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!
K
Really excited to try this recipe. Do these freeze well?
Lisa
I have not tried freezing them, but I can't see why you can't.
Benita
This is an amazing recipe! I used sour cream in place of the greek yogurt and they turned out light and fluffy. These do not have the chewy texture of a typical bagel (at least mine didn't), but are like a cross between a biscuit and a soft dinner roll. Super easy to make, and a great homemade bread especially these days when yeast is so scarce.
Lisa
Thanks, Benita! That's great to know that the sour cream substitution worked, and I'm so glad you liked them!
Laura
Can I use vanilla flavored Greek yogurt for this? Or does it have to be plain?
Lisa
I've had people tell me they used vanilla Greek yogurt and it worked out just fine. Go for it!
Linds
They didn't rise what did I do wrong?
Lisa
Without knowing exactly what you did, it's hard to say what went wrong. Perhaps the baking powder wasn't active?
Dee
Mine are in the oven now. Just wondering if its possible to make an egg bagel version of these?
Lisa
I'm not sure, Dee. I suppose you could try reducing the Greek yogurt a bit and adding in egg yolk(s), but I really don't know how it would work.
sylvia
do these bagels really have 152kcal per one bagel?
Lisa
I got the calorie information from MyFitnessPal after inputting the recipe. From what I have read on the web, one regular sized bagel is approximately 280 calories or more, and since these are smaller, the 152 seems about right.
Serena
Super easy to make. I love the recipe. I even had my daughter help make them and she is not much of a baker or cooker for that matter. I made them before bed letting them cool to store them in the fridge. Going to have with breakfast tomorrow with eggs and bacon for my family.
Lisa
Sounds great, Serena! Hope you had a great breakfast!
ML
Hi, can we use a milk wash over the bagels instead of egg?
Lisa
Yes! It may brown a bit more than the egg wash, but yes, totally okay!
Nancy Mitchell
Hi. The bagels are amazing. Thanks so much.
Just wondering, since Greek yogurt and sour cream have a similar consistency and taste, can I substitute or is there an active ingredient in the yogurt that is needed?
Lisa
Yes, you can substitute sour cream for the Greek yogurt. There is more protein in the yogurt, and it also gives more of a tang to the flavor, but otherwise, they are interchangeable. Thanks for the question, Nancy!
Angela
I recently made these bagels and commented very easy and delicious! What I want to know is how do I store them? I put them in fridge in ziplock bag but they started to sweat therefore bag inside of bag wet! When I buy from store they are also in bag but don’t sweat even when I’m fridge! Any suggestions?
Lisa
Since these freshly made bagels, they have a lot of moisture in them, and if they're in a sealed ziploc bag, the moisture has nowhere to go. The bags of bagels you buy are not airtight and the bagels may be more dry to begin with or have had more time to dry out a bit before being packaged. I keep them in a ziploc bag on the counter for maybe a day or two, and if I keep them in the fridge (and I get the "sweat", too), I just toast them before eating so that they're soft again. I hope that helps!
Angela
I just made these bagels and they were so easy to make! I will definitely make again! What other toppings can I use other than the ones u listed
Lisa
That's great, Angela! I've heard of people stirring blueberries or cranberries into the dough, topping bagels with a cinnamon-sugar mixture, everything seasoning...so many options!
bianca
hi! can these be frozen? we go through bagels like crazy so curious about doubling the recipe and freezing
Lisa
I haven't frozen them, but I can't see why you can't, Bianca. Thanks for the question!
Pira
Wow amazing recipe. Came out great. Many of my friends took the recipe and all came out great as well. Thank you for sharing.
Lisa
Thanks so much, Pira! I'm glad it's been a hit with you and your friends!
Darla Hogan
Could you post the nutritional facts for this recipe? They’re delicious!! Thank you for making an easy recipe.
Lisa
So glad you liked them, Darla! The calories and carbs for 1 bagel (based on 8 bagels being made from this recipe) are noted at the end of the recipe. Was that the nutritional information you were looking for?