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!! I’ve been busy testing them out all weekend in my oven and air fryer, with different types of flours after finding out about these Greek yogurt bagels which are all the rave in the Weight Watcher community (Only 3 Smart Points!). They are high in protein thanks to the yogurt, and taste so good, warm right out of the oven.
We had it with a little butter but cream cheese would be great too! The original recipe uses self rising flour, but I prefer to make my own since I never have it on hand (it’s easy, just add salt and baking powder!). I also skipped boiling them and they were still great and expanded quite a bit.
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. If you don’t leave them in the oven longer.
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. They came out just is good in the air fryer as they did in the oven, only the air-fryer (I have the Nuwave Brio, affiliate link) was much quicker.
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 for perfect bagels:
- 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.
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
- 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.
Tips for egg-free bagels:
- 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.
Tips for storing and freezing bagels:
- 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.
More Recipes using the Easy Greek Yogurt Dough
How To Make Easy Bagels:

Easy Bagel Recipe
This easy homemade bagel recipe is made from scratch with just four (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!
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)**
Directions:
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.
*To make them gluten-free I tested them with Bob’s Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour.
**Toppings may add calories and points.
Nutrition Information
Yield: 4 Servings, Serving Size: 1 bagel
- Amount Per Serving:
- Freestyle Points: 3
- Points +: 4
- Calories: 152 calories
- Total Fat: 0.3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 434mg
- Carbohydrates: 26.5g
- Fiber: 1g
- Sugar: 2.5g
- Protein: 10g
Adapted from Bella Gets Waisted
All images and text ©
Ok i have made gf bagels several times , and i boil them prior to baking. No where have i read if anyone doing this, do you think it would work espfor those who don’t get the “bagel” feel they are wanting .
I love the simplicity and protein-packed Greek yogurt in this recipe, but I’m having a bit of trouble. I’ve tried it twice now with whole wheat, but the bagels failed to rise/expand both times, resulting in small and dense bagels with a bit of a chew. I used fresh baking powder for both attempts, and even added a quarter teaspoon extra the second time to see if anything changed. Any advice would be helpful!
I have had the same issue.
Try half all purpose, half wheat
I have literally just took mine out of the oven.
First timer here and came out amazing: I actually used a whole meal flour specifically for bread
I just made these tonight for the first time. I used King Arthur 100% whole wheat flour, and the bagels came out perfectly.
Where I live we don’t have fat-free greek yoghurt. Is the greek yoghurt with fat ok to use.
I didn’t have the fat free kind in the fridge when I went to make these in a whim and the regular Greek yogurt worked perfectly fine! These were delicious!!!!!
I’m thinking of making this for the first time – but as bagel bites, not bagels. Has anyone tried this?
did you end up making it as bagel bites? I’m interested in doing the same
I tried this recipe- it was awesome and so easy! Next time Im going to add more baking soda in hopes of having it rise more. I had some leftover and made some bagel bites! They needed much less cooking time (~8-10 min)
I love this recipe! I make regular bagels and whole wheat ones all of the time and they’re perfect. Definitely prefer them in the air fryer, which Witt mine I can fit 4-5 bagels at a time since I have the cuisinart toaster/convection air fryer model. We use this recipe to make pizzas every week for pizza night too! Thanks for the air fryer method!
When you cook four at a time, how much longer do you cook them?
I have made it several times and with some adaptions:Orange Cranberry Walnut – added a handful of cranberries to taste, 1/4 tsp orange extract, 1/4 cup crushed walnuts.Bagel Sausage Rolls – used maple link sausage, made recipe added 1/2 tsp maple syrup or could use maple flavor to the dough, rolled out the dough to wrap the cooked liked sausages, made 6.
What brand of flour do you recommend with this?
Would these work with almond or coconut flour?
I’m trying it right now, but the consistency of the dough with almond flour is very wet. I’m thinking that the amounts of each will probably have to be changed.
Do you have any recommendations on the correct proportions? I’m on keto and would love to try to make these with almond flour.
I found this online: http://www.momables.com/ingredient-substitution-list-for-baking/
Almond flour: substitute 1:1 with all-purpose (white) flour. Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered
I’m never buying bagels again. These are delicious. And so easy to make. I prefer baking them in the oven over the air fryer….they didn’t brown in the air fryer for me. Thank you soooo much for this recipe. We enjoy them with a mimosas . ????????????
These are super easy and super delicious! Next time I will omit the salt in the dough – the Everything But … seasoning has enough salt. I did add some ground flax meal to the dough and it worked perfectly. Crunchy on the outside and soft in the middle ????.
If you are using non self rising flour, you must use the baking powder and the salt in the dough for it to rise. The salt is necessary for the chemical reaction. It’s not a flavoring.
I thought the same thing. I’d probably just use self rising flour and leave out the salt (that has to go with the all purpose flour). Though the texture and look of the bagels was perfection, the “everything bagel” topping paired with the salt in the recipe was SUPER salty.
Made these this morning with self-rising flour so I left out the salt & baking powder, and they turned out great! Much better than when I made the Garlic Knots, probably because I used Chiobani greek yogurt then. I read somewhere later that you suggested not using that brand. You were right!
Lol I just literally took mine out of the oven five minutes ago and I have used chobani. Turned out perfectly but used wholemal flour specifically made for bread
Hello! I’ve made these bagels a few times in the oven and I’ve found that the middles don’t cook in 25 mins but the outside burns if I cook them any longer. Do you have any suggestions?
Someone below commented they baked then ta 400 for 25-30 min so that might help.
My apologies if this was already addressed, but I couldn’t make it through all of the comments. In the written directions for the air fryer, you use 280°, but I’m the video, it is being set to 325°. Which is correct?
I was wondering the exact same thing. Hope someone has some information.
Yes, 280 degrees is the correct one.
280 degrees is the correct one.
I love this recipe! Have made them twice now. With whole wheat flour. At 400 degrees for about 25-30 min. Delicious and easy!
I made 2 in the air fryer and 2 in the oven, and I found I liked the oven version better. It seemed to rise better and look more like a bagel. The air fryer was a little more chewy, like a bagel, but overall I liked the oven better. Thank you for the recipe.
Can you use a vanilla flavored yogurt?
I’ve used vanilla yogurt and haven’t been able to taste the difference!
This recipe is a game changer for me. I really love bagels but stopped eating them because they are so many calories. I made these today and they are delicious. I was surprised at how easy they came together. I didn’t have everything bagel seasoning so I used sesame seeds and flaky salt. I can’t wait to make them again.
So yummy and easy to make. Been bragging to all my friends.☺
Help… Can you freeze the raw dough?
What temperature would you recommend for a convection oven?
Would you squeeze out the tofu first? I did not and mine were very wet. Thanks
There’s no tofu in this recipe…????
There is in the dairy free option.
Where do you get the dairy free version?
This is in the body of the post under ‘Tips for Dairy Free’, above the instructions.
Tried this…definitely delicious. Mine (made in oven) didn’t puff up as much as pictured. Baking soda about 2.5 months old. Yogurt was past it’s best-buy date, wondering if that is why??
Would post a pic if that was an option here.
Use Baking Powder not Soda.
These were amazing!!! I followed the gluten free recipe using King Arthur flour. I also used Fage yogurt.My whole family loved them. Thank you!
I’ve tried these several times and I love the taste, but always have a problem with kneading/making the actual bagel. My dough is always too sticky and is always sticking to my hands. Any advice would be so appreciated!!
What brand of yogurt? If its not thick enough, this will happen. I love Stonyfielf or Fage. Also, try using slightly less.
This time I used The Greek Gods; but will try either of those brands next time. Thank you!!
Great made with Trader Joe’s Icelandic plain yogurt!
I make this dough for pizza and calzones almost weekly and I use 4g (zero points on WW) of cornmeal to knead/roll the dough out. Put some on the counter and some on the top of the dough.
Do you pre bake it as pizza crust then add the topping?
Spray your hands with oil spray ! Game changer for me!
These are amazing. I made the recipe exactly, used Fage 5% & King Arthur All-purpose flour. A friend made these with a Kitchen Aid & dough hook and then cut the dough ball with a pastry cutter. Brilliant. These were perfect!
Second time making these in the air fryer. They’re delicious but they’re puffing up so much they look more like a bagel than a roll. What am I doing wrong? ????
Hello,
I was wondering if the Greek yogurt could be substituted for whole milk yogurt (not whole milk Greek yogurt.)
Thank you.
We just made them using Trader Joe’s Icelandic plain yogurt. We also mixed Trader Joe’s Everthing But The Bagel into the dough before baking. Perfect bagels, delicious!
Hi there! Been so excited to make these. They’re a bit ‘wet’ inside but I think I can tweak that? My question is though…you indicate that one bagel is 3 WW freestyle points, but when I enter the nutritional information you listed at the bottom of the recipe and it comes up as 4 WW freestyle points? Thoughts? Would be so grateful for a reply, as I’d really like to incorporate these bagels into my week. Thanks in advance! PS, I love your wonderful blog and video recipes!
Thank you! 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.”)
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.
That happened to me too, i realized when i entered the recipe the first time i selected low fat greek yogurt but it is actually fat free you need to select, once i did that it went down to 3 points.
Have heard so many great things about this recipe! How would you count this on the 21 day fix meal plan? TIA!
Okay, these are life changing. I’m not sure what I did differently but mine came out to 84 calories a piece. They were super simple to make and made my morning routine all the easier. Thanks Gina!
I made these last night, but they turned out the color of pumpernickel bread. Any idea as to why this may have happened?
That happened to me, and I realized after that I used baking soda instead of baking powder! I also used the whole egg as an egg wash, but I think it was more the soda/powder mix up. I made them again with powder and just egg whites and they worked out fine – hope that helps 🙂
I made these and all i can taste is the Greek yogurt. Almost makes it taste like sour dough bread yuck! Any help?
I thought the same thing. Interested in the reply to this one.
So the very first ingredient says a cup of flour but in parentheses it says 5 oz?!?? Isn’t a cup 8 oz?!? I’m confused do I use 5 or 8 oz of flour?
8 ounces would be for liquid measure, not for flour.
How long can you freeze them for?
Made these tonight, and so shocked how easy and great they were. This New Yorker was so skeptical, but the taste, texture, and quality was actually great.I would love to make dough night before and make em fresh for my kids in the am.A keeper.
Has anyone tried using Silken Tofu?
I was curious if using Almond flour or and Oat flour would work for these.
Anyone use whole wheat pastry flour? Gina, do you think this would work? Thanks
This is a keeper! I used my own homemade yogurt, drained until 50% of its volume ran through the filter as whey. I made plain bagels because DH prefers them that way, but I toasted mine and added a little butter (I’m not dieting) and lots of TJ Everything Seasoning. We will definitely have this again!
Awesome!
These were amazing and so incredibly easy to make I decided to make a second batch just for heck of it!
O M F G. These bagels are LEGIT. I am a New Yorker with easy access to fantastic bagels, which is great for my taste buds but not for my calorie count. I made these bagels in the air fryer this week and I am AMAZED. ASTONISHED. DELIGHTED. These bagels look real. They feel real. They TASTE real. The texture is amazing. These are a home run. I can’t believe how easy it was to make them–the recipe is un-fussy, easy to do quickly with minimal ingredients, and with unbelievable result. This recipe is magic! I can’t wait to make it again.
Is the egg wash a required part of the recipe? Egg allergy at my house, it really want to try these!
Egg free bagel tips located above the instructions: you can brush with water instead.
I am trying to cut down on carbs and would love to see all these yummy recipes with directions on how to substitute for non wheat flours..
Gina, do you think we could add blueberries or cinnamon raisin and they would cook okay? I like sweet bagels. 🙂 thanks!!
Haven’t tried it but should work ok.
Just did it with cinnamon and raisins today! It was great I was going to tey with blueberries tomorrow. Also wondering what would happen if I did blueberry Greek yogurt
Do you a convection oven? Thanks! Kim
Has anyone used the dough mixer option on a cuisinart? I make a ton of these at once and was wondering if that would work
How can I prevent them from sticking in my nuwave air fryer. The bagels entire bottoms came off when I tried to get them out of the basket??
If you coat them in seeds (everything bagel) on both sides it won’t stick.
I use this to make bagel dogs, so yummy! 2 applegate hotdogs and half a serving of the dough is only 5 pts
This truly is an EASY bagel recipe! I did not add toppings because Iove plain bagels. My husband even liked them and he’s a bagel snob!! And makes just enough. I buy store bought bagels and we never get through them all before they turn moldy or stale! Awesome recipe! Thanks Skinnytaste!
Great & easy recipe. Will definitely make these again . Now on to garlic knots recipe. Sure they will be just as good. Thank you Gina.
This is best bagel recipe ever!!! The stars don’t lie. I will make these forever
I’ve been wanting to try this but am Dairy free – I see you notes for Greek Kite Hill yogurt but cannot find that product locally. The silken tofu is a major allergen for me. Been searching frantically for other substitutions but am at a loss. Do you think Full Fat coconut cream would work?
Not too sure
I used the egg yolk in the batter and the white for the wash…came out great!
Has anyone else experienced a tangy aftertaste? I’m guessing from the Greek yogurt. My kiddos initially like them, but after a couple bites they would no longer eat them. Any suggestions on how to tone that down would be wonderful!
try a different brand of greek yogurt. i personally use Chobani
By far my favorite bagel recipe! I’ve made it well over a dozen times and I’m always blown away how easy and delicious these are! I’ve added cinnamon sugar to the top, everything but the bagel seasoning, garlic salt, blueberries, you name it and it always comes out petfect.
This bagel recipe was easy and delicious. I used my air fryer and they turned out great. I can’t wait to make them again. Gina does it again!
Well, I have to tell you how terrific this was. I haven’t had a decent gf bagel in yeeeeers!I used Bob’s 1-1 gf flour and a cup of coconut (milk) cream (in a can). First I emptied a probiotic capsule into the flour mix, and then added the cocos cream, and I could actually knead the dough and the rest of your recipe. They came out so good, and I was so delighted. This is my go to for bagels from now on. In fact, I will double the recipe and freeze them.Thank you so much.
What do you mean “turned half way”? When cooking the gluten free version in the air fryer. In my my I think flipping them over, but that wouldn’t make sense with the seasoning, but then I don’t know what turning them halfway would do. I haven’t gotten comfortable with my air fryer yet, and I really want to try these bagels!
I love these! I made them a year ago and hadn’t in a while and have been making weekly for the last month. Going to try with a flavored greek yogurt today as my daughter is requesting strawberry ones.
Has anyone added cheese to make cheese bagels?
I was thinking the same thing. I always get cheese bagels.
I would love to make these low carb and am trying to learn how to adjust recipes. Any suggestions on how to change this recipe to make it low carb. I have almond flour and coconut flour and flax flour. This site is my favorite for recipes too.
Hi- should the greek yogurt be plain or sweetened? Do you think the Namaste GF flour blend would work ok? Thanks!
I used FAGE 0% unsweetened and they were tasty just the way
I just made these last night and they are so good. My husband actually thought they were store bought and didn’t understand why I was making such a big deal about them. Looks like I’ll be making these more often! I used 0% Fage and my calories came out differently; maybe because I didn’t need an entire egg for the wash? Either way they are amazing!! So glad I found your recipe!85 cal7.8 protein0 fat 12.8 carb
Very easy and straightforward to make. We enjoyed fresh warm poppy seed bagels this morning and my husband was delighted with them.
Amazing! So easy, so delicious! I can’t believe how good they are! I’m done buying bagels from the store! Thank you for another amazing recipe!
I’ve been trying to figure this out! s long as you used an approved flour, one bagel would be 1 yellow and just over 1/3 red.
Super easy recipe that works great! I just use the store brand fat free plain yogurt (Costco carries it in a 2 tub pack for super cheap) and TJ’s everything bagel seasoning. We have an amazing bagel shop around the corner, but these are perfect for those days when I don’t want to go out in the cold. May try mixing in some cinnamon, brown sugar and raisins in a batch.
Hi Gina! I LOVE all your recipes! Every one I make is so delicious and easy to prepare…THIS is real life! One quick question…I’m wondering if this recipe can be made as a loaf and if so would there need to be changes to temp and/or bake time? Thank you!
AMAZING!! I can’t believe how simple it can be to make incredible bagels. Thank you for this recipe!
Hi, these turned out okay but were a little too chewy for my liking – I’m wondering what I did wrong?