Easy Bagel Recipe

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

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

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

I’m totally obsessed with these bagels!! This bagel recipe is so easy to whip up for breakfast in the oven or air fryer, which are all the rave in the Weight Watchers community. They are high in protein thanks to the yogurt, and taste so good, warm right out of the oven.

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

Everything bagel.

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

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

I tested them out with wheat and gluten-free flour, and they both worked although the gluten-free version took longer to bake and didn’t rise as much as the wheat version. I tested this both in my oven and Air Fryer (affil link). The results came out great in both, but the gluten-free version was best in the air fryer. They were browned and took half the time.

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

Tips To Make The Perfect Bagel:

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

Bagel Toppings

  • Sesame seeds
  • Poppy seeds
  • Everything Bagel Seasoning
  • Minced Dried Garlic
  • Minced Dried Onion

Tips for gluten-free bagels:

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

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

Tips for dairy-free bagels:

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

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

How To Store and Freeze Bagels:

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

yogurt dough recipe for making bagels

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

More Recipes using the Easy Greek Yogurt Dough

This easy homemade bagel recipe is made from scratch with just five (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt! No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!
Print WW Personal Points
4.77 from 1296 votes
Did you make this recipe?

Easy Bagel Recipe

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

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.

Video

Notes

*To make them gluten-free I tested them with Bob's Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour.
**Toppings may add calories and points.
Adapted from Bella Gets Waisted

Nutrition

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

Leave a Reply

Your email address will not be published.

Rate this Recipe:




3,261 comments

  1. OMG these are amazing!! I tried them gluten free this weekend and they taste amazing (I used with the frothy egg whites like she suggested)! I always do mine in the air fryer. My kids beg me to make these or the bagel bites!

  2. I have been unable to find a decent bagel since moving to North Carolina. grocery store bagels are. . .bleyah! the one NC bagel bakery was worth a try but not worth a return visit. (i would love to be able to go to au bon pain, there is a panera’s but it’s not nearby, a bagel from new york or new jersey would be ideal). i have had this recipe now for more than a couple of years, just made them today for the second time.

    there are so many reasons to love this recipe: 1. it is extremely easy, just a few simple ingredients, mix by hand using hand tools, no boiling the dough before you bake 2. a recipe making only 4 small bagels (0r 2 large) is great for my small family 3. they are done in a very short time (less time than it takes to get to the only panera i have found around here) and finally 4. they taste GREAT! i could go on, but i won’t. this is officially my go-to bagel recipe.

  3. Hello, I’m not sure what I did wrong, I doubled the recipe and it was super wet and sloppy, I added another cup of flour and it was still 🫠unmanageable. I dropped 1/2 c glops onto flour and rolled it into tubes connected the ends and coated with egg wash.i hope they turn out but honestly even the pictures look to be more than a cup of flour? 🤔
    I would post a picture if I could. 😔
    They didn’t rise very much but they smell good. I made 2 everything, 2 sesame seed, 3 plain, 1 rosemary garlic and one Mediterranean.

  4. I really appreciate that you keep tweaking these bagels to make them better and better. These are great and adding a couple of extra ingredients (over the 3 ingredient version) makes a difference worth doing!

    I am a bagel lover and nothing compares with the real thing from my favorite bagel shop- thus the 4 stars.

  5. These are so yum. My daughter has a yeast intolerance so these are perfect. I made the dough again for the first time last night and cooked two bagels this morning. They actually worked and plumed even better after the dough sat over night!

  6. Love your bagel recipe, but I like to triple the amount so I would make 12 pieces instead of 4, do I triple each ingredient ??? Would I have to use 6 tsp of baking powder and 3 cups of yogurt??? it seems a lot to me but that is why I question it . Thank you so much hope you will send me the answer, Leona So.

  7. Ours weren’t sticky or dry. Let them cool properly. Flavor was great! Whole batch disappeared with my family

  8. Could I use almond flour or some kind of keto flour to make these?

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

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