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Easy Bagel Recipe

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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

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Easy Bagel Recipe

4.76 from 1391 votes
This easy homemade bagel recipe is made from scratch with just four (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt! 
Course: Breakfast, Brunch
Cuisine: American
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!
Prep: 5 minutes
Cook: 25 minutes
Rest Time: 15 minutes
Total: 30 minutes
Yield: 4 Servings
Serving Size: 1 bagel




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.

Last Step:

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


Serving: 1 bagel, Calories: 152 kcal, Carbohydrates: 26.5 g, Protein: 10 g, Fat: 0.3 g, Sodium: 434 mg, Fiber: 1 g, Sugar: 2.5 g


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3,421 comments on “Easy Bagel Recipe”

  1. Very easy. made sure I used the right kind of yogurt! And really yummy. I sprinkled mine with mozzarella, cheddar and Parmesan cheese like the ones at Panera. 😃😃😃

  2. Avatar photo
    Janice Guzman

    I love bagelsso this is my go to recipe when I want one. I love this recipe and works out great all the time

  3. This is crazy delicious! I took another commenter’s advice and only used 1 1/4 yogurt, to 2 cups of flour. It worked out well and am so glad l don’t have to spend 3hrs making bagels! Thanks a ton!

  4. So easy and so good! I used 1/2 whole wheat flour and 1/2 oat flour and they turned out great! I added some flax seed meal and psyllium for more fiber so also added the egg yolk (used the white for the egg wash).
    I am going to try using this recipe to make breadsticks.

  5. Tried one batch in oven, one in airfryer, prefer oven, better colour and less puffy. Easy and tasty, but exaggerate holes or they close up.

  6. I just made them gluten free and they were amazing! Definitely adding this recipe as a keeper!
    Thanks Skinny taste.

  7. Dough was impossibly sticky to work with and ended up just being a waste of ingredients even after adding twice as much flour. No clue what I could have done differently to make this better , literally rage quit

    1. Same problem with it being way too sticky but I just kept adding more and more flour until I got the consistency I thought I needed and they came out very good! Give it another shot and use less yogurt and more flour. You might like it better.🤷🏼‍♀️

  8. These were really easy to make and very good. The only change I would make is to use less salt or seasoning (not sure which it was) as it was a little salty for me. Texture was perfect, hubby loved them as did I.

  9. These are always excellent. The dough is pretty sticky to work with but with added flour and patience they are worth it.

  10. This recipe didn’t work for me. The dough was way too wet so I ended up using almost double the flour. I decided to make another batch and weighed out my flour. Rather than going with the full cup of Greek yogurt, I started with 1/2 a cup and that worked.

    I was frustrated with the consistency the first go around but was pleased once I modified it. I do love how easy it to make and they do taste delicious.

    1. Thanks for the tip! I just put my first batch in the oven and found the dough impossibly sticky (and I used exactly the right yogurt AND weighed the flour). They’re ugly but hopefully worth it! Next time I’ll try less of the yogurt and see.

  11. Very easy. Very yummy! I used everything topping and served halved, toasted and with a schmear of light cream cheese. <3

  12. Avatar photo
    Kathleen Kelley

    Delicious! Thank you, Gina. I followed the recipe exactly except I incorporate any topping, everything or dried onions, into the dough as I find that they roll off too much otherwise. Thank you for affording a light, delicious alternative to traditional bagels!

  13. I’ve been wanting to make these for a while and finally did and boy were they delicious!! The crowd loved them and have been texting me about them ever since! Will definitely be making again! Thank you!

  14. Firat time making these and theyre very tasty! They have more of a biscuit texture, is that to be expected or did I perhaps not cook quite long enough, or not knead enough? I’ll definitely make again either way!

  15. Have finally mastered this recipe. They are so easy and yummy. From start to finish and clean up is 30 minutes. Then you have to wait until baking and cooling is done. Would of gave 5 stars but I had to work with the recipe until I got it right. For 2 cups flour I only use 1 1/4 cup greek yogurt. They were such a mess if I used the 2 cups it called for. Thanks for the recipe

  16. I had never made bagels before. This recipe looked easy and I tried it with guests in the house. The bagels turned out great and everyone loved them! Even picky eaters. I will be making these again.

  17. I love this recipe. I did the egg wash once. Now I put olive oil on the parchment paper. I add a quarter cup more flour to the mix. The dough holds together and is slightly tacky. I wear disposable gloves and roll the dough into a rope in my hands. Joining the ends is easy because it’s still tacky. I top with everything seasoning and rub the fallen seasoning on the oiled bottoms, then flip and add more. Same time and temperature. Excellent bagels!!

  18. I have to print out recipes before I can make them. What I noticed is that instructions noted before the recipe weren’t repeated. Such as putting the oven up to 400 before putting the bagels in the oven to cook. These instructions are important. It may be inconvenient but saving a recipe without full instructions could be disastrous. It may be a long time in between or you may of given the instructions to another person. They may feel that it is just a poor recipe. This may be the best bagel but a recipe should be complete even when separated from your interesting preamble.

  19. i have made this twice now and absolutely love it!!! thank you so much, i no longer have little hissy fits when others eat everything bagels! truth be told, i would choose this over glutened bagels!

  20. Y’all. I have been making this with King Arthur’s Keto mix and it is so good and so worth it! They are high in protein that way, and keep me feeling full. Slap some smoked salmon and cream cheese on top and they are *chef’s kiss*. I never leave reviews on recipes. Like, literally never. But I’ve made these like 3 times now, and I just had to say something.

  21. These are so easy to make. Even my 9 year old likes them. We made bagel bites and cooked them in the air fryer .

  22. I would honestly give this a 2. Not because of anything else except the consistency isn’t bagel-like, more of a dense bread. I feel like maybe this could go into a bread loaf and be good. As a bagel, it didn’t do it for us. I prefer to use my Cinnamon roll dough to do bagels instead, with a few tweaks here and there. I think the boiling of the bagels is needed to get that chewy factor, but then, adding a little bit of yeast makes a huge difference when baking them up too.

    1. If you have a TraderJoes nearby, I have found their nonfat plain greek yogurt is the best for non sticky dough.

  23. Do you use non-fat yogurt for the nutritional implications, or is there a specific reason it has to be non-fat for the recipe to turn out?

  24. If I were to use pre-packaged eggs whites, how much of that would I use? Is 1/4 cup for 4 bagels enough?

  25. Did mine in the air fryer, but at 280 F, I was left with raw bagels in the middle. Is the temperature incorrect? Maybe 380F….?

  26. So easy and delicious. I used the same recipe to make kolaches. Its great for making a head of time for the week as a grab n go.

  27. I have made these bagels too many times to count and they never disappoint. I love making a triple batch and freezing them in twos.

  28. Always a hit! So delicious healthier option. I use TJ’s “Everything but the bagel” topping or sprinkle with a little kosher salt.

  29. Making these for the second time today! I love they can be made in the air fryer. I’m by no means a baker but these are fool proof. 🖤

  30. I tried the gluten free version of this recipe without the egg whites (as mentioned as an option). The bagels were delicious but dense. I’d love them as is but look forward to trying the recommended whipped egg whites to see if they’ll be a bit fluffier.

  31. I absolutely love this bagel recipe! I would love your thoughts on how I could use this recipe to make pumpkin bagels. I was thinking maybe of replacing half or a quarter of the yogurt with pumpkin purée. Do you think this would work?

  32. Such an easy recipe! I used Siggi’s Skyr yogurt as that’s what I had on hand and they turned out great!

  33. This recipe is simple to follow. However, I realized I didn’t have non fat Greek yogurt I had simply organic whole Greek yogurt by Aldi. So I mixed it extremely well and used only 3/4 of a cup. The dough came together easily which was surprising because I read a lot of the reviews that weren’t successful when not using the yogurt suggested. The only problem that occured with the bagels, they didn’t rise or spread like they should have. My baking powder is new and not expired but I will try a different brand to see if that helps with the rise aspect. I most likely over kneaded the dough or I didn’t mix the flour mixture well to incorporate the ingredients before adding the yogurt. I baked them in the oven at 375 for 25 min and they cooked beautifully. I let them rest for 15 min before cutting as suggested. I will say even though they didn’t rise well they were still delicious and just the right size for my breakfast sandwich. I will definitely make them again. I did use a whole egg wash on top before dipping them into everything bagel seasoning. I can’t wait to try other combinations of flavors.

  34. Just made this recipe for the first time (even though I have looked at it a million times before). So easy and amazing results (I was skeptical of what I would end up with). If you want a vehicle for a breakfast sandwich but with fewer calories, this one is for you.

  35. This does not have the same texture as traditional bagels, which is not surprising given how little gluten development the recipe allows to happen. However, I found that that eating them UNtoasted had about the same texture as a toasted traditional bagel, which is pretty good. Please note that the video shows the air fryer being set to 325 F, NOT the 280 F listed in the recipe. Many people have already left comments that the first one is the correct comment.

  36. Since your personal favorite method of cooking the bagels is in the air fryer, I wanted to use mine but my air fry temp does not go below 300 degrees. Will this work if I cook for a slightly shorter time?

  37. These are AMAZING! So quick and easy to make and love the protein content in them. Followed the recipe exactly, and they turned out perfect. I think I need to try a cheese and cinnamon-raisin version next.

    If using whole wheat flour is it still 1 cup or slightly less because it’s a bit denser?

    1. I just made 2 batches of these bagels this morning. Cinnamon raisin for my daughter and asiago cheese for me and my husband. They’re in the oven right now. My 3 year old daughter had fun rolling the dough and shaping the bagels.

  38. OMG!! These came out amazing. Followed directions exactly for air fryer, used “ Everything but bagel” seasoning. Had the chewy texture of a real NY bagel. Only thing I would do differently next time is spray air fryer basket. They came out in one piece but kinda stuck to basket.

  39. I can’t get these bagels to rise! I checked my baking powder and it’s brand new, and I followed all the oven instructions to a tee. I have tried the recipe theee different times, and watched the video to confirm. any suggestions? using fage 0% and all purpose flour.

  40. Can you use coconut flour? I see by the comments, almond would not work. any thoughts on coconut flour?

  41. I absolutely love these bagels!! I make them weekly!! I divide them into 6 equal parts and it’s 2 WW points per bagel

  42. Loved this recipe, I made half the recipe with gluten free flour and shaped them like a slice of bread. Ate one right out of the oven with butter. Yum!

  43. I just made them they are delicious and easy to make after I brushed them with the egg wash I added herbs and cheese

    1. I love these and have made them 3 times. I quadruple the recipe and freeze them. I use no sodium baking powder and they turn out great. I will say the brand of Greek yogurt makes a huge difference. Trader Joe’s worked well. Aldi Friendly Farms left me with a sticky mess and having to add at least another cup of flour. I was able to salvage the dough by spraying my hands with Pam while shaping the bagels. Maybe in the recipe you could suggest some different brands that work better than others? Not sure if you are allowed to do that. I saw someone here said Fage 0% works well—may try that next time. Thank you for this great recipe!

      1. I just made them first time this morning and stopped by to rate and read some reviews . I used Fage 0%and they were great

  44. It’s not better than a quality bakery bagel but it IS better than a grocery store bagel – and healthier to boot! It comes together really easily and they have a slight sour flavor reminescent of sourdough. When kneading, it was still sticky but once I started rolling them out, they were tacky without residue. Heads up – they expand when baking so make sure you have a fairly large hole. I air fryed mine at 300 for 15 minutes. I kept them in an airtight container after at room temperature and reheated them at 370 in the air fryer for 3 minutes. Soooooo good with EBTB seasoning (for more coverage, dip them in seasoning instead of sprinkling), a slice of air fryed bacon, and over easy egg.

  45. Omg loved these. Now just have to find a dairy free nut free yogurt alternative for my little boy that wants them too. Any suggestions?

  46. so so good! i made the bagels after the gym and they were ready to eat after my shower.
    I did have to add more flour to get the dough tacky but this was delicious and great bc i don’t always need 6 big bagels at a time!

  47. I love all your recipes! Have your cookbooks and air fryer. My only complaint is when I am searching on your website for a recipe, if the name isn’t exactly right it won’t show up. Any suggestions? I try and Pin the ones I use most often so I don’t get frustrated searching .

  48. Made these for the first time and was incredibly disappointed because 15-16 minutes at 280 in the air fryer was definitely not enough time. Kept putting them back in for a couple minutes to get them to bake all the way through. Ended up with bricks. Finally went through the comments and saw something about the air fryer in the video being set at 325. Please fix the instructions so others don’t waste their time and money.

    1. Ahhh I just did the same thing, except I saw your comment Half way through cooking, so hopefully they still turn out. I sent it to 280 and then watched the video and noticed she set it to 325! I thought it was weird, and then saw your comment. Definitely need to fix the recipe!

  49. Out of this world!! I made them last week with Cabot Greek 2% and it was sticky and soooo frustrating- end result was delish but I feel like I lost half the dough on my hands. Tried it again today with 0% Fage and WHAT a difference! It came together soooooo quickly and easily and not sticky at all. Not sure if it was the brand of yogurt or the fat content but it was perfection!

  50. I absolutely love this recipe! It’s a hit with the family member on WW and with all the rest – ages 7 to 97. I’ve added fruit to some batches for a sweet change. We don’t buy bagels anymore.

  51. Avatar photo
    Sara from VCR

    These are the only bagels I eat now. Nice sour doughy tang, and they don’t make you feel heavy and blah after like regular bagels. I do add most of an egg, as I like the texture better. I reserve some egg white for the egg wash. I make them every weekend and have for breakfast for the coming week.

  52. Loved this recipe. It was quick to make and bake, and my kids loved them. This will be my go to fresh high protein bagels.
    I also tried vanilla Greek yogurt since that was all the had when I tried this and it still turned out great, I added a bit of cinnamon sugar as a light topping.

  53. Do not be afraid to make the ropes THIN and the holes BIG. They rise a lot! Had to cook mine twice as long, and they’re still a bit underdone and weigh a ton (I can’t imagine putting cream cheese on it as-is!) I may try again some time … meanwhile, top with Parmesan cheese!

  54. gluten free method on air fryer worked very well for me! I used organic yogurt unflavored Forager, added 1/4 cup of chia seeds and it was delicious! thank you

  55. I did the air fryer method and it came out really doughy on the inside. Maybe I should cook it longer. The batter was super sticky all over my hands too.

  56. This was really great and completely curbed my bagel sandwich craving! Keeping it easy and healthy (protein packed!)

  57. I needed dairy free so I used coconut yogurt, added two scoops of vanilla protein powder (pea protein-can’t have whey either), half cup of brown sugar substitute, teaspoon of cinnamon, and 3oz of dried blueberries. Mixed egg white and coconut milk together for the wash and brushed them just before going in the air fryer. It took almost 25 minutes on 350 in the air dryer but they were AMAZING!!!!!!!!

  58. So easy and so good. Used self rising flour so didn’t need the BP. Came out so chewy on inside and crispy on outside.

  59. Delicious! Made with whole wheat flour and added an egg for more protein (compensated with a bit more flour). My family loved them!

    1. How much whole wheat flour did you use? Was it still a cup and did you have to make any other adjustments?

  60. Made several times not a real fan of this recipe.
    Batch #1. Done in 9ven – everything seasonings, c8nnamon raising, and plain. Too yogurt tasting.
    Batch #2 everything and plain with 1/4 cup less yogurt. Done in air fryer. OK- but lacked in texture
    Batch#3. Plain with new flour , new yogurt. Inair fryer. – dry – no taste.
    Recipe sounds good and may eliminate yeast and boiling method, but it doesn’t work for me.

  61. These are amazing. I made them GF. First time I have had a GF bagel in a long time but won’t be the last! My husband loved them and wants more.

  62. The bagels came out delicious. We are dealing with food allergies, and buying store bought or bakery bagels are impossible. Thanks for the recipe!

  63. Great recipe. The egg made such a nice difference. I used Einkhorn whole wheat flour and they were wonderful.

    1. Almond flour won’t work, too dense. I’m wondering what could be subbed for the yogurt. It’s hard to find plain df yogurt and I’ve never seen df Greek yogurt.

  64. Great recipe but since they aren’t boiled the holes close up all the way unless you make the hole really big. Still really good.

  65. Avatar photo
    Stacey Dunaway

    Could you do raisins or blueberries instead? Trying to find a better alternative for my daughter who loves a morning bagel

    1. I put mini chocolate chips in them for my daughter! Came out perfect! I bet raisins or blueberries will taste great too. Definitely going to try that with the raisins and some cinnamon!

    2. These bagels are very good! They’re not a New York bagel but they aren’t the points of a NY bagel either.

  66. These are AMAZING!!! I have made these 4 times in the last week and a half for my family and they are a hit! Recently started WW and these are fulfilling my bread craving. So good!

  67. Perfect bagels! Air fried for the first time and will continue to do them that way from now on.
    Served with Spinach Ricotta quiche pair well together!

  68. I had to cook them quite a bit longer in my air fryer then called for and had to flip them to brown the bottom. Otherwise these were amazing. Definitely will make again. Generic Greek yogurt worked fine.

  69. Delish! Everyone in the family loved them! They were mad that we didn’t double the recipe. 🤣

  70. Hubs and I just polished off a batch (fried egg, homemade bacon, smoked cheese, and tomato bagelwiches). INCREDIBLY easy and tasty!! New brunch staple, huge winner!

  71. With the Airfryer, one time you said bake for 12 minutes and down in another part you said 15 minutes. One of them you said turn once and the other one you said dont turn. Very confusing

  72. Holy Mother of Batman! These are excellent. My first time making bagels, wasn’t too sure how they’d go, because most recipes call for boiling them. But these were amazing! 10/10 would make again

  73. Absolutely loved this recipe! Had to add a little more flour, that took care of the sticky. Want to try blueberries next. It is such a easy recipe!

  74. Avatar photo
    Carolyn Gillis

    What did I do wrong if the bagels didn’t rise? I used self rising flour instead and sometimes they rise and sometimes they don’t. 

  75. I don’t usually comment but I just made these today and OH MY GOD they are amazing!!!!!! I never thought I’d make bagels! My husband is obsessed too. Taste just as good as a bagel place and I live in NJ. Thank you so much!!!

  76. My bagel seasoning was heavy on the salt, otherwise they turned out great. I only had the Choboni yogurt on hand so it was pretty sticky but manageable. Will give these another shot! 

  77. I’m ten and I LOVE your bagel recipe!!! It is so
    delicious, I baked it myself for the first time. Thank you!

  78. I’m ten and I LOVE your bagel recipe!!! It is soooooooooo delicious, I baked it myself for the first time. Thank you!

  79. Is it possible to add in sundried or roasted tomatoes or spinach to the dough before baking? How would the recipe need to get altered if so?

  80. Hello,

    I used the Fage 0%, which is a heavy greek yogurt and still had very sticky dough. I see your tips, add flour, less yogurt but wondering how you got that crumbly texture in your photo. Did you weigh your flour? One cup weights I see online vary from 120g to 145g, I wonder if that made the difference. Any thoughts on this? Thank you.

    ps love your orig cookbook, I buy it for everyone when I need the perfect gift.

  81. made these today. The only thing I changed was using 1/2 tsp of regular salt –and they were perfect! made the whole house smell terrific. Fabulous recipe!

  82. QUESTION: I finally got an Air Fryer and am excited to make these. Gena previously states that rule of thumb for the AF is about 20 degrees lower than the oven and about half the time. This recipe is 375 in the oven, but only 280 in the AF. Why is the AF temp sooooo much lower than the normal oven? Thank you!

    1. From what I’ve learned, since the air-fryer is smaller in size, the heat becomes more intense, thus the reduction in temp. Hope that helps!

    2. I tried them in my air fryer per directions at 280, so not done. I think that is a missprint and wish she would correct as I’d like to make them again in the air fryer instead of the oven. Did you try it in the air fryer?

    3. Avatar photo
      Lauren Trass

      It’s 325°.. you can see it in the video. Must have been an error. I’m made this many times and 15-16 minutes at 325 in the air fryer is perfect 

  83. Avatar photo
    Christie Fink

    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!

  84. 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.

    1. I just saw your comment but I also live in NC. I’m not sure what area you live(I’m in Winston Salem)but I’ll help you out when you want to splurge with some Bagel options. First, if you have a Publix near you, they sell Rays NY bagels in the freezer section. They are pretty good! Next is Greenfields Deli in Greensboro. They are from NY and make the best I’ve found. Hope this gets to you! ❤️

  85. Avatar photo
    Noelle @dustybritchesfarms

    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.

    1. I learned by the way the dough looked – GREEK yogurt – recipe states it, I just missed it the first time. Totally different result.

  86. 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.

  87. 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!

  88. 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.

    1. I double the recipe and double each ingredient. If it is sticky I add flour a tablespoon or so at a time until the dough is ready to go.

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

  90. 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!

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

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

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

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

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

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

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

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

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

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

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

  101. Avatar photo
    Theresa Bittner

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