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!
G F
I was skeptical but am now a believer 😆 excellent recipe! Thank you!
Lisa
Thank you for trying the recipe!
Erin
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!
Lisa
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
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.
Lisa
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
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.
Lisa
Hi Mike! Thanks so much for making the recipe...I'm glad the bagels were a hit!
Lyra
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
Lisa
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
Can I incorporate sourdough into this?
Lisa
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
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.
Martha
These are so awesome!! I made one batch normal and one batch with 2 TBSP of honey. My son didn't like how you could taste the yogurt in the first batch. But the second batch with honey hid the yogurt taste.
Thanks for a quick and yummie recipe.
Lisa
Hi Martha! Thanks so much for making the recipe and for sharing your tip about adding the honey to hide the yogurt taste! Love that! I'm so glad you liked them!
Kathy
These are excellent!! I was very skeptical! But I gave them a try and my husband said they are very good!! I will be making them again so quick and easy! I had some greek yogurt that I had made and it worked just fine! Thank You!
Lisa
Thanks so much for making the recipe, Kathy! So glad you and your husband liked them and that you want to make them again!
Jacki
Can these be frozen before or after baking?
Lisa
Hi Jacki! They can be frozen after baking. Thanks for asking!
Maddi
Can I use cream cheese as a substitute for the Greek yogurt?
Lisa
Hi Maddi! I do not think cream cheese would work as a good substitute for the Greek yogurt as it doesn't have the right consistency in binding all the dry ingredients together and I don't think you would get a good final result. That being said, you could always do a test batch with half the recipe and see how it turns out. Thanks for the question!
Lori
Just wondering if these bagels have the chewiness that regular bagels have. I want to try them, but the chew is a favorite part of the bagel for me.
Lisa
Hi Lori! There is some chew to these bagels, especially if you make smaller ones. However, there won't be as much chew as regular bagels, I don't think. You could give the recipe a try and see what you think and how they compare. Thanks for the question!
Beth
Can sour cream be substituted for the yogurt?
Lisa
Hi Beth! Yes, it can!