Make homemade bagels using only 5 ingredients and in 20 minutes from start to finish! NO YEAST or rising or waiting required. These easy bagels are soft, flavorful and taste great with savory or sweet toppings.
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Until recently, I’ve lived a life being intimidated by the idea of making homemade bagels. I have no idea where this notion came from because (now I know) those beliefs were completely wrong and ridiculous.
‘Cause guess what?! Making bagels is EASY. I’m talking no yeast, no waiting, no boiling, no rising, no special flour, no having to throw dough away because you messed it all up.
This recipe is fool-proof, you guys. I’m not calling you a fool, but even if you were one you’d be able to make a successful, delicious batch of homemade bagels with a blindfold over your eyes. The first time I pulled a batch out of the oven I could hardly believe it.
These are really good bagels, you guys. They are beautiful, soft, perfect and so so sooo yummy. The way they looked and tasted did not match the effort that went into them. If you are a bagel lover like myself, promise me you’ll try this recipe! You will not be disappointed.
HOW TO MAKE HOMEMADE BAGELS
There are a handful of methods and tricks used to make bagels at home, but THIS! This method is the easiest you’ll find and it will result in a soft, flavorful, perfectly baked bagel every single time.
STEP 1
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Combine flour, baking powder, salt and yogurt in a bowl and mix together using a heavy spoon until a dough forms.
Remove the dough from the bowl and place on a lightly floured work surface. Knead by hand for 1 minute or so until it is soft and pliable.
STEP 2
Divide the dough into 6 equal portions.
Roll each portion into a rope (approximately 6 inches in length); secure ends. Place onto the prepared baking sheet.
STEP 3
Cover tops with egg wash and toppings of your choice.
Bake for 15-20 minutes, or until golden brown! That’s it!
RECIPE NOTES
- Greek yogurt works best for this recipe, but use another variety if that is all you have on hand. Or try adding a flavored yogurt to change things up!
- Bread flour is NOT needed for this recipe. Go all-purpose!
WHAT TOPPINGS TO PUT ON YOUR BAGELS
After you brush your bagel dough with an egg wash and before you pop it into the oven, add toppings that will bake into the bread and add delicious flavor. Here are a few ideas to get you started:
- Everything but the Bagel Seasoning is my favorite thing to sprinkle over bagels before baking them. You can easily find this popular seasoning at any Trader Joe’s store OR you can make it yourself!
- For a simpler but similar bagel topping, sprinkle minced garlic and sea salt over the tops.
- Try going the sweet route and coat the tops of your bagels with cinnamon and sugar!
- Crushed red pepper flakes and minced jalapenos would taste FANTASTIC for spice lovers!
- Or you can just go plain! Still YUM!
WHAT GOES WELL WITH A BAGEL
One of the things I love about bagels is how versatile they are! They are scrumptious when both savory and sweet, which makes them a unique snack, lunch or breakfast option. Cream cheese is the obvious choice when wanting to put something on a bagel, but these options are delicious, too!
- Sandwich toppings such as mayo, mustard, deli meat, lettuce and tomato slices make a delicious sandwich when stuffed inside a bagel.
- Turn a bagel into breakfast by adding eggs, cheese and bacon.
- Changing up the cream cheese flavor can totally transform a bagel. Try chive and onion or blueberry or any of the other flavor options available.
- Sandwich pizza ingredients inside a bagel and toast it in the oven until the cheese has melted!
Have fun making your own bagels! Please stop back and let me know how they turned out AND which toppings/additions you used!
OTHER DELICIOUS HOMEMADE NO YEAST BREAD RECIPES
- This Banana Bread recipe is tried, tested, delicious and EASY! Banana bread is naturally sweet, has a great texture and keeps the loaf of bread moist. Great way to use up those ripe bananas staring at you from your counter top Topped with a brown sugar crumble, this loaf won’t last long!
- With just 20 minutes of prep and 5 ingredients, this pizza dough is ready to be put in the oven! No yeast, rising or waiting is required and it produces a perfect pizza every time!
- Pumpkin Banana Bread Recipe – Pumpkin AND bananas join forces in this tasty bread! This is a great fall treat and your house has never smelled so good.
- Reese’s Banana Bread – Add Reese’s peanut butter cups to Banana Bread to make it a delectable treat! You’ll never look at a loaf of banana bread the same ever again.
- Best Beer Bread – This is the easiest, most delicious Beer Bread recipe you will find! Only a handful of ingredients are required for this no-fail, flavorful loaf of bread.
Easy No Yeast Homemade Bagels
Ingredients
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp sea salt
- 1 1/2 cups plain Greek yogurt
- 1 egg beaten
- Everything Bagel Seasoning or other toppings
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, combine flour, baking powder, salt and yogurt. Mix until dough forms. Turn out onto a lightly floured work surface and knead until soft and no longer sticky (1-2 minutes).
- Divide dough into 6 equal portions. Roll each portion into a rope using your hands and cinch ends together to form a bagel. Place onto the prepared baking sheet. Brush the egg wash over the tops of the bagels and top with desired toppings. Bake in the preheated oven for 15-20 minutes, or until golden brown.
I made 3 bagels so I halved all the ingredients. I didn’t have enough yogurt so added 1/2 cup and 1/2 tbsp safflower oil. The yogurt was homemade with whole milk. Took me 23 min at 375 F to get a beautiful golden brown color.
They came out brilliant!!! Very tasty and fluffy. Never buying bagels again.
Thank you Viv for that feedback – I appreciate it! Good to know all the ways we can make bagels deliciously! Thank you for sharing!
These were so easy and turned out delish!!!! I absolutely loved them. Will try other flavors next. Maybe cinnamon raisin or assaigo cheese.
I’m so glad to hear that. Thank you so much for sharing! Both those flavors sound delicious too.
Can I use whole wheat flour instead?
I haven’t done it myself but I wouldn’t hesitate to try it! Let me know how you enjoy them! Thanks for asking!
Anyone tried them with gluten free flour?
Any dairy free ideas?
Hi Amanda, I have not tried it but I think it should work on a 1:1 ratio. Let me know if you try it and how it comes out.
if i am using gluten free flour do i still use 2 cups? thanks!
Hi Christina, This is a good question. Most of the time I’ve read that GF flour can be substituted for a 1:1 ratio. However, I know that GF recipes can be finicky so the only other tip I’ve read is that you might add up to a teaspoon of xantham gum. If you’re familiar with GF baking, you might have this one hand. I’ve not worked with it myself so I can’t comment on it personally. Let me know if you do try it and how it turns out. I’m sure more people would love to know what you find out! Thank you for reaching out.
Hey Megan,
Is it possible to add flavour to the bagel? I’m looking to add fruits as I have super riped bananas and also dragon fruit. I see there are not many liquid items in your recipie so I don’t really know where to substitute.. How can I incorporate them in this bagel recipie?
Hi Audrey, That’s a good question and I’m not sure how to answer. An added wet ingredient could alter the recipe a little but if you really want to try, start with a small amount – 1/8-1/4 cup and try it. Let me know if you do – I’m really curious how it turns out! Thank you
I have made these a half dozen times and the only time they were doughy was when I used lactose free Greek yogurt. If they had a biscuit texture the. You may have kneaded too long. They are an absolutely fantastic bagel
Hi Cindy, I’m glad you liked them. Thanks for the tip on over kneeding! I appreciate you sharing!
I hardly ever leave comments but I have to thank you for this recipe as well as the other yeast-free recipes you’ve linked to! I have a yeast allergy and haven’t eaten breads or bagels of any kind in years. I’ve got these in the oven now and they look great! I’m SO EXCITED to try them. I had no idea I could still enjoy bread! So thank you!! (I’ll be trying the pizza dough next!!)
Amber – I’m so glad you’re here and you are trying this out! I want you to enjoy these kinds of foods. Thanks for commenting!
These turned out amazing! I used 2% Greek yogurt and had to add a tad more. I was tempted to add olive oil would this affect them in any way? This is the perfect recipe for bagels, I can’t wait to make them again!
Thank you so much for sharing with us this wonderful recipe!
So glad to hear it! Where were you thinking about adding olive oil? I’d love to respond to your question!
I’ve never been a huge bagel fan (even though I’m from NY) and this recipe has completely changed my mind. I can’t stop making it or sharing it with friends. It’s SO easy and the bagels are SO delicious. Some of my toppings have included: everything but the bagel seasoning, sesame seeds, shredded cheese, shredded cheese and jalapeño, and cinnamon sugar. This will forever be my go to recipe next time we’re able to have friends over for brunch! THANK YOU!
Julie, thank you so much for sharing! It really means a lot. I’m glad it was delicious and you found fun ways to enjoy them!
These turned out great! What’s the best way to store them?
Hi Catherine, you can store your bagels in a ziploc or airtight container. They should keep great!
Can I substitute yogurt with milk or something not sour?
Hi Minnie! Good question – I haven’t used a different ingredient. But another reader said they tried non fat vanilla yogurt and it didn’t turn out like they’d hoped. I’ve heard people use cottage cheese but I haven’t tested it. Let me know if you try something and like it!
Made these twice already and really do enjoy making them. The second time around was MUCH easier. Love how delicious they are. I might not buy bagels ever again. Thanks for sharing!
Hi Toni-Ann – thank you for sharing! I also find that after I learn a recipe, they turn out better. Something about trusting yourself about how its supposed to come out. I’m glad you enjoyed them – we did too!
What can I use instead of yogurt? Would whole milk work?
Hi, I’m not sure that whole milk would be thick enough but I can’t say it wouldn’t too. Sour cream or cottage might be an option but I haven’t tested those myself. Let me know if you do try it!
My 12 year old daughter just made these and they were a hit!! Such a yummy and fun treat during quarantine. Thanks!!! Xoxo
I love that! Thank you for making them together and enjoying them.
These came out great! I used 2% Greek yogurt and it worked out fine. Great texture and super easy. How would you store these?
Hi, I’m so glad you enjoyed them! I would keep them in a air tight container for 3-5 days. If it’s really humid where you are, then refrigerated. Thanks for sharing!
Can I use regular whole milk plan yogurt or does it have to be Greek yogurt?
I haven’t tried it with whole milk plain yogurt but it should work just fine! Let us know what you find out! The greek has a bit of a different texture and more protein but shouldn’t be a bad option.
Yum! These are so easy, quick and delicious. Great flavor and texture. Will definitely be making these again!
Yay! I’m so glad you enjoyed them. Thank you for sharing!
Just made these, gotta love quarantine baking, the taste is really good, but these came out as a biscuit consistency inside. idk if I messed it up somehow, but definitely not dense like a bagel at all :/
There are so many ways to make bread and this was my version. Thank you for trying it!
I just made these and agree with the biscuit texture, they’re very similar to Red Lobster’s cheddar biscuits, without the cheese. That’s not a bad thing!
I used whole fat yogurt, not greek, so I’m wondering if that made the consistency a bit more liquidy.
The dough stayed very sticky though, next time I’ll use more flour when kneading.
Overall, great, simple recipe! You go from ingredients to baked goods in under an hour, and don’t need yeast.
The change up of yogurt could’ve affected the texture but like you said, it’s not bad, just different. Thank you for sharing how they turned out.
Made them with vanilla Greek non fat yogurt, tastes kinda play doughy and has that distinct Greek yogurt after taste. But not bad. Any tips
When I cook and bake, I usually avoid non fat ingredients unless for a specific reason it’s needed so that can change the recipe. This recipe called for plain greek yogurt and vanilla would change the flavor so I’m not sure how that works since I haven’t used it.
Made them with nonfat Greek yogurt and they are amazing! My teenage son and I love them! Very easy recipe! Thank you!
So glad to hear that. Thanks for sharing your tip – love to hear that!
I was just about to ask if Nonfat Greek yogurt would work. That’s what I have on hand, so it’s what I’ll be using!
Let me know how it turns out! Thanks!
Hi Megan!
Could I substitute sour cream instead of the yogurt just because that’s what I have on hand?
I’m excited to make this recipe as I love bagels!!!!
Yes!
I’ve made them and my son and I thoroughly enjoyed them! Very easy and very delicious! I’m making some more right now! Thank you so much!