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    Home » Recipes » 7 Ingredients Or Less » Ridiculously Easy Homemade Bagels

    Ridiculously Easy Homemade Bagels

    Published: Apr 9, 2018 · Modified: Apr 8, 2021 · This post may contain affiliate links · This blog generates income via ads.

    JUMP TO RECIPE

    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!

    Homemade bagels on a cooling rack

    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!

    A stainless steel bowl containing flour and Greek yogurt for easy homemade bagels

    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?

    A split image, one side showing uncooked bagels, the other side showing baked homemade bagels

    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!

    Plain, sesame, and poppyseed topped homemade bagels on white parchment paper

    In a quick 25 minutes, you will have these amazing beauties sitting on your pan, ready for devouring!

    A sliced homemade bagel resting on a pile of baked bagels in a white napkin-lined dish

    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

    Homemade bagels have never been so easy to make yourself! No yeast or boiling required!
    4.63 from 48 votes
    Print Pin Rate
    Course: Breads, Breakfast
    Cuisine: Western
    Keyword: bagels
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Total Time: 55 minutes
    Makes: 8 4" bagels
    Calories: 152kcal
    Author: Lisa from A Day in the Kitchen

    Ingredients

    • 2 cups all-purpose flour (bread flour also okay)
    • 4 teaspoon 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. 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, making sure ingredients are well mixed.
    • 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

    Serving: 1bagel | Calories: 152kcal | Carbohydrates: 21g
    Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!


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    Reader Interactions

    Comments

    1. Holly

      September 25, 2020 at 1:20 am

      Has anyone tried using coconut yogurt instead of Greek yoghurt? (I can't eat dairy or soy based yog!) I would LOVE to try it out but thought I'd ask first!

      Reply
      • Lisa

        September 25, 2020 at 9:13 am

        Thanks for the question, Holly. I haven't heard from anyone who has tried it with coconut yogurt, but I think you should give it a try! You could even try half a recipe to test it out. Let me know if you do!

        Reply
    2. Christen

      August 16, 2020 at 2:11 am

      Do you know if you can use sour cream instead of Greek yogurt?

      Reply
      • Christen

        August 16, 2020 at 10:51 pm

        I used sour cream and they turned out good. They taste very similar to a biscuit rather than a bagel.

        Reply
        • Lisa

          August 17, 2020 at 7:48 am

          Yes, sour cream is definitely a valid substitution, and I'm so glad you went ahead and tried it out! Thanks for checking back in, Christen!

          Reply
    3. Priscilla

      August 15, 2020 at 1:16 am

      Great tasting smooth, I am making my fourth batch today. I love, love bagels, have them in my house all the time. Well we had Covid to hit, I wanted bagels to eat so I tried other receipts this one was my winner. Today I am doing chocolate chip ones, my favorite it is like a dessert, the plain ones are for cream cheese. Thank you for sharing. Pris

      Reply
      • Lisa

        August 15, 2020 at 11:09 am

        Hey, Priscilla! I'm really glad you liked the recipe, and chocolate chip bagels sound great!

        Reply
    4. Nilda de Boyrie

      August 02, 2020 at 10:32 pm

      5 stars
      Hi Lisa
      The bagels are amazing. Super easy to make and incredibly tasty.
      We live in Miami and find it wonderful that you are sharing all the way from the other side of the world
      Thank you

      Reply
      • Lisa

        August 03, 2020 at 9:39 am

        Thank you, Nilda! I'm happy you found my website and the recipe!

        Reply
    5. Leslie

      July 31, 2020 at 9:59 am

      Have you tried adding anything to these? I was thinking blueberries....

      Reply
      • Lisa

        July 31, 2020 at 5:40 pm

        I have not, but I have had several people tell me that they have added raisins, blueberries, cranberries, jalapeno peppers...all with success. So you should definitely give it a try!

        Reply
    6. Monique

      July 29, 2020 at 12:17 am

      I tried making the whole wheat Bagels and they came out fantastic. The texture was not too heavy just right. My husband also loved it👍👍👍🌺. Thank you!,! 🥰

      Reply
      • Lisa

        July 29, 2020 at 2:52 pm

        That's fantastic to hear, Monique! I'm so glad it worked well with the whole wheat flour. Thanks for checking back in with your results!

        Reply
    7. Phoebe

      July 26, 2020 at 8:30 pm

      4 stars
      easy and delicious. i wanted an easier recipe to normal bagels and this worked great! Not quite the same as bagels though, i must say - but still amazing! I recommend toasting them so they go crispy!! Yum yum!

      Reply
      • Lisa

        July 26, 2020 at 11:10 pm

        I love eating the bagels toasted, too, Phoebe! Thanks for the comments!

        Reply
    8. Monique

      July 26, 2020 at 12:19 am

      Can you use whole flour to make these bagels?

      Reply
      • Lisa

        July 26, 2020 at 7:59 pm

        Yes, you can try using whole wheat flour. As I mentioned to another reader with the same question, the bagels may end up being quite heavy if you use all whole wheat flour, so a blend with all-purpose might work better. Thanks for the question, Monique.

        Reply
      • Monique

        July 27, 2020 at 11:00 pm

        I also would like to know if all I have is two bread loaf pans and two square 9x9 pans, will I have enough space to make these bagels?

        Reply
        • Lisa

          July 28, 2020 at 11:40 am

          Sure! Just do what works! Even if they touch, it's not a big deal.

          Reply
    9. Janelle

      July 24, 2020 at 12:13 am

      I'm wondering if these can be made with whole wheat flour? Or maybe half whole wheat and half all-purpose? Thanks!

      Reply
      • Lisa

        July 24, 2020 at 7:06 am

        Thanks for the question, Janelle. I can't see why these bagels can't be made using whole wheat flour. I don't know if 100% whole wheat would make the bagels heavier than if you used a blend with all-purpose, but I think it is worth a try. Please check back in if you try it!

        Reply
    10. Cynthia F.

      July 19, 2020 at 8:11 am

      5 stars
      Tuned out great! Definitely will make these again!

      Reply
    11. Michelle Collins

      July 13, 2020 at 7:56 pm

      5 stars
      In South Africa we don’t really find bagels so making my own bagels with this recipe was absolutely amazing. Oh my word! After the first batch cooled we tasted it and loved it I immediately had to make a second batch!

      Reply
      • Lisa

        July 13, 2020 at 10:05 pm

        You have no idea how exciting it is for me that my recipe reached you in South Africa! Thank you for your comments, Michelle, and I'm so glad you can now enjoy your own homemade bagels!

        Reply
    12. Jen

      June 20, 2020 at 9:03 pm

      5 stars
      I finally made these! My cousin discovered your recipe during quarantine and passed it along. I made 8 everything bagels this time, but you all have given me great ideas. I just tried my first one and they're delicious!!!
      My friend really wants to try these with gluten free flour. Has anyone attempted that yet? Thanks!

      Reply
      • Lisa

        June 21, 2020 at 10:07 am

        That's fabulous, Jen. I'm so glad that you like them! I do not know if anyone has tried it with a gluten-free flour mix, but I also have a gluten-free version of the bagels on my blog, Easy Oh-So-Good Gluten-Free Bagels. Please have your friend check it out! https://www.adayinthekitchen.com/easy-oh-so-good-gluten-free-bagels/

        Reply
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    I cook up big ideas in my small kitchen in Hong Kong! My recipes are big on healthy eating, real food, and international flavors that you can create in any size kitchen. I also specialize in gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be!

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