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!
Amanda says
I made this for my daughter last night! She loved them, I made half a batch of everything, and the other half cinnamon sugar.
Sounds great, Amanda! Thanks for making the recipe!
Gaby says
Made these this morning.. AMAZINGLY easy and delicious! Perfect texture!
Thanks so much, Gaby! So glad you liked them.
Sharon says
Excellent flavor. Easy to make
Thanks, Sharon!
Rosaria says
Could we swap out flour for Almond flour? Son is on a medical keto diet, and he enjoys the occasional bagel. I tried other recipes, but looking for something with less cheese in them.
Thank you ☺️
Hi Rosaria! Thanks for the question. Unfortunately, the recipe won't work if you swap out the flour for almond flour.
Rosaria says
Aw to bad, making a batch for myself and hubby. Excited to see how they turn out! Thanks for the quick response 🙂
Hi again, Rosaria! I hope you and your husband like them!
Marsha says
Rosaria, I've read that you can use almond flour but you have to double the amount. I hope this helps.
Suzanne says
They turned out amazing; quick version of bagels. Couldn’t be any easier. #dayinthekitchen
Hi Suzanne! Thanks for making the bagels! I'm so glad you liked them!
Michelle says
Can you do this with gf flour?!
Hi Michelle! Yes, you can do it with a gluten-free flour mix. I also have a gluten-free bagel recipe you can check out: https://www.adayinthekitchen.com/easy-oh-so-good-gluten-free-bagels/. It is the same concept as this one, but you create your own gluten-free blend. Thanks for the question!
Kris says
I make these weekly for my insanely picky eater. Forming them into bagels became tedious so I instead started forming them into a ball then semi-flattening the ball, and putting cheese on top. They baked into beautiful cheese rolls! My picky eater has one every morning, toasted with butter. So incredibly easy AND delicious. Thank you for the recipe!
Hi Kris! Thanks so much for making the recipe! I'm so glad you like it enough to make it often and making them into rolls sounds like a great idea!
Taylor says
Is there anything you could substitute for the yogurt?
Hi Taylor! You could substitute it with sour cream. I have also had readers use dairy-free yogurt with success (if you are looking for non-dairy options). Thanks for the question and I hope that helps!
Sandra says
Can you use the air fryer with this recipe?
Hi Sandra! I have never tried using an air fryer for this recipe, but I think it would be worth a try. Please check back in and share your results if you do!
Donna says
These were easy enough to make but they tasted horrible. All that baking soda left an overwhelming bad taste almost of bleach in my mouth.
Hi Donna! Thanks for trying the recipe and your comment. The recipe calls for baking powder, not baking soda, and yes, if you use too much baking soda in a recipe, you will absolutely get a metal/bleach-like taste in the final product. Perhaps you can give it another try with baking powder?
Madeline says
These were so easy and so yummy . I added fresh shredded mild cheddar on top and perfection !
Hi Madeline! Thanks for making the bagels! I love adding cheese to the top of mine as well!
Katie says
How long do they last in the freezer - do they need to be wrapped first ?
Thank you
I made them and they were delicious
Hi Katie! I would keep them in the freezer for no more than one month. I simply put them all in a resealable freezer bag and squeeze the air out, but you can wrap them individually before putting them in a bag, if you'd like. Thanks for making the recipe!
Kim says
These are wonderful! Are they freezable? Do they need to be stored in the fridge? Thanks!
Thanks, Kim! Yes, they are freezable! They do not need to be refrigerated, but I would suggest leaving them at room temperature for a couple days at most since there are no preservatives.
Chris says
Excellent recipe. Came out perfect. No need to store them because everyone ate them right away.
Thanks, Chris!
G F says
I was skeptical but am now a believer 😆 excellent recipe! Thank you!
Thank you for trying the recipe!
Erin says
These are some of the best bagels! It’s also the easiest recipe I’ve come across and I’ve now made them five times and every time delicious. I especially like using Greek vanilla yogurt!
Hi Erin! Thanks for making the recipe! Using vanilla Greek yogurt sounds like a great way to add another layer of flavor to the bagels!
Sarah says
Very easy to make but had a very strong flour taste to them. Any recommendations to get rid of that? We also made 4. If we made 8 they would have been bite size. :/ Not sure what happened.
Hi Sarah! Thanks for making the recipe. I'm not sure about the strong flour taste or exactly what you mean, but it might have to do with the flour itself? Or perhaps it's the Greek yogurt you are tasting as that does flavor the bagels, too.
Mike says
I made this for a brunch on Christmas Eve day. I used the everything seasoning and they were awesome. Everyone loved them and thought I bought them at the bakery. I will be making this again very soon.
Hi Mike! Thanks so much for making the recipe...I'm glad the bagels were a hit!
Lyra says
I rarely leave comments but these were just great! Made with my 3 little boys, they loved rolling the dough out into "snakes". I used organic einkorn flour which worked perfectly.
One question - my MIL doesn't eat eggs, what could I substitute for the egg wash?
Thanks again for a yummy, simple recipe
Thanks so much, Lyra! I have never heard of einkorn flour before...I'm so glad it worked in the recipe! As for an egg substitute, I think milk is the best option. Nut milks can also be used.
Mj Denike says
Can I incorporate sourdough into this?
Thanks for the question, MJ! I don't have any experience with making sourdough, so I'm not sure how it would work. Sorry I can't be of more help.
Leanne says
I would not use sourdough starter to replace the baking powder as the rising agent in this recipe because of the limited time, unless you were planning to adjust for additional rise time of the bagels since sourdough rises much more slowly than commercial yeast.
But you could get the flavor of sourdough by using 100g of sourdough starter (unfed or discard) and reducing the flour and yogurt amounts to keep the same texture as the original recipe (this is because you are adding flour and water to the recipe in the form of your sourdough discard or unfed starter). The reductions necessary would be to reduce the amount of flour in the recipe from 250g (2cups) to 200g (1.6 cups) and reducing the Greek yogurt amount in the recipe from 340g (1.5 cups) to 290g (1.3 cups). The rest of the ingredients (salt and baking powder) would remain the same.