This Easy Bagel Recipe with no yeast will rock your bagel loving world! It only requires a few ingredients and bakes up golden on the outside and tender on the inside. These homemade bagels are so simple, you’ll find yourself making them all the time.
Easy Bagel Recipe
Let me introduce you to my latest obsession – this easy bagel recipe. I make these bagels at least a few times a week, they are that easy and that good.
Nothing can compare to a real authentic bagel, especially from a New York or Chicago bakery. But since that’s not an option for me now that my grandparents are gone, along with the enormous bagel haul they used to bring up every time they’d visit, I make do. And I have to say, these easy bagels are just delicious in their own right.
Made with only a few ingredients, this homemade bagel recipe with Greek yogurt sort of blew me away the first time I made it several months ago, and now it’s a standard in my weekly breakfast routine.
Homemade Bagel Recipe Ingredients
You only need a few very simple ingredients to make these homemade bagels.
(Scroll below to the printable recipe card for details and measurements.)
- All-purpose flour
- Baking powder
- Kosher salt
- Non-fat plain Greek yogurt
- Egg wash (1 egg + 2 teaspoons water, lightly beaten)
- Our homemade Everything bagel seasoning (optional, but recommended)
- Replace the egg wash with water. The egg wash provides a nice sheen to the bagels and also helps the seasoning stick, but if you have egg allergies simply replace it with a little water – just enough to make the topping adhere.
- Make them with bread flour. We prefer all-purpose flour for this recipe, but you can swap it with bread flour. This will give the bagel more of a “chewy” texture.
- Use self-rising flour. If you have self-rising flour on hand and want to use that, no problem. Just omit the baking powder and salt, since self rising flour already includes those two ingredients.
Tips for Success
- Use non-fat plain Greek yogurt. Thick Greek yogurt works the best. Avoid regular yogurt, which will make the dough too loose and sticky. We recommend Chobani, Fage, and Stoneyfield brands.
- Strain the yogurt, if needed. If the yogurt is at all runny or has liquid in it, you’ll need to strain it first.
- Measure the flour properly. Spoon and level the flour, don’t scoop. Too much flour could result in a dry, crumbly baked good.
- Room temperature dough. The dough should be room temperature before baking.
- Bake on the upper-middle rack. This helps prevent the bottoms from over-browning.
How to Store Bagels
- How long do bagels last? Wrap any leftovers in plastic wrap and store at regular room temperature for a day. Or wrap up and place in the fridge for up to 3 days. Reheat in the oven, toaster, or air fryer.
- Can you freeze bagels? Yes. To freeze these easy bagels, slice them in half lengthwise and put the halves back together, then individually wrap them in plastic wrap. They will keep in the freezer for up to 2 months. Thaw overnight in the fridge and reheat in the oven, toaster, or air fryer.
- Make dough ahead of time. If you want to make the dough ahead of time, without baking, wrap it tightly with plastic wrap and store in the fridge for up to 3 days. Bring the dough to room temperature before forming the bagels and baking.
Video: How to Make Bagels
To make this easy bagel recipe, scroll down to our easy printable recipe with the complete measurements and directions, and don’t miss the video below for visual help!
What to Put on Bagels
Like most baked goods, these are best enjoyed fresh. We love them spread with a little plain cream cheese or cream cheese and lox. Take them up another level with a little onion jam or cinnamon honey butter. And of course you can’t go wrong if they’re paired with potato latkes or piled high with scrambled eggs.
More Homemade Bread Recipes:
Easy Bagel Recipe
- 1 cup all-purpose flour , spooned and leveled
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt (not table salt)
- 1 cup non-fat plain Greek yogurt
- 1 egg + 2 teaspoons water , lightly beaten to create an egg wash
- 2 to 3 tablespoons Everything bagel seasoning , for topping (optional, but recommended)
- Preheat oven to 375 degrees F with the rack in the upper-middle position. Place parchment paper on a baking sheet and spray with nonstick cooking spray.
- In a medium mixing bowl whisk together the flour, baking powder, and salt until incorporated. Add the yogurt and mix with a fork until it forms a shaggy, crumbly dough.
- Transfer dough to a clean work surface dusted with flour and sprinkle a bit of flour on top of the dough. Knead the dough until it comes together and no crumbs remain – the dough should be tacky, but it should not stick to your hand when you pull away. (Don't overwork the dough – it shouldn't take more than about 10 turns.)
- Divide into 4 equal balls. Using your hands, roll each ball into 3/4-inch thick rope; join and seal the ends to form a circle. Flour your hands as needed. (Alternatively, you can make a ball and using your thumb, poke a hole in the center then gently pull and stretch it slightly until uniform.)
- Brush with egg wash and sprinkle the tops with everything bagel seasoning.
- Bake on the upper-middle rack of the oven for 25 minutes. (Watch closely toward the end and tent loosely with foil if the tops are over-browning.)
- Let cool at least 15 minutes before slicing in half and serving.