Easy Bagel Recipe
This easy homemade bagel recipe is made from scratch with just five (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt! No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!
Easy Bagel Recipe
I’m totally obsessed with these bagels!! This bagel recipe is so easy to whip up for breakfast in the oven or air fryer, which are all the rave in the Weight Watchers community (Only 3 WW Points!). They are high in protein thanks to the yogurt, and taste so good, warm right out of the oven.
We had it with a little butter but cream cheese would be great too! The original bagel 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. I tested this both in my oven and Skinnytaste Vremi Air Fryer. The results came out great in both, but the gluten-free version was best in the air fryer, they were browned and took half the time.
These bagels are perfect to whip up for breakfast, you can make the dough ahead and refrigerate, then roll them up and pop them in the oven while you get ready for your day! The dough should be at room temp before baking, so if you plan to do this, give it an hour to rest before baking.
Tips To Make The Perfect Bagel:
- Use a silpat or parchment paper sprayed with oil to prevent them from sticking to the baking sheet. To hold the parchment to the baking sheet, spray a little oil on the corners.
- The bagels expand when they bake so you’ll want to make sure they have plenty of room so they don’t stick together.
- Greek yogurt instead of plain is a must, if there’s any liquid in the yogurt be sure to drain it. I tested with Fage and Stonyfield Greek, both worked great.
- If your dough is sticky add more flour or use less yogurt.
- You can easily double or triple this recipe to make more. You can also half or quarter it to make less.
- To make them with self rising flour omit the salt and baking powder.
- Bake on the top rack so the bottoms don’t get too browned.
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.
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.
How To Make Easy Bagels:
More Recipes using the Easy Greek Yogurt Dough
Easy Bagel Recipe
Ingredients
- 1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
- 2 teaspoons baking powder, make sure it's not expired or it won't rise
- 3/4 teaspoon kosher salt, use less if using table salt
- 1 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky
- 1 egg white, beaten (whole egg works fine too)
- optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**
Instructions
Oven Method:
- Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
- Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.
Air Fryer Method:
- In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
- Top with egg wash and sprinkle both sides with seasoning of your choice.
- Preheat the air fryer 280F degrees. Transfer in batches without overcrowding and bake 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.
Delicious! This was my first attempt and they turned out great- and it was so easy!
Absolutely delicious, easy to follow, baked mine. Used wheat flour.
Has anyone ever altered to add blueberries or chocolate chips? Do you need to make any other adjustments?
I tried adding blueberries and also instead, used blueberry flavored 0% greek yogurt. I’m not sure if getting the blueberry-flavored greek yogurt did anything to enhance the flavor. I think I ended up needing a bit more flour bc of the water from the fresh blueberries and the flavoring in the greek yogurt but my friend thoroughly enjoyed them! I’m going to try again tonight (this time toss the fresh blueberries in flour first).
Can someone please tell me is this one cup of FLOUR PLUS an additional 5 oz?
Also has anyone made the dough the nite before and baked in the AM?
Looking at previous comments, it seems as if it’s 5 oz, not 1 cup PLUS 5 oz. I’m assuming she forgot to put the parenthesis, like this: 1 cup (5 oz) flour.
Hope that helps!
Thank you
THANK YOU for asking that …I was looking at it like “What the What?!”
Love bagels therefore love this recipie. I’ve made it with white whole wheat flour as well as unbleached white, and every time, I have satisfied my craving my carb craving with these!
Im saving at least 8smart points and I can eat the entire bagel. Thanx
Can you clarify the measurement for the flour? You have 1 cup 5 oz…isn’t 5 oz just over half a cup? Should this be 1.5 cups of flour? Not sure why the different measurement systems..confused in Canada!
Thank you so much for all of your work on this – these are AMAZING!!! So easy. I am scared of ‘bread’ making but this recipte is so simple that these bagels will be a staple in our home.
These were really easy. The first batch I put in at 330 bc my air fryer only does 10 degree increments. They were a little too brown so I turned it down to 320. That bagel plumped up very nicely.
How would we make blueberry bagels? Blueberry Greek yogurt? I tried whole blueberries but that didn’t work. Or purée blueberries and add them to the batter while also adding more flour?
So delighted! I made these GF with King Arthur measure for measure flour and followed GF directions for the air fryer. I only had Vanilla Chobani on hand and it worked fine, maybe slightly sweeter/vanilla undertone. Ninja air fryer 300 for 14 min or 325 for 12 min-flipping 1/2 way through. My girls and husband loved them and couldn’t tell they were GF! They are picky eaters! I did two plain and two with everything seasoning! Super impressed!
First time trying these and WOW! My fiancée and i both love them. Can’t wait to make another batch! We did bake them for 5 extra minutes in the oven for More of a Golden/brown bagel. Thanks Gina !
I am just finding this recipe…I made it with AP flour earlier this week and they turned out great! I am know making it with my kids GF. I have found with most GF recipes that I don’t want to stir or knead too much. Did you find when you made these GF that you were able to still knead the dough for around 15 minutes or less? Just wondering how to go in to these.
Thanks much
You only need to knead 15 times not minutes
Gina…I’ve made these many times the last year with great success (at sea level). I have moved to 5000′ elevation, using fresh baking powder, nice thick greek yogurt and same flour as always and they are not rising. I read that at elevation the baking powder should be reduced because there is less air pressure so things will rise more….but that seems counter intuitive if they aren’t rising with what your recipe calls for. Can you help me figure this out? I LOVE these bagels but not when they come out heavy and dense. 🙁
Gina, I did some research on high altitude (over 3500 feet) adjustments. I reduced the baking powder to one teaspoon, increased the 5 ounces of flour by 1 tablespoon, increased the temperature to 400 and increased the greek yogurt by 2 Tablespoons and baked for 23 minutes. Wow! What a difference…light and fluffy and even better than the sea level recipe results! Here is the link I used for adjustments:
https://www.webstaurantstore.com/article/110/high-altitude-baking-adjustments.html
Do you think I can sub the flour for almond flour?
Don’t do it! I tried and it was a disaster lol! Had to add regular flour to get it to the right consistency.
Hi can I use wholemeal spelt flour instead of the plain all purpose?
Interesting. My unfavorable comment was apparently deemed not in accordance with your standards. Do you only post compliments? I didn’t say anything offensive or rude, merely that after 3 tries with your recipe, all three attempts failed. Perhaps you could have made a suggestion or comment rather than censor me.
No one is censored, it’s summer and I am trying to spend time with my family. Comments have to be approved to avoid spam. Sorry this did not work for you, so many people have success but those who use the wrong brand of yogurt (if its not thick enough it wont work), or have expired baking powder will not have success.
maybe your baking soda was expired. We make them all the time and have never failed. love them!!
Maybe you missed the 5 oz of flour like I did, 1 cup 5 oz! Haha… the bagels are still great and I’ve made them a few times without the 5 oz. I won’t be messing that up again though 😉 Thanks, Gina for all of the amazing recipes!!
I have made this recipe so many times and never noticed the 5 oz of flour. Lol. I have always just added more when kneading to get to where it’s not sticky. I love this recipe!
Ugh. I have made this recipe 3 times now, all in the AF. Varying temperature and length of cooking time. Even after splitting and toasting later they just tasted doughy, like uncooked flour. I really wanted to like these. (The dough is slightly sticky but forms the rings nicely.) Not sure I will try again….
Your written instructions state 280 degrees for the air fryer vs 325 in the video for the air fryer…..which is it? Thanks.
I did mine at 325 and they came out perfect.
So so so good!!! And so easy to make. Definitely will be making again.
Tried for the first time and these were delicious! Thank You 🙂
My family and I love these bagels! We have been making them for awhile but this week I added fresh blueberries and they were delicious 😋 Wondering how other fruit add ins might work…
I have made these twice now and have not been disappointed. I was a little concerned with the second batch because the dough was sticky, but they turned out great in spite of the stickiness 🙂 I don’t know how you figure all these recipes out BUT – thanks for doing it. I just LOVE your recipes 🙂
Yum. I am not sure if this is the exact recipe I tried before, which I found a little sour, so I added a touch of spenda. So good.
These were super easy but mine came out salty tasting. I used kosher salt like in the recipe. Anyone else?
Yes! Salty! But I followed the recipe closely
Has anyone tried adding blueberries to these?? I’m worried it may water it down some, but didn’t know. My husband has been dying for bagles, but the WW points on the regular bagel from the store is HUGE!
I did! Loved them!
Good but thought them more like a soft pretzel. That’s not a horrible thing at all! I would definitely weigh each piece of dough if you need them to be exact. This was a winner recipe. How could you make this a bit more sourdough tasting? Full on Greek yogurt? It would change the calories. Hhhmmm
I used Trader Joe’s full fat (whole milk) Greek yogurt. They do not taste sour to me.
We couldn’t wait to try these. Only to find them awful! Baking powder and awful yogurt taste.
So disappointed. Ack…… These taste nothing like a bagel.
These hit the spot! Delicious and so easy!
I love this recipe. Because I also use these for hamburger rolls I now eliminate the hole.
What a great idea!! Thanks 🙂
What I saw a good non dairy substitute for Greek yogurt that will work?
Do you need to use parchment paper paper when you were making the two ingredient bagels?
Also a little hint I have found that when you roll up your bagel roll them in whatever topping you’re going to be using and it seems to really stick and get the real flavor. Yes it takes more topping but OMG it’s so good ..
Love your site
Carol
Bagels were extremely good but I put the recipe in the in the WW app and it came to 5 points per bagel. Why would that be?
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
Made these in a donut pan in the oven and they came out great! Love the everything seasoning and perfect for an egg sandwich in the mornings. I froze them in foil and a ziploc bag. Hopefully they hold up well! Thank you!
I love bagels and bagel thins just aren’t the same, so I thought bagels were off my list while on WW. Never made bread before so I was Leary to try recipe but decided to go for it this morning since I didn’t have much to do. So glad I did! They turned out great. The process was messy so next tIme I will use a large sheet of parchment on my island for easy clean up. The tips and video helped immensely. My kids loved them and couldn’t tell they were made with yogurt. Good thing I doubled the recipe or I probably wouldn’t have any for the week ahead. Just be aware that toppings might affect the points value. Everything but the Bagel Seasoning added 1 point per bagel. Now I am not so intimidated to try those garlic knots I’ve been eyeing.
Does anyone know the raw dough oz weight per serving or bagel? Mine came out all different sizes… operator error for sure 🥴. Just trying to keep them all the 3 point serving. Thanks!
Any idea if this could work in the crockpot?! My oven is broken and I don’t have an air fryer, nor do I have money to get a new one of either. 🙁 I’ve seen plenty of bread recipes for the crockpot so was wondering about these. Would love to make them if someone can work out how long to do it. I was thinking maybe 2 hours on high?
Do you have a toaster oven? If not, it could be an affordable, short-term solution to repairing or replacing a full-sized range. I used my toaster oven to bake these bagels, which I use whenever possible, especially during the hot summer months. Instead of baking for 25 minutes, I cut it ofd at 22, and they were perfect.
Made these today and they were great but does anyone know is the flour 1 cup plus additional 5 oz? Very confused and want to make sure I made them correctly.
I was very confused as well. I now know 5 oz. Dry measurements. I used the 1 cup plus 5 oz and I doubled the recipe. Good thing I had extra yogurt. Got it to form a ball, divided, and conquered. Lol. My problem was it took longer to bake. So lessened learned. 5 oz of flour weighed out is best.
1 cup = 8 oz. 1 cup 4 oz would be 1.5 cups. So measure out 1 cup of flour. Then use your 1/2 cup scoop (4 oz) , then for the 5th oz, use the 1/8 cup scoop (1/8 of a cup = 1 oz) Yes, you are dirtying 3 different measuring cups, but it’s just flour. 😊
It’s only 5 ounces of flour in the recipe…..not one cup and 5 ounces.
hi. i used wholemeat flour and it turned out to be so dense and hard. very dry. any other options to make it fluffy, soft and tender when insisting on using the wholemeat flour?
thanks
I used all purpose white flour and they turned out great. I plugged it into the WW recipe builder and the points remained the same. It wasn’t until I added Trader Joe’s Everything But The Bagel Seasons that the bagels increase by one point if you use more then a tsp. Per a bagel.
I plugged it into the WW recipe builder also with AP flour and it came up as 6 points per bagel. Why?
These turned out pretty good! I think next time I will need to cook them a bit longer (maybe mine were a touch underdone the first time) and somehow I want to get more “everything topping” on my bagels before they cook. Very easy to make and very tasty!
This was so good!!! I did have a little trouble with stickiness at first, so I added more flour and that solved the problem. I specifically bought an air fryer so I could use Gina’s new cookbook, and I’m so glad I did!
I love these and so does my family. Even the picky teenager. For the others, I rolled in some cheddar cheese. Sprayed with olive oil and topped with grated parm. Yummy! I know that raises points. Delicious!!!!
Has anyone tried to make these more into English muffins? Do you think they will still bake evenly without the bagel hole?
I’ve been making them per the recipe for months and love them. My husband asked me to try blueberry and so I did a blueberry Greek yogurt batch and a toasted coconut Greek yogurt batch. I sprinkled a tiny bit of sugar on blueberry ones and pressed a small amount of shredded coconut on top of coconut ones. They look and smell great! Obviously, they won’t be 3 SP still, but a nice sweet alternative to the everything ones I’ve been making.
has anyone tried making these with almond flour?
Has anyone tried to make these dairy-free? Would this work with a good almond yogurt?
I did with almond yogurt. The dough was just stickier but they still turned out good. My son like them who is the one that needs dairy free.
Love this recipe and so does everybody Ive given them to! 🥰
Can i mix sugar with cinnamon and incorporate into dough?
Add raisins?
Has anyone tried to make cinnamon raisin bagels using this recipe?
Can I boil these bagels before I bake them?
Didn’t you try it? I was wondering the same
these were INCREDIBLE! followed the recipe and directions to a T…wont be buying bagels anymore! I used the Everything seasoning I purchased from the store. yum!
Delicious!!! I used a whole egg and followed recipe exactly. Even my son who is never fooled by anything “healthier” loved them!! I’ll be making these every week!!! Thank you for all of your amazing recipes 😊
Are these 3 points get bagel or 3 points for the whole recipe?
Per bagel
Whan I use the online tracker to create the points – it comes up with 4 pts.
Hi Stacy. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
Made these this morning in the air fryer! Turned out AMAZING. So simple and quick to put together and they taste delicious!
what temp did you use? i see them put 325 in the video but in the recipe it says 280?
The air fryer recipe says to preheat to 280, but in the video, you heat it to 325. I made these last night at the 280, but they didn’t cook all the way through. Should I have done 325?
I made a batch. Did 3 in the oven and 1 in the air fryer. The one in the air fryer was so much better and took a lot less time. Going to experiment with adding blue berries tonight!
Did you ever try the blueberries?? I’m curious at how they would turn out!
Any high altitude suggestions? Mine don’t rise well in Colorado
What kind of seasoning did you use in the video? Going to give them a try tonight!
Does wheat flour not rise as well?
These are awesome . My son’s thought so also. They are picky about their bagels. Thanks for all e great recipes. Can’t wait to have my grandson try them.
Question, is it one single serving cup of greek yogurt (the 5.3 oz cup in the store) or an 8 oz cup? Thanks!
i was wondering the same thing! did you have any luck with it? i would assume 1 cup is 5.3 but i am not sure!
It’s one cup (8oz). I buy the bigger tubs of Fage so I always have it on hand for these bagels!
Its one cup, with a measuring cup, not to be confused with liquid ounces.
These are soooooo good . They are so easy and take very little time to make. Thanks
I just made those with spelt flour, it was a little sticky with the recommended one cup so I added some regular flour until a dough formed. They turned out great.
I can’t thank you enough for this recipe, and all your tips. I’ll be passing the link along to my gluten – intolerant daughter, so she can give them a try. I came to your recipe via another site that had “tweaked” your recipe, but not for the better, I’m afraid. I made those bagels last night, using White Lily self-rising flour, and baking for 20 minutes at 350°, then for 3 more minutes at 500° to brown them, all on the center rack. Not even close to the way your recipe turned out this morning, using regular (King Arthur) flour, plus baking powder & salt, and the egg wash, baked on the top rack at 375° for exactly 25 minutes… Perfect! My husband has eaten 2 already, and asked if I need anything from the store to make more. (He barely choked down one of the others last night, and didn’t say much.)
I served them with Cinnamon-Raisin Schmear, from Real Simple’s website, using fat-free cream cheese, and no nuts. (1 WW SP per tablespoon.) Very scrummy!
Can you use Einkorn flour instead of All – Purpose flour?
Officially obsessed! Getting as much liquid out of the yogurt is definitely key. Chobani was way too runny so I tried Fage with better results. Can’t wait to experiment with flavors and meal prep some breakfast sandwiches. The Easy Garlic Knots are beast too. Would love to hear more about what others have tried with this dough recipe, such as naan.
Have you tried adding fruit to the dough? Like thawed and drained frozen fruit? I’m wondering if it would work or if it would be too runny?
I’ve made them with fresh apple pieces and they were divine
These are unbelievably delicious!!! Running out to get more Everything bagel seasoning because I need these on repeat. I pulled them out of the oven last night, let them cool, sliced them all in half and wrapped individually with parchment, popped them in a freezer ziplock and took one out this morning. I nuked it for 15 seconds and toasted it up, a little mascarpone (not skinny- at all, but the closest thing to cream cheese I had) and OMG GOOD. Thank you thank you! I know what I’ll be contributing for Easter brunch :)))
I tried the oven and air fryer. Finally, made them in a doughnut pan. It made nice thick bagels and they were easier to slice without the bagels breaking.
For anyone who doesn’t like the sourdough flavor or needs it to be dairy free, I’ve been straining regular almond milk yogurt to make it ‘greek’ bc I cant find Greek almond milk yogurt here. My kids much prefer the flavor of these bc they don’t have the lingering sour flavor from the regular Greek yogurt. And I’ve been making 8 mini bagels instead of 4 full sized ones.
I love these. I tried them baked and in the air fryer. I find that I much prefer baked. People love their air fryers and I haven’t found that love yet, now my IP yes, love, air fryer, not so much. I found the baked version more bagel like.
Have you tried this with Einkorn flour? I have been making these weekly for almost a year and my son eats them everyday for breakfast. I have read a lot of good things about Einkorn and wondering if it would work in this recipe. Thanks!!
I have not.
I suggest foming each portion of dough into a ball then poking your thumb through the middle and stretching the bagel slightly to get a continuous unbroken bagel.
Hi There!
I’ve been doing WW for a couple months and have seen these bagels EVERYWHERE, so I’ve been eager to give them a try. This recipe is actually what led to us getting an air fryer, which I’m not obsessed with, which worked out well, too.
I like almost everything about this recipe except for the raw flour taste I get, in the end product. You mentioned that you don’t boil these, like a regular bagel, but I noticed that none of the other recipes call for boiling… were you just reiterating that they are boil-free? Or were you looking at a recipe that does ask for boiling. Could that be why I’m getting such a raw flour taste?
I also read through a bunch of comments and no one is mentioning the raw flour… is it just me? What am I doing wrong?
Not sure, what brand and type of flour are you using? Traditional bagels with yeast are boiled, but that shouldn’t change the taste.
I have made these several times. Today I ran out of all purpose flour so could only make one batch with that type of flour. I made the second batch with bread flour and those baked on the same baking sheet were easily at least 1/2″ taller when finished baking. I will be using bread flour for this going forward. I slice them when cooled and slip a small piece of wax paper between top and bottom. When I am ready to toast them from the freezer they are easy to separate for the toaster.
Do you think using almond flour would work?! Maybe just use a little more yogurt?
I tried it with almond flour and it was so sticky, i ended throwing away the whole batch.. maybe an almond flour blend would work?
I just used it with almond flour and it required more than a cup but man did it hit the spot with a healthy carb option!
did you add more than a cup of almond flour or more than a cup of greek yogurt?
She makes a recommendation in the blog at the bottom to use Kite Hill Greek Style Dairy- Free Yogurt. I made them gluten & dairy-free. They were good just a tad on the dry side. More of a taralli…italian style pretzel. I missed the part where added egg wash to yogurt if optional so I’m going to try that next batch.
How much almond flour did you use? & did you use regular greek yogurt.
Is it 5 oz flour or 1 cup (8oz). ? My dough was too sticky, kept adding flour, did not work so did not bake. Help!
I thought the same!
5 ounces flour…when 8 ounces is used to measure 1 cup it is only for liquid ingredient, like the yogurt is 8 ounces for 1 cup.☺
Me too! I only had 3 cups of flower and after adding the Greek yogurt it was the consistency of pancake batter! I had to run to the store halfway through and get more flour. I ended up using 5 3/4 cup flour for the 1 3/4 cup yogurt. I’m thinking there has to be a quantity typo for either the flour or the yogurt.
I think it’s 1 cup which should equal 5 oz in weight. Some people scoop right out of the bag and others pour or spoon flour in their measuring cup and that makes a difference. I put my measuring cup on a scale and zeroed it out. I spooned the flour in until I got to 5 oz. It was really heaping, I could barely keep the flour on without spilling over. But my dough still came out sticky. I used 1 cup (8oz)Stoneyfield Greek yogurt and had to put more flour on to knead and roll it. It was all over my hands! I will try again and use a bit more flour or less yogurt.
Are they supposed to be small and hard? I baked mine in the air fryer.
These are really good! I did find they are better if you take the 2 minutes to boil them though.
Here’s my question: has anyone tried adding the eggwash and toppings after half the cook time? My toppings are burning. No one likes burnt garlic :-/
You could probably lay a piece of foil over them for the first half of baking. I have done that a lot with baked goods when my oven wouldn’t cooperate.
My little brother works at a bagel shop and he says you can’t put toppings on in their dehydrated form (garlic & onion), or they will burn. He told me to soak them in a little boiling water to rehydrate them before putting them on your bagels. Or if your oven dehydrating them to only bake them halfway, not until they are crunchy. I tried this after scraping little black pieces off my first batch. I let them soak while I shaped and boiled the bagels and it worked perfectly!
I followed the directions precisely and baked in my oven. The bagels are very dark and taste like a soft pretzel- they have the pretzel colorntoo.
I’ve made these several times in the oven and loved them! I tried them today in the air fryer, and it took way longer than 15-16 minutes. 280 seems awfully low, is that a typo? Anyone else tried them in the air fryer? If so, how long did it take? Thanks!
The video for them says 325, so I think it might be a typo in the recipe. I did 280 as well and they came out undercooked.
I did not have a 280 setting on my air fryer but just did it at 300 bc that was the closest temperature. It was definitely undercooked. On the video it has a temperature of like 325 in air fryer which makes more sense( I saw that after the fact). I’ll have to attempt it again at this temperature. I also had trouble with the dough being super sticky and they looked smaller than the pictures.
Your air fryer might have lower watts, I would add more time accordingly.
Can you use oat flour too? I want to try this soooo bad and was just wondering
I’m wondering if you can make a 1/4 recipe. Just one bagel by diving by 4?
It might be easier to make the 4 and freeze the other 3. That’s what I use to do. But that was because the other recipes made 8-12 bagels.
I’m obsessed with these bagels! I’m making a weeks worth and then freezing them. These are so easy and healthy!
Fantastic recipe! Easy to make and absolutely delicious!!
Why does the recipe say 1 cup of flour, and list it as 5 ounces???
1 cup of flour is usually anywhere from 4 1/2 to 5 ounces!
Can I use kodiak flapjack mix or almond flour?
I have not tried this but if you do, let me know how it comes out.
I tried almond flour and it didnt work well. Maybe use more flour or less yogurt?
followed the recipe and bagels turned out pretty good for a first ever attempt!!
but have you ever tried boiling them? how did they turn out?
I have not.
Rachel, they were puffier when I boiled mine. It only takes 2 minutes. I put a medium sauce pot of water in when I started gathering ingredients. By the time I was done shaping them the water was ready!
Loved it! My wife was skeptical but she loves them and you cant tell it’s made with green yogurt. For fruit, is dried best? I am afraid frozen or fresh would throw off the consistency because of the extra liquid.
Can you boil these first and then bake them like traditional bagels?
Not too sure, have not tried it this way.
Yes you can boil for 2 mins. They are puffier & really awesome! Thanks for sharing Gina! 😍
All I got was a sticky mess and a sink full of dishes.
You gotta get that liquid out of the yogurt. Try a brand like Fage or squeeze it out yourself. It makes a world of difference.
We made these and they were so good! Would like them a little sweeter though. Has anyone tried adding any healthy ingredients that might enhance a sweeter taste?
I have added cut cup dried cranberries and cut up raisins with cinnamon. Seems like you need to add it to the dry ingredients and then add the yogurt otherwise it gets too difficult to distribute. Really good! My bagels seemed too salty with out a little something sweet in them.
I make this bagel last night and turn out really great but today i make another one turn out its partially cook. I use a same ingredient and i use a mixer around 8 minute for low speed since i can’t knead the dough by hand. where did i do wrong?
I think you overkneeded it
Hi Erin, so how long do i need kneed the dough use a mixer? i had a ganglion on my wrist so can’t do it manual its hurt
you only knead it to incorporate the dough…like, literally, 15 turns max.
I’m so glad that I found your recipe. I made it last night and 5 kids loved it, me too , This morning I’m tripling the recipe.. 🙂 I used zero flour, regular yogurt because Greek isn’t available here, but cut it down to 3/4 cup, and used extra flour rolling. Thanks for the recipe, pictures, and post.
AMAZING! Make sure that your baking powder is fresh, if not they will be flat. I split the recipe in 8 instead of 4 and I added 3 packets of Stevia. My first batch without Stevia was a little too sour and my kids did not like them.
I make these weekly and LOVE them. I also use the same dough for personal pizzas. Works great! Do you think this dough could be used for dumplings?
HI Julie! When you use the dough for personal pizzas, do you roll the sections out and still bake for the same time ? Any tips? Such a good idea!
Hi Natalie, I use this recipe for pizza all the time. I usually split the dough into two small pizza crusts for my husband and I. I like to cook it hot, 450° for 8-10 minutes. 425° works well too!!
I made these today. They are so easy & tasty. I added shredded cheese to my flour. I give 5 stars rating
These are very good – you can make naan using the same recipe, For those of you making this as part of your WW plan – I’ve calculated the points at 4 not 3.
Just went on recipe builder and they are 3. The only thing with points is the flour-13 points for 1 cup divided by 4 is 3 according to WW.
Would love to hear some details on how to make naan with this recipe. That’s the next thing I want to try!
Help! I have been making these awhile now and I am wondering…did the baking time change? I could have sworn you baked less time and then the last 5 minutes turned up the heat to 500. The last two times I have made them they are slightly different. My husband reminded me of this baking time. I can’t find the original recipe I printed a year ago. I can’t remember what the original temp was with less time.
I have made these bagels 100s of times…BUT we just moved from Chicago to Denver and they are so different here!! Any recommendations on changing the recipe in altitude? I miss my delicious bagels!
I live in Denver too, and I made four batches of these today and didn’t alter anything from her recipe. They were perfect! Maybe it was your baking powder?
Has anyone made these with coconut or almond flour? If so please provide feedback on taste. Also how did you tweak the recipe ? Thank you in advance! I’m dying to have bagels again…
Yes, I tried with coconut flour, using the proper conversion… Turned out sticky, terrible, not tasty at all.
Can you substitute almond flour to make them keto friendly??
Hi,
If I make these with gluten-free flour, do I add the whipped egg white into the mix? Looking forward to trying these!!
Yes, this is what I did. Read the “Tips for gluten-free bagels” section.
Could I make them larger?
Yes! I always do. I like to double the recipe and then make 6 bagels (rather than 8), so each one is about 30% bigger
Omg. I received this recipe in an email. I thought that it looked interesting but was very skeptical about how it was going to taste. My husband who does not like yogurt of any kind and my son who doesn’t like Greek yogurt can’t stop eating these bagels. My son and I are doing weight watchers and have been craving bagels but avoiding them because they are almost a whole day worth of my points with buttter. So these bagels have allowed me to enjoy bagels whenever I want them. These are the best.
So quick and easy! Came out perfect!
Made them! They came out perfect. Followed recipe exactly…so easy. Only change I would make….is double the batch! Everyone grabbed one and gone. Lol! Thank you Gina, you are an inspiration to all cooks on every level. 🙂
I have been making these bagels for months.
Love, Love, Love this recipe and tell everyone about this website. I have made so many good meals, thank you!
Tip- Let the bagel cool on a rack for at least 20 min before you eat it.
Use a brown paper lunch bag if taking it to go just like bagel shop!
Hi, these turned out okay but were a little too chewy for my liking – I’m wondering what I did wrong?
Mine do too but I always toast them and it fixes the problem!
AMAZING!! I can’t believe how simple it can be to make incredible bagels. Thank you for this recipe!
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!
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.
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.
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!
Gina, do your bagels flatten the next day? They are beautiful and doughy and perfect day one, but the following day they turn flat!! Any suggestions to keeping the shape? I usually store in a ziplock bag but I’ll try plastic wrap as per your suggestion.. I just wonder if they will keep their shape better! The recipe is fantastic, I have been eating them everyday (flat and all!)
Maybe freezing them?
Very easy and straightforward to make. We enjoyed fresh warm poppy seed bagels this morning and my husband was delighted with them.
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 cal
7.8 protein
0 fat 12.8 carb
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 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.
Has anyone added cheese to make cheese bagels?
I was thinking the same thing. I always get cheese bagels.
Absolutely! Just mix in with dough. I use FF Cheddar in mine sometimes
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.
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!
In the oven baking directions, when she says “turning” she means to rotate the baking sheet 180 degrees, so that the bagels that were facing the door of the oven are now facing the back of the oven. That way they brown more uniformly. For the air fryer, she says “no need to turn” as there is more uniform heat in an air-fryer
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.
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!
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.
Question about the blueberry. What kind did you use (dried, frozen, fresh)? I worried the later 2 would through off the consistency of the batter. Just curious to hear from someone who has done it because I would love to try it.
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
I put a little sugar in the dry mix to eliminate that
I used the egg yolk in the batter and the white for the wash…came out great!
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
This is best bagel recipe ever!!! The stars don’t lie. I will make these forever
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 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!
I use this to make bagel dogs, so yummy! 2 applegate hotdogs and half a serving of the dough is only 5 pts
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.
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
Do you a convection oven? Thanks! Kim
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
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..
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.
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.
These were amazing and so incredibly easy to make I decided to make a second batch just for heck of it!
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!
Anyone use whole wheat pastry flour? Gina, do you think this would work? Thanks
I was curious if using Almond flour or and Oat flour would work for these.
I used brown rice flour, the were very tough.. maybe mix with spelt? anyone use a non white flour
Has anyone tried using Silken Tofu?
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.
How long can you freeze them for?
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.
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.
You can use a little sugar or Splenda when mixing your dough and it will help cut the sour taste
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 🙂
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!
Have heard so many great things about this recipe! How would you count this on the 21 day fix meal plan? TIA!
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.
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!
Hello,
I was wondering if the Greek yogurt could be substituted for whole milk yogurt (not whole milk Greek yogurt.)
Thank you.
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? ????
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!
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 were amazing!!! I followed the gluten free recipe using King Arthur flour. I also used Fage yogurt.
My whole family loved them. Thank you!
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.
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.
To use silken tofu, in a measuring cup place 1 egg or and egg white, beat lightly. In the same cup, add the silken tofu to measure 3/4 cup. Mix together and incorporate into recipe. Otherwise the dough is too wet.
What temperature would you recommend for a convection oven?
Help… Can you freeze the raw dough?
So yummy and easy to make. Been bragging to all my friends.☺
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.
Can you use a vanilla flavored yogurt?
I’ve used vanilla yogurt and haven’t been able to taste the difference!
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.
I love this recipe! Have made them twice now. With whole wheat flour. At 400 degrees for about 25-30 min. Delicious and easy!
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.
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.
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
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.
Instead of putting the Everything but the bagel seasoning on the top of the bagel, omit the salt in the recipe and add 2 tsp to 1 tbsp if the Everything topping in the recipe. I love it this way and the topping never burns.
I also use silken tofu as I cannot consume yogurt- it does not affect the flavor or texture in any way.
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 . ????????????
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
So I made them same exact ratio with almond flour. I skipped the kneading part and just scooped out 8 same size circles(piles)on to the parchment, brushed with egg white(which was a little messy but worked) and then sprinkled with everything bagel seasoning. I flipped after 10 minutes at 400 and then let cook for another 4 took out of the oven and let cool on the cookie sheet. Then moved to a cooling rack theybare like bagel thins no slicing required take 1 and make an open face sandwich or throw another one on top for a sandwich!!
What brand of flour do you recommend with this?
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.
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?
How do you make pizzas with it?
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)
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 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.
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 .
Oh my Goshness!
I made the gluten free version. Used Kinnikinnick all purpose gf flour. These are so easy to make and taste amazing.
Amazingly good. I watch my carbs, yet crave bread. This hit the spot. Used sprouted whole wheat flour. Yum!!
Unbelievably easy, fun to make and delicious! Satisfied my craving for bagels with added nutrition, can’t ask for more! YUM just want to make more than 4 because of the deliciousness! I did need to add a little yogurt for all my dough to stick together, but no big deal.
Can I substitute almond flour for the flour. Trying to make them low carb. Any ideas would be appreciated
No it wont work
What would the instructions be if I wanted to boil them?
Absolutly amazing recipe!!! Thanks!!!! I made gluten free version with Red Mills 1 to 1 baking flour… easy… they were not fluffy or big, but great flavor…. Loved this recipe.
Just tried these and totally blown away by them! Being in the UK I wasn’t sure how they would work out with conversions but they worked out great!
I actually think I prefer them over the traditional chewy bagel!
who got the dough really sticky and used how much flour
I am new to gluten free baking and made these for my kids. They were super easy and my pickiest eater declared them a keeper! I probably could have baked them a bit longer, as they were somewhat doughy when I sliced them, but we all enjoyed them just the same.
I love this recipe !! But couldn’t believe the points though. I put the ingredients in the weight watchers and they came out sky help. Pleasee tell me its not true !!
Made this recipe this morning and it turned out GREAT! Used everything bagel topping! Thanks for this!
I love these bagels! The recipe has definitely needed some tweaking, but the final product is delicious and nutritious. Here’s what I have tweaked:
I make 6 bagels at a time, so I use 1.5 cups flour and 1.5 cups greek yogurt (Trader Joe’s 0% plain), 3 tsp baking powder and a little less than 1 tsp table salt. After mixing it into a dough, I put it on my silpat. It’s still wet and no amount of kneading makes it less wet, it just sticks to my hands more. So, I add a handful more flour and knead it for a bit and make it into a ball. I divide into 6 balls and throw more flour on each ball, as it gets wet again when you try to form the balls into bagels. I poke a hole through the middle and pull it apart gently, trying to maintain thick edges and a fluffy appearance. When I poke a hole the dough gets sticky again and sticks to my hand, so I put a little flour on the inside while I am stretching it apart. After they’re all bagel-fied, I brush them with egg yolk, toppings, and pop them in at 375 for 35-40 minutes. If the bagels are flatter, they need only 35 minutes. I love these with an egg or two in the morning for a protein-filled breakfast!
When I follow this recipe, my bagel is too salty. Does anyone have the same issue? I will try to reduce to 1/2 teaspoon next time. I use whole wheat flour, I feel that I need to put in more baking soda/baking powder to make the dough rise.
Can you use almond or coconut flour?
I made the gluten free version and the outside browned but I felt the inside was too chewy, perhaps not cooked enough. I did 400 degrees for 20 minutes in a gas oven. Should I cook longer?
Wowzer! These are really fantastic! I have made with frozen blueberries, cinnamon raisin walnut, and my favorite……..a little cheese sprinkled on top with some bacon pieces from a bag! Those I brush with olive oil instead of egg whites. I have also mixed with pumpkin flavored Greek yogurt and they were just heavenly. I have used cheap Kroger’s brand yogurt and Fage 0%. Both were outstanding! You just can’t mess these up!
I must say I was skeptical because I consider myself a bagel snob but these are amazing! Just as good as the real NY bagels I love so much. Calorie/point wise these can’t be beat. This recipe has become a staple for my weekly prep. Today I tried GF and they were delicious as well.
I didn’t have baking powder, so I used self rising flour and left out the baking powder and salt. I also opted to spray my bagels with cooking oil spray rather than egg wash. My bagels turned out delicious. They don’t have the same texture as regular bagels (not as chewy), but I don’t care about that. I used everything bagel seasoning (found it at Sam’s Club) to top my bagels. I’ll definitely make this recipe again.
What’s the measurement of the floor? Is it 1 cup 8 oz or just 5 oz?
1 cup by volume if your using a measuring cup, or 5 oz by weight if you are using a scale.
Can I make blueberry bagel with this recipe?
I pushed some frozen blueberries into the bagels after I formed them and they were awesome!
Love this recipe, comes out so effortlessly and is so simple!
I started putting greek yogurt on them instead of cream cheese for a lower fat option, very tasty and still provides the same cool, creamy texture. Plus I always have it on hand, while I don’t usually buy cream cheese.
I added a splash of vanilla to the dough and did a light cinnamon sugar coating – yum!
Next I am going to try making them mini and make a sandwich with the “Loaded Baked Omelet Muffins”!
How is everyone getting this recipe to work? I followed the recipe exactly, leveled off the Greek yogurt in the measuring cup, weighed the flour, and I ended up having to add more than a full cup extra flour to this and it was still so sticky I couldn’t handle it. I tried to shape a bagel but I couldn’t get any of the dough off of my hands. I ended up throwing it out, I didn’t want to waste any more ingredients. Wtf.
What elevation are you?
These bagels are soooo great for breakfast sandwiches. I made mine with blueberries and added a little cinnamon. Came out great!
Hi, if it’s not too much trouble, can I ask how much yoghurt is it in oz/grams because I made it with the standard cup but somehow it didn’t turn out well. I suspect my measuring cups measurement might differ from the standard ones :/ thanks so so much for your help
Hi Selena, I used one level measuring cup. However if you weigh it it will be less than 8 oz.
Hello. Is it okay to use regular plain greek yogurt instead of nonfat plain greek yogurt? Thanks.
Do you think Almond flour would work as well?
I just have to say that these bagels are life-changing. Everyone I have made them for has loved them, and they are so easy to make! I also love that you can make a half or quarter recipe, though I have been doing a full recipe and refrigerate the dough in individual balls to make a fresh one daily. For those of you who have a Trader Joe’s nearby, their 0% Greek yogurt works perfectly and is inexpensive.
I make my own Greek yogurt and have a lot of whey, could I replace yogurt with whey?
no, the dough will be really sticky
I’m trying to stick with the Plant Paradox diet. I’m dying for a bagel!
I substituted tapioca flour and Kite Hills regular non dairy yogurt. Don’t! This was a total fail. But I’m going to keep trying until I find a flour and yogurt that works. I live in a decent size city in Florida (Vero Beach) but our selection of dairy free yogurts, or any dairy free products is very poor. and I’m being kind. I’m not sure what the real problem was, the yogurt or the type of flour. The flour states it’s great for baking. The problem was it went from slime to silly putty. Never formed a crumble texture. So if anyone is in the same boat and found a solution I would love to hear it. Otherwise, if anyone is interested I’ll keep you posted on my progress.
Tried it and failed 🙁 I followed the recipe and it was still wet. Couldn’t roll it and was able to make it look into a bagel . It’s well cooked on the outside but the inside didn’t cooked completely . Will have to try again another time.
This was my first attempt at making bagels and this recipe made it so easy! I used Trader Joe’s Everything But the Bagel seasoning sprinkled on both sides. The end result was utterly delicious.
Love this recipe! I was wanting to make pumpkin bagels with pumpkin spice, just not sure how to incorporate into the recipe. What would you suggest?
I haven’t tried, if you do let me know how they come out!
Update: after letting my bagels cool (during that time they deflated), I then cut one open and realised it was still uncooked inside ? I cooked them for another 10 minutes (still raw inside) and then another 5 min and they’re still not done! I wonder what went wrong.
What temp did you cook them at and for how long?
I had this same experience. The dough seemed great and the outside looks perfect, but inside is still wet. Cooked at 375 for 30 min. Adding more time now. I think I may have made the circles too small and it was too thick? It looked like the photo, but I don’t know what else it could be.
I experienced that the first time I tried this recipe. I have a gas oven at 375 for 25min wasn’t long enough. The next time I attempted this with blueberries and cinammon bagels andI kept them in there for 35-40 min and let them rest . That did the trick!
I followed the recipe exactly and the bagels looked great but after cooking down for a few minutes they deflated so much! Any idea why that would happen and how to prevent that the next me?
So easy! I only had to bake mine for 19 minutes on convection at 375, they were perfect.
Thank you for so many amazing recipes. I’m looking forward to your new cookbook.
Love this recipe….like all Skinnytaste recipes. I am NOT a baker but these are easy and fast. I make them in the air fryer and they come out perfect every time I follow the recipe exactly every time. Even better with homemade butter. Mmmmm……
I am amazed at how easy this was. They are delicious. Next time I will double the recipe so I can make two batches quickly. These are not as thick as the ones in the bagel shop, but I don’t miss that at all.
In the air fryer for gluten and dairy free, do you still do the 12 min? I see you upped the time for that in the oven.
Omg! These are amazing!!! I’ll never buy regular bagels again.
I love the taste, this was my first time making them. My husband didn’t care for the sponge feeling inside. Do they all get that way? Should have left longer than 30 min? Help!
Thanks for this recipe! Love them but my dough was very sticky! Very difficult to shape as dough was sticking to my hands. Anybody else have this problem? Suggestions?
Anyone try this without the egg wash? We have an egg allergy. Any tips as a egg wash substitute? The consistency and flavor was amazing without the egg wash but the outside of the bagel was more like a biscuit. (I used the air Fryer). Will still make it again, but was wondering if anyone had tips?
I didn’t have eggs on hand, so I substituted the egg wash with a milk wash. Seemed to work well enough.
I wonder if egg replacer would work as a wash? I use Ener-G. It works well in other recipes.
Do you have to use non fat yogurt? I eat full fat greek
I just made these bagels today and they were gone 10 min after I got them out of the oven! Sad face! My whole family loved them. I used cinnamon on some, sesame seeds on a couple, and salt on the rest. My favorite topping was the salt. Will definitely make these again and hide them from the kids! Haha!
I’ve made these so many times by now in many different flavor variations and they always work well. I use bothTJ and Costco yogurt successfully as well as Fage. Tonight I used the dough to make everything bagel-dogs with chicken hot dogs (keep the points low). Yep- it worked.
I made these yesterday to take to work for breakfast-awesome
The bagels were so easy to make and taste amazing! They were so soft on the inside. I made a double batch and used half white flour and half white whole white and they worked out perfectly.
I have been looking at the recipe for a week and today was the day! So easy and delicious. Just shared with my neighbor who introduced me to Skinnytaste.
I need help!!! Maybe it’s cause I’m not using the correct brands but this dough is not working out. Can you please tell me the exAct brands you used. Also when making this does it matter if the yogurt is cold or does it need to be room temperature?
Do you ever equate your recipes to 21 day fix container count? If so do you know what this one would be?
I made these tonight and used them as buns for our little burgers and they were perfect! How amazing to be able to have fresh, tasty bread without having to wait for it to rise! So good! I didn’t make the center hole big enough, so mine looked less like a bagel and more like a puffy Pac-Man. LOL
These were great. I do have to say though, that they do not taste like bagels – bagels have a very unique, chewy texture, and these are more like a chewy biscuit. Which I really enjoyed – I’m a HUGE fan of biscuits. However, they are too crumble to make sandwiches out of honestly, and these were perfect for that. I would definitely make them again, but I think I will try it with some sour cream – although I know that will change the nutritional info, but I can definitely see making these again. Next time I will try to make a batch to freeze and see how they hold up!
Not sure why they are crumbly, what kind of flour did you use?
Love these bagels. Tip for those who, like me, found it very hard and messy to knead the dough on a cutting board or counter. I just knead it in the bowl I used to mix the dough and voila, works great and less mess for clean up!
Has anyone tried to make this recipe KETO friendly?
Almond or coconut flour?
Sour cream or cream cheese instead of Yogurt?
Would whole milk Greek yogurt work? My toddler loves bagels so I’s Like to make these for him but I don’t buy non-fat dairy. He typically eats whole milk plain yogurt (regular or Greek); I’m just wondering if the fat would hurt the recipe…? (I’m not much of a baker so I apologize if this is a silly question!)
Should be fine.
How many bagels does the Simple recipee make thank you
Can you use almond flour instead? Would it be the same measurement?
I did this yesterday for the first time. And while melding the dough, it became sticky. So I added more flour,. It worked. This was my first batch. However when I did my 2nd batch, I did 1c to 2/3c yogurt. And it worked good. I do not know if the 1st batch was sticky bc of Florida weather. But I did follow the recipe exact..
Most people with sticky dough are using a different brand of yogurt.
I broke it. Added the egg to the dough mixture. Also, if you’re working from a large container of yogurt, 1 cup is not 5 oz. It’s more like 8 oz. I used the 8 oz. version. If you need 5 oz., it is 2/3 cups. So, after boatloads of flour, the mix was still super sticky. I was kinda tempted to toss it. But I just coated my hands and counter in flour and made dense wheat rolls with a bagel-like hole in them. Theyre still pretty tasty. Maybe I’ll stuff them with turkey and bacon and call it a club sandwich. I will try again for the actual bagel recipe.
Any suggestions on how to make them without the tangy yogurt taste?
Hi Gina,
Love, Love, Love this recipe.
Would boiling them first add anything?
thanks
Love these, but I’m wondering how the protein is 10 grams? Is that one bagel. My 5 oz container of yogurt contains 15g of protein. And this recipe only calls for one cup. What am I missing?
I just made. Delicious. I use whole wheat flour, chobani non fat yogurt, and my baking powder was expired. Seasoned with & sprinkled garlic powder and sesameed seeds. Air fryer 12 min at 330. Yummy. A definite make agin and experiment. Their pretty too!!!
Gina, when you say a ‘cup’ of yogurt, do you mean the cup it’s packaged in or an actual 8oz measurement? I’m using FAGE Greek non-fat yogurt and it’s packaged in a 6oz cup. Thanks!
Yes one full cup, 8oz
First off, I made these and they are INCREDIBLE.
Also, would these still turn out okay if I were to add pumpkin into the dough mixture? I’m craving a pumpkin bagel.
I haven’t tried, let me know if you do!
I made a pumpkin bagel and subbed pumpkin for half the greek yogurt and added pumpkin pie spice. Next time I will throw in some maple syrup to sweeten. The texture was still the same as if I had used only green yogurt.
I made these and they are wonderful – perfect for a low cal bread option. Is there a modification for cinnamon raisin or blueberry bagels?
I made these GF with Cup4Cup flour and they were EXCELLENT. I used Trader Joes Icelandic Skyr for the yogurt. Only change I would make is to cut back on the salt. I am a salt-LOVER and thought these were a bit over the top. Maybe down to 1/4 – 1/2 tsp next time. And there WILL be a next time….
Perhaps you used table salt? Or Mortons? I use Diamond crystal which is less salty.
O-M-to the-G!!!
Just made these tonight and I’m in heaven!!!!!
I haven’t even made these yet, and I’m already wondering about doubling (or tripling??) the recipe — any thoughts?
This recipe is fantastic!! I’m not a very experienced baker (even less so after moving from sea level to 6500 ft altitude), but these turned out so well. I made the bagel sandwich with them, too, from SkinnyTaste, and absolutely loved all of it!! This was a super-fun project, and a very healthy take on one of my guilty favorites.
I made them at 7000 feet and they worked great without any changes!
Is there anything I can do to help the rise? I’m using all purpose flour and the baking soda and salt but I can’t get them to rise a lot in the oven.
I have made them both ways air fryer and oven, the oven they didn’t rise as nearly as much as air fryer. Will only be making in Air fryer for now on
It’s baking POWDER, not soda. ?
Would these work with whole wheat flour?
yes!
I don’t understand the instructions for 3/4 inch ropes. I rolled my dough in 3/4 inch ropes and ended up with large skinny bagels. Disappointing. 🙁
I had the same concern as you, so I ended up making a thick patty of sorts with the ball of dough, and then pinching a hole in the center and stretching out a little – since this is the way the hole is actually created in bagels. And I think it came out much better than if I had shaped it using ropes.
These are dynamite!!!! Made for the first time and now want to make triple batches and freeze!
My dough was quite sticky, I used Great Value nonfat Greek, but I added more flour and it got to the right consistency. But after cooking I cut into a bagel and it was still doughy so I threw them back in and hoping for the best. But I ate the one I cut into and it was really good!
I used Fage yogurt and my dough was sticky too. I will try added more flour or less yogurt next time and see if it works out better. My bagels were also doughy when I cut into them….. Gina, help!
use less yogurt or more flour
WOW! I’m a lover and follower of all skinnytaste recipes both when I’m on and off WW and they never fail. I was skeptical of the bagels but after making the empanadas with a similar recipe I figured they had to be good. Both my husband and I were blown away!! They taste amazing, are low points and super easy to make! I could not be any happier! Thank you! These are a game changer!!
I was anxious to try this recipe and ended up using it for Naan, to go with Skinny Chicken Tikka Masala.
Delicious, tender, perfect!
This recipe is so easy to make. I didn’t preheat oven right away because I thought I couldn’t roll out bagels. So simple and delicious. I’d like to make a couple of batches and freeze the bagels.
These are amazing!! I only had 6 oz of yogurt so I used a little of water to get them to right consistency and they came out perfect!!
The homemade bagel recipe is amazing !!! Tastes just like a bagel from the bakery . I love that it’s only 3 points !! Thank you very much
Bless you for all the substitution notes. Plan on making these for my GF and DF son. Thanks Gina.
Just whipped some of these up (despite only having wheat flour and expired baking powder and they were pretty yummy! I did half everything bagel (Trader Joe’s seasoning) and the other half folded in chopped up frozen blue berries to make blueberry bagels!
My dough was so sticky after mixing the yogurt in. I used nonfat Greek Chobani yogurt. Any advice on why that happened and what can I do to fix the problem haha? Woopsies
Chobani does not work, it’s not thick enough! Stonyfield or Fage
Should the yogurt be PLAIN flavour?
yes, Greek
Chobani worked fine for me. I just baked them today.
Does it have to be non-fat Greek yogurt? I made these last night, and they are delicious (just ate one!), but mine are more dense than the video and I had to add about 1/2c flour to get them to non-sticky consistency. I used Trader Joe’s full-fat Greek Yogurt so it may have been too thin or the extra fat?
Any advice for making them at 6000 foot elevation? They look soooooooooo wonderful!
I just made them at 6200′ and they came out pretty good. I mixed a frothy egg white with my yogurt like she recommended and my dough was waaaaay too wet. I kept adding flour until it was drier and workable (maybe another half to 3/4 cup). Probably needed to take out some of the yogurt when I added more liquid. I also cooked for 20 mins at 400F (like she recommended) but they weren’t done. Another 15 mins at 400 helped but they are very dense. They puffed up no problem though. Good luck!
Has anyone tried this with almond flour or sour cream instead of yogurt?
when I enter the nutritional information into the online tool for WW Freestyle, this bagel comes up as 4 pts, not 3. any idea why?
Because you have to use recipe builder to get accurate points. Greek yogurt is 0, but not if you use the calcaulator.
Thank you, I had the same problem
Gina- you’re officially my food hero. My family loves your meal plans, and these bagels are DELICIOUS. My belly is happy and not heavy feeling. Does Weight watchers know they should be paying you?? Thank you for making healthy eating easy and delicious!
This is a great recipe! Easy to follow and all the tips you’ve put in are great! Im wondering if you’ve tried making these with almond flour. I’m diabetic and truly miss eating bagels as they are so high in carbs. These bagels are definitely a delicious and healthier option. Just curious if almond flour would react well with the yogurt. Any thoughts would be appreciated. Thanks!
Love these so much! My husband said they’re the best bagels he’s ever had. I experimented and used your buffalo chicken dip as a filling and made buffalo chicken stuffed bagels for dinner. Huge, huge hit. What an easy way to meal plan lunches!
Sounds good!
Has anyone ever turned these into cinnamon raisin bagels?
I was wondering the same thing!
I have….. I makes 2 plain & 2 cinnamon raisin, it’s very tasty but I prefer plain…
Yes. I added 1/4 – 1/2 tsp cinnamon and 2 tbsp raisins to the mixture. They’re delicious!
Hi Gina
I have been recently diagnosed with having a lot of Candida in my system and can’t have a lot of things (no sugar no dairy (except Greek yogurt) no alcohol no wheat/flour no carbs) could you use almond or coconut flour?
No it won’t work with this recipe
A cup of the yogurt – is that 8 ounces or a ‘cup’ – as packaged??
Hi Ellen,
I make these alot and it’s usually 1 1\2 containers of yogurt. You can even use a little less because the dough is quite sticky.
Any chance I can cut some of the salt? We have to watch our sodium and these are pretty high in sodium. I assume your nutrition info is bagel only…no topping.
Yes, toppings are optional and not listed in the nutritional info. You can try to cut the salt back, maybe try scaling it back to 1/2 or 1/2 teaspoon. I haven’t tried so you will have to adjust to taste.
I use Haines no sodium baking powder. I have made the bagels many times and they come out great. I do not add any extra salt. I purchase this at natural grocers but you can find it online. Good luck you will love this stuff!
would this work with siggis greek yogurt? It is an Icelandic stye skyr yogurt?
I used a different brand of skyr yogurt and they were great!
Just made these bagels (everything & sesame) and I’m completely blown away! Best bagels I’ve ever had and I’m from NY and a huge lover of bagels, now I’m making more for the whole family!
These are fantastic–I’m on WW so I used them to make egg sandwiches. Did one of these bagels, some wilted rainbow swiss chard, and a fried egg w/ some hot sauce and it was fantastic.
The dough is easy to make–I did need a good amount of flour to keep them from sticking, but they still were very east to make. The reason I have them 4 and not 5 stars is that, while they are fantastic, I can’t really call them bagels. They hit the spot for the fact that I like bread with my breakfast and this was a nice option; but if I am really craving a bagel, I would go for a bagel and not these.
That doesn’t mean that aren’t fantastic!! They are! Highly recommend!
These were sooooo good and easy to make, Husband and I enjoyed them a lot. I always have flour and yogurt on hand so I’m sure I will keep making them,
I’m usually a silent admirer of all things Skinnytaste, but I was inspired to comment here. . THESE BAGELS ARE SPECTACULAR. I followed the recipe exactly and had zero issues. I developed a real bagel addiction while pregnant and was paying the price weight-wise as a result. These are almost guilt free and I’ll be making them forever and ever. Thank you Gina!
Glad you enjoy them Kim!
This recipe sounds great! Any thoughts as to using nut flours? Almond? Coconut? Thank you!
Interested in this as well!
Love this recipe! I run an Airbnb and make for my guests and have gotten alot of compliments. I make ahead of time. They freeze well.