Skinnytaste > Recipes > Breakfast & Brunch > Easy Bagel Recipe

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

Easy Bagel Recipe

4.77 from 1313 votes
3
Cals:152
Protein:10
Carbs:26.5
Fat:0.3
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 mins
Cook: 25 mins
Rest Time: 15 mins
Total: 30 mins
Yield: 4 Servings
Serving Size: 1 bagel

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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

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: 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

Categories:

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




3,286 comments on “Easy Bagel Recipe”

    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!

  1. 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.

  2. 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?

  3. 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.

  4. 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.

  5. 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!

  6. 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?

  7. 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. 

  8. 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. 

  9. 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)?

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

  11. 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! 

  12. OMG , I have been looking at this recipe for years ever since you first published it. I hesitated because of the “it didn’t come out” right posts. Today was the day, and I just have to tell you they couldn’t have been easier and they look and taste amazing – like the real bagel shop ones. I can’t wait to make them again, and the possibilities are endless here. I used whole wheat pastry flour and they are just perfect, crunchy on the outside and that soft chewiness on the inside. Bravo, Gina, Bravo!

  13. These bagels are so easy to make and super delicious! My husband who doesn’t even like bagels enjoyed one! I’ll definitely be making these again!