Description
Simple homemade bagels made with Greek yogurt, flour, and baking powder. These soft, tender bagels require no yeast or boiling and come together in just 30 minutes. Perfect for breakfast, meal prep, or anytime you’re craving fresh baked bagels.
Ingredients
For the Bagels:
- 1 cup all-purpose flour, plus more for kneading (the base that holds everything together)
- 2 teaspoons baking powder (gives these bagels their lift and tender texture)
- ¼ teaspoon salt (enhances all the flavors)
- 1 cup plain non-fat Greek yogurt (the magic ingredient that makes these work!)
For Topping:
- 1 egg, beaten (creates that beautiful golden shine)
- Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt (dress them up however you like)
Instructions
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper. This temperature is hot enough to create a beautiful golden crust while keeping the insides soft and tender.
In a large bowl, whisk together the flour, baking powder, and salt until everything is evenly distributed. This only takes a moment but ensures your baking powder is spread throughout so every bagel rises evenly.
Add the Greek yogurt to your dry ingredients and stir with a sturdy spoon or spatula. At first, it might look like a shaggy mess, but keep stirring! The dough will come together into a sticky ball. Don’t worry if it looks rough—that’s exactly what you want.
Transfer your dough to a lightly floured surface and knead gently for about 1–2 minutes. The dough should feel smooth and just slightly tacky.
If it’s sticking to your hands like glue, sprinkle in a little more flour, one tablespoon at a time, until it’s manageable. You’re not making bread here, so don’t overwork it—just bring it together nicely.
Divide your dough into 4 equal pieces. Roll each piece between your hands and the counter to form a rope about 6–7 inches long. It doesn’t have to be perfect—homemade bagels have character!
Bring the ends together and pinch firmly to seal, creating that classic bagel ring shape.
Place your shaped bagels on the prepared baking sheet, leaving a little space between each one. Beat your egg in a small bowl and brush it generously over the top of each bagel—this is what gives them that beautiful bakery shine.
Now comes the fun part: sprinkle on your favorite toppings! Everything bagel seasoning is my go-to, but sesame seeds, poppy seeds, or just a pinch of coarse salt are all wonderful.
Slide your baking sheet into the preheated oven and bake for 18–22 minutes, until the bagels are puffed and golden brown on top. Your kitchen will smell absolutely amazing. The bagels should look lightly bronzed and feel firm when you gently press the top.
Let the bagels cool on the baking sheet for about 10 minutes before transferring them to a wire rack. I know it’s tempting to dive right in, but this little rest helps them set up and makes them easier to slice.
Notes
- Toast before serving – Even fresh bagels taste better with a quick toast to crisp up the exterior
- Keep flour nearby – Have extra flour on hand for dusting, but add it sparingly to avoid tough, dry bagels
- Work quickly – Baking powder starts working as soon as it gets wet, so don’t let the dough sit around too long before baking
- Rotate the pan halfway – For the most even browning, rotate your baking sheet at the 10-minute mark
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American