Ridiculously Easy Homemade Bagels (2024)

4.26 from 263 votes

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

• ▢ 2 cups all-purpose flour (bread flour also okay)
• ▢ 4 teaspoons baking powder
• ▢ ½ teaspoon sea salt
• ▢ 1 ½ cups Greek yogurt

Egg Wash:

• ▢ egg white from one egg
• ▢ 1 teaspoon water

Toppings (optional):

• ▢ Sesame seeds
• ▢ Poppy seeds
• ▢ Flax seeds
• ▢ Grated cheese

• Preheat oven 375 deg F (190C).

• Line baking sheet with parchment paper.
  

• In a small bowl, combine egg white and 1 teaspoon water for egg wash and beat with a fork to loosen the egg white. Set aside.

• Combine flour, baking powder, and salt in bowl and stir with whisk to combine.

• Add yogurt to the bowl and mix well using a fork or pastry cutter, making sure the ingredients are well-combined.

  

• Using your hands, gather dough into a ball. If it is too dry, add 1 teaspoon of water and mix again until it comes together.
  

  

• On a lightly floured surface, knead the dough about 10 times and form into a slightly flattened ball.
  

  

• Cut dough into 8 equal pieces.
  

  

• Roll each piece into a log.
  

  

• Shape log into a bagel, overlapping and squeezing the ends together well.
  

  See Also

  Mashed Sweet Potato with Cauliflower {No Cream} | Shuangy's Kitchensink

  

• Transfer to parchment lined baking sheet. Repeat with remaining dough.
  

  

• Brush bagels with egg wash, making sure to brush around all the edges.
  

  

• Sprinkle toppings over bagels if desired.
  

• Bake for 25 minutes on an upper rack.
  

• Transfer to a cooling rack and let cool at least 15 minutes before slicing, preferably longer.

• Store in a sealed bag for 1-2 days.
  

• Full-fat Greek yogurt, low-fat Greek yogurt, or non-fat Greek yogurt all work with this recipe.
• If you choose to use regular yogurt (not Greek yogurt), start with 1 cup first to see how the dough comes together as regular yogurt is much thinner than Greek yogurt. Add more regular yogurt, a bit at a time, mixing well after each addition, to achieve the proper dough consistency.
• Please note that sometimes measuring flour by volume can vary depending on how loosely or packed the flour is in the cup.
  • If your dough is too sticky, add more flour, a little bit at a time, mixing well after each addition, until the dough comes together and you can handle it.
  • If your dough is to dry and not sticking together, add a little more yogurt, a tablespoon at a time, mixing well after each addition, until the dough starts to form.
• This recipe makes 8 - 4" bagels. If you want to make larger bagels, cut the dough into 4 or 6 pieces instead of 8.
• Be sure to brush the egg wash on all exposed sides of the bagels (including the inside edges!).
• Bagels will keep for a couple days in a sealed bag.
• They toast up nicely, too!