How to 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!
How To Top 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!
How To Serve Bagels
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!
Homemade No Yeast 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.
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How To Make Homemade Bagels – No Yeast Required!
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.
Hi- could I use gf all purpose flour for this?
Hi Hannah! yes all purpose flour is great!
I really liked how simple and easy this was!! I also discovered that if you don’t have yogurt, that applesauce is a great alternative just make sure it’s unsweetened! I also think if you can’t have eggs like me that broiling it gets that crispy look!!
Was highly skeptical about a recipe that seemed held together with yogurt, but also very hopeful it would work! BLUF: This is my new go-to bagel recipe. Not only did this recipe take a fraction of the time of previous recipes I’ve used (most of which required multiple rises), it produced a much nicer texture — my neighbors said, ‘It’s just like American bagels!’ (We live in Uganda, so this is high praise.) I will note that I had to use quite a lot more flour AND add a bit of water to get the dough to truly come together, but I saw this as sort of the usual tweaking that goes with adapting a recipe to purpose, so definitely not a complaint. I also baked them for 25 minutes bc they were still a bit underbaked at 20 minutes. I am at high altitude, which may have influenced some of my tweaks. Thank you for my new favorite bagel recipe — it’s a savior for rheumatic joints and not having enough time to make delicious things that usually take many hours!
JRG-V thank you for sharing your experience and tweaks! It’s neat knowing you all are enjoying from Uganda.
hi there! I loved the idea! so I tried to make bagels like this, I made them twice following the exact measurements and my bagels didn’t rise, and after 25 mins they were still raw in the middle, does anybody know what am I doing wrong? ingredients were at room temperature. thank you!!
Hi Claudia, how frustrating it is when you work to bake something and it doesn’t turn out. I’m sorry that happened. I checked the instructions and it would seem very little room for error. The only thing I can think of is did the dough knead together well and how thick were the bagels – did you get 6 out of recipe?
I don’t have any yogurt on hand. Assuming the yogurt provide moisture and also activated the baking poweder. Can I use a small amount of milk and lemon juice instead? Or is there any other option?
Hi Erica, great question. Unfortunately I haven’t attempted to bake these with any other ingredients. Off hand, if you don’t have yogurt or sour cream or even cottage cheese, I’m not sure what would work best.
Good morning from Australia . I baked these for breakfast I am a lover of baking I work in the Operating Theatre’s in trauma so this is how I de stress myself by baking I used chefs bread flour these worked out perfectly and I made 8 with my batch I also topped with milk not egg and I used to coat in poppy seed sesame seed chilli flakes salt and chai seed black white . When these were baking I cracked fresh chilli salt again over as we luv kick of chilli cut in half served with jam and cream cheese. Next batch I added was chilli added to dough absolutely delicious and for sons I made batch with choc chip thru dough dusted with icing sugar so yummy served with warm butter hot Milo
Thank you for sharing that, Naomi. I love that baking is your release from a stressful job. All that you made sounded delicious – thanks for the tips and inspiration.
Amazing. So glad I tried this !
Love to hear that, Elizabeth. Thank you for sharing!
We found the bagels too salty. Can I reduce the salt or omit it?
They looked lovely, just a bit too salty for us.
Great question, Marilyn! Definitely adjust it to your taste. Everyone uses different types of salt and measures it out differently too.
Delicious and easy to make!!!! Definitely making again!!!
Thank you, Sonya! I’m glad it they were enjoyed. T
Hi Megan!
My family gave me 2 thumbs up on your bagels. I couldn’t believe how easy they were to make. I did place ingredients in my KitchenAid using the dough hook. Dough came together very quickly and didn’t need to knead them! Remaining 2 bagels tasted good the next day too. Definitely would make again!
Love to hear that – thank you Linda!
I have used this recipe 3 times this week. Chopped apples and apple pie spice to the flour mixture using greek yogurt and toasted oatmeal flakes. Second time I used sour cream and no toasted yogurt. Today cinnamon raisin using yogurt. Quick and easy and 2 cups makes 5 to 8 bagels depending on your size, thickness and width. Great recipe for 1-2 people. Most of mine are in the freezer for future great eating.
Those are great tips, Rhonda! Thank you for sharing them.
I made this and decided to add some things. I did one batch with cinnamon & sugar on top, one batch with everything bagel seasoning and another batch with frozen blueberries. One thing about the frozen blueberries is that the blueberries made the mixer firm from the cold temperature making them easier to form into the shape of a bagel. Also, I used nitrile gloves because it made clean up a lot easier. And, the bagels didn’t stick to my parchment paper at all, which was nice. They all turned out great and has the floor of a bagel! After they cooled on my 29* porch, I used a bread knife to cut one in half and toast it with softened butter and wow, it was delicious! (My husband loved them too) I may try a batch next time with almond extract and some cardamom sprinkled on top to go with some hot tea…
Thank you for sharing those flavors and tips. That sounds marvelous!
Hi I’m Sophia and I loved using this recipe because the bagels are so easy to make! I’m 10 years old and I was able to make this recipe. So amazing and so good! They taste amazing!!!
Sophia, thank you so much for trying my recipe and letting me know how it worked for you. That makes my whole day! Enjoy futuring baking and cooking!
I’m looking at all the positive comments and I’m not sure what I’ve done wrong but I followed all the instructions and my dough ended up way too sticky. Tried to add 1 cup extra flour while kneading and it was still really really sticky (and kind of liquidy). Is there possibly anything I did wrong?
Hey there – I’m so sorry that you’re having some challenges. There’s so many factors in baking – type of ingredients, brand, altitude to name a few. Yogurt is the main liquid here so I would suggest if you prepare these again, add the egg, then slowly incorporate the yogurt and stop when you feel the texture is right. Thank you for reaching out!
Love this recipe! Have made it many times. I feel so fancy making homemade bagels .
I love adding cheese sometimes and I sometimes make them with whole wheat flour, I just add a bit more yogurt.
It is cool to learn to make bagels at home – agreed! Glad you have experimented with it too. That’s cool. Thanks for sharing Meredith!
Delicious!! Made these this morning, baked them for about 25 minutes. Used zero Greek nonfat yogurt as that’s what I had on hand
Nice, Kathy! Thanks for sharing that tip. I hope each one was enjoyed!
Yes 5 minutes more in oven & just a pinch less salt…AMAZING. THANK YOU FOR THE RECIPE
Great! So glad you enjoyed them. Thank you for sharing Liza!
My go to bagel recipe! So delicious 😋
I love to hear that! Thank you for trying it out and sharing!
I did a gluten free version as well (used poppy seeds and salt as toppings). Made slightly smaller bagels – 8 in total. Baked for 25 minutes. Delicious!
Thanks for the tip – sounds great!
These are delicious and so easy! I made gluten free cinnamon raisin bagels. I used Bob’s Red Mill gluten free 1:1 flour, vanilla Greek yogurt, 1t. cinnamon, and half a cup of raisins added to the dough. I topped them with cinnamon sugar. I followed all your directions. They did take a little longer in the oven, about 30 minutes. What a treat that they are so good and so easy. Thanks for the great recipe!
Sounds delicious! Thank you for sharing those tips.
why is the cholesterol so high?
thank u
That is a good question. I input the recipe to a nutrition calculator and it determines those numbers. I know eggs cheese and full fat yogurt can contribute to that number. When I prepare a recipe, I typically want to make it with full flavors and not use “light” but if you didn’t mind, you could substitute out some and use a wheat flour. Sorry I can’t shed more light for you!