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. They are high in protein thanks to the yogurt, and taste so good, warm right out of the oven.
My husband Tommy considers himself a bagel connoisseur, he’s the pickiest bagel person I know and travels to every bagel shop around NYC just to find the perfect bagel, so I wasn’t sure if he would love them, but he LOVED them and was happy to help me test them out. They are a tad soft in the center, but we both agreed we liked them like that. Our favorite is smothered in everything bagel 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.
More Recipes using the Easy Greek Yogurt Dough
Easy Bagel Recipe
Ingredients
- 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**
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.
I love these bagels! I was just wondering if you had a low carb version?!
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.
Love this recipe!! Made them this morning for breakfast. They were delicious. Even my husband who was leary of the Greek yogurt loved them.
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!
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!
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.
Wow!! They taste awesome!!! I was worried because the dough looked drier that the pictures and video
Amazing and easy
Thank you!!!!
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?
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!
these were the best bagels i’ve ever had. absolutely delicious. new staple recipe
Hi. Can I use almond flour instead of regular or whole wehat flour? Thanks.
I tried almond flour and it was a disaster!
I have the same question. I would like to use almond flour because it would be a keto friendly recipe..
These were amazing!!!! So light and airy. My first time making bagels and it was so easy. A recipe worth keeping. I loved them!
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.
Love this recipe!
So good! Don’t even taste “healthy.” I eat them with a fried egg and slice of cheese for breakfast.
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.
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?
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.
Easy peasy yummy goodness!! I did use bread flour as my only change.
They came out great but definitely have a slightly sour taste because of the greek yogurt. Any ideas for a remedy fort this?
These look delicious! Would you need to make any recipe modifications to make them with a stonegound flour?
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?
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.
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!
I’ve found using whole wheat pastry flour works better for recipes like this.
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!
Can i use almond flour?
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
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?
Bread flour is perfect for sturdy, chewy recipes like bagels!
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!
Forgot to click a rating – definitely 5 stars! Will definitely make these again.
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.
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.
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?
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
This recipe was awesome and very easy to make! I love a healthier version of a favorite food! Well done!
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?
Yes, I make blueberry a lot. Just use fat free Greek blueberry yogurt. You might need to add extra flour.
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!
Ugh! All I have on hand is full-fat Greek yogurt. This just means that the fat increases (obviously), right?
Amazing, They keep ending up looking like buns rather than bagels though lol.
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?
Try maybe a little cinnamon?
Wonderful
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?
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!
Hi! So the video shows the air fryer set to 325 but directions say 280 which is it? Thanks!
Made the recipe this morning. Super easy and FANTASTIC!!
What is the issue when dough is sticky?
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!
Can I use 5% Fage Greek yogurt?
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 love the everything bagels! I made them in my air fryer. Will definitely be making these often!!
I made them in my air fryer/ toaster oven. They were pale but did taste good. Did not brown
Any substitute for the egg?
Made with half wheat flour and half white. Nope. Didn’t taste good at all. Tossed.
That’s a first!
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!
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!
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.
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?
These are great! I like not using self-rising flour because of the sodium content.
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!
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?
Chobani never works, its too wet which makes it sticky.
I used Chobani (only thing at the store) and found I had to add a bit more flour when kneading only. Hopefully they bake ok!
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.
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.
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!
Absolutely amazing and so easy!!! I did mine in the air fryer. The kids all loved them too 🙂
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.
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..
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.
Hi! Can the greek yogurt be full fat or does it have to be nonfat?
Thanks!
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.
Can’t wait to try the bagels. Only four stars because I have not tasted them yet
Have made these a few times using your recipe. Love them!
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.
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!
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.
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.
Excellent recipe! Loved the bagels!
Could these be made low carb with almond and/or coconut flour?
I’d be interested to the answer too! Could a bit of almond flour be added?
not sure?
Hi Jann, did you try these with coconut or almond flour? I’m curious to see how they were. Thanks!
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
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.
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.
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!!!
This turned out perfect and my husband loved it.
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.
Chobani and the Aldi also work great!
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!
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.
Would this recipe work with bread flour?
I was wondering same have you tried it?
Amazing!
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.
Wonderful! But just wondering, how about a sprouted flour ? Thanks!!!
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.
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.
Just did it with 2% no issues!
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!
I loved this recipe but was considering making them with cinnamon and raisins. How much cinnamon do you think I need?
I love this recipe and the results. The bagels are perfect every single time!
QUESTION: has anyone adapted this to create Asiago cheese bagels?
Mmmm or cinnamon crunch bagels like Panera! I’m going to try it!!
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!
These are so good!! Making them again today!
Turned out delicious will definitely make again so easy
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?
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!
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.
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!
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 ?
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?
If it’s not boiled it’s not a bagel.
Ok Walt. This is a healthy variation of a bagel. She’s not claiming to have recreated a NY bagel.
Have you tried this recipe using almond flour?
Love these!!!!!!! They have a great texture and are a good size. My husband loves them too.
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.
Made these bagels and they were easy to make and DELICIOUS!! Will definitely be making these again!
Do you think this will work with oat flour? we can’t use wheat flour, cassava flour or rice flour.
I just made them with garbanzo bean flour and they were amazing
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!
Can you bake these in a convection oven rather than an air fryer
Just made these this morning and they were AMAZING. Super easy to make.
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!
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
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! 🙂
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!
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.
Have you tried adding fruit or anything of that sort? Not sure if it would work
Do you happen to know what the count would be for 21 Day Fix?
I feel it would be 1/2 yellow and 1/2 red per serving.
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.
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 🙂
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!
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!
I have not!
Hi! I have an egg allergy – what can I substitute for the egg white in the recipe please?
We’ve used water before to make the toppings stick and it worked!
What can I use in place of salt? I’m on a low sodium diet but I love bagels?
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
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.
Love this recipe as is but tried the almond flour, epic failure.
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.
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?
Perhaps its the brand of baking powder you use? I used rumsfeld. Also let them cool before cutting.
I put half a teaspoon of baking soda and it always rise for me.
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.
Do you use convection bake or just bake for these?
Just bake
These are amazingly good for such a simple recipe. What a treat to have bagels on a diet!
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!
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.
The flour reads 1 cup (5 oz). Does this mean 1 cup + 5 oz?
Hi Steph! No, it is one cup OR 5 oz by weight. 🙂
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?
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
They are more like biscuits but still good!
Do you have to bake on those mats?
And i have whole milk Greek yogurt, will that be OK?
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?
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! 🙂
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?
Thanks!
Alana
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.
Do you have any recommendations or alternative to the egg white wash? My son has an egg allergy. Thank you in advanced
Leave it off
I brush the bagel tops with a little oat or almond milk and then sprinkle on my Everything topping. Works great.
Thoughts on using almond flour for a lower carb version?
Can you use Almond flour?
Instead of kneading the dough by hand could you use the dough hook and my mixer?
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.
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)
I wish I knew, mine always rise well.
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!
These were delicious! I couldn’t believe I was having a bagel with 1 tablespoon of real cream cheese for 5 ww blue points!
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??
You have to let them cool before slicing
Same thing happens to me even after cooking 25 minutes at 400 degrees and letting cool. I still make them and toast them
Can buckwheat flour be used for this recipe?
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.
Dough was extremely sticky and didn’t seem to unstick even after adding five spoonfuls of flour 🙁
I just add more flour until not sticky. I find it really depends on how much liquid is in your greek yogurt.
I love these bagels! They are a hit with my whole fam! Wondering if I can sub AP Flour for Bread Flour?
I have been using all purpose flour and it works great!
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!!
These are amazing but any ideas on how to adjust for altitude just above 5,000 ft? Mine were a little doughy. TIA
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.
Am I using air fry or bake setting?
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?
Made these with Lactose free sour cream as I dont like yogurt. They turned out amazing!!!
Great!
They were absolutely delicious, but they were a tad dry. Any tips to make them less dry?
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!
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
I was so pleasently surprised at the flavor and mad at myself for not making them earlier!!!!
Rather than a topping, can cinnamon and raisins be kneaded in?
Sure!
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!
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!
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!
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.
Omg! I’m in love. I made both regular and gluten free versions (your recipe was so simple to follow.). I’m on WW blue and these bagels make me feel like I’m cheating.
How many blue ww points is this? Thanks!!!
To clarify – the egg is for the egg wash, it doesn’t go in the mix with the yogurt?
Correct.
Has anyone tried this recipe with full fat Greek yogurt? I don’t need have any non-fat on hand.
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.
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?
How do you store the bagels, fridge or counter?
Thank you, they turned out great!
These turned out amazing! I had to tell my husband not to eat them numerous times since they’re for my breakfast sandwiches! Easy to make as well which is a huge perk!
YES!!
These bagels are amazing. So light, fluffy, and feel healthy. I’ve made it for a couple years now and have shared the recipe with a lot of friends and family.
The Trader Joes everything bagel mix is also the best I’ve used. Thanks so much for this great bagel recipe!
If you’re craving a bagel but don’t have a few hours to make real ones, and don’t feel like going out to buy them, these will work. That being said, if you’re expecting anything close to an authentic NY bagel, or even a grocery store bagel, you’re not going to find it here. This recipe makes very soft, tangy bread. There’s no denseness, no chew, no shiny crisp exteriors and doughy inside. Nothing that makes a bagel what it is, except the shape. Maybe I’m spoiled because I worked for years at a bagel shop owned by a native New Yorker, and he really knew his stuff. These just didn’t really do it for me. They aren’t awful by any means, they’re just not bagels. If you’re going to make them, I definitely recommend using a flavorful topping, like the everything topping. Anything milder will fail to disguise the tang caused by the yogurt, which I found slightly off-putting.
That being said – I do love this dough for pizza, especially in the air fryer, and I intend to try it to make garlic knots. But I feel like it’s one of those things where just because you can, doesn’t mean you should. At least as far as bagels are concerned.
These are amazing!! So yummy n easy! Made them for friends n fam and everyone loved them. Thank you 😊
Has anyone tried making these at high altitude? I’m at almost 7000 feet. Thinking I will increase oven temp, add a little more flour and decrease the baking powder… but I’m hoping someone has already tried and might have some tips 😉
You have become my favorite recipe provider! Everything I have made from your site has been Fabulous and these do not disappoint!. SO EASY! The first batch I only had Vanilla Greek Yogurt but I went ahead and tried to balance it out with a little Ricotta and Sour Cream. The vanilla still stood out but they were still AMAZING! The next batch, I added a touch more salt, some dried onions and substituted 1 cup of the yogurt with 1/2 cup sour cream and 1/2 cup Ricotta. These honestly are the BEST BAGELS, I have ever had!!!! You are amazing.
I didn’t go through the video. I just followed the recipe. I noticed after I already put my bagels in the oven that the times listed for this recipe include a rest time of 15 minutes. I didn’t know to do that obviously. I was short on time. Just a suggestion to put the rest time in the recipe. Anyway, the bagels look good, but are not raised. Hopefully they will taste good! It was very easy though and not a waste of ingredients, so I will try it again.
The rest time is for after the bagels are cooked. You let them rest and cool before cutting and eating
So delicious! I followed the directions and they came out great! I would like to know if you could use almond or coconut flour, and also if these can be made in a stand mixer for a bigger batch? Thank you!
I should have kept reading the “use less if you’re using table salt” part. Because yikes!! Way too salty. And like other comments mention, my bagels got stuck to the rack. But if it wasn’t for the salt thing, I can see how this recipe would have tasted good! I appreciate the time taken to give substitutions because I didn’t realize that we were out of eggs.
Could these be made into normal buns do you think?? I’ve got about half a cup of whemeal self raising flour left as well could I incorporate this as well??
Looking for a wholemeal bum recipe to go with your black bean burgers
These look so good! Curious if these can be made with Almond Flour?
Can you make with Almond flour?
1 cup of flour, but in parentheses you list 5oz. Can you explain?
5 oz is the weight if using a kitchen scale.
These bagels are soooooooo delicious! I made a batch of four, but will likely double the recipe next time for the freezer. I can’t wait to make them again!
Hi.. this recipe seems so easy but when i used the gluten free flour and added 1 eggwhite with the yogurt, it became really sticky and when i kneaded it it beacame even more stickier. 😔
Do you still add a xantham gum to the glutenfree flour.? Coz i added 3/4tsp of the gum coz that’s what it says if you use red mill gluten free flour.. help pls. Another failure on my pastry recipe😔
The egg white is used only to brush the tops of the rolled out bagels to help browning and help with sticking the toppings on. It is not meant to be mixed into the dough
The author did say in her tips to mix an egg white with yogurt (optional)
This looks really great and I would love to try it can you mak with almond flour or coconut flour?
Thanks for this recipe. My first attempt at making bagels and it turned out pretty good! I doubled the recipe. I would probably use a little less Greek yogurt next time but I wouldn’t change anything else. It also helped relieve a little stress! I might be in trouble now…no more bought bagels. Thanks again for sharing.
These homemade bagels are so delicious, I make them about every week, and I live alone! Use as a burger buns too! Wish I could give 10 Stars!!!!!
Have you ever made Cinnamon Raisin bagels? We love this recipe so I am going to try cinnamon raisin.
Thank you for your great recipes.
Fabulous recipe. I bake these regularly – super easy and tasty. Turn out perfect every time. I do tend to bake a little longer so not too doughy and nicely browned.
I love this recipe and use it all of the time to make gluten free bagels that always hit the spot! I do have a question. Can you tell me how you use the air fryer and how you turn them? I have sprayed the wire and I have basted it with oil with a brush. Both times the bagels sag through the wire mesh and get stuck. I have not been able to turn any of them and all of them need to be pressed through each mesh hole with a point of a sharp knife. I’d appreciate any suggestions to manage this because I like the way they turn out in the air fryer. Thanks for the awesome recipe!!
What about if you used parchment paper as a liner, poke holes in it. Seen it done in another recipe. Worth a try.
Ive made these bagels and love them. I was wondering if I double the recipe, can I make 4 larger bagels and if so, how long would I cook them?
I needed significantly more flour than called for (not sure how much, as I just kept pouring me into the very sticky dough; guessing 3/4 cup). But …. they’re remarkably close to real bagels!
These were really tasty and had a very nice dense, but soft texture. Even my husband, whose family is from Brooklyn commented about how delicious they were. We all loved them and they were fairly quick and easy to make.
Wow–I’m a disaster in the kitchen, and these were even easy for me. They turned out SO well! I really appreciate how specific the instructions/tips were, too. Huge fan of this recipe!
Hi. Great recipe. So the q I have is you list the Greek yogurt as non-fat. Is that also a determining factor to the dough being easy to work with or is it a brand/quality thing? I ask because I used 2% Fage brand the first 4 batches and it was perfect. But then I used Trader Joe’s brand Greek yogurt (whole milk) and it was basically impossible to work with. Super sticky and loose.
Thank you.
Chris
Its all about the thickness, Trader Joes brand is not as thick. The fat doesnt make a difference.
Easy, can be done quickly.. Nice roll vs a bagel. I would make it again when I needed something quick and easy. Taste was acceptable. This is a great recipe for children with 4 ingredients and easy directions. If you are using egg whites from a container, use less than whatever is the equivalent of one egg.
Tasty! Satisfies craving for a bagel. They’re a little small, but…I’m happy that the Greek yogurt adds protein. Followed recipe for baking in the oven — added extra 5 minutes to get them to brown. Family is happy :D. Thank you,
Going to try this recipe but the clarification with the flour need clearing 1 cup = 8oz your saying use 1 cup meanwhile your mentioning 5 oz so is 1cup / or 5 oz/ or 1 cup +5 oz
T
1 cup weighs 5 oz
These were delicious. I don’t like yogurt but these were good. Going to try strawberry yogurt next time.
hi —
quick question about directions on making these in an Air Fryer. In the instructions it says preheat to 280, but in the video it shows preheat to 325. Which one is the correct one? Thank you!!
Follow the directions.
These sounded so great, so I’m making them as I type. Baking in my air fryer. My question is regarding the baking temp. In the recipe it says to pre-heat it to 280 degrees, but in the video it shows 325 degrees. Which is it?
280
Good lord you’re rude! I understand you get many comments but is it that hard to help someone out and answer their question?
I am sorry you took that as a rude comment, what I meant was to follow the written directions as opposed to the video.
This has become my most-made recipe of the stay at home spring of 2020. I make them exactly as described here, and they turn out great even with my long expired baking powder (oops). For only 150 calories/bagel and 4 ingredients, these are hard to beat.
My benchmark for this recipe was I just wanted them to be better than the fridge-section bagels we usually buy, and they far surpass that. They won’t quite satisfy a NY-style bagel craving, but I certainly didn’t expect them to given the nutrition content and small number of ingredients. They almost taste a little biscuit-ey, which is not a bad thing by any means.
I love this recipe. Thank you. Today I made some parmesan, onion salt and everything bagels.
Can’t wait to try it for pizza dough. I hear it’s excellent.
Can you use whole wheat flour instead of gluten free flour?
I would not have guessed these would taste this delicious! They are spectacular! Have made them with all purpose & once with 1/2 AP and 1/2 whole wheat. Next time I’ll try all whole wheat. Looking forward to trying the breakfast pizza and bagel balls. Thanks!
Can you freeze this dough raw?
Is the Airfryer temp 325 or 280 to bake them? You say both. Confused. Thanks
These were so easy and tasty! The texture was very nice and chewy as well. I did not egg wash the top but sprayed with olive spray oil. Best bagels I’ve ever made! I measured carefully the first time and they were perfect, measured a little sloppy the second time and did need a little extra flour.
Definitely make sure the yogurt milk is drained off, helped a lot! Love the suggestions using wheat and other flavors.
Gluten 280 and Gluten free 325. These are awesome!
Anyway we can make these with a bit less carbs?
maybe using a different kind of flour?
I just can’t get these to rise well. Are they supposed to be on the thinner side? More like bagel thins when you slice them? I’ve made them probably 5x now with different yogurts and different baking powder brands and I can’t figure it out. Help!
Check date of baking powder, weigh the flour and drain liquid from only non fat plain GREEK yogurt..if you are at high altitude then decrease baking powder to only 1 teaspoon, increase flour and yogurt by 1 Tablespoon and increase temperature by 20 degrees. Hope this is helpful.
I have had to double the baking powder for a good rise because I’m using gluten free flour and was not happy with the size of them. You might try increasing it some.
After reading all the reviews — most saying it is great, others that it is not at all — I decided to try it because I have been wanting bagels. I made half the recipe to equal two bagels. I baked them in my toaster oven. It was pretty easy. Exactly like the video. I should have probably baked them a touch longer. I ate them with cream cheese. They were yummy. Were they as good as ‘regular’ bagels? Probably not. Were they delicious given the time and effort and the fact that I din’t want to leave the house? Definitely. I think I will try them again with cinnamon, raisins, and brown sugar like some reviewers suggested.
Fantastic recipe. Quick. Sourdough taste. Freezes well and tastes is even better. The only difference I made was reduce the kosher salt to half teaspoon.
Wow spectacular! My new obsession! 1 question- was an egg supposed to go into the dough? it sounded like it did in the blog but wasn’t in the directions so I left it out. They were delicious! I can’t get over how easy they are! Thank you!
Never mind i reared& see the egg was added for the gluten free version.
Great recipe but mine are a little too brown on the inside. I followed the directions exactly. Any suggestions??
We love these easy bagels! Wish it didn’t take so long, but worth the wait! This time we used Vanilla Greek Yogurt, 2 tsp brown sugar, bunch of cinnamon and raisins. We added the sugar, cinnamon and raisins to the dry mixture before the yogurt. We also sprinkled a little cinnamon & sugar over the tops before baking. Additionally, b/c we didn’t want to use an egg just for the wash, we used a little water to wash before the final sprinkle. The bagels turned out DELICIOUS! I’m sure a more calories/points, but my kids are the main consumers and so that is AOK!
These are amazing! I am pregnant and was craving a bagel this morning, and these satisfied my craving without having to leave quarantine – and better yet – are a light version of a traditional bagel! I ran out of AP flour and subbed with semolina, they turned out prefect, golden in color with a crisp crust and soft inside. A new go-to at our house!
Awesome!
Hands down my favorite bagel recipe! So so delicious! I was wondering if you could make pizza dough using this recipe? If so, do you have any suggestions for cook time? Thank YOU!
When I finished making the dough for these, I was pleasantly surprised. Not too sticky, easy to shape, and they looked like they would bake up so well, so I was very excited. However, after 20 min in the oven they were lightly golden on top, but the middle didn’t cook through. I baked for another 20 min, but I had to cover the tops so they wouldn’t get too brown. These just never baked through and they didn’t taste at all like a bagel. Hard to chew and very bland. I think I’ll stick to my yeast bagels from now on.
I make these and they are great. I’ve been making them for friends and family during quarantine and dropping them off as a surprise. However, I need gluten free. Every time I make them (using the exact ingredients for GF) they are overcooked on the outside and way undercooked on the inside. THen, I have to carefully cut them open and take some of the inside out to toast them and they get even more cooked outside and not enough inside.
i made them gluten free with king arthur flour – i had to add a bit more flour than the recipe called for but they cooked perfectly at 400 for 20 minutes. i was so happy with how they turned out! way better than any store bought gf bagels i’ve ever had
I was hesitant with how easy this recipe seemed, especially coming from a. Bagel capital (Montreal!) but these were absolutely delicious. I made two with everything spice in the oven and two with onion & pistachio topping in the air fryer. I liked the air fryer ones better but both delicious ! Have already sent the recipe to multiple people !
Delish. I reduce the kosher salt to 1/2 tsp. Has a sour dough taste. Freezes well and tasted even better.
These were SO easy and SO yummy! Ate 2 right out of the oven! I added flax and chia seeds to the flour which added more texture. Will definitely make these over and over!
Can I get clarification, please. The written air fryer recipe says to use 285°. The video shows 325°. Which is correct? Thanks.
Great recipe I used vegan yogurt and it was easy to put together
I am so impressed that you took the time to try out different variations and put them out for various dietary differences. I can’t wait to play around with these! Thanks for the recipe!
I was so positively surprised with this recipe! Not only was it super easy, but also super fast and delicious compared to those complicated bagel recipes with yeast😍 I was afraid the result would be very different from the bagels you buy, but they were amazing, not too soft and not too hard. Will definitely do them myself instead of buying them 😍thank you🙏
So easy and delicious! My girls love to help when I make these. It’s a family favorite.
I was hesitant to believe all the rave reviews, but let me tell you- I was dead wrong. There is a slightly tangy aftertaste, but I did use Fage which is pretty tangy. This flavor surprisingly plays off nicely with the cream cheese (think mild sourdough vibes.
Topped with a brown sugar and cinnamon mix and I could hardly tell it wasn’t a Panera cinnamon crunch bagel. I did air fryer for about 5 extra minutes at 280 as to avoid a gummy center. To reheat, cut in half and toast in air fryer at 400.
Highly, highly recommend this recipe!!
These are so so good!
Stupid question- but do they have to be stored in the fridge because of the yogurt? Thanks
Wow! Turned out amazing and so fluffy. Wish I could add a photo, this recipe is the bomb. Used bread flour, pink sea salt, and nonfat Chobani Greek yogurt. I can’t believe these are fat free!
We have dairy and nut allergies- can the yogurt be replaced with coconut yogurt? Thank you!!
HI – any modifications needed for high altitude?
Same for me
Just made these for the first time this morning. The dough was definitely sticky, but it didn’t matter! They turned out amazing. My fianance and I are hooked, it is our new go-to recipe to have on the weekends! Amazing and so delicious.
Can I use bread flour?? Seems like it would be fine but I’m not much of a baker. Thanks!
If you don’t have Greek yogurt, could you use sour cream?
I was wondering if I put 1 tsp. of cinnamon and I/4 cup of raisins into this recipe would it produce CINNAMON RAISIN BAGELS? I made your recipe in my new Air Fryer and they came out scrumptious!!!!!! I am more a sweet rather than savory baker so any suggestions you can give will be greatly appreciated!
Great idea! Did you try this?? Did it work?
Yes!! I did this today and they came out amazing.
I just made these for myself and for my younger sisters who are VERY picky eaters. We all absolutely loved them! They seriously taste like real bagels!!!! I had some difficulty during the kneading step, as the dough was super sticky and kept getting stuck on my hands, so I kept adding little increments of more flour as I went until it looked the same way as they looked in the video instructions. 10/10 – I will definitely 100% be making these again! I used WW cream cheese, chopped up green olives (to make it olive cream cheese), and sliced up a tomato on top!!! WOOO
Not at all like a bagel. Made this recipe twice, and the dough just doesn’t have the gluten development to make a chewy bagel. The crust gets crisp, but the insides have the texture of a muffin or any other quick bread. The second time I even added powdered gluten, used “00” flour (a higher-protein flour) and kneaded in hopes of a chewier bagel. They were still ok, and my kids ate them, but for a real bagel I’ll go back to a yeasted dough, and the whole boil-bake method. I suspect these pass as a very similar texture to other gluten-free bagels, but there’s no way these would ever pass in NYC as a regular bagel.
it sounds like you may have used too much yogurt. Also, she had never said they’d pass for an NYC bagel- they are just a healthier alternative. I too am from NYC and I do love bagels but sometimes they are much too filling, so these are a perfect and delicious alternative. If you have nothing kind to say then why say anything at all?
You may want to read through the recipe again- they’re clearly called bagels, and the author says her husband said they would pass for a NYC bagel.
I’m not here to argue, just my 2cents after trying a recipe twice. As written, the recipe produces a much too sticky dough, and there’s no gluten to make it chewy.
I appreciate reading honest reviews when making something new for the first time, so I know what to expect. Maybe that’s too harsh for you.
I appreciate your honest review, Tammy! I don’t understand why anyone thinks censoring “critical” thoughts on a recipe should be a thing. If I saw only positive reviews, I’d honestly be *more* skeptical it’s even good at all.
no, you’re right. they’re called “easy bagels”or whatever it said, but they’re not bagels. the dough is sticky because there’s no yeast, it never had to rise, and there’s not enough flour to compensate for the amt of wet ingredients that are listed. in order to avoid the extreme stickiness it needs way more than 1 c. of flour. even a standard bagel recipe takes 4 whole cups of flour. I’ve been making basic store type bagels from scratch for years and never have a seen a more odd recipe. in order to get real bagels it needs yeast, bread flour, among other things and it needs to rise for an hour, then rolled into balls & a hole punched into the middle (rolling it into a log & connecting the ends will not only make the shape odd but it can easily separate in the oven), then it needs to proof or rise for another hour. if someone wants the inside to be dense they would boil it in water with malt to get a dark color and to give it a crusty outside texture, then baked in the oven. This recipe with yogurt is just another oddball recipe that floats around social media for women who are bored & want to create something, it’s nowhere near a bagel even if it isn’t intended to be one.
@Lynn You are probably one of those people that won’t follow a recipe if you don’t have every single ingredient exactly as specified. There are about 95% at least positive reviews for this recipe so most likely the recipe is not oddball, you are. If it didn’t work out for you, that’s your problem. Don’t post rude comments, they are not welcome here. Jeez, you must be a real pleasure to be around!
LOVED this recipe by the way- turned out amazing!!
Love this recipe! So easy and so delicious! So far I’ve tried everything, jalapeño cheddar, and cinnamon raisin; up next is rosemary olive oil (like Brugger’s) and blueberry!
Do you mix chopped up jalapeños to the dry ingredients then add the greek yogurt? Is the cheese mixed in or as a topper? Quantities of jalapeños and cheese?
I can’t wait to try some new varieties of bagels, as per the comment suggestions.
I’ve made these a number of times with all purpose flour and love them. This morning all I had was white whole wheat so decided to try that instead. They didn’t rise at all like they normally do… Not sure if I did something wrong or if that just happens with this flour. Any suggestions?
How should we store these?
You can freeze them then pop them in the microwave a few seconds to heat up.
Hi, I was wondering if I make and bake these if I can freeze the bagels as they are for later use?
Yes. I give tips for the best results in the narrative of the recipe.
Amazing! These are just as good (if not better) than making bagels with yeast, and 10x easier. They came out exactly as described in the recipe. We used the oven method, and they were DELICIOUS. Really well done!
I’ve made these several times now. They’re fantastic! I’m trying blueberry in the oven now. For those who are having a problem with the dough being sticky, just add a little more flour.
Not great but good! And definitly able to tweak the ingredients. Not to much but maybe some other younger it was a tad tangy. My son loves them though, he was half and half at first but then I saw him walk by with another one a few minutes later! That’s a compliment if I ever saw one! I needed to put more salt in and I made them in my air fryer. They were crunchy outside while soft inside.
I was skeptical, both in my abilities to make a “bread” from scratch and that this would taste good with the yogurt. Um…it was amazing. Made egg sandwiches, and my husband and I are obsessed. Now I just need to find “Everything” bagel seasoning.
Trader Joe’s has “Everything but the bagel” seasoning, if there is one near you!
I found the same seasoning blend at Costco. I’m in Canada so we don’t have Trader Joe’s.
You can buy EBTB seasoning on Amazon also!
Delicious! Do you have any tips to make it into a cinnamon raisin bagel? I plan to experiment, but if you’ve had success I would love to hear it!
Everything seasoning make your own.
2.5 T onion flakes
2.5 T garlic flakes
1 T black sesame seed
1 T white sesame seed
2T poppy seed
1 T sea salt
I was wondering the same thing, I did choclolate chip but I was wondering about cinnamon raisin myself.
I did cinnamon raisin today and they turned out amazing! I added two tsp of sugar to the dough, and then just did two liberal shakes of cinnamon and nutmeg. I sprinkled and mixed until I could see a good amount of flake in the dry ingredients. Mine turned out spicy and delicious. I mixed the raisins in the dry ingredients before adding the yogurt but I guess it doesn’t really matter.
The calories only increased marginally due to sugar only having 30 kcals per 2 tsp, and raisins also only a few and there were only a couple in each bagel. I also add a couple sprinkles of yeast to my dough. I know it doesn’t call for it and I don’t let the dough rise or anything but I feel like it gives it a little bit of more delicious bready flavor.
They’re beautiful and look like a bagel but the texture isn’t anything like a bagel. More like a muffin without any sweetener.
I’m not particular–I live in a small town where the best bagels available are the stale ones at Dunkin Donuts which are baked far far away.
They’re delicious! Would flavored yogurt work for like a blueberry bagel?
Just bought 2 of your books.. super excited to receive them.
We made the bagels 🥯 this morning, super easy recipe, they baked well, great texture and crunch …but the yogurt is tooo tangy for us and leaves an aftertaste. Otherwise delicious 😋
Any suggestions on an alternate for the yogurt?
Sour Cream?
Coconut Cream?
Other brand of yogurt less tangy.
Greatly appreciated!! Ana
The first few times I made these, I used store brand Greek yogurt, and Chobani Greek yogurt. They were fine, but didn’t cook as well, and were super sticky. So I went to Gina’s tested brand of Fage. IT WAS PERFECT, if a little tangy – and those were for blueberry bagels! LOL. So the plain Fage works GREAT for savory bagels with Everything seasoning on it. When I used store brand and chobani for blueberry bagels, I used vanilla. I’m about to go make some blueberry bagels, and I’ll use vanilla Stonyfield (the other brand Gina mentions). I’ve used the plain Stonyfield for ET bagels, and it works just as well as the Fage without the tang.
I had to use sour cream this morning because out of yogurt. They were perfection! I just might sub it all the time.
My Dough did not come out crumbly. Will that be an issue?
Hi when I calculate the nutriton value on my WW app, for the blue program it says 4. You have that one bagel is 3. Did it change recently on the program ? thanks and they are delicious !!!
Hi Lisa. Did you use the recipe builder?
I got 4 points as well. If you use 1 cup flour they are 3 points each. But 5 ounces of flour is 1 and 1/5 cup, which brings the point value up. Less flour makes an inferior bagel, so I divide my dough into 5 now to make a 3 point bagel. They are still delicious though 😃
I made these bagels in the oven. Super easy!! Question: they took VERY long to cook in the oven. MUCH longer than the recipe guide. They remained wet in the middle. Any idea why? I used fat free yoghurt. Would love to make them again. Look forward to tips. Thank you.
.
Had the same problem!
I had the same problem when using store brand or Chobani yogurt. My oven also runs really cool, so first I played with the time/temp, and then I switched to the two brands of Greek yogurt that Gina mentions – both Fage and Stonyfield. They solved the problem!
This was DELICIOUS and SO easy to make!!! Thank you!
The consistency was great however the bagels tastes sour because of the taste of the yogurt. Do you know any yogurts that don’t taste sour?
Texture was great, but unfortunately the recipe calls for too much baking powder, which ruined the taste. There was a horrible after taste. Wondering if we can reduce the amount of baking powder?
SO good. I am a bagel snob. These are killer, have made twice. First time oven, second time air fryer. seemed to get a little more of the bagel consistency – harder shell and softer inside – in the oven, but both times so freaking good. Made 4 bagels during round 1, and 3 ‘rolls’ (holeless bagels) in air fryer for round 2 b/c I’m lazy. will be making weekly.
These are very easy and very , very good! Absolutely worth it !
I did everything you said. Used Fage. But they come out doughy in the middle. Should I use more flour?
I’m wondering if I can sub the yogurt for ricotta cheese? Trying to use what’s in hand in my house right now thanks!
I haven’t tried? Let me know if you do!
No gluten or dairy for us, so I tried it with dairy free ricotta, which I had on hand. I don’t love them, but my kids (18, 14) do! Said theyd eat them for dessert and are fighting over them! Better then any other bagel theyve had since giving up gluten! Thank you1
Awesome!
found your recipe yesterday on the internet, made a batch today. didn’t exactly follow the recipe. i don’t like greek yogurt, so i don’t buy it. drained my regular yogurt in a strainer with a coffee filter. didn’t drain quite enough to make a cup, so i ended up adding a little more, undrained. then, because i’m too cheap to waste a whole egg to make egg wash for 4 little bagels, i brushed the bagels with the yogurt juice instead.
even tho i veered off a bit from the recipe, all i can say is OMG you are so right. easy, easy easy! they were great, probably closer to 20 minutes total in the air fryer, not gummy in the middle when i sliced into them. i have already posted pictures on facebook! i will be making them a lot since i can’t just run out to panera or au bon pain or wegman’s when i want a bagel while we’re on lockdown (excuse me, self-quarantine), this is a great, easy recipe. thank you very much.
I just made a batch of these bagels and all I can say is WOW! They were so simple to make and turned out absolutely delicious. I was confused on the baking temperature and time. The description said one thing and the instructions said another. So I went with 375 degrees for 21 minutes and my mini bagels were perfect! 🙂 I may add some shredded cheese in my dough next time. Thank you for a great recipe!
In your written instructions, you say air fryer temperature of 280 degrees. But in your video, the air fryer temp is 325 degrees. Which one is correct? Thank you.
I noticed the same thing – what temperature do you recommend for air fryer? Recipe and video show two different temps. Thx!
Hi. Please clarify if I’m misunderstanding…the printed info says to put air fryer at 280F but the video has 325F. I’m thinking the 325 is the way to go but am I missing something? Thanks in advance!
Follow directions, video person made a mistake.
I love these bagels. I have made them about five times the first three batches came out perfect. The last to were e doughy and not cooked in spots. What am I doing wrong?
Great! I accidentally bought regular yogurt instead of Greek But decided to give it a try anyways. Definitely too sticky to make the bagel shape, but I was able to make bread without the hole and they were great! It reminded me of a softer version of an English muffin.
Perfect for some cream cheese and lox.
How do you get the dough not so sticky?
I am checking the carb content? Is this correct?
Serving: 1bagel, Calories: 152kcal, Carbohydrates: 26.5g, Protein: 10g, Fat: 0.3g, Sodium: 434mg, Fiber: 1g, Sugar: 2.5gBlue Smart Points:3Green Smart Points:4Purple Smart Points:3Points +:4
Can i use Regular flour?
This is the first time I tried making any type of dough! And it came out looking and tasting delicious! Thank you!
The best tasting bagel-ever I just used the yogurt I make. Just a little less and more flour, the y I make is 2% fat,.
Thank you for sharing.
Easy and delicious! Ilove everything bagels! Store bought bagels never have enough seasoning on them! These I load up on the seasoning! I also put seasoning on the the parchment paper before i put the bagels on! Viola seasoning on the too and bottom half!
So many comments about sticky dough. If you spray your hands with cooking spray, the dough doesn’t stick to your hands and you can work with it.
These were super yummy! Mine turned a bit more golden than I would have liked but maybe I put too much egg wash on? Not sure! Also, question-I used pink Himalayan salt and they were a bit more salty than I would have liked. Is it saltier than kosher salt? I tried to look up the difference but couldn’t find much! I’ll be making them again!
Thank you!
Yess! Pink Himalayan salt does taste more salty than regular sea or table salt
Saw this recipe and was so excited to make but this AM realized I dont have baking powder! Help! Any substitutes I can try?
BLUEBERRY BAGELS! I made it with Chobani’s Blueberry on the Bottom Greek Yogurt & it was delicious! My boyfriend loves blueberry bagels and he was super impressed. I did try with plain greek yogurt from Two Good, but it wasn’t as good.
I did come across some problems, though. Both kinds of dough were super sticky so it was very difficult to work with. I had to add additional 1/4-3/4 cup of flour to make it manageable. Once they were baked and cooled, I had to rebake them cut open for 1-3 minutes because the insides of both kinds of bagel were a little undercooked.
Overall, I love how simple the recipe is! I HIGHLY recommend people try using Chobani’s Blueberry Greek Yogurt. It makes a really great blueberry muffin! YUM.
That sounds pretty amazing 🙂 I have a suggestion, if it’s available near you next time try the Fage split cup blueberry greek yogurt. The Fage is much thicker than the Chobani and maybe you won’t have the issue with the sticky dough that way 🙂
Use an instant read thermometer to check the internal temperature of your bagel–should read around 200 -210 degrees F
My sister-in-law posted these after my brother made them so, of course, I made them too. Such easy prep, baked perfectly-delicious. I just printed this so I’ll have it on hand for another day.
Just curious if you had any idea if this would work if we substituted the flour for almond flour for low carb version? Thanns
Can this recipie adapted to use almond flour?
These bagels were delicious! I tried them in the air fryer and oven.. the oven was definitely the winner! I used whole wheat flour… sooo yummy! I will be making these all the time! Next time I will add more everything but the bagel seasoning and maybe some onion!
Thank you for adding instructions for gluten free bagels. These are great! I followed the directions and used the air fryer at 320 degrees (doesn’t have a 5 degree option) for 12 minutes turning halfway through. The inside was slightly underdone. Should I raise the temperature and/or increase the cooking time?
I would add a few more minutes
Help!!! I made these 3 times and loved them but the last time Ii made them they turned brown on the outside and inside.