Description
These homemade bagels are chewy, golden brown, and incredibly easy to make with just a few simple ingredients! No special equipment or long rise times needed—perfect for breakfast sandwiches, cream cheese spreads, or a toasted snack.
Ingredients
Scale
For the Dough:
- 2 cups (250g) all-purpose flour (or bread flour for extra chewiness)
- 2 tsp baking powder (helps with fluffiness)
- 1/2 tsp salt
- 1 cup (250g) Greek yogurt (plain, full-fat or low-fat)
For Boiling (Optional but Recommended for Authentic Chewiness):
- 6 cups water
- 1 tbsp honey or sugar
For Topping & Egg Wash:
- 1 egg (beaten, for egg wash)
- 1 tbsp water (to thin out the egg wash)
- Sesame seeds, poppy seeds, or everything bagel seasoning (optional)
Instructions
Step 1: Make the Dough
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add Greek yogurt and mix until a rough dough forms.
- Knead for 3-5 minutes until smooth. (If sticky, add a little flour.)
Step 2: Shape the Bagels
- Divide the dough into 6 equal pieces.
- Roll each piece into a ball, then poke a hole in the center with your thumb.
- Gently stretch the hole to form a bagel shape.
Step 3: Boil the Bagels (Optional but Recommended)
- Bring 6 cups of water and 1 tbsp honey/sugar to a boil.
- Drop bagels in one at a time, boiling for 30 seconds per side.
- Remove with a slotted spoon and place back on the baking sheet.
Step 4: Egg Wash & Toppings
- In a small bowl, whisk 1 egg + 1 tbsp water.
- Brush over each bagel for a golden crust.
- Sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning.
Step 5: Bake & Serve
- Bake for 20-25 minutes, until golden brown.
- Let cool slightly, then slice and serve with cream cheese, butter, or favorite spreads!
Notes
- No Greek Yogurt? Use regular yogurt strained through a cheesecloth.
- Want Extra Chewy Bagels? Use bread flour instead of all-purpose.
- Make Ahead: Store in an airtight container for 2 days or freeze for up to 3 months.