Easy Bagel Recipe
This easy homemade bagel recipe is made from scratch with just five (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt! No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!
Easy Bagel Recipe
I’m totally obsessed with these bagels!! This bagel recipe is so easy to whip up for breakfast in the oven or air fryer, which are all the rave in the Weight Watchers community (Only 3 WW Points!). They are high in protein thanks to the yogurt, and taste so good, warm right out of the oven.
My husband Tommy considers himself a bagel connoisseur, he’s the pickiest bagel person I know and travels to every bagel shop around NYC just to find the perfect bagel, so I wasn’t sure if he would love them, but he LOVED them and was happy to help me test them out. They are a tad soft in the center, but we both agreed we liked them like that. Our favorite is smothered in Everything Bagel (affil link) seasoning!
I tested them out with wheat and gluten-free flour, and they both worked although the gluten-free version took longer to bake and didn’t rise as much as the wheat version. I tested this both in my oven and Skinnytaste Vremi Air Fryer. The results came out great in both, but the gluten-free version was best in the air fryer, they were browned and took half the time.
These bagels are perfect to whip up for breakfast, you can make the dough ahead and refrigerate, then roll them up and pop them in the oven while you get ready for your day! The dough should be at room temp before baking, so if you plan to do this, give it an hour to rest before baking.
Tips To Make The Perfect Bagel:
- Use a silpat or parchment paper sprayed with oil to prevent them from sticking to the baking sheet. To hold the parchment to the baking sheet, spray a little oil on the corners.
- The bagels expand when they bake so you’ll want to make sure they have plenty of room so they don’t stick together.
- Greek yogurt instead of plain is a must, if there’s any liquid in the yogurt be sure to drain it. I tested with Fage and Stonyfield Greek, both worked great.
- If your dough is sticky add more flour or use less yogurt.
- You can easily double or triple this recipe to make more. You can also half or quarter it to make less.
- To make them with self rising flour omit the salt and baking powder.
- Bake on the top rack so the bottoms don’t get too browned.
- EGG FREE Tip: The egg wash gives the bagels a nice shine and also helps the topping stick, but if you have egg allergies leave it out, you can brush them with water to help the toppings stick.
Bagel Toppings
- Sesame seeds
- Poppy seeds
- Everything Bagel (affil link) seasoning
- Minced Dried Garlic
- Minced Dried Onion
Tips for gluten-free bagels:
I tested the gluten free bagels a few times in the oven and air fryer, both worked but the air fryer worked better, giving the bagels a golden crisp crust, here’s what worked:
- I used Bob’s Redmill Gluten- Free 1 to 1 flour (affil link)
- I whipped one egg white until frothy and added that with the yogurt, totally optional
- Once I formed the bagels I dipped my finger in water and smoothed it out.
- I increased the oven to 400F and let them bake 20 minutes, then I let them cool before cutting open.
- In the air fryer I baked 325F 12 min turning halfway. Let cool before cutting.
Tips for dairy-free bagels:
I tested this dairy-free a few different ways with success.
- You can use a thick dairy-free Greek yogurt, Kite Hill (blue label) was the brand I found and tested. This yogurt is not 0 Freestyle Points.
- I swapped the yogurt for equal parts silken tofu and also had great success. This is a good 0 point alternative.
- I was able to make them dairy-free, gluten free using both methods and Bobs Red Mill 1 to 1 GF flour, increasing the bake time for GF 10 minutes.
How To Store and Freeze:
- You can wrap leftover bagels in plastic and reheat the next day without refrigerating, or refrigerate for up to 3 days.
- To freeze, slice open and wrap individually with foil or plastic wrap. To reheat pop them back into the oven, toaster or air fryer until warm.
- You can make the dough ahead and keep it wrapped tight with plastic for up to 3 days refrigerated. If you’re cooking for 1, simply take 1/4 of the dough out an hour ahead and bake it in the morning. The dough should be room temperature before baking.
How To Make Easy Bagels:
More Recipes using the Easy Greek Yogurt Dough
Easy Bagel Recipe
Ingredients
- 1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
- 2 teaspoons baking powder, make sure it's not expired or it won't rise
- 3/4 teaspoon kosher salt, use less if using table salt
- 1 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky
- 1 egg white, beaten (whole egg works fine too)
- optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**
Instructions
Oven Method:
- Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
- Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.
Air Fryer Method:
- In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
- Top with egg wash and sprinkle both sides with seasoning of your choice.
- Preheat the air fryer 280F degrees. Transfer in batches without overcrowding and bake 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.
So easy to make! I used Traders Joes Everything but the Bagle seasoning. The hardest part was letting them cool! Crunchy outside, tender inside. The yogurt gives a nuce sourdough flavor!
Omg! I’m in love. I made both regular and gluten free versions (your recipe was so simple to follow.). I’m on WW blue and these bagels make me feel like I’m cheating.
How many blue ww points is this? Thanks!!!
To clarify – the egg is for the egg wash, it doesn’t go in the mix with the yogurt?
Correct.
Has anyone tried this recipe with full fat Greek yogurt? I don’t need have any non-fat on hand.
Has anyone tried making these with almond flour??
How do you store the bagels, fridge or counter?
Thank you, they turned out great!
These turned out amazing! I had to tell my husband not to eat them numerous times since they’re for my breakfast sandwiches! Easy to make as well which is a huge perk!
YES!!
These bagels are amazing. So light, fluffy, and feel healthy. I’ve made it for a couple years now and have shared the recipe with a lot of friends and family.
The Trader Joes everything bagel mix is also the best I’ve used. Thanks so much for this great bagel recipe!
If you’re craving a bagel but don’t have a few hours to make real ones, and don’t feel like going out to buy them, these will work. That being said, if you’re expecting anything close to an authentic NY bagel, or even a grocery store bagel, you’re not going to find it here. This recipe makes very soft, tangy bread. There’s no denseness, no chew, no shiny crisp exteriors and doughy inside. Nothing that makes a bagel what it is, except the shape. Maybe I’m spoiled because I worked for years at a bagel shop owned by a native New Yorker, and he really knew his stuff. These just didn’t really do it for me. They aren’t awful by any means, they’re just not bagels. If you’re going to make them, I definitely recommend using a flavorful topping, like the everything topping. Anything milder will fail to disguise the tang caused by the yogurt, which I found slightly off-putting.
That being said – I do love this dough for pizza, especially in the air fryer, and I intend to try it to make garlic knots. But I feel like it’s one of those things where just because you can, doesn’t mean you should. At least as far as bagels are concerned.
These are amazing!! So yummy n easy! Made them for friends n fam and everyone loved them. Thank you 😊
Has anyone tried making these at high altitude? I’m at almost 7000 feet. Thinking I will increase oven temp, add a little more flour and decrease the baking powder… but I’m hoping someone has already tried and might have some tips 😉
You have become my favorite recipe provider! Everything I have made from your site has been Fabulous and these do not disappoint!. SO EASY! The first batch I only had Vanilla Greek Yogurt but I went ahead and tried to balance it out with a little Ricotta and Sour Cream. The vanilla still stood out but they were still AMAZING! The next batch, I added a touch more salt, some dried onions and substituted 1 cup of the yogurt with 1/2 cup sour cream and 1/2 cup Ricotta. These honestly are the BEST BAGELS, I have ever had!!!! You are amazing.
I didn’t go through the video. I just followed the recipe. I noticed after I already put my bagels in the oven that the times listed for this recipe include a rest time of 15 minutes. I didn’t know to do that obviously. I was short on time. Just a suggestion to put the rest time in the recipe. Anyway, the bagels look good, but are not raised. Hopefully they will taste good! It was very easy though and not a waste of ingredients, so I will try it again.
So delicious! I followed the directions and they came out great! I would like to know if you could use almond or coconut flour, and also if these can be made in a stand mixer for a bigger batch? Thank you!
I should have kept reading the “use less if you’re using table salt” part. Because yikes!! Way too salty. And like other comments mention, my bagels got stuck to the rack. But if it wasn’t for the salt thing, I can see how this recipe would have tasted good! I appreciate the time taken to give substitutions because I didn’t realize that we were out of eggs.
Could these be made into normal buns do you think?? I’ve got about half a cup of whemeal self raising flour left as well could I incorporate this as well??
Looking for a wholemeal bum recipe to go with your black bean burgers
These look so good! Curious if these can be made with Almond Flour?
Can you make with Almond flour?
1 cup of flour, but in parentheses you list 5oz. Can you explain?
5 oz is the weight if using a kitchen scale.
These bagels are soooooooo delicious! I made a batch of four, but will likely double the recipe next time for the freezer. I can’t wait to make them again!
Hi.. this recipe seems so easy but when i used the gluten free flour and added 1 eggwhite with the yogurt, it became really sticky and when i kneaded it it beacame even more stickier. 😔
Do you still add a xantham gum to the glutenfree flour.? Coz i added 3/4tsp of the gum coz that’s what it says if you use red mill gluten free flour.. help pls. Another failure on my pastry recipe😔
The egg white is used only to brush the tops of the rolled out bagels to help browning and help with sticking the toppings on. It is not meant to be mixed into the dough
The author did say in her tips to mix an egg white with yogurt (optional)
This looks really great and I would love to try it can you mak with almond flour or coconut flour?
Thanks for this recipe. My first attempt at making bagels and it turned out pretty good! I doubled the recipe. I would probably use a little less Greek yogurt next time but I wouldn’t change anything else. It also helped relieve a little stress! I might be in trouble now…no more bought bagels. Thanks again for sharing.
These homemade bagels are so delicious, I make them about every week, and I live alone! Use as a burger buns too! Wish I could give 10 Stars!!!!!
Have you ever made Cinnamon Raisin bagels? We love this recipe so I am going to try cinnamon raisin.
Thank you for your great recipes.
Fabulous recipe. I bake these regularly – super easy and tasty. Turn out perfect every time. I do tend to bake a little longer so not too doughy and nicely browned.
I love this recipe and use it all of the time to make gluten free bagels that always hit the spot! I do have a question. Can you tell me how you use the air fryer and how you turn them? I have sprayed the wire and I have basted it with oil with a brush. Both times the bagels sag through the wire mesh and get stuck. I have not been able to turn any of them and all of them need to be pressed through each mesh hole with a point of a sharp knife. I’d appreciate any suggestions to manage this because I like the way they turn out in the air fryer. Thanks for the awesome recipe!!
What about if you used parchment paper as a liner, poke holes in it. Seen it done in another recipe. Worth a try.
Ive made these bagels and love them. I was wondering if I double the recipe, can I make 4 larger bagels and if so, how long would I cook them?
I needed significantly more flour than called for (not sure how much, as I just kept pouring me into the very sticky dough; guessing 3/4 cup). But …. they’re remarkably close to real bagels!
These were really tasty and had a very nice dense, but soft texture. Even my husband, whose family is from Brooklyn commented about how delicious they were. We all loved them and they were fairly quick and easy to make.
Wow–I’m a disaster in the kitchen, and these were even easy for me. They turned out SO well! I really appreciate how specific the instructions/tips were, too. Huge fan of this recipe!
Hi. Great recipe. So the q I have is you list the Greek yogurt as non-fat. Is that also a determining factor to the dough being easy to work with or is it a brand/quality thing? I ask because I used 2% Fage brand the first 4 batches and it was perfect. But then I used Trader Joe’s brand Greek yogurt (whole milk) and it was basically impossible to work with. Super sticky and loose.
Thank you.
Chris
Its all about the thickness, Trader Joes brand is not as thick. The fat doesnt make a difference.
Easy, can be done quickly.. Nice roll vs a bagel. I would make it again when I needed something quick and easy. Taste was acceptable. This is a great recipe for children with 4 ingredients and easy directions. If you are using egg whites from a container, use less than whatever is the equivalent of one egg.
Tasty! Satisfies craving for a bagel. They’re a little small, but…I’m happy that the Greek yogurt adds protein. Followed recipe for baking in the oven — added extra 5 minutes to get them to brown. Family is happy :D. Thank you,
Going to try this recipe but the clarification with the flour need clearing 1 cup = 8oz your saying use 1 cup meanwhile your mentioning 5 oz so is 1cup / or 5 oz/ or 1 cup +5 oz
T
1 cup weighs 5 oz
These were delicious. I don’t like yogurt but these were good. Going to try strawberry yogurt next time.
hi —
quick question about directions on making these in an Air Fryer. In the instructions it says preheat to 280, but in the video it shows preheat to 325. Which one is the correct one? Thank you!!
Follow the directions.
These sounded so great, so I’m making them as I type. Baking in my air fryer. My question is regarding the baking temp. In the recipe it says to pre-heat it to 280 degrees, but in the video it shows 325 degrees. Which is it?
280
Good lord you’re rude! I understand you get many comments but is it that hard to help someone out and answer their question?
I am sorry you took that as a rude comment, what I meant was to follow the written directions as opposed to the video.
This has become my most-made recipe of the stay at home spring of 2020. I make them exactly as described here, and they turn out great even with my long expired baking powder (oops). For only 150 calories/bagel and 4 ingredients, these are hard to beat.
My benchmark for this recipe was I just wanted them to be better than the fridge-section bagels we usually buy, and they far surpass that. They won’t quite satisfy a NY-style bagel craving, but I certainly didn’t expect them to given the nutrition content and small number of ingredients. They almost taste a little biscuit-ey, which is not a bad thing by any means.
I love this recipe. Thank you. Today I made some parmesan, onion salt and everything bagels.
Can’t wait to try it for pizza dough. I hear it’s excellent.
Can you use whole wheat flour instead of gluten free flour?
I would not have guessed these would taste this delicious! They are spectacular! Have made them with all purpose & once with 1/2 AP and 1/2 whole wheat. Next time I’ll try all whole wheat. Looking forward to trying the breakfast pizza and bagel balls. Thanks!
Can you freeze this dough raw?
Is the Airfryer temp 325 or 280 to bake them? You say both. Confused. Thanks
These were so easy and tasty! The texture was very nice and chewy as well. I did not egg wash the top but sprayed with olive spray oil. Best bagels I’ve ever made! I measured carefully the first time and they were perfect, measured a little sloppy the second time and did need a little extra flour.
Definitely make sure the yogurt milk is drained off, helped a lot! Love the suggestions using wheat and other flavors.
Gluten 280 and Gluten free 325. These are awesome!
Anyway we can make these with a bit less carbs?
maybe using a different kind of flour?
I just can’t get these to rise well. Are they supposed to be on the thinner side? More like bagel thins when you slice them? I’ve made them probably 5x now with different yogurts and different baking powder brands and I can’t figure it out. Help!
Check date of baking powder, weigh the flour and drain liquid from only non fat plain GREEK yogurt..if you are at high altitude then decrease baking powder to only 1 teaspoon, increase flour and yogurt by 1 Tablespoon and increase temperature by 20 degrees. Hope this is helpful.
I have had to double the baking powder for a good rise because I’m using gluten free flour and was not happy with the size of them. You might try increasing it some.
After reading all the reviews — most saying it is great, others that it is not at all — I decided to try it because I have been wanting bagels. I made half the recipe to equal two bagels. I baked them in my toaster oven. It was pretty easy. Exactly like the video. I should have probably baked them a touch longer. I ate them with cream cheese. They were yummy. Were they as good as ‘regular’ bagels? Probably not. Were they delicious given the time and effort and the fact that I din’t want to leave the house? Definitely. I think I will try them again with cinnamon, raisins, and brown sugar like some reviewers suggested.
Fantastic recipe. Quick. Sourdough taste. Freezes well and tastes is even better. The only difference I made was reduce the kosher salt to half teaspoon.
Wow spectacular! My new obsession! 1 question- was an egg supposed to go into the dough? it sounded like it did in the blog but wasn’t in the directions so I left it out. They were delicious! I can’t get over how easy they are! Thank you!
Never mind i reared& see the egg was added for the gluten free version.
Great recipe but mine are a little too brown on the inside. I followed the directions exactly. Any suggestions??
We love these easy bagels! Wish it didn’t take so long, but worth the wait! This time we used Vanilla Greek Yogurt, 2 tsp brown sugar, bunch of cinnamon and raisins. We added the sugar, cinnamon and raisins to the dry mixture before the yogurt. We also sprinkled a little cinnamon & sugar over the tops before baking. Additionally, b/c we didn’t want to use an egg just for the wash, we used a little water to wash before the final sprinkle. The bagels turned out DELICIOUS! I’m sure a more calories/points, but my kids are the main consumers and so that is AOK!
These are amazing! I am pregnant and was craving a bagel this morning, and these satisfied my craving without having to leave quarantine – and better yet – are a light version of a traditional bagel! I ran out of AP flour and subbed with semolina, they turned out prefect, golden in color with a crisp crust and soft inside. A new go-to at our house!
Awesome!
Hands down my favorite bagel recipe! So so delicious! I was wondering if you could make pizza dough using this recipe? If so, do you have any suggestions for cook time? Thank YOU!
When I finished making the dough for these, I was pleasantly surprised. Not too sticky, easy to shape, and they looked like they would bake up so well, so I was very excited. However, after 20 min in the oven they were lightly golden on top, but the middle didn’t cook through. I baked for another 20 min, but I had to cover the tops so they wouldn’t get too brown. These just never baked through and they didn’t taste at all like a bagel. Hard to chew and very bland. I think I’ll stick to my yeast bagels from now on.
I make these and they are great. I’ve been making them for friends and family during quarantine and dropping them off as a surprise. However, I need gluten free. Every time I make them (using the exact ingredients for GF) they are overcooked on the outside and way undercooked on the inside. THen, I have to carefully cut them open and take some of the inside out to toast them and they get even more cooked outside and not enough inside.
i made them gluten free with king arthur flour – i had to add a bit more flour than the recipe called for but they cooked perfectly at 400 for 20 minutes. i was so happy with how they turned out! way better than any store bought gf bagels i’ve ever had
I was hesitant with how easy this recipe seemed, especially coming from a. Bagel capital (Montreal!) but these were absolutely delicious. I made two with everything spice in the oven and two with onion & pistachio topping in the air fryer. I liked the air fryer ones better but both delicious ! Have already sent the recipe to multiple people !
Delish. I reduce the kosher salt to 1/2 tsp. Has a sour dough taste. Freezes well and tasted even better.
These were SO easy and SO yummy! Ate 2 right out of the oven! I added flax and chia seeds to the flour which added more texture. Will definitely make these over and over!
Can I get clarification, please. The written air fryer recipe says to use 285°. The video shows 325°. Which is correct? Thanks.
Great recipe I used vegan yogurt and it was easy to put together
I am so impressed that you took the time to try out different variations and put them out for various dietary differences. I can’t wait to play around with these! Thanks for the recipe!
I was so positively surprised with this recipe! Not only was it super easy, but also super fast and delicious compared to those complicated bagel recipes with yeast😍 I was afraid the result would be very different from the bagels you buy, but they were amazing, not too soft and not too hard. Will definitely do them myself instead of buying them 😍thank you🙏
So easy and delicious! My girls love to help when I make these. It’s a family favorite.
I was hesitant to believe all the rave reviews, but let me tell you- I was dead wrong. There is a slightly tangy aftertaste, but I did use Fage which is pretty tangy. This flavor surprisingly plays off nicely with the cream cheese (think mild sourdough vibes.
Topped with a brown sugar and cinnamon mix and I could hardly tell it wasn’t a Panera cinnamon crunch bagel. I did air fryer for about 5 extra minutes at 280 as to avoid a gummy center. To reheat, cut in half and toast in air fryer at 400.
Highly, highly recommend this recipe!!
These are so so good!
Stupid question- but do they have to be stored in the fridge because of the yogurt? Thanks
Wow! Turned out amazing and so fluffy. Wish I could add a photo, this recipe is the bomb. Used bread flour, pink sea salt, and nonfat Chobani Greek yogurt. I can’t believe these are fat free!
We have dairy and nut allergies- can the yogurt be replaced with coconut yogurt? Thank you!!
HI – any modifications needed for high altitude?
Same for me
Just made these for the first time this morning. The dough was definitely sticky, but it didn’t matter! They turned out amazing. My fianance and I are hooked, it is our new go-to recipe to have on the weekends! Amazing and so delicious.
Can I use bread flour?? Seems like it would be fine but I’m not much of a baker. Thanks!
If you don’t have Greek yogurt, could you use sour cream?
I was wondering if I put 1 tsp. of cinnamon and I/4 cup of raisins into this recipe would it produce CINNAMON RAISIN BAGELS? I made your recipe in my new Air Fryer and they came out scrumptious!!!!!! I am more a sweet rather than savory baker so any suggestions you can give will be greatly appreciated!
Great idea! Did you try this?? Did it work?
Yes!! I did this today and they came out amazing.
I just made these for myself and for my younger sisters who are VERY picky eaters. We all absolutely loved them! They seriously taste like real bagels!!!! I had some difficulty during the kneading step, as the dough was super sticky and kept getting stuck on my hands, so I kept adding little increments of more flour as I went until it looked the same way as they looked in the video instructions. 10/10 – I will definitely 100% be making these again! I used WW cream cheese, chopped up green olives (to make it olive cream cheese), and sliced up a tomato on top!!! WOOO
Not at all like a bagel. Made this recipe twice, and the dough just doesn’t have the gluten development to make a chewy bagel. The crust gets crisp, but the insides have the texture of a muffin or any other quick bread. The second time I even added powdered gluten, used “00” flour (a higher-protein flour) and kneaded in hopes of a chewier bagel. They were still ok, and my kids ate them, but for a real bagel I’ll go back to a yeasted dough, and the whole boil-bake method. I suspect these pass as a very similar texture to other gluten-free bagels, but there’s no way these would ever pass in NYC as a regular bagel.
it sounds like you may have used too much yogurt. Also, she had never said they’d pass for an NYC bagel- they are just a healthier alternative. I too am from NYC and I do love bagels but sometimes they are much too filling, so these are a perfect and delicious alternative. If you have nothing kind to say then why say anything at all?
You may want to read through the recipe again- they’re clearly called bagels, and the author says her husband said they would pass for a NYC bagel.
I’m not here to argue, just my 2cents after trying a recipe twice. As written, the recipe produces a much too sticky dough, and there’s no gluten to make it chewy.
I appreciate reading honest reviews when making something new for the first time, so I know what to expect. Maybe that’s too harsh for you.
I appreciate your honest review, Tammy! I don’t understand why anyone thinks censoring “critical” thoughts on a recipe should be a thing. If I saw only positive reviews, I’d honestly be *more* skeptical it’s even good at all.
no, you’re right. they’re called “easy bagels”or whatever it said, but they’re not bagels. the dough is sticky because there’s no yeast, it never had to rise, and there’s not enough flour to compensate for the amt of wet ingredients that are listed. in order to avoid the extreme stickiness it needs way more than 1 c. of flour. even a standard bagel recipe takes 4 whole cups of flour. I’ve been making basic store type bagels from scratch for years and never have a seen a more odd recipe. in order to get real bagels it needs yeast, bread flour, among other things and it needs to rise for an hour, then rolled into balls & a hole punched into the middle (rolling it into a log & connecting the ends will not only make the shape odd but it can easily separate in the oven), then it needs to proof or rise for another hour. if someone wants the inside to be dense they would boil it in water with malt to get a dark color and to give it a crusty outside texture, then baked in the oven. This recipe with yogurt is just another oddball recipe that floats around social media for women who are bored & want to create something, it’s nowhere near a bagel even if it isn’t intended to be one.
@Lynn You are probably one of those people that won’t follow a recipe if you don’t have every single ingredient exactly as specified. There are about 95% at least positive reviews for this recipe so most likely the recipe is not oddball, you are. If it didn’t work out for you, that’s your problem. Don’t post rude comments, they are not welcome here. Jeez, you must be a real pleasure to be around!
LOVED this recipe by the way- turned out amazing!!
Love this recipe! So easy and so delicious! So far I’ve tried everything, jalapeño cheddar, and cinnamon raisin; up next is rosemary olive oil (like Brugger’s) and blueberry!
I’ve made these a number of times with all purpose flour and love them. This morning all I had was white whole wheat so decided to try that instead. They didn’t rise at all like they normally do… Not sure if I did something wrong or if that just happens with this flour. Any suggestions?
How should we store these?
You can freeze them then pop them in the microwave a few seconds to heat up.
Hi, I was wondering if I make and bake these if I can freeze the bagels as they are for later use?
Yes. I give tips for the best results in the narrative of the recipe.
Amazing! These are just as good (if not better) than making bagels with yeast, and 10x easier. They came out exactly as described in the recipe. We used the oven method, and they were DELICIOUS. Really well done!
I’ve made these several times now. They’re fantastic! I’m trying blueberry in the oven now. For those who are having a problem with the dough being sticky, just add a little more flour.
Not great but good! And definitly able to tweak the ingredients. Not to much but maybe some other younger it was a tad tangy. My son loves them though, he was half and half at first but then I saw him walk by with another one a few minutes later! That’s a compliment if I ever saw one! I needed to put more salt in and I made them in my air fryer. They were crunchy outside while soft inside.
I was skeptical, both in my abilities to make a “bread” from scratch and that this would taste good with the yogurt. Um…it was amazing. Made egg sandwiches, and my husband and I are obsessed. Now I just need to find “Everything” bagel seasoning.
Trader Joe’s has “Everything but the bagel” seasoning, if there is one near you!
I found the same seasoning blend at Costco. I’m in Canada so we don’t have Trader Joe’s.
You can buy EBTB seasoning on Amazon also!
Delicious! Do you have any tips to make it into a cinnamon raisin bagel? I plan to experiment, but if you’ve had success I would love to hear it!
Everything seasoning make your own.
2.5 T onion flakes
2.5 T garlic flakes
1 T black sesame seed
1 T white sesame seed
2T poppy seed
1 T sea salt
I was wondering the same thing, I did choclolate chip but I was wondering about cinnamon raisin myself.
I did cinnamon raisin today and they turned out amazing! I added two tsp of sugar to the dough, and then just did two liberal shakes of cinnamon and nutmeg. I sprinkled and mixed until I could see a good amount of flake in the dry ingredients. Mine turned out spicy and delicious. I mixed the raisins in the dry ingredients before adding the yogurt but I guess it doesn’t really matter.
The calories only increased marginally due to sugar only having 30 kcals per 2 tsp, and raisins also only a few and there were only a couple in each bagel. I also add a couple sprinkles of yeast to my dough. I know it doesn’t call for it and I don’t let the dough rise or anything but I feel like it gives it a little bit of more delicious bready flavor.
They’re beautiful and look like a bagel but the texture isn’t anything like a bagel. More like a muffin without any sweetener.
I’m not particular–I live in a small town where the best bagels available are the stale ones at Dunkin Donuts which are baked far far away.
They’re delicious! Would flavored yogurt work for like a blueberry bagel?
Just bought 2 of your books.. super excited to receive them.
We made the bagels 🥯 this morning, super easy recipe, they baked well, great texture and crunch …but the yogurt is tooo tangy for us and leaves an aftertaste. Otherwise delicious 😋
Any suggestions on an alternate for the yogurt?
Sour Cream?
Coconut Cream?
Other brand of yogurt less tangy.
Greatly appreciated!! Ana
The first few times I made these, I used store brand Greek yogurt, and Chobani Greek yogurt. They were fine, but didn’t cook as well, and were super sticky. So I went to Gina’s tested brand of Fage. IT WAS PERFECT, if a little tangy – and those were for blueberry bagels! LOL. So the plain Fage works GREAT for savory bagels with Everything seasoning on it. When I used store brand and chobani for blueberry bagels, I used vanilla. I’m about to go make some blueberry bagels, and I’ll use vanilla Stonyfield (the other brand Gina mentions). I’ve used the plain Stonyfield for ET bagels, and it works just as well as the Fage without the tang.
My Dough did not come out crumbly. Will that be an issue?
Hi when I calculate the nutriton value on my WW app, for the blue program it says 4. You have that one bagel is 3. Did it change recently on the program ? thanks and they are delicious !!!
Hi Lisa. Did you use the recipe builder?
I got 4 points as well. If you use 1 cup flour they are 3 points each. But 5 ounces of flour is 1 and 1/5 cup, which brings the point value up. Less flour makes an inferior bagel, so I divide my dough into 5 now to make a 3 point bagel. They are still delicious though 😃
I made these bagels in the oven. Super easy!! Question: they took VERY long to cook in the oven. MUCH longer than the recipe guide. They remained wet in the middle. Any idea why? I used fat free yoghurt. Would love to make them again. Look forward to tips. Thank you.
.
I had the same problem when using store brand or Chobani yogurt. My oven also runs really cool, so first I played with the time/temp, and then I switched to the two brands of Greek yogurt that Gina mentions – both Fage and Stonyfield. They solved the problem!
This was DELICIOUS and SO easy to make!!! Thank you!
The consistency was great however the bagels tastes sour because of the taste of the yogurt. Do you know any yogurts that don’t taste sour?
Texture was great, but unfortunately the recipe calls for too much baking powder, which ruined the taste. There was a horrible after taste. Wondering if we can reduce the amount of baking powder?
SO good. I am a bagel snob. These are killer, have made twice. First time oven, second time air fryer. seemed to get a little more of the bagel consistency – harder shell and softer inside – in the oven, but both times so freaking good. Made 4 bagels during round 1, and 3 ‘rolls’ (holeless bagels) in air fryer for round 2 b/c I’m lazy. will be making weekly.
These are very easy and very , very good! Absolutely worth it !
I did everything you said. Used Fage. But they come out doughy in the middle. Should I use more flour?
I’m wondering if I can sub the yogurt for ricotta cheese? Trying to use what’s in hand in my house right now thanks!
I haven’t tried? Let me know if you do!
No gluten or dairy for us, so I tried it with dairy free ricotta, which I had on hand. I don’t love them, but my kids (18, 14) do! Said theyd eat them for dessert and are fighting over them! Better then any other bagel theyve had since giving up gluten! Thank you1
Awesome!
found your recipe yesterday on the internet, made a batch today. didn’t exactly follow the recipe. i don’t like greek yogurt, so i don’t buy it. drained my regular yogurt in a strainer with a coffee filter. didn’t drain quite enough to make a cup, so i ended up adding a little more, undrained. then, because i’m too cheap to waste a whole egg to make egg wash for 4 little bagels, i brushed the bagels with the yogurt juice instead.
even tho i veered off a bit from the recipe, all i can say is OMG you are so right. easy, easy easy! they were great, probably closer to 20 minutes total in the air fryer, not gummy in the middle when i sliced into them. i have already posted pictures on facebook! i will be making them a lot since i can’t just run out to panera or au bon pain or wegman’s when i want a bagel while we’re on lockdown (excuse me, self-quarantine), this is a great, easy recipe. thank you very much.
I just made a batch of these bagels and all I can say is WOW! They were so simple to make and turned out absolutely delicious. I was confused on the baking temperature and time. The description said one thing and the instructions said another. So I went with 375 degrees for 21 minutes and my mini bagels were perfect! 🙂 I may add some shredded cheese in my dough next time. Thank you for a great recipe!
In your written instructions, you say air fryer temperature of 280 degrees. But in your video, the air fryer temp is 325 degrees. Which one is correct? Thank you.
I noticed the same thing – what temperature do you recommend for air fryer? Recipe and video show two different temps. Thx!
Hi. Please clarify if I’m misunderstanding…the printed info says to put air fryer at 280F but the video has 325F. I’m thinking the 325 is the way to go but am I missing something? Thanks in advance!
Follow directions, video person made a mistake.
I love these bagels. I have made them about five times the first three batches came out perfect. The last to were e doughy and not cooked in spots. What am I doing wrong?
Great! I accidentally bought regular yogurt instead of Greek But decided to give it a try anyways. Definitely too sticky to make the bagel shape, but I was able to make bread without the hole and they were great! It reminded me of a softer version of an English muffin.
Perfect for some cream cheese and lox.
How do you get the dough not so sticky?
I am checking the carb content? Is this correct?
Serving: 1bagel, Calories: 152kcal, Carbohydrates: 26.5g, Protein: 10g, Fat: 0.3g, Sodium: 434mg, Fiber: 1g, Sugar: 2.5gBlue Smart Points:3Green Smart Points:4Purple Smart Points:3Points +:4
Can i use Regular flour?
This is the first time I tried making any type of dough! And it came out looking and tasting delicious! Thank you!
The best tasting bagel-ever I just used the yogurt I make. Just a little less and more flour, the y I make is 2% fat,.
Thank you for sharing.
Easy and delicious! Ilove everything bagels! Store bought bagels never have enough seasoning on them! These I load up on the seasoning! I also put seasoning on the the parchment paper before i put the bagels on! Viola seasoning on the too and bottom half!
So many comments about sticky dough. If you spray your hands with cooking spray, the dough doesn’t stick to your hands and you can work with it.
These were super yummy! Mine turned a bit more golden than I would have liked but maybe I put too much egg wash on? Not sure! Also, question-I used pink Himalayan salt and they were a bit more salty than I would have liked. Is it saltier than kosher salt? I tried to look up the difference but couldn’t find much! I’ll be making them again!
Thank you!
Yess! Pink Himalayan salt does taste more salty than regular sea or table salt
Saw this recipe and was so excited to make but this AM realized I dont have baking powder! Help! Any substitutes I can try?
BLUEBERRY BAGELS! I made it with Chobani’s Blueberry on the Bottom Greek Yogurt & it was delicious! My boyfriend loves blueberry bagels and he was super impressed. I did try with plain greek yogurt from Two Good, but it wasn’t as good.
I did come across some problems, though. Both kinds of dough were super sticky so it was very difficult to work with. I had to add additional 1/4-3/4 cup of flour to make it manageable. Once they were baked and cooled, I had to rebake them cut open for 1-3 minutes because the insides of both kinds of bagel were a little undercooked.
Overall, I love how simple the recipe is! I HIGHLY recommend people try using Chobani’s Blueberry Greek Yogurt. It makes a really great blueberry muffin! YUM.
That sounds pretty amazing 🙂 I have a suggestion, if it’s available near you next time try the Fage split cup blueberry greek yogurt. The Fage is much thicker than the Chobani and maybe you won’t have the issue with the sticky dough that way 🙂
Use an instant read thermometer to check the internal temperature of your bagel–should read around 200 -210 degrees F
My sister-in-law posted these after my brother made them so, of course, I made them too. Such easy prep, baked perfectly-delicious. I just printed this so I’ll have it on hand for another day.
Just curious if you had any idea if this would work if we substituted the flour for almond flour for low carb version? Thanns
Can this recipie adapted to use almond flour?
These bagels were delicious! I tried them in the air fryer and oven.. the oven was definitely the winner! I used whole wheat flour… sooo yummy! I will be making these all the time! Next time I will add more everything but the bagel seasoning and maybe some onion!
Thank you for adding instructions for gluten free bagels. These are great! I followed the directions and used the air fryer at 320 degrees (doesn’t have a 5 degree option) for 12 minutes turning halfway through. The inside was slightly underdone. Should I raise the temperature and/or increase the cooking time?
I would add a few more minutes
Help!!! I made these 3 times and loved them but the last time Ii made them they turned brown on the outside and inside.
Hmm not sure?
Hi Gina!
Thank you for this recipe! I tried it for the first time using the gluten free variation (bob red mills) since my boyfriend is picky about flour. They seemed to turn out great but when we cut into them, they were still a bit doughy. I did have to knead it more than 15 times because they were sticking to my hands, but otherwise, I followed the recipe to a T. I even included the egg white into the Greek yogurt. Any idea what could have gone wrong? I’m going to try again tomorrow with regular flour but am worried it’s still going to be doughy in the inside. Any tips you can provide would be really appreciated!
Many thanks,
Shaz
The egg white isn’t supposed to go into the Greek yogurt. It is an egg white wash. Sounds like you had too much liquid in your dough.
In the tips for gluten free, it does say to put the egg white in with the yogurt, so the commenter was just following the recipe changes.
These taste great but I CAN NOT get them to rise! I’m using Greek yogurt, new baking powder, following directions and they stay the same size as when I put them in the oven! Any suggestions??
I am stumped! Mine always plump up quite a bit!
I would try a different brand of baking powder!
The egg wash goes on top of the bagels before baking not in the yogurt.
Mine stay small as well and I have new ingredients. I thought maybe that was what the recipe made 🤷🏻♀️
After reading a million comments, I let my last batch sit out for about a half hour before popping in the oven. They didn’t get huge, but they did rise for the first time! Hope it works for you.
These are the easiest bagels to make AND taste great. I have been making these weekly and my family is loving them. I’m playing around with toppings and will attempt cinnamon/raisin this weekend… any tips? Happy baker!
Let me state for the record I am not a baker—but this had me at hello when I saw it was only a few ingredients and I could just bake them. They came out just as shown. Light but still very much a bagel,
So simple and so tasty! Everyone in my house loved them. Can’t wait to try another one of your Thanks so much!
Good Day!
The only flour I have at the moment is Kodiak Power Cakes Flapjack Waffle Mix – will this work?
No!
Has anyone tried making these and adding sourdough starter? I want to make a sourdough version but not sure how much starter to add?
Great recipe!
Can you freeze these? Just thinking of making more and freezing to pull out and thaw when needed.
To freeze, slice open and wrap individually with foil or plastic wrap. To reheat pop them back into the oven, toaster or air fryer until warm.
I made the gluten free version today with the Bob’s 1:1 flour. The dough stuck to my hands quite a bit but I managed to make them and just wet my hands a bit to form them. I added cheddar cheese to them which seemed to work okay.
When I took them out of the oven they were nice and fluffy but they flattened out once they cooled and looked a bit doughy in the middle. They do taste wonderful though. I’m just wondering if you have some tips to help with them flattening out.
I’m a fan of these Quick and easy So good. 👩🍳😋
These were super simple, quick to put together and DELISH! My husband even said he liked these more than a traditional bagel (using the boiling method). We toasted ours in the toaster after baking them. I followed the recipe exactly as it’s written and had to bake them for a couple of extra mins (my oven!). I have a feeling my kids are going to be asking for homemade bagels every morning, for as long as we’re all home together! Thanks Gina!
Do you use the crisping tray in the air fryer?
Could this also be used for pizza dough?
I made pizza dough..
2c Greek yogurt
3c flour
2 1/2 tsp baking powder
1/2 tsp salt
Bake at 450 for 10-15 minutes
Makes 2 pizzas
I tried this with Almond Flour and it didn’t come out like a bagel- more like a bisquit- Thoughts on how to adjust this recipe with Almond Flour?
Can you make the bagels with Almond flour?
These bagels aren’t so soooo good and super easy! We usually buy lox bagels from a New York style deli and my husband said these reminded him a lot of those bagels. I even forgot the egg white (but added it in after I kneaded the dough, super messy) so i thought the bagels would end up too tough but they were soooo soft on the inside and toasty on the outside. I made them plain but decided to add raisins and cinnamon sugar to one bagel at the last minute. Definitely going to make these every couple of weeks and can’t wait to try different flavors and toppings! Go make these now!
Wow, TYPO. THEY ARE SO GOOD
The egg is just for the egg wash, it doesn’t go in the dough!
Can I use skyr yogurt instead of Greek yogurt?
I made these today – so easy to make and absolutely delicious and so satisfying. I highly recommend. Thanks for a wonderful recipe!! 👏🏻
The issue with this recipe is the flour directions. A standard dry measure cup of AP flour does not weigh 5 ounces. It is usually 4 1/4 ounces (125 grams). The first time I made these, I used 1 cup dry measure & did not weigh the flour. Horrible results-dough was too sticky to work with. Second attempt weigh out 5 ounces of AP flour. Results were great! Keeper recipe just weigh the flour & good to go! Would be even better with bread flour.
Thank you. I was wondering about this. I am going to attempt the recipe this morning. May try with the bread flour. Wish me luck.
These are awesome! Only issue is that my air fryer only goes as low as 300 degrees and I can’t get timing right. 15 is too much but even 12 seems too little. I’ve tried adding a few minutes but only after I’ve already cut them open. Is there a textbook time for 300 degrees? I’m always getting a still doughy inside.
WOW. These came out AMAZING. My partner said they were the best bagels he’s had since he was in NYC. He couldn’t believe how great these were. For the record, we used Fage 5% yogurt and didn’t have to strain it because it’s so thick.
Spectacular. Phenomenal. Superbe. I don’t have enough adjectives to describe these bagels! Thank you, you saved our Easter brunch. Super easy and quick to make with ingredients you most likely have at all times. I baked them for 23 minutes but should have kept the temperature a tad lower. Still the best bagels ever.
I followed the recipe pretty perfectly, and was happy pulling them out it the oven. I let them cool and tore a piece of one to taste it and it was delicious. When I cut one in half, I was pretty freaked out to see that they look undercooked. Idk if its from thr yogurt or what. I kept them in longer than 25 mins too 😕 will have to try again, but lower heat and more time.
I tried making it 3 times already and mine the dough sticks to my hand a lot and I can’t rolled them.
Try to wet your fingers with water, that’s what I did and it worked
Thank you! I am about to try to make them again right now and I will try that!
I tried wetting my fingers still gets stuck to my hands I am trying to figure out what it is I am using the Greek yogurt from Trader Joe’s.
Try putting some flour on your hands and a little on the working surface. Add a little more flour if still sticky when kneading the dough.
I absolutely love bagels but rarely eat them because I try to avoid carbs. These are the BEST!! And so easy! Worth every single carb. Don’t taste like a “healthy” version at all!
Has anyone tried this with just plain regular yogurt (NOT Greek yogurt)? I wanted to make these for Easter brunch but I’m stuck inside and won’t be going to the store! Wondering if there is a recommended ratio for more flour or less yogurt that won’t make the dough so sticky since regular yogurt is so thin
My daughter makes these with homemade Greek yogurt, she says regular yogurt would make them too sticky. I also can’t get to the market to get Greek yogurt, she suggested I sub sour cream, which would lend a more sour taste to them than the Greek yogurt but the consistency would be closer than regular yogurt.
I made them with regular yogurt because I bought that instead of Greek by accident! They were sticky to make but I was able to it and they still tasted so good!
You can strain your regular yogurt to make it thicker. Just put a coffee filter or cheesecloth in a stainer over a bowl, pour some yogurt in and stick it in the fridge for a couple of hours or until it’s as thick as you like it. That’s how Greek yogurt is made.
Hi! Thank you for the recipe. But my dough came out very sticky. How many grams of flour and yogurt do you use?
If it was sticky, its possible you didn’t use Greek yogurt? Or its not thick enough. I mention the brands that worked best for me.
LOVE these bagels. Been using the everything bagel seasoning. I was wondering if I could add cinnamon and raisins (and how much) to the dry ingredients to make a different flavor – or would that change the consistency of dough?
Is it 280 or 325 in the air fryer? Instructions say 280 and video shows 325. Thank you!!!
The higher temperatures are suggested for gluten free bagels.
Thank
So easy and delicious. Thank you.
Hi, The bagels came out very tasty. However, they stuck to my air fryer> With the second batch I put a little oil but they still stuck. Anny suggestions please? Thank you and thank you for the recipe!!
If you coat both sides with toppings like seeds, they wont stick.
These look lo! Could you use oat flour instead?
Love this recipe. I’ve used both Chobani and BJ’s brand yogurt—I just reduce to 3/4 cup and it works great!
Is it possible to sub sour cream for Greek yoghurt? Stuck at home and don’t have yoghurt.
Yes, you can sub sour cream 1:1 for this. I’m making these today with sour cream because I saw another commenter reply that they used sour cream and it turned out great. I’ve subbed sour cream for other things using Greek yogurt, so this should work fine. Good luck!
Amazing recipe amazing taste! We’ve been having fun making this recipe with my daughter and we love it! We are going to making again and again every week. Thank you so much for your típs and for your simple and very well elaborated post and recipes here and on Instagram. Finally, Congratilations for becaming a mother in this special and dificult times we are living now. All of out best wishess for american people from Spain. Thank you again for your wonderfull work.
is it possible to use either almond flour or coconut flour for this recipe?
No. Just use the regular flour!
I use rice flour and they’ve turned out well!
Has anyone tried this recipe with fillings before? I wanna Try it with Asiago cheese but not sure how it will work.
These came out great! Do you think I can make this dough but bake it into a big loaf of bread?
I have made garlic knots and pizza crust but never bread. I am not sure it would rise enough without yeast. If you do try it though let me know!
Can I sub self rising flour as I’m out of all purpose flour. Trying to use what I have on hand as to avoid grocery store. Thanks Gina, our family loves your recipes God bless
Just made these for egg breakfast sandwiches this morning and they turned out great! For those who are having issues with sticky dough, it will all depend on the brand of yogurt you use and as Gina said, drain any excess liquid on the top before you use it. Mine worked good with Nancy’s Organic plain non fat as we do not have Stonyfield where we live or the Fage in plain yogurt. You just need to adjust with flour.
Does the Greek yogurt have to be plain? I have vanilla.
It will taste like vanilla. Might not go with herb and garlic cream cheese or an egg. . BUT, I’d you have some frozen fruit, you could throw some into the mix and use a berry cream cheese. I screwed up the recipe once. I put in vanilla yogurt and topped it with onion and garlic….yuck. 🙂
With just one cup of flour, and the cup of Greek yogurt, I had to add at least 1/2 cup more of flour to keep the dough from being super sticky. Does it have to be because of the brand of the yogurt perhaps?
My dough came out sticky and I couldn’t separate it to kneed it. Why did it do that?
same! i kept adding flour and it was still very sticky. had to toss the whole thing
Mine was. So sticky also! Was it the gf dough?
I loved this recipe. Tried it this morning but did not have greek yogurt so I used sour cream, they came out great!
These were so good! Nice and chewy, and so VERY easy. I’m ready to tackle cinnamon raisin ones next, and hot cross buns. So glad I discovered this site and this recipe!!
What do you think about adding fruit, like blueberries?
My favorite method for adding blueberries was to purée a handful of fresh blueberries with the yogurt before mixing with the flour. And then I also added dried blueberries as I kneaded the dough. I loved them!
Added asiago cheese to the mix and topped them with more cheese, so good! Also added garlic powder to the ones I made with everything bagel seasoning.
I add rosemary to mine and it tastes just like Bruegger’s Bagels’ rosemary and olive oil bagels. So delicious!
Did you fresh or dried and how much did you use?
Can 2% Greek yogurt be used? Seems all recipes stress fat free
Linda – Did you try it with 2%? I was wondering the same thing.
I used Whole milk yogurt today and they were fine.
I used 2% today accidentally and they came out great! I didn’t realize until after I had started.
How long can the dough sit before baking? We’re making today to eat tomorrow but I’m wondering if we could pre-mix to bake in the morning?
I also had to add about 3/4C additional flour with a half and half white/wheat mix.
If you can weigh out the 5 ounces of flour rather than using measuring cups, it comes out much better. But if you don’t have a kitchen scale, then search the more recent comments. ‘Someone did the math for conversion. But weighing it is still the best way!
OH. MY. GOD. I just made these and they are incredible. I’m from NY and know my bagels. I figured how the heck could this work?? There is no yogurt in bagels! Best, most coolest recipe ever! So delicious, I may hide them from my husband. I can’t wait for breakfast tomorrow. Thank you!!
I shared this yummy recipe that I make all the time now with friends on FB. FB has now just told me it goes against community standards!! No idea why.
Just wondering if anyone has tried sour cream to replace the Greek yogurt as I don’t usually eat or buy plain yogurt. Thanks!
Just s as n FYI sour cream works perfectly! Cup for cup substitute for the Greek yogurt! They turned out amazing! Thanks for the recipe!
Gina, these are such a hit with my toddler. “These bagels are delicious, momma!” So easy to make and I love that they’re quick and the batch doesn’t make a million that we have to freeze or store.
Made this recipe twice in my Duocrisp air fryer. First time it came out alright and second time I made some alterations and came out awesome! Due to dough sticking through the holes I lined my tray insert with parchment paper. I added a quarter cup of flour because the first time was too sticky and ended up kneading way too many times which prevented the bagels from rising. The added quarter cup allowed me to knead less and only twenty times as directed. I air fryed for 15 minutes at 325 degrees and then flipped for an added 3-5 minutes depending how brown the bottoms got. The bagels rose, browned and were fluffy in the middle and crispy on the outside. Excellent recipe! Thank you!
These are delicious and so easy to make. While they don’t taste like a traditional bagel, they are so tasty nonetheless. I have made them twice now, the first time with everything seasoning on the top and the second time with chopped walnuts added to the batter and sesame seeds on top. I also used whole wheat flour and added some ground golden flax meal. So happy to have this recipe!
Having recently made ‘real’ bagels for the first time, I will say the extra effort is definitely worth it. Much better taste and texture. I found these to be weird tasting, and a disappointment.
I really thought these would be bland (in spite of the glowing reviews), but truly DEEELISH. I baked mine in regular oven, made some round and some sticks, sprinkled with sea salt. Somehow they taste like they’ve been basted with butter. Crisp outside, so tender inside-pretty miraculous, can’t wait to experiment with added ingredients.
So I’ve played around with this in the past week. I made as the recipe called and they turned out well. Tonight I tried almond flour/silken tofu- needed way more flour to get to a workable dough. Didn’t measure but probably 2 cups total. Also tried almond flour and greek yogurt. Same situation, needed way more flour. Again another cup. I have not worked with almond flour before so I wasn’t sure how it responded. Both variations taste like buttermilk biscuits. Lol. Will try reg flour and silken tofu next. It doesn’t have the tang that greek yogurt has but lactose and I don’t get along too well.
Thank you for the almond flour feedback! I was curious how well that would work.
These are SO good!! I’m excited to have a delicious bagel with the extra protein. Another amazing and simple recipe.
These are so good! We used them as buns for some chicken burgers I made for dinner. This recipe is definitely a keeper! I can’t wait to make breadsticks!
If making the gluten free recipe does “Bob’s Redmill Gluten Free 1 to 1 flour”. Mean 2 cups..?
Hi Katie! This means 1 cup.
When measuring, it is 5 oz, not 5 fl oz correct? Do you know how many grams?
correct, no I am sure you can google how many grams are in 5 oz
What flavor yogurt for the everything bagel? Are they better in oven or air fryer?
I want to try making these – how long do they keep before going bad? Can they be toasted in a toaster?
I toast mine before eating and they crisp up well.
Hi there! These are great! I would like to make them for a family member that is diabetic too. What flour would you recommend for diabetic friendly? Thanks for any feedback!
These are amazing! I used gluten free flour and they still turned out great!
Yep fantastic
Very easy to make
Texture is wonderful
I’ve never had fresh bagels, but man these look incredible.
I made these and I made them smaller and used almond flour and put in the air fryer. I cut dough in 4s then ea 4 into 3 ropes for a total of 12 (a dozen) bagels. Cinnamon Craisin, jalapeño cheddar, salt, blueberry
Blueberry ?? Omgoodness that sounds delish! Did you add blueberries to the dough? Or put then on top?
Hi! could chickpea flour be used?
I haven’t tried, sorry!
These were great and so easy to make. I used half whole sheet and half white flour and they were still so fluffy inside.
This sounds so good. But was rushing to get to a meeting. And thaught I forgot to add the egg. But realizing that the egg was a wash no to put in it. Will add results after my meeting if the they came out or not. Love all your recipes as they are helping me to loose some weight. LisajH.
I absolutely loved it and I used whole wheat flour .my husband said with the whole wheat there was a little bit of a taste but he ate it and so did my 8 year old. I would make again add more everything seasoning on it though.
These are delicious! I used organic all-purpose flour (trying einkorn for the added nutrition next time) and actually added some dehydrated onions right in the dough- dipped each in beaten whole egg, sesame seeds, poppy seeds and added a grind of sea salt to top them. Air fryer at 280° for 15 minutes on parchment paper and then another 5 minutes off the parchment paper just on the rack.
I’m wondering if you’ve ever tried this recipe with Almond flour and what modifications you would suggest? It would be a great Keto treat if it worked,!
These bagels are AMAZING! I would highly recommend using your Kitchen Aid Mixer dough hook to knead them because it cuts down on the time and makes this super quick and easy. We added cheddar to half and EBTB seasoning to the rest and they were all delicious!
I need help 🙁 these seems to have worked out wel for everyone, but the dough really gave me trouble. It took me a whole lot of extra flour to make it somewhat doable. It stuck to my hands horibly, and I couldn’t kneed or shape it properly. I even thought that it was better to take the extra points from store-bought bagels..
I just had the same issue. I finally sprayed my hands with cooking spray, but had to do that many times and also had to constantly add flour. They came out looking great – though a dark brown color (?) – but I wasn’t in love with the taste. Couldn’t quite place it but it was off. I wonder if whatever I did that made them come out so dark also affected the flavor?
I wonder if you used baking soda instead of powder? Its weird that of all the bagels people are making with success a few are getting this issue.
Just made these using blueberry Greek yogurt and fresh blueberries. Increased the flour to 6 ounces. They are amazing! My daughter is in heaven with these as breakfast this week. Such a fantastic recipe, thanks again for sharing it with us 😁
Heather, did you just top it with the fresh blue berries or did you fold them in?
These bagels are so good! We’ve had a lot of fun trying different versions out (everything, sesame seed, cheese) My husband and I love bread, but bread doesn’t love us. This is a perfect way for us to feel like we aren’t depriving ourselves!
Made these in the air fryer using your directions. It says to preheat to 280 in air fryer and in the video it shows you heated to 325. which is correct.
I was just wondering if you do the ingredients by the blue points I come up with 4 points each?
I finally tried these & it is definitely a keeper. Nice, doughy bread for 3 points. They are more the size of a mini bagel from my local place but I am happy with the size. I did the roll into ball, poke a hole in the middle and stretch method vs. the roll into ropes and form a circle circle method. I think the ball method was less labor & they looked great so I don’t feel the need to try the other way.
I cooked 2 in the oven & 2 in my Cuisinart toaster oven air fryer & I prefer the air fryer. I did need to move them to the bottom shelf because they were browning too quickly. In the oven, I also needed to move them to the middle shelf (vs the top which is specified in the recipe).
What if anything could I substitute the egg white with? Flax egg?
Help! Im confusing myself….it says 1 cup (5 oz), isn’t 1 cup 8 ounces???
1 cup is 8 fluid ounces for wet or liquid measure. For flour (dry measure) use the 1 cup OR weigh out 5 ounces of flour. In baking, better to weigh the flour because the amount is more accurate and may be more or less than the 1 cup dry measure due to the moisture content of the flour. I just made a double recipe of the bagels doing this and they came out perfect!
Is there a substitute for non-fat greek yogurt? I would love to try this recipe but non-fat greek yogurt is not available here in Mexico.
Can I use fat free Greek yogurt?
Hello! Did you try them with whole Greek yogurt
Just made these (for a second time) in our Ninja Foodi: The Pressure Cooker that Crisps. I set it to AIR CRISP at 325 and cooked two bagels at time (was not sure how wide they would expand). Cooked them for 12-15 minutes (or until the inside temp was approx 205 and not gooey). They’re amazing, and my parents would like them every morning now….look what you’ve started. NOTE: They rose quite a bit, so I actually could have cooked all four in the basket at the same time.
Hello- in Ninja Foodi did you put on the rack or in the basket?
Could blueberries be added to them?
My experience you would need to use dried. You can’t add anything that has more liquid. I’ve made cranberry orange and cinnamon raisin. They’re delicious.
Could you let me know how you made the cinnamon raisin and orange cranberry? I can’t get the flavors right, thanks
I’ve made them with fresh and frozen blueberries. Just add a little more flour (if you’re weighing the flour, one more ounce should do it). Also roll the berries in a tiny bit of flour to keep them from sinking.
Can one use almond fliur with eqaul success?
What can I substitute for the greek yogurt in the bagel and pizza dough recipes? I have a dairy allergy……thanks in advance!
What do you normally sub when a recipe calls for greek yogurt? You have the dairy allergy, not Gina.
Everyone else has already said it, but these bagels are spectacular. I added everything seasoning before air frying the dough, which is good enough to eat by itself, but also makes a wonderful vessel for jam or the base of an egg sandwich. I made these on Wednesday (it’s currently Friday), and my husband is already talking about how he wants to make them again this weekend.
These bagels are incredible! My family is hooked. We are staying at a time share for 4 days and on a whim I brought my air fryer. Thank goodness I did since the microwave convection “oven” is useless. My kids have asked for these every morning. I found the consistency to be just right when making these as directed. Air fryer at 320 for 12 min yields just the right amount of fluffiness and softness that my family prefers. I preheat it for 3 min first. A new favorite and honestly soooo easy. I’ve taken to just tripling the batch and saving the extra dough wrapped in plastic for the next time that it is requested. Usually the next meal or at the latest the next morning! Bagels have always been a guilty pleasure of mine. I’m thrilled that I can now have them guilt free!
These were delicious! Very easy to make and I did not tweak any of the steps or ingredients! They came out super light and fluffy!
Have you tried making these with almond flour?
These were very good, not dense like some bagels can be. There was some confusion with the temp for the air fryer. In the initial directions it says 325, but in the actual recipe it gives the temp of 280. I went with the 320 because our air fryer does not have increments of 5.🙂 Baked for 12 min and then another 4. Now thinking of other flavors we can do. Yum!
I tried the whole wheat version and only had whole milk plain greek yogurt on hand. I used slightly less than a cup of yogurt and it worked beautifully! My kids and husband have a serious everything bagel addiction. Being able to make a whole wheat version at home with simple and healthy ingredients is a win for this mama!
I made these for my husbands birthday breakfast this morning. They were fabulous!
If I use my stand mixer and dough hook, how long should I mix it?
I tried this recipe and it was a total catastrophe! I used 1/2 cup of Stoneyridge Greek yogurt and 1/2 cup of self rising flour. I tried mixing it with a fork and it didn’t seem to “mix” very well so I took it out of the bowl with my hands and it did nothing but stick to my hands and all of the dough was all over them! Any suggestions if I ever try this again? Thank you SOOO much!!
For starters, maybe you should try actually following the recipe!
AMEN!!!!!!
I would try with all purpose flour, baking powder, and salt instead of self rising. If the dough is too sticky, just add bits of flour at a time until it no longer sticks
Did you use *non-fat* greek yogurt? That’s apparently the trick to making it not-so-sticky. I used self-rising flour and it required a couple of extra tablespoons of flour, but they came out delicious.
I mixed with a fork until I couldn’t anymore then I just mixed it with my hands, if to sticky add a little flour
This recipe is great! I don’t like to bake, it was easy, quick and the bagels tasted delicious! I made then in the oven, I did cook them for a little longer than 25 minutes because I like the bagels a little more toasted. Next I’ll try in my air fryer. Thanks! 🙂
Can the bagels be frozen at any time (frozen or after baking)?
I have made these, in the oven and my AF. Always delicious. They are so easy to make and of course, I love the idea of 3 WW pts.
A winner in my books!
These are so good. I do need to make some gluten free and I’m wondering if I need to add salt and baking powder to the 1:1 flour. I tried with gf flour that I needed to add xantham gum to but they came out small and dense.
These are so easy and so good. I’m wondering if whole wheat flour would work okay…any changes? I love your site and recipes. Thanks for all you do 🙂
The first line of the recipe says “1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
Simply delicious! Made them last weekend and then this weekend made everything bagels! LOOOOVE!
I am using gluten free all purpose flour. How much table salt per one cup of flour? I tried (before seeing your recipe) to use 1/2 tsp salt and 2 tsp of baking powder to the one cup of flour…they didn’t rise and it was wet in the middle. Help! 😂
I love this recipe and make them often! My tips:
*I use 1 cup of self rising flour and 3/4 cup of Greek yogurt. I omit the other ingredients.
* I use my Kitchenaid mixer to mix ingredients.
*sometimes I use an egg white sirsometimes I omit it. Out depends if I want to add seasonings on top.
Can you use dairy free yogurt
Can you use self rising flour?
Thanks
Hi, one question: is the egg white necessary when I don’t want to add toppings? Thank you, I love your recipes!!
no they just won’t be shiny
I have seen people rave about this! My father is on a strict low sodium diet for CHF. Can I make this omitting the salt?
I would also like to know if you could add less salt to the dough. It would be nice to get the sodium down to 150mg per beagle.
It’s needed to make them rise
Has anyone tried this with almond flour or a mixture of almond flour and regular flower to up the protein and reduce the carbs?
Help! I was so pumped for this, but I couldn’t even get it to knead. It was crumbling and falling apart. I used Pillsbury 1/1 gluten free flour And a cup of Greek yogurt. Any advice??
I’ve never tried gluten free flour but I had that issue the first time I made them. Try cutting back on the flour or adding more yogurt. I have also noticed that store brand plain Greek yogurt worked much better than Fage. The dough came together perfectly without increasing or decreasing any measurements. Good luck!
I needed to use a lot more gluten free flour to get the mixture to bind together otherwise it was too sticky to knead.
Ok i want to make sure i am hearing alot of you we should be using 1.5 cups of flour ????
Maybe thats why my bagels were smaller than i expected
Lets make sure we are getting this right
1.5 cups of flour
I’m confused re the fact that you rate these at 3 points. I plugged in the WW app and it comes in at 4? Love these though! I make them regularly! Think they are more of a cross between a scone and a bagel though!
Hi Karey! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
Thanks! So I can count on your points! 😉
Oh Apparently I didnt read the recipe properly lol. I added the egg to the dough lol. But they still turned out great.
I’m kind of surprised these got such high reviews. I followed the recipe exactly and my results did not look like the photos. The dough was really hard to work with and wouldn’t stay together even after kneading it for a while. They also didn’t rise very much, even though my baking powder is brand new. Kind of look like scones. However, they taste pretty good.
❗️Note please correct the recipe, it has different bake temperatures and flour measurements differ from most who commented here.
I had the same results, my bagels didn’t increase in size much. One was perfect shaped like a bagel, the other like a bagel ball. Same with the next two. I used fresh ingredients. I used my Ninja Air fryer which has a non-stick surface which they slid around in. I love the flavor and two came out nice enough to serve guests.
❓please comment: how i can improve this?
Thanks
Generally bagels are boiled before you bake them, have you tried doing that with this recipe?
Thanks, Brenda
These bagels are SO tasty! Thank you for the recipe! Can’t believe believe they are only 3 WW points. I love how soft they are on the inside.
OMG! These are great and so easy!
I just made pumpkin bagels with this recipe!! I subbed 1/4 cup pumpkin for 1/4 cup yogurt. I used vanilla Greek yogurt and added pumpkin pie spice. They’re a basic girls dream!
Any advice for less mess while making these. My dough is always sticking to everything…. my hands, the counter, etc. I end up adding a ton of extra flour to get it to stop sticking (I’m making these gf).
Otherwise, this is an amazing recipe and I make it often!
I use slightly less yogurt and make sure to drain it very well 1st. Also, I just tried making the dough in my Kitchen Aid mixer with the dough hook… it was perfect and a super easy clean up!
were very sticky..had to add more flour. Used Chobani yogurt. Tasted good…will make again!
I made these this morning and definitely had to tweak it. They turned out delicious but can you clarify once and for all the flour measurement?
These bagels are delicious and incredibly easy.
Excellent recipe! I am a bagel snob and have to say I was very happy with the results. I followed recipe exactly (only 5 oz flour) and they came out perfectly. The bottom had a chewy crust and the inside was soft. I didn’t even need butter or cream cheese! I am on WW and was so happy to find this recipe. Thank you!!
Hi, I just made these bagels and I think they’re pretty amazing! I used 1 cup white flour and 1/2 cup whole wheat. I also used a vegan coconut based plain yogurt (not Greek), vanilla flavoured as that’s all I had. Came out beautifully and I intend to make these again and again. Thank you so much for the recipe!
I used my own GF flour blend when I made this recipe. I made this the first time without reading properly and added the egg white to the dough. It was stickier but the bagel was very fluffy. The second time I made the correct way. Both of those times I used Trader Joe’s everything topping. This last/third time I made two separate batches and added 1/4 C brown sugar, 1 tsp cinnamon & raisins to one batch. I added mozzarella cheese to the dough and topped with fresh Parmesan, powdered onion & cracked black pepper. This recipe is great and will continue to make it.
Loving this recipe! Made several different types today. GF, Reg Cinnamon/sugar, Reg ChiliGarlic bagels with either everything topping or Tajin/cheese/everything sprinkle! Also I’m liking mixing 1/2 vanilla Greek yogurt and 1/2 plain Greek yogurt in my sweet or plain bagels for my kids. It cuts down on the “sourdough” taste.
Can almond flour be used to help with a keto eating plan?
Delicious! This was my first attempt and they turned out great- and it was so easy!
Absolutely delicious, easy to follow, baked mine. Used wheat flour.
Has anyone ever altered to add blueberries or chocolate chips? Do you need to make any other adjustments?
I tried adding blueberries and also instead, used blueberry flavored 0% greek yogurt. I’m not sure if getting the blueberry-flavored greek yogurt did anything to enhance the flavor. I think I ended up needing a bit more flour bc of the water from the fresh blueberries and the flavoring in the greek yogurt but my friend thoroughly enjoyed them! I’m going to try again tonight (this time toss the fresh blueberries in flour first).
Can someone please tell me is this one cup of FLOUR PLUS an additional 5 oz?
Also has anyone made the dough the nite before and baked in the AM?
Looking at previous comments, it seems as if it’s 5 oz, not 1 cup PLUS 5 oz. I’m assuming she forgot to put the parenthesis, like this: 1 cup (5 oz) flour.
Hope that helps!
Thank you
THANK YOU for asking that …I was looking at it like “What the What?!”
I have been making this recipe with 1 cup PLUS 5 oz (so I was using 1.5 cups + 1/8 cup) flour and it always came out perfect. I go to make it this morning, and I see recently she has added parentheses to the recipe regarding flour, which makes it read as just 1 cup flour. Now I’m confused if she changed anything else in the recipe, cause it was absolutely perfect with 1.5 cups + 1/8 cup 🤷🏼♀️