Easy Bagel Recipe

This post may contain affiliate links. Read my disclosure policy.

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!

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. They are high in protein thanks to the yogurt, and taste so good, warm right out of the oven.

Flour and yogurt is all you need to make these easy bagels!

Everything bagel.

Egg sandwich on an everything bagel with a runny egg. Egg sandwich on an everything bagel.

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 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 Air Fryer (affil link). 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 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 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.

yogurt dough recipe for making bagels

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!

More Recipes using the Easy Greek Yogurt Dough

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!
Print WW Personal Points
4.77 from 1289 votes
Did you make this recipe?

Easy Bagel Recipe

152 Cals 10 Protein 26.5 Carbs 0.3 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Rest Time: 15 mins
Total Time: 30 mins
Yield: 4 Servings
COURSE: Breakfast, Brunch
CUISINE: American
This easy homemade bagel recipe is made from scratch with just four (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt! 


  • 1 cup unbleached all purpose flour, whole wheat or gluten-free mix*, (5 oz in weight)
  • 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 (Stonyfield)
  • 1 egg white or whole egg, beaten
  • optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**


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.
Adapted from Bella Gets Waisted


Serving: 1bagel, Calories: 152kcal, Carbohydrates: 26.5g, Protein: 10g, Fat: 0.3g, Sodium: 434mg, Fiber: 1g, Sugar: 2.5g
WW Points Plus: 4
Keywords: Easy Bagel Recipe, Easy Greek Yogurt Bagel Recipe, Everything Bagel Recipe, Gluten Free Bagel Recipe, Homemade Bagel Recipe, two ingredient bagel recipe, Weight Watchers Greek Yogurt Bagel Recipe

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. These were absolutely amazing! As a long islander, I know a good bagel, and can honestly say i liked these better! They arent doughy or heavy like a regular bagel. I made a batch of them yesterday and then made another double batch in the afternoon to freeze. I toasted one of the ones I froze and put a little butter on it this morning and it was just as good as the freshly baked one I had yesterday. Love them!

  2. Delicious and easy. I followed the recipe and used fage nonfat yogurt. Perfect!

  3. Is it okay to double or triple this recipe? It came out delicious, would like to make for a brunch.

    • I just doubled mine. So far no issues! I plan on freezing them, and making more. Twins on the way so I’ll be grateful for simple, healthy food!

  4. Family  with an egg allergy. Could we make these with no egg in the dough? Thank you! 

  5. These are a new favorite in our house. I love how I can mix up and bake these so easily. Following your recipe, they’ve come out perfect every time. I’ve also made them adding orange zest, chopped walnuts, and craisins; and they were great.

  6. Could you put cheese on top instead

  7. Is there a way to make them rise more? It’s kind of hard to cut in half.

  8. Just made these and they turned out perfectly but they had a definite sour taste from the yogurt ( Kirkland organic non fat Greek). Is that to be expected?

  9. Has anyone tried boiling the formed bagel before cooking in an air fryer? Just wondered if that would make it more bagel-y. I may try next time.

  10. I made these once with AP flour and they were good but not as close to a real bagel as I’d hoped for. The second time I substituted 1/3 cup rye flour plus 2/3 cup bread flour and added 2 teaspoons of caraway seeds. What a difference. While the outside still doesn’t get the texture of a real bagel, the taste was much closer. Rye bagels are my favorite but if I wanted plain bagels, I’d still use bread flour instead of AP. The texture is better. Also I used my kitchen aid stand mixer for the dough & needed to add about anther tablespoon of greek yogurt for the dough to come together. So happy to have found this. I live in a small town in Texas & you cannot get a decent bagel within 25 miles.

  11. Even though I’ve made these quite a few times, it had been awhile and made the rookie mistake of not reading the recipe fully, so I added the egg white into the dough. Happy accident, they were impossible to shape so I just threw the divided logs onto a sheet pan with parchment and they came a little fluffier and chewier than the originals, kind of like a bialy? Lesson learned, but these always come out great and are super easy to make!

  12. My family loved these!  We used Avacado instead of cream cheese and it was delicious!

  13. I am a seasoned baker and cook but this is my first experience using gluten free flour. I used Bob’s Red Mill 1 for 1, mixed as directed and baked at 400 for 30 min. They were still raw after letting them cool on the pan.
    The recipe I used is yours but adapted on another site. It is the same except for the optional recommendation of an egg white or additional spoon of yogurt if the mix is dry.. I should mention that I used a lactose free yogurt which has the same consistency as Greek yogurt.
    What might be the problem?

  14. Made these many times abs always delicious… but made then today with Farm Girl low carb pastry flour in my air fryer  and they were life-changing. Only like 7 net carbs per bagel and they taste like real bagels. 

  15. I love this recipe. I’ve played around with different bagel flavours and finally found my favourite. I use honey greek yogurt and add lavender or blueberries for a sweeter bagel. 

  16. Hi! When you make the dough ahead of time and refrigerate it, can you shape it into bagel shape first then wrap and refrigerate or it needs to be wrapped as ball dough for (prior to shaping)?

  17. Can you make this recipe with almond flour?

  18. We loved them!! I didn’t do any alterations. They have so much more flavor than store bought bagels

  19. I made these with cottage cheese instead of Greek yogurt  (blended through a food processor) and fresh milled Einkorn and Kamut flour. I let the dough rest for 20 minutes before forming to account for the fresh milled flour hydration. Came out perfect! 

  20. OMG , I have been looking at this recipe for years ever since you first published it. I hesitated because of the “it didn’t come out” right posts. Today was the day, and I just have to tell you they couldn’t have been easier and they look and taste amazing – like the real bagel shop ones. I can’t wait to make them again, and the possibilities are endless here. I used whole wheat pastry flour and they are just perfect, crunchy on the outside and that soft chewiness on the inside. Bravo, Gina, Bravo!

  21. These bagels are so easy to make and super delicious! My husband who doesn’t even like bagels enjoyed one! I’ll definitely be making these again!

  22. Great quick bread bagel. Used chobani. Put the egg yolk in the dough.

  23. Yum!! So easy and so good! 

  24. Hi Gina!
    I have been using your recipes for years, thank you! Regarding the egg white, you mentioned you mix it in with the yogurt, but in the recipe you use it to brush on the bagel. Do you do both?

    • These are amazing! I have a (probably silly) question though… How do I prevent the bagel from sticking to the air fryer? I sprayed with olive oil… Should I have just used more? Thanks!

  25. I made these today.  Ridiculously easy.  I apparently didn’t make my center hole big enough because it closed during baking.  I seasoned 2 with everything bagel and 2 with pumpkin spice seasoning.   I used Chobani plain Greek yogu And they were not real sticky when making them.

  26. Anyone use oat flour  with these??

  27. I have Fage Greek yogurt here, but curious if it matters on the fat percentage for the recipe? Any recommendations on which is best between 0% or 2% or it doesn’t matter? Thank you! I look forward to trying this recipe! 

    • I made them using the Fage 2% last week because that’s all I could find and they came out exactly the same as using the 1%. I think it’s just a points thing for those doing WW that the 1% is recommended. No difference when using GF flour, either, as I make the GF ones for my daughter sometimes.

  28. Any issues using whole milk greek yogurt? (That’s what I bought and then I saw the recipe using non-fat)

    • I used the whole milk greek yogurt and they actually came out less sticky than the 4 or 5 times I’ve made them previously with low fat.

  29. Sorry for the duplication. My question went under someone else’s post. Can I add frozen blueberries into the dough for blueberry bagels?

  30. can these be toasted

  31. HI, I just made these twice using Astro 3% plain yogurt, turned out great and delicious. I had to change the measurements a little bit, because the dough turned out sticky.
    I used, 1 and half a cup all purpose flour with 2/3 cup of yogurt, (2 tp of baking powder and salt to your liking). Thank you for posting this.

  32. Made this recipe twice – with regular, gluten flour and also Bob’s Red Mill 1:1. AWESOME! Now I’m thinking I’d trying grain-free with cassava flour. Anyone else try??

  33. After you make these can they freeze? How long do they last?

  34. Could I make these bagels with gluten free oats?

  35. Get a load of these bagel purists in the comments here. I respect your bagel purity to some extent but at the end of the day I think food should basically taste could and ideally provide as much nutrition as possible without interfering with the first goal. This recipe accomplishes both imo. They’re good with whole wheat flour too 😀

  36. So I doubled the recipe (2 c flour but used 1 c white wheat and 1 c all-purpose) and used the dough hook on my Kitchen Aid for 5 minutes and my finished bagels are stunning, replete with a deep yellow glaze (from a free-range egg wash) glowing beneath the Everything But the Bagel Sesame Seasoning. Truly, magazine cover beautiful smooth, round and puffy bagels–I cannot wait to make these again and experiment with different flours. Thank you for an outstanding bagel recipe with a little less guilt and time required to achieve perfection!

  37. This recipe checks all the boxes for me: easy, quick, delicious, versatile. Typically on Christmas morning I make cinnamon rolls. This year, I’m making a variety of flavors of these! Cannot wait!

  38. Everyone I’ve ever made these for have LOVED them! Can the dough be made ahead of time & kept in the refrigerator overnight to be baked in the morning? 

  39. We make these all the time! We make gluten free cheddar jalapeño, sesame, and pumpkin. Always turn out great! 

  40. 3rd time making these. so easy!

  41. This is my 2nd time making these bagels. My family LOVES them. No more buying bagels full of chemicals. Thanks for this awesome recipe !

  42. Could you use the dough hook on a stand mixer to knead?

  43. This recipe looks awesome, but I would prefer to make my sandwich on 40 calorie whole wheat bread instead of the bagel. This would reduce the calories to 292 with 8g fiber, 40 calories & 1/2g fat my Flexpoints Pointsfinder indicates each slice is equal to 0 points. How would that change the points on this recipe under the ? I am not following the WW points program, but I like to share recipes with a friend who is and I try to give her accurate points information when I share a recipe with her. She is new to the WW program. I have made several of your recipes and haven’t found one that we didn’t like. Thank you for including the nutrition information along with the points. It has been a big help to me in reaching my goal.

  44. I use this bagel dough for EVERYTHING! Bagels, flat bread, pizza dough, I make hot pockets, ham and swiss cheese roll ups, anything that needs a dough, I use this! It is amazing! It is versatile! It’s easy! It has protein. What is there about this dough that I don’t like? Nothing, it’s perfect!

  45. Love this recipe! My husband loves bagels and is very picky about them. He loves this recipe too. The whole family does.  Thanks! 

  46. Oh my gosh….these are deeeelishhhhh!
    I’ll certainly be making them again!

  47. Loved this bagel! For my taste will cut back on the salt. Baking time perfect with my air fryer. Will definitely make these again! 

  48. Absolutely love this recipe and make them once a week. I top with a Coker egg, a slice of ham and a1/4 of an avocado.  Makes the perfect breakfast sandwich. Yum!  

  49. I use a variety of flours – favorite is a mix of Dark Rye (3/4C) and either Kamut or Whole. Wheat (1/4C).  As a diabetic it is a healthier option for me.  Have also made them with all Kamut, spelt and other flours.  Only one I have trouble with is almond flour but am still working on that.

    • Thanks for sharing that information, I was wondering about using rye flour. Now know what I’ll be making late today.

    • Have you perfected the almond flour recipe? If so, I am curious to hear your thoughts. Thank you in advance!

  50. So good! I added dehydrated onion flakes to my dough. 10/10 will make again, and again!

  51. Absolutely great bagel recipe ❤️ They turned out perfect 🤩 

  52. I love these! I use all purpose flour, Fage 2% Greek yogurt, and I make them in a donut/bagel tray! (I make six bagels out of the recipe instead of four.) I have always made them as everything bagels, but I’m excited to try them with fruit flavored yogurt after reading some of these comments!

  53. I make this recipe at least once a week for my family! We love it!!

  54. Can this dough be made ahead of time?

  55. Hi
    Would self  raising flour or bread flour work as well?

  56. Mine had a sour taste.  What can I do

    • Check your baking powder.  I use aluminum free usually but got a sub from grocery pickup and had this happen and I’ve been making these for several years without issue. I am by no means an expert though. 

  57. Can I use almond flour for this recipe
    Would like to try but I need to watch my carbs

  58. This came out so good! I love how simple this recipe is! Will be making this every Sunday morning!

  59. Why does the recipe say 280 for air fryer but the video shows 325 for air fryer?

  60. How did I ever live without these! So great!!!

  61. Can Almond flour be used?

  62. Mine turned out visually beautiful, but they are so dense. I followed the recipe to a T. I did use wheat flour instead of white. What went wrong?

    • I think using 100% whole wheat would make them very dense. Try 3/4 cup white and 1/4 wheat. That should help!

  63. Made bagels for first time this morning for Fathers Day. I was little nervous but they came out so delicious and perfect!  I doubled recipe, used Kite Hill non dairy yogurt, half dark rye flour and half OO pizza flour with everything but bagel seasoning. I did use 1/2 cup extra flour because it was sticky. I think key  was patience kneading and gradually adding more flour. 
    I baked in oven 30 minutes and so yummy taste and texture  like bagel store ones! 
    Thanks 🙏 

  64. These are fantastic! Last few have not been rising well, not sure if too wet or baking powder getting old. Going to play around with them. Still one of my favorite breakfasts!

  65. These are awesome. I made them gluten free with Montana gluten free flour. Put cinnamon, nutmeg, ginger, a little molasses and touch of sugar. So much better than the store bought and less expensive too. High in protein. Thank you so much. 🙂

  66. Has anyone made these as pumpernickel bagels? I’d love to try it, but I’m not sure how.

  67. does it i have to be nonfat 

  68. I made these using the Ninja XL air fryer and I had to increase the cook time quite a bit. I cooked them on 300 on air fryer mode for 27 min. Should I be increasing the temperature instead?

  69. Has any one tried these with fruit yogurt? We love the recipe given but was wondering about using Greek yogurt with fruit.

    • Just made with with strawberry Greek yogurt. The yogurt was runnier than normal Greek yogurt so I did 6oz of strawberry yogurt plus my thickest Greek yogurt to finish the cup.
      They turned out great. With a faint sweet strawberry flavor.

  70. I am obsessed with this bagel recipe! I usually double the recipe and make 2 different flavoured bagels. Current favorite are jalapeño Gouda bagels, and blueberry cinnamon. 

  71. I don’t know why I waited so long to try these. They are do good! I don’t love the everything bagel topping so I did plain and a few cover d with cinnamon sugar.
    I played with size and found they needed the same cook time regardless of size.
    My air fryers “air fry” mode wouldn’t go down to 280 so I tried at 300 but the outsides were done before the insides. Should I try the “roast” feature to get to 280 or should I just stick with the oven?

  72. These bagels were so good! I halved the recipe, used whole wheat flour, and a whole egg (instead of just egg white) for the wash. Put them in my air fryer at 300 for 15 minutes. Will definitely make again!

  73. Do these freeze well? 

    • I have probably made this recipe 15 times and it has gotten so much easier, I have it down to a science. I have also made the pizza dough and the bagel balls with cream cheese in the middle-all are so good!

      Using a silicone mat has been a game changer for making these. I use one on the baking tray and I use one to roll them on covered in flour. Fage 0% Greek Yogurt has been the best to work with. I also measure my ingredients on a food scale in a bowl instead of in cups, I just do 5 oz of flour + 2 tsp of baking powder + 8 oz greek yogurt and it comes out perfect each time.

  74. Can you use almond flour to help make low carb?

  75. Great recipe but the salt quantity is really off had to throw out the first batch I made. Used 1/4tsp second batch and they are perfect

  76. Made these over the weekend—so easy and definitely satiated my morning carb craving without destroying my macros!! I’m going to try Asiago next week.

  77. Wow!  I was skeptical at first but man these were so good for no yeast.  Most of the ingredients you have in hand.  Loves this and will keep in rotation for breakfast sandwiches.   I love it is half the calories of store bought and you know what is going into them. 

  78. So delicious! Made these a few times and they’re always fluffy and soft. Husband loves them! Wish I could share a photo of them – they even look fantastic!

  79. I make a double batch 2x a week. My family loves them!!!

  80. Have made these many times and find the best results when I weigh the ingredients! Has anyone tried bread flour? Wondering if it’ll make them chewier and more bagel like or too dense and not rise. 

  81. Has anyone tried using Coconut flour? I’m just curious if it would work the same

  82. I have made these a few times, using the gluten free flour mix listed. While rolling I get the texture described, and I adjusted the cooking temperature to 400, I find I have to leave them in 5 minutes longer (so 25 minutes). They get nice and brown and crispy, however when I cut them open the inside looks cooked, but is slightly sticky to touch – is this normal?

  83. I love these bagels! I was just wondering if you had a low carb version?!

  84. I’ve made these twice. It is exciting they turn out so well! Making again this week, one night has bagels for breakfast sandwiches and then I’m going to try using this dough for her chicken parmesan roll.

  85. Love this recipe!! Made them this morning for breakfast. They were delicious. Even my husband who was leary of the Greek yogurt loved them.

  86. My older son has a peanut allergy and has never eaten a freshly baked bagel from a bakery, due to concerns of cross-contact. This recipe is so delicious and was easy to make with my six and nine year olds. We loved it and will definitely double the recipe next time we make it. Thank you for sharing it and for all of your very specific tips and explanations! 

    • Aww, this makes me happy! Glad your kids enjoyed it!

    • Because of peanut allergy, my son also went most of his life without bagels, until he moved a 10 minute walk away from Fairmount Bagels in Montreal. All they make is bagels, so there’s no peanuts!  
      But I’ve seriously got to try making the gluten free version for my daughter who has celiac. I have all the ingredients except the Greek yogurt, which I’m adding to my grocery list now. So excited to give it a try!

  87. Note. Don’t use pasteurized egg whites from a carton. I’ve made this recipe 3 times… Twice with egg whites from cracked eggs… This third time, I used egg whites from my carton….the dough was sooooo sticky, and it was the only ingredient that was different… I had to add a lot of flour to my counter to make the dough workable. Not sure why they would cause that ….oh well… Lesson learned. Love this recipe though!

    • The egg doesn’t go in the dough….you just brush it on top before you bake. That’s probably why your dough was sticky. 

  88. GINA GIRLLLLL!!!!!!!! You did it again. I made these after work and they came out perfectly!! I have been really committed to my health and I thought that I had to get rid of all carbs in order to lose weight. That wasn’t realistic for me. I hated blowing up all my progress because I wanted carbs here and there. I love bagels. I have never made them myself and this recipe was so easy. Thank you for helping me keep my commitment to my health filled with great food choices.

  89. Wow!! They taste awesome!!! I was worried because the dough looked drier that the pictures and video
    Amazing and easy
    Thank you!!!!

  90. Help! This dough was so sticky!! I lost a lot of it on my hands and it was very difficult to knead. I added a little more flour, but didn’t want to add too much. And I made sure the yogurt didn’t have the liquid in it. I don’t understand. Anyone have any suggestions? 

    • Do you weigh your ingredients? I use 145g flour / 250g 0% greek yogurt and they always turn out perfect…

    • I find the brand of yogurt makes a huge difference. When I use Trader Joe’s nonfat Greek yogurt it is unworkable no matter how much flour I add. Fage yogurt gives me perfect dough. I’m guessing they have different water contents. 

    • I had the same problem – I used store brand, which my guess was my problem. Upsetting to have the whole thing go to waste, we were so excited to try them after all of these wonderful reviews! Take 2 tomorrow after we go back to the store 🙁

    • My dough was really sticky as well. I shaped it the best I could and baked it anyway. It came out delicious! It was the first time I made these so I don’t know if my end product was correct but they still made great sandwiches. I’m giving it another go today.

  91. So easy and delicious!  I’ve never been disappointed by a Skinnytaste recipe!  And I appreciate the gluten and dairy free substitutes – haven’t tried them yet but I’m sure they will be great as well.  Thanks Gina!

  92. these were the best bagels i’ve ever had. absolutely delicious. new staple recipe

  93. Hi. Can I use almond flour instead of regular or whole wehat flour? Thanks.

  94. These were amazing!!!! So light and airy. My first time making bagels and it was so easy. A recipe worth keeping. I loved them!

  95. Extremely salty! I used 3/4 tsp of pink Himalayan salt which was too much especially with a salty topping. Next time I will use maybe 1/4 tsp salt.

  96. Love this recipe!

  97. So good! Don’t even taste “healthy.” I eat them with a fried egg and slice of cheese for breakfast.

  98. I love these and make them often! I even make just one at a time for my breakfast. However, they don’t rise as much as I would like. Any suggestions? The photos above are much thicker than mine. 

  99. Just curious, I don’t eat greek yogurt and only ever have coconut milk yogurt. Would I be able to make it through the recipe with that, or do you think it would it be sticky and unusable?

  100. Yum! I was skeptical and kept skipping by this recipe as I’m Not a Greek yogurt fan.  I finally took the plunge and YUM!  No sour flavor from the yogurt at all .  I made 1/2 the recipe, making 4 mini bagels, and baked them for 20mins until they were nice and brown. And they were so good! Will be making again.  

  101. Easy peasy yummy goodness!! I did use bread flour as my only change.

  102. They came out great but definitely have a slightly sour taste because of the greek yogurt. Any ideas for a remedy fort this?

  103. These look delicious! Would you need to make any recipe modifications to make them with a stonegound flour?

  104. Have you tried making mini bagels? If so, for how long did you bake them? I’d like to try baking them in my mini donut pans. How do I tell if they are done baking? Is there something I can look for to tell the doneness?

  105. I made these using plain yogurt. They turned out good, however, I can see why you stressed using Greek, if possible. I had trouble forming the bagels because the dough was too crumbly but I managed.

    They still tasted great and I will make them again using Greek yogurt. Thanks so much for sharing this super easy recipe. Nothing like having a nice warm bagel anytime.

  106. Hi – I have made these in the past with white flour and they turned out perfect. I made today with whole wheat flour and they did not rise properly. Small and dense. Any suggestions? Maybe add more baking powder? Thank you!

  107. Hi – I have made these in the past with white flour and they turned out perfect. I made today with whole wheat flour and they did not rise properly. Small and dense. Any suggestions? Maybe add more baking powers powder? Thank you!

  108. Can i use almond flour?

  109. Tried this for first time. Made power bagels. Not bad! Note to self (and any others who may attempt these.) Make sure you have the full cup of Greek yogurt, A 5.3oz carton looks like a cup, but it’s not. Going to skip the salt with next batch. I never add salt in recipes I use. Should have skipped the salt in this one. (ya live. ya learn) Went way overboard on the fruit & nuts. Keep total amount added to no more that 3/4 cup. Also, will try adding about a teaspoon or two of honey to sweeten the bagels up a bit. All in all, these were good! Good recipe! Two thumbs up

  110. These are my absolute favorite!! Made multiple times in the past but today we’re snowed In and all I have is bread flour, do you think it’ll still be good?

  111. Made these this morning. What a treat! I added cinnamon (~1 tsp but could have used way more!) and raisins to mine and doubled the recipe to make 8 bagels. My oven runs a bit hot, so I baked them at ~175c for 14 minutes (until they started to brown) and covered with foil to bake for another 8 minutes. They came out perfectly and were so easy to make!

  112. These were fantastic! We used everything seasoning on top. I did not add salt to mine and turned out fine! These will be our go-to for bagels moving forward. Also, I toasted mine a little after for a crunch on the inside.

  113. I’ve made the gf version a few times, but the result was always too wet inside. Probably related to my store brand 1to1 mix. So I increased the flour to 1 1/4c, increased the oven temp to 425, and everything can out perfectly. Thanks for a great starting recipe that is easily adapted and adjusted to accommodate mixes and temps. 

  114. Hi Gina! I tried to make the GF & DF option of this tonight, and no matter what I did, the dough was super sticky. I slowly added more flour and no matter how much I added it was *still* sticky! Do you have any recommendations on what I could do?

  115. Not sure what went wrong… I’ve been dying to try this recipe and finally found a version of nondairy Greek yogurt. used that and whole wheat flour and made sure my baking powder wasn’t expired and tried twice and both times they didn’t rise- were just blah tasting and dense in the middle 

  116. This recipe was awesome and very easy to make! I love a healthier version of a favorite food! Well done!

  117. I made these today and they were very good! I want to try adding blueberries next time. When to add the blueberries is my question. Has anyone tried this?

  118. I added a little more flour than called for because my dough was too sticky but they came out GREAT! Making them again now a few days after the first try!

  119. Ugh! All I have on hand is full-fat Greek yogurt. This just means that the fat increases (obviously), right?

  120. Amazing, They keep ending up looking like buns rather than bagels though lol.

  121. These bagels are amazing! I’ve been making them every day for the last two weeks. My bagels have a slight sour taste from the nonfat greek yogurt. Any idea what to add to mask that?

  122. Wonderful 

  123. I’ve made these bagels several times over the last 2 years using Stonyfield 0% yogurt and they have always come out perfect. The last 2 times making them the dough has come out to be a completely different consistency, almost like a loose cake batter, and I’ve had to add in almost double the flour to get a useable dough. Has anyone else had this problem recently with Stonyfield?

    Have they changed their recipe or something?

  124. I was avoiding this one for a while, because even though I love to,cook, I have a dough phobia and avoid any recipe that calls for kneading. But these were so easy and came out perfect!  

  125. Hi! So the video shows the air fryer set to 325 but directions say 280 which is it? Thanks!

  126. Made the recipe this morning. Super easy and FANTASTIC!!

  127. What is the issue when dough is sticky? 

  128. Omg!! These came out perfect!! First time baker and your recipe made it simple like a pro! Thank you! They were so delish I will make over and over again! 

  129. Can I use 5% Fage Greek yogurt?

  130. I really want to love this recipe. I have made it twice now, and both times my bagels tasted like soap/perfume. I tried different toppings, and they all had this taste. No ingredients are expired. I followed the recipe and measured all ingredients. Any ideas?

    • Silicone mats if you are using one can cause that issue. I wash mine with vinegar.

    • I have made this recipe several times using all-purpose flour, but I would like to know if I can substitute with almond flour because it would be a keto friendly recipe. Thanks in advance..

      • I made these with almond flour and had to add probably a half cup more almond flour. The bagels did turn out, but didn’t rise much with the almond flour.  I think I will try again with half regular flour and half almond flour.  This a great easy recipe! I have made this with cinnamon and raisins and the plain with regular flour and these are wonderful! 

  131. I love the everything bagels! I made them in my air fryer. Will definitely be making these often!!

  132. I made them in my air fryer/ toaster oven.  They were pale but did taste good.  Did not brown

  133. Made with half wheat flour and half white. Nope. Didn’t taste good at all. Tossed. 

  134. I doubled the recipe and I used Walmart brand yogurt and wheat four. Turned out awesome.. I tried to cheat and roll in ball and then put a hole and “stretch”. This produced a less than even result. Next time I will roll them. I doused with full egg wash which made the outside crispier. The inside was cooked but still a little moist. I like them that way. I would also only season the top not the bottom too. But thats personal preference. Thanks for the recipe!

  135. Hi! I absolutely love this recipe and have made it many times. Have you ever tried making it with rye or pumpernickel flour? I love pumpernickel bagels am curious if you’ve tried with this recipe before. Thanks!

  136. I’ve been making two ingredient bagels ( and other items) for a few years now. What I like to do for the bagels is to rolls the pieces of dough into a ball, then push my thumb through the center and use my thumb and fingers to make the round donut shape. This eliminates the gap that is created at the joined ends  if you use the other method of rolling the dough into a rope and joining the ends together.

  137. I made them today for the first time.  I followed everything  top rack on 375. Mine are very very dark and dried out .  What did I do wrong?

  138. These are great!  I like not using self-rising flour because of the sodium content. 

  139. I’m looking forward to trying these but have a question.  I have a full size convection oven but not an air fryer.  Can I follow the air fryer directions for the convection oven with similar results?  Thanks! 

  140. I really want these bagels to work… I’m not sure what happened, but mine do not look anything like a bagel. I used chobani non-fat Greek yogurt, but it seemed like it may have needed more than a cup. My dough fell apart pretty easily. Does anyone have recommendations? 

  141. Did everything exactly as the recipe says and after cooking the bagels are sunder cooked in the middles. The outside is perfect. What could be wrong. I even upped the heat a bit to see if that would help. 

  142. These were so good and unexpected because they were so easy! I did gluten free and added an egg to the batter. I added flour at the end to combat the stickiness when making the dough balls. 

  143. These were hands down incredible! I used Cup 4 Cup gluten free flour with original recipe and baked at 280 for 15 minutes in the air fryer and they were perfect!

    I also added some unexpected cheddar from Trader Joe’s and it was soooooo good!

  144. Absolutely amazing and so easy!!! I did mine in the air fryer. The kids all loved them too 🙂

  145. I love making these bagels! I just started making in the air fryer and the tops come out perfectly but the bottoms stick🤷🏽‍♀️Any suggestions would be appreciated.

  146. Can I add raisins and cinnamon. Or other fruit

    • I’ve done that and they come out great. I’ve added cinnamon to the dough and mixed it in but not completely. Had kind of a swirled effect. Also added a few raisins..

  147. I’ve made these using part rye flour/whole  wheat and, when I can get it kamut/rye.  I find the non -all purpose flour has a better texture.  Inside is still a bit softer than I like but toasting it makes them great.

  148. Hi! Can the greek yogurt be full fat or does it have to be nonfat?


    • Hi Carly, I don’t think it matters, but Gina tries to keep her recipes light so that’s why she uses fat free or 0% yoghurt. It’s important to keep it Greek style though.

  149. Have made these a few times using your recipe. Love them!

  150. These are fantastic and so easy to make!  I followed the recipe exactly and did them in the oven. Light and fluffy on the inside and crispy on the outside. I sprinkled hemp seed on them. I think they lasted 20 minutes once they were out of the oven lol So good with butter. 

  151. Let me start by saying I have never made dough for anything. Recipes that call for that have always intimidated me. Well today was the day I decided to change that. These came together so easily, and tasted great! So good in fact that I ate 2…..one with a fried egg and one with cream cheese. Thanks for such a great recipe and the extra little confidence it gave me to try new things! 

  152. Love these bagels❤ and we love Gina with Skinnytaste! We’ve been cooking her recipes for at least 10 years now and we just love all her recipes… I finally got time to make these bagels and they are just wonderful and so fresh! Fresher than Panera… My husband gave his seal of approval as well… Thank you Gina for sharing your gift of cooking with all of us.

  153. These are so easy, and healthy, and delicious! Thank you for posting, your directions are clear and the numerous options are so helpful. I have tried them with gluten-free and whole wheat flour, both were delicious. Doubled the recipe, no problem. So far, I have only used my air fryer, which is why I tried the recipe to begin with, but will also try baking at some point. If you have an air fryer, try it this way for sure. So easy, no mess.

  154. Excellent recipe! Loved the bagels!

  155. Could these be made low carb with almond and/or coconut flour?

  156. Made today and they were gone almost instantly. So easy. I happened to have Green Mountain FF Greek. it worked great. Mad eithe half AP and half white whole wheat flour. I was a bit unsure about what the dough should look look and feel like, just followed recipe .. tada! Topped with Everything But the Bagel.
    My cream cheese slipped out of a could of the balls, I wll need to do a better job on that nest time.
    Doubled the recipe, trying Chicken Parmesan

  157. They don’t really taste like bagels, but they do taste very good and were remarkably easy. Slight bitter taste but I suspect it was my garlic powder I put in the dough. I used everything seasoning on them yum. I think they might make a nice cheese biscuit recipe. I used whole milk yogurt (yeah I know not skinny) because that was what I had. Chobani greek. The dough worked up beautifully and am new to dough aside from cookies.. SO much easier than a pie crust. Btw, I did not spray or use a silipat in the air fryer and I should have, had to pry them off a bit.

  158. They don’t really taste like bagels, but they do taste good and were remarkably easy. I think they might make a nice cheese biscuit recipe. Btw, I did not spray or use a silipat in the air fryer and I should have, had to pry them off a bit.

  159. I have made these countless times they are a staple in my diet!! I may have accidentally used sugar instead of salt this time. Has anyone ever made that mistake

    • Hi Lindsey. Your post made me laugh.   I once bought a cake for a dinner party from WalMart.  Somehow they mixed up and used salt in place of the sugar.  Boy, did we get a surprise!  Everyone was talking and laughing, and everybody took a bite of the cake about the same time.I wish I had been making a video for Tik—Tok.  The look of wide-eyed wonder when it as entirely flavored of salt instead of sweet chocolate was priceless.  People’s eyes bugged out, then glanced back and forth because they didn’t know what to do with what was in their mouth.  We all laughed about it, and it is a dinner party that went down in history for us.  Thanks for making me think about the memory.  Take care and be well.

      • Eric, your comment made me recall a memory from my teen years. My sisters & I had dinner at one of our favorite Chinese restaurants late on a Saturday night. The three of us ordered sweet iced teas as our beverages, & we were all very thirsty after having shopped all day. Our waitress brought our drinks to us & we immediately took huge gulps – only to discover our sweet tea was salty tea! So, so gross… there was a slight language barrier as it was an authentic Chinese restaurant so we had difficulty conveying to the staff what was wrong. The look of horror on their faces when they realized the mistake was was priceless, bless their hearts. They were so apologetic even though we reassured them it was fine, that we’d had a good laugh over it, no harm done. Definitely a memorable dinner!

      • Memories are such gifts!!! Thank you all for sharing!!!

  160. This turned out perfect and my husband loved it. 

  161. I’ve made these multiple times using 0% Fage Greek yogurt and they always turn out great. Unfortunately the store I was at yesterday did not carry that brand so I purchases Stonyfield 0% Greek yogurt. The first thing I noticed when I opened the container was a liquid pooled on the top layer. The second was that it looked grainy and runny. I checked the expiration date…still good for another 3 weeks. I tried it anyways since it was the brand mentioned in the recipe.. What a mess. I added an additional cup of King Arthur Unbleached flour and the dough was still too sticky to be used for anything. I finally gave up, called it a loss and threw out the rest of the yogurt with the sticky dough mess. I was so disappointed. I’ll use only the Fage brand from now on.

  162. Just a tip: I have made the two ingredient bagels many times and love them. I found that if I replace 1/2 of the wheat flour with semolina flour, you get a little more “chew” for a more authentic bagel.
    Additionally, if you roll the portion of dough into a ball, you can push your thumbs through the ball and work the dough into a bagel shape. That way you avoid the “separation” of the two ends if you make a rope and form the rope into the round bagel shape.

    • Mine stick to the air fryer whether I spray it with oil or not. They taste great, but any suggestions? Thanks!

  163. Doubled the recipe and it was so easy. It was as good as store bought bagel. I love the fact that it doesn’t need to be boiled or poofed. Thank you for sharing, it’s our household keeper.

  164. Would this recipe work with bread flour?

  165. We love these bagels but can almond flour be used instead of all purpose.
    Thank you

    • I tried this after seeing a video on tik tok. Recipe calls for 2 cups almond flour to one cup Greek yogurt. Not very flavorful but works for an egg sandwich bun. The recipe on this page is much better imo. More carbs of course.

  166. Wonderful!  But just wondering, how about a sprouted flour ?  Thanks!!! 

  167. Has anyone omitted the salt????? 

    • I wouldn’t recommend skipping the salt. Salt is flavor and it helps with baking. If you use kosher salt, it has bigger crystals than table salt, which gives it a less salty taste than you’d get with table salt (hence the recipe calling for less if you use table salt). 3/16 of a teaspoon of kosher salt per bagel won’t harm you.

  168. These are amazing! I have some 2% Greek yogurt that I’d like to use up. Do you think I can use 2% instead of 0%? I’m not worried about the calories since I’d like to use what I have in my refrigerator.

  169. I’m curious about  the air fryer temperature. I made two batches at the same time – one I baked in the oven, and the other in the air fryer, using the temperature of 280° noted in the recipe. The air fryer ones were nowhere near done, so I put them in the oven for another 7 minutes to finish. Maybe it’s just specific to my air fryer or is 280° a typo? My whole family absolutely LOVED how they all ended up turning out. I will try upping the temp in my air fryer next time, but wanted to double check here first. Thanks for all the great recipes. I’ve never been disappointed!

  170. I loved this recipe but was considering making them with cinnamon and raisins. How much cinnamon do you think I need?

  171. I love this recipe and the results. The bagels are perfect every single time!

    QUESTION: has anyone adapted this to create Asiago cheese bagels?

  172. Wow these were so good and way easy to make! I saw in the comments someone had accidentally put the egg into the dough mix and she said it worked out great — so I did that too. Delicious! Love your recipes, thanks so much for sharing them with us!

  173. These are so good!! Making them again today!

  174. Turned out delicious will definitely make again so easy

  175. I made gluten free bagels.  But they had a gluten free after taste. What would cause this? Could it be the baking powder? The bagels really didn’t rise. Any suggestions?

  176. I’ve been making these for a couple of years now, just got an air fryer and they come out so much ‘poofier’ than in the oven!  What a great idea!

  177. The written recipe says preheat the air fryer to 280 but the video shows 325. Which is it? Mine were definitely not done after 16 minutes at 280.

  178. I just made these to go with the bacon, avocado and egg bagel sandwich! Super yummy ….and so easy! Your measurements were spot on…. as usual! I love bagels, but they are usually so high in points, thank you for creating this low point recipe! You rock!

  179. I have made this multiple times and I can’t thank you enough for your amazing blog.

     Those who have made the sweeter flavors i.e blueberry or cinnamon raisin how much cinnamon or other ingredients did you add ? 

  180. Hi Gina!  These are a staple in my house and it seems I can never make enough of them!  Have you ever tried freezing the batter in portions so you have pizza dough, bagels etc ready to go?  

  181. If it’s not boiled it’s not a bagel.

  182. Love these!!!!!!! They have a great texture and are a good size. My husband loves them too.

  183. I’ve made this recipe several times, and I keep coming back to it and torturing myself. I always need a lot more flour. This time I tried half almond flour and half regular flour, and it was a disaster. I don’t know if it was because of the almond flour, but I had to add probably another cup of flour maybe more. Once you get it so it’s not sticky, as soon as you cut them they’re sticky again. They’re  in the oven right now and I hope they don’t turn out to be a failure.

  184. Made these bagels and they were easy to make and DELICIOUS!! Will definitely be making these again!

  185. Do you think this will work with oat flour? we can’t use wheat flour, cassava flour or rice flour.

  186. I love skinnytaste recipes and I absolutely love bagels!! This was my first time making a homemade bagel and I am so happy with how they turned out. I will definitely continue to use this recipe. Thank you!

  187. Can you bake these in a convection oven rather than an air fryer

  188. Just made these this morning and they were AMAZING. Super easy to make. 

  189. I used King Arthur Flour – Gluten Free measure for measure flour, as thats what I had on hand today and Trader Joe’s Everything but the Bagel Sesame Seasoning.   Perfect! 
    I don’t roll into a rope, as I have trouble joining it nicely, and just stick  a hole in middle and shape down and out.  Easy. 
    Used the air fryer method this time, and will do it this way from now on. 
     Made a Bagel Breakfast Sandwich with an egg and Turkey bacon this morning.  Yum! 

  190. These are ridiculously easy to make and when cooked properly are delicious! I’m struggling to get mine to cook all the way through in my air fryer though. They are now coming out really hard on the outside and still really tacky in the inside and thats even after cooking for now 40 min at 280 degrees in the air fryer. What should I try? What might I be doing wrong???

    • I would avoid this using self Rising flour option, so you can add fresh baking powder to help with the rise,and or an egg in the dough

  191. I split this recipe in half, and then made 2 bagels, one in the air frier and one in the oven. The one in the oven definitely turned out prettier. I used Chobani yogurt, because that was the only brand of fat free plain Greek yogurt I could find in my grocery store, and the dough was pretty sticky. I might try I different store and look for Stonyfield or Fage for next time. I topped it with Mrs. Dash’s “Everything But The…” seasoning and it was really yummy. I ate the one from the oven today, and I’m saving the air frier bagel for tomorrow. Bagels for breakfast again! I’m so excited! 🙂

  192. I love this recipe!  I made plain ones which I loved and the tried cinnamon raisin bagels.  They are incredible and freeze beautifully!  Pull one out and toast for instant pleasure!  Thanks for sharing.  Also love the Everything Seasoning on them!

  193. This recipe produces bagels with a lovely texture, surprisingly satisfying chewy-ness for a GF baked good. really tasty and easy to make quickly. I used ‘everything but the bagel’ seasoning from trader joe, and oh yummy! I will try just onion next time. The recipie calls for greek yogurt, but Skyr will work too. And even if you have regular yogurt, you can just add a bit more flour to take up the additional liquid. They dough is very soft so you have to be very gentle in handling.

  194. Have you tried adding fruit or anything of that sort? Not sure if it would work 

  195. Do you happen to know what the count would be for 21 Day Fix?

  196. Super easy and tastes so good. Bagels usually are dense and full of calories. I have made this recipe so many times and have always had a great outcome. Family and friends love it.

  197. My family and I love these bagels! Simple on hand ingredients, easy to follow recipe, and ready to eat in under an hour… all sounds too good to be true. It is not though! Thank you for a favorite recipe 🙂

  198. These were really good, just tried them for the first time this morning. Especially for the time saved as compared to traditional bagels, the texture and outer crust were on point, the taste was a little tangier than normal because of the yogurt but it works well with cream cheese!

  199. Hi, I’m excited to try your recipe! Have you tried boiling them before baking them to get a true bagel texture or does it already have that texture without boiling? Thanks!

  200. Hi! I have an egg allergy – what can I substitute for the egg white in the recipe please?

  201. What can I use in place of salt? I’m on a low sodium diet but I love bagels?

  202. I have tried this more than once and it sticks to my hands terribly. I have tripled checked the ingredients and measurements. I even watched the video. I followed everything and still super sticky 🙁 They taste good but are terrible to make. and 20% of my ingredients have to be washed off my hands and cooking surfaces. For reference, I used Chobani, Greek Yogurt, Non-fat plain.

    • Have you tried rubbing your hands with flour before rolling them?

    • just add a little bit more flour and it should do it. Also, I rubbed my hands with olive oil then make the bagel.

    • you must have used regular yogurt- not Greek yougurt- that happened to me and then I reviewed the post and she emphasized that regular yogurt will make it sticky. When I made it with fat free Greek yogurt the dough was perfect

  203. Has anyone tried this with just almond flour? Wanted to know before I experiment making a Keto version…
    I have made this version and I don’t buy store or bakery bagels any more – these are too easy to make and delicious!

    • I would love to know this also! If I try it, I’ll come back and let everyone know.

    • We were wondering the same thing so we had a little test kitchen over the weekend. First we used half almond flour and half Bob’s Red Mill 1-1 gluten free flour. They did not rise much and were more like biscuits, still very good. Then we tried with just almond flour. We doubled the baking powder and added a TBSP of psyllium husks. Definitely more like a flat biscuit. Still tastes pretty good, but the original recipe (with gf flour) is definitely the best.

  204. Mine do not seem to rise as much as your pictures, and no my baking powder is not expired. They also seem to stay a little tacky on the inside. Any tips or suggestions?

  205. This was so delicious and easy to make. I have a countertop toaster oven/ air fryer and mine were done after 15 mins on convection at 375. I would love suggestions for add-ins (e.g. cranberry orange, blueberry, sun dried tomato) if anyone has tried these.

  206. Do you use convection bake or just bake for these?

  207. These are amazingly good for such a simple recipe.  What a treat to have bagels on a diet!

  208. I would come to this page and read this recipe so many times and doubted myself. Today, I gave it a go and wowza! Be diligent and follow instructions and there is no way you can mess up, I’m not a baker at all! I ended up toasting mine under the broiler once I sliced it. So good, so proud of myself even tho its Gina’s recipe lol.

    Thank you! 

  209. I made these with whole wheat flour and they are so good! I love how easy they are to make. I had to add a decent amount of flour while kneading because they were sticky. Mine were slightly doughy in the very middle but that is taken care of by toasting before I eat.

  210. The flour reads 1 cup (5 oz). Does this mean 1 cup + 5 oz? 

  211. I’ve made these a few times and they’re SOO Good! But mine are coming out more biscuty and less bagely. Any idea what I’m doing wrong/how to improve? Am I kneeding too much, not enough?

  212. These were very good and easy to make ! I recommend toasting before eating so it is not “doughy “  I made sesame and everything using Mrs Dash

  213. Do you have to bake on those mats?
    And i have whole milk Greek yogurt, will that be OK?

  214. I LOVE this recipe, but find I always have a lot of loose flour even after kneading it all together. Is it because I’m using whole wheat flour? Should I use less or add more yogurt?

  215. Made these in the oven and they were great! We used them to make BLTs and they were just the right size for the slice of tomato – what a hit! 🙂

  216. I’ve made these a bunch of times and love them! Frequently I will make bread twists instead of the bagels for something different and they also turn out great.

    This weekend, I decided to mix in 56g of Sargento Mexican shredded cheese to make cheesy bread twists (hoping my son will like them). I kneaded the cheese straight into the dough but the finished product is a bit dry. Any suggestions on what to add to prevent the dryness? Is it simply adding more yogurt?


  217. Can you add anything o the bagels like blueberries? Maybe increase the flour to compensate for the liquid or do you have to use dried fruit? I’m assuming adding cinnamon or other spices works well. 

    • I made some recently with blueberries. I added the blueberries to the dough and mixed it all in together before separating into 4 equal parts. They turned out fine.

  218. Do you have any recommendations or alternative to the egg white wash? My son has an egg allergy. Thank you in advanced 

  219. Thoughts on using almond flour for a lower carb version?

  220. Can you use Almond flour?

  221. Instead of kneading the dough by hand could you use the dough hook and my mixer?  

  222. I’m not really a baker but this looked easy enough to try and I’m glad I did. Super easy and DELICIOUS! The inside was light and airy — the outside a nice crispy brown. I will definitely be making these again. My family loved them and preferred them to the local bagel shop.

  223. Any reason why my bagels don’t rise? I’ve made them multiple times and the flavor is good but they don’t really expand. (I am using fresh  baking powder)

  224. These are amazing!! I have made them with several different flavors of Greek yogurt and they always turn out amazing! Blueberry is my favorite so far!

  225. These were delicious! I couldn’t believe I was having a bagel with 1 tablespoon of real cream cheese for 5 ww blue points!

  226. I’ve made these several times now and really like them, but they are always undercooked in the middle. We use Fage Greek yogurt as other brands make the dough way too sticky. The outside is always perfectly cooked and the inside is always undercooked. What do I do?? 

  227. Can buckwheat flour be used for this recipe? 

  228. Funny story. I have made these bagels many times. Decided I was going to make them today and for some reason I cracked the egg right into the dough. I figured I would just carry on and see how they turned out. I just want to say that they were awesome. The egg made them so light and fluffy. Even more delicious which I did not think was possible.

  229. Dough was extremely sticky and didn’t seem to unstick even after adding five spoonfuls of flour 🙁

  230. I love these bagels! They are a hit with my whole fam!  Wondering if I can sub AP Flour for Bread Flour?

  231. This is a family favorite in my house! We’ve had so much fun mixing up some different bagel varieties – our top rated flavors are blueberry (mix in blueberries and sprinkle some sugar on the egg wash), asiago (mix in the cheese and also sprinkle some extra on top), and orange cranberry (use orange juice and zest in place of some of the yogurt and throw in some dried cranberries). We’ve also used this recipe to make pizza, stromboli, garlic knots, and cinnamon bread! Wonderful recipe!!

  232. These are amazing but any ideas on how to adjust for altitude just above 5,000 ft? Mine were a little doughy. TIA

  233. Oh man, these were amazing!! I’ve made other Greek yogurt dough in the past as pizza crust, so I added a bit more flour as I rolled out my bagel ropes to avoid too much stickiness. Like many others, I used TJ Everything but the Bagel seasoning, and on one I sprinkled just a bit of shredded sharp cheddar, which melted perfectly and was absolutely delicious. My oven runs hot, so I baked 20 min total.

  234. Am I using air fry or bake setting?

  235. Love, love, love this recipe!! I make the bagels all the time, but wanted to try to make a loaf so I can use it to make sandwiches. Has anyone tried this before? If so, what temperature and for how long did you bake it for?

  236. Made these with Lactose free sour cream as I dont like yogurt. They turned out amazing!!!

  237. They were absolutely delicious, but they were a tad dry. Any tips to make them less dry?

  238. Thank you so much for sharing this recipe! They are delicious we make these in various flavors at least twice a week along with the same recipe into mini pizzas on fridays !!! Sooo….awesome and the popular flavor the family likes is jalapeño and cheese! I put the diced jalapeños in the dough and after the egg wash I add just a hint of grated cheddar cheese on top! 

  239. Hi! What do you do when the batch is too sticky? I have tried adding extra flour. Does the yogurt have to be super thick or ? I used Greek yogurt plain

  240. I was so pleasently surprised at the flavor and mad at myself for not making them earlier!!!!

  241. Rather than a topping, can cinnamon and raisins be kneaded in?

  242. Easy to make, although a little sticky. My 11 y/o daughter made them and baked them. The only comment it that they seemed to miss seasoning, but that could be that she only put a small bit of bagel seasoning on them. We will be making more!

  243. These are so easy to make and absolutely delicious! We make them almost every weekend for breakfast. Try them. You will be amazed at how quick and how tasty they are!

  244. Just made these again for a breakfast for dinner night. Not wanting to roll them out because of the stickiness, I just patted the portions into a small circle, dipped my thumb in water and pressed a hole in the center. Worked great!

  245. 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!

    • I’ve made these a few times and they’re great. Very sticky and always needs extra flour but I guess they’re worth it. The only thing I find is they are a little gummy inside even after having a nice browned crust. I end up toasting them slightly after cutting them open. Does anyone else have this happen?

      • Yes! I actually put them in for an additional, 10-15 minutes on 300F then let them cool and it fixed the problem. This is with the air fryer method. 

  246. 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.

  247. To clarify – the egg is for the egg wash, it doesn’t go in the mix with the yogurt? 

  248. Has anyone tried this recipe with full fat Greek yogurt? I don’t need have any non-fat on hand. 

    • Yes! Turned out great! I’ve only made them once so I can’t compare to non-fat. But it was really soft inside and nice crunchy outside. I also didn’t have a brush for the egg wash so I just dipped the dough into the eggs. 

  249. Has anyone tried making these with almond flour??

    • I was wondering the same.  Almond flour is too expensive to waste if not. 

    • I was just scrolling through to see if this question had been asked. I know an adjustment needs to be made because of the density difference between the 2 flours if nothing else. 

      Did you ever try this? 

  250. How do you store the bagels, fridge or counter?

    Thank you, they turned out great!

  251. 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!

  252. 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!

  253. 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.

  254. These are amazing!! So yummy n easy! Made them for friends n fam and everyone loved them. Thank you 😊 

  255. 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 😉

  256. 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.

  257. 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.

  258. 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!

  259. 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. 

  260. 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

  261. These look so good! Curious if these can be made with Almond Flour?

  262. Can you make with Almond flour?

  263. 1 cup of flour, but in parentheses you list 5oz. Can you explain?

  264. 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!

  265. 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 

  266. This looks really great and I would love to try it can you mak with almond flour or coconut flour?

  267. 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.

  268. 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!!!!!