Easy Bagel Recipe

3 Freestyle Points 152 Calories

This easy homemade bagel recipe is made from scratch with just five (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt! No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!

Easy Bagel Recipe

I’m totally obsessed with these bagels!! I’ve been busy testing them out all weekend in my oven and air fryer, with different types of flours after finding out about these Greek yogurt bagels which are all the rave in the Weight Watcher community (Only 3 Smart Points!). They are high in protein thanks to the yogurt, and taste so good, warm right out of the oven.

We had it with a little butter but cream cheese would be great too! The original recipe uses self rising flour, but I prefer to make my own since I never have it on hand (it’s easy, just add salt and baking powder!). I also skipped boiling them and they were still great and expanded quite a bit.

My husband Tommy considers himself a bagel connoisseur, he’s the pickiest bagel person I know and travels to every bagel shop around NYC just to find the perfect bagel, so I wasn’t sure if he would love them, but he LOVED them and was happy to help me test them out. They are a tad soft in the center, but we both agreed we liked them like that. If you don’t leave them in the oven longer.

I tested them out with wheat and gluten-free flour, and they both worked although the gluten-free version took longer to bake and didn’t rise as much as the wheat version. They came out just is good in the air fryer as they did in the oven, only the air-fryer (I have the Nuwave Brio, affiliate link) was much quicker.

These bagels are perfect to whip up for breakfast, you can make the dough ahead and refrigerate, then roll them up and pop them in the oven while you get ready for your day! The dough should be at room temp before baking, so if you plan to do this, give it an hour to rest before baking.

Tips for perfect bagels:

• Use a silpat or parchment paper sprayed with oil to prevent them from sticking to the baking sheet. To hold the parchment to the baking sheet, spray a little oil on the corners.
• The bagels expand when they bake so you’ll want to make sure they have plenty of room so they don’t stick together.
• Greek yogurt instead of plain is a must, if there’s any liquid in the yogurt be sure to drain it. I tested with Fage and Stonyfield Greek, both worked great.
• If your dough is sticky add more flour or use less yogurt.
• You can easily double or triple this recipe to make more. You can also half or quarter it to make less.
• To make them with self rising flour omit the salt and baking powder.
• Bake on the top rack so the bottoms don’t get too browned.

Tips for gluten-free bagels:

I tested the gluten free bagels a few times in the oven and air fryer, both worked but the air fryer worked better, giving the bagels a golden crisp crust, here’s what worked:

• I used Bob’s Redmill Gluten Free 1 to 1 flour
• I whipped one egg white until frothy and added that with the yogurt, totally optional
• Once I formed the bagels I dipped my finger in water and smoothed it out.
• I increased the oven to 400F and let them bake 20 minutes, then I let them cool before cutting open.
• In the air fryer I baked 325F 12 min turning halfway. Let cool before cutting.

Tips for dairy-free bagels:

I tested this dairy-free a few different ways with success.

• You can use a thick dairy-free Greek yogurt, Kite Hill (blue label) was the brand I found and tested. This yogurt is not 0 Freestyle Points.
• I swapped the yogurt for equal parts silken tofu and also had great success. This is a good 0 point alternative.
• I was able to make them dairy-free, gluten free using both methods and Bobs Red Mill 1 to 1 GF flour, increasing the bake time for GF 10 minutes.

Tips for egg-free bagels:

• The egg wash gives the bagels a nice shine and also helps the topping stick, but if you have egg allergies leave it out, you can brush them with water to help the toppings stick.

Tips for storing and freezing bagels:

• You can wrap leftover bagels in plastic and reheat the next day without refrigerating, or refrigerate for up to 3 days.
• To freeze, slice open and wrap individually with foil or plastic wrap. To reheat pop them back into the oven, toaster or air fryer until warm.
• You can make the dough ahead and keep it wrapped tight with plastic for up to 3 days refrigerated. If you’re cooking for 1, simply take 1/4 of the dough out an hour ahead and bake it in the morning. The dough should be room temperature before baking.

More Recipes using the Easy Greek Yogurt Dough

• Hot Cross Buns
• Stuffed Bagel Balls
• Breakfast Pizza
• Easy Garlic Knots

How To Make Easy Bagels:

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Easy Bagel Recipe

3 Freestyle Points 152 calories

Total Time:30 minutes

Prep Time:5 minutes

This easy homemade bagel recipe is made from scratch with just four (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt!  No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!

Ingredients:

• 1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
• 2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
• 3/4 teaspoon kosher salt (use less if using table salt)
• 1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
• 1 egg white, beaten (whole egg works fine too)
• (optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)**

Directions:

Oven Method:

1. Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
2. 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.
3. 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).
4. 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)
5. 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:

1. 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.
2. 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).
3. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
4. Top with egg wash and sprinkle both sides with seasoning of your choice.
5. Preheat the air fryer 280F degrees. Transfer in batches without overcrowding and bake 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.

*To make them gluten-free I tested them with Bob’s Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour.

**Toppings may add calories and points.

Nutrition Information

Yield: 4 Servings, Serving Size: 1 bagel

• Amount Per Serving:
• Freestyle Points: 3
• Points +: 4
• Calories: 152 calories
• Total Fat: 0.3g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 434mg
• Carbohydrates: 26.5g
• Fiber: 1g
• Sugar: 2.5g
• Protein: 10g

Adapted from Bella Gets Waisted

All images and text ©Gina Homolka for Skinnytaste

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