Easy Bagel Recipe

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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.

See below the recipe card for step-by-step images.

Prep Time10

Cook Time25

Total Time35

Course: Bread

Cuisine: Jewish

Keyword: easy bagel recipe, homemade bagels

Servings:

Ingredients

1 cup all-purpose flour spooned and leveled
2 tsp baking powder
¾ tsp 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 tbsp everything bagel seasoning for topping (optional, but recommended)

Instructions

Preheat oven to 375°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 ¾-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.

Video

Notes

Self-rising flour. If you want to use self rising flour, omit the baking powder and salt. Self rising flour includes these two ingredients.
Bread flour. We prefer all-purpose flour, but you can swap it with bread flour. This will give the bagel more of a "chewy" texture.
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 an egg allergy, replace it with a little water, just enough to make the topping adhere.

Nutrition