixing well after each addition) to add moisture to the dough to get the right texture. Thanks for sharing your experience, Mimmy!
Lindsey Harlan
I teach at the high school level and I would love to make these with my students next year. Will this dough keep in the refrigerator overnight to be baked the next day?
Lisa
Thanks for the question, Lindsey. My only concern would be that you might lose some of the rise from the baking powder from having it sit for so long before baking. But I would certainly give it a try. Perhaps you can experiment with it at home before trying it with your students next year. Let me know if you do!
Andrea
Omg my dough is sooooo sticky. How sticky should it be?
Lisa
If the dough is sticking to your hands too much, add a bit more flour until you get a better dough consistency. I would add just a dusting of flour at a time so that you do not go too far in the opposite direction of the dough being too dry. Good luck!
Abby Binkley
Is vanilla Greek yogurt okay to use?
Lisa
Sure, why not? I don't know how much the vanilla will affect the flavor, if at all, but it's certainly worth a try!
Sue
I made with vanilla yogurt and they were yummy! About to make with plain, Hope I didn’t spoil myself with the extra flavor!
Lisa
Thanks for the feedback, Sue! That's great to know vanilla yogurt works!