That Spicy Chick

Easy Homemade Bagels

These Easy Homemade Bagels are super simple to make with Greek yogurt, can be quickly whipped up on any given day, and are customizable with your favorite toppings! They’re healthy, delicious, and perfect for breakfast or brunch!

Two cheese bagels, three everything bagels, and a cheese and crushed red pepper bagel on a cooling rack on top of a baking tray.

Bagels, bagels, BAGELS!!!!

Can you guys tell I’m ridiculously excited about bagels today!? But not just any old store-bought bagels. These delicious, EASY homemade bagels that are made with just a handful of ingredients, are super low maintenance, and can be customized with any of your favorite toppings!

Before we begin, I want to let you know that these are NOT your typical NYC style bagels. This is a simplified recipe that doesn’t require any yeast or boiling, and it isn’t time consuming to make like traditional bagels are. These bagels are made with Greek yogurt, so you get a good dose of protein with them. They aren’t too dense or too light, and they are not loaded with sugar!

I’ll admit they don’t have the same “chew” as real bagels. But they’re still incredibly good, easy to make, and taste great with butter, jam, or a schmear of cream cheese and smoked salmon! 😍

Everything bagel on a cooling rack on top of a baking tray.

I lack the patience to do anything too time consuming or tasking when it comes to dough. So this recipe is easy, will leave your manicure intact (ladies, let’s do our happy dance), and will give you satisfying homemade bagels…that are made by YOU!

Right, let’s make some bagels, bagels, BAGELS!! 💃

Sliced in half Everything bagel on a black cutting board.

INGREDIENTS

  • All-Purpose Flour: I used Bob’s Red Mill Organic Unbleached White All-Purpose Flour. You’ll need three cups for the bagel dough, and a few tablespoons for dusting your work surface.
  • Plain Greek Yogurt: Make sure to use Greek Yogurt and not Greek Style Yogurt. The latter is not as thick and has more water, so it will cause the dough to become too sticky.
  • Fine Sea Salt
  • Baking Powder: This magic ingredient is going to make your bagels “poof” up!
  • Egg: You can use a whole egg or just the egg white. You’ll need it for the egg wash.
  • Olive Oil: Just a tiny bit to brush on your parchment paper or aluminum foil lined baking tray. Feel free to use any other cooking oil you prefer or have on hand.
  • Optional Toppings: Trader Joe’s Everything but the Bagel Sesame Seasoning Blend (or use a homemade everything bagel seasoning blend), crushed red pepper flakes, freshly grated Parmigiano Reggiano or cheddar cheese, flax seeds, sesame seeds, poppy seeds, pumpkin seeds, etc.
Two grated cheese bagels, three everything bagels, and a crushed red pepper and cheese bagel on a cooling rack on top of a baking tray.

HOW TO MAKE EASY HOMEMADE BAGELS WITH GREEK YOGURT

Prep: First, preheat your oven to 190°C / 375°F. Then line a baking tray with aluminum foil or nonstick cooking paper and brush lightly with the olive oil. (Pro-tip: If using parchment paper or nonstick cooking paper, brush the corners underneath with a bit of oil so that it sticks to the baking tray.) Crack the egg into a bowl and beat until smooth.

Mix: In a large mixing bowl, combine the all-purpose flour, Greek yogurt, fine sea salt, and baking powder. Mix with a large spoon to combine for 3-4 minutes.

Flour, Greek yogurt, baking powder, and sea salt in a large mixing bowl.

At first, it may seem that it isn’t coming together, but be patient and continue mixing until it looks like small crumbled pieces of dough.

Dough crumbles and a spoon in a large mixing bowl.

Then use your hands to combine the dough crumbles and knead into a ball.

Dough ball in a large mixing bowl.

Knead dough: Then lightly dust your work surface with flour and transfer the dough ball on to it. Knead for 2-5 minutes, until the dough is smooth and elastic. (It shouldn’t stick to your hands. If it’s too sticky to deal with, add teaspoons of flour as needed. If it is too dry, add a teaspoon of water, or as needed.)

Form bagels: Roll the dough into a thick log and divide into six equal pieces. Roll one of the pieces into a thick rope (mine were about 1-inch thick), then join the ends and pinch together to form the bagel shape. Place on the prepared baking tray, and then repeat with the remainder dough parts.

Dough shaped into a ring and five equal sized pieces of dough on a lightly floured marble work surface.

Brush with egg wash: Lightly brush each bagel ring with the egg wash.

Brushing egg wash on bagel rings on a parchment paper lined baking tray.

Sprinkle with toppings: Then sprinkle the Everything Bagel Seasoning and/or other “optional toppings” of your choice.

Six unbaked bagels sprinkled with freshly grated cheese, Everything Bagel Seasoning, and crushed red pepper flakes on a parchment paper lined baking tray.

Bake: Bake for 18 minutes. Then increase the oven temperature to 230°C / 450°F and bake for a further 4-5 minutes, or until the top of the bagels and golden brown and crisp. Be sure to keep an eye on them once you crank up the heat so that they don’t burn!

Cool and enjoy!: Remove the baking tray from the oven and use tongs to transfer the bagels to a cooling rack.

Two cheese bagels, three everything bagels, and a cheese and crushed red pepper bagel on a cooling rack on top of a baking tray.

Allow the bagels to cool for 15 minutes at least, then slice and enjoy!

Everything bagels on a cooling rack on top of a baking tray.

You can:

  • Schmear them with some butter, jam, peanut butter, cream cheese.
  • Make breakfast bagel sandwiches with eggs, bacon or sausage, and cheese.
  • Make any type of bagel sandwich with your favorite sandwich fillings and toppings – chicken salad, tuna salad, smoked salmon, lettuce, tomatoes, cucumbers, onion, hummus, mayo, cream cheese, chickpeas, pumpkin seeds, etc.
  • Enjoy them plain, if that’s your thing!
  • Or set up a bagel bar with bagel spreads, toppings, fillings and these beauties for Easter brunch!
Everything bagels and cheese and crushed red pepper bagel on a cooling rack on top of a baking tray.

My FAAAAVORITE way to enjoy these homemade bagels? Glad you asked! Spread generously with cream cheese, then top with smoked salmon slices, red onion, capers, and black pepper! MWAAAAHH! ❤️ I also occasionally sprinkle on extra Everything Bagel Seasoning because, let’s face it – it tastes good on practically everything! 😉

Bagel halves topped with cream cheese, smoked salmon, red onion slices, capers, and black pepper on a white and black plate.

STORING LEFTOVER BAGELS

These bagels will keep good for 3-4 days. Wrap each bagel tightly in cling wrap and store in a cool dry area, or in the refrigerator if you prefer. They will stay fresh and taste good as long as they are wrapped tightly in the cling wrap. These bagels can also be toasted if desired.

Everything bagel on a cooling rack on top of a baking tray, and cheese, everything, and crushed red pepper bagels on a cooling rack on top of a baking tray.

MORE BREAKFAST & BRUNCH FAVORITES


If you make this recipe, leave a comment and review it below with a star rating! Take a photo and be sure to tag it with @thatspicychick on Instagram and hashtag it #thatspicychick so I can see! 😉

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Two cheese bagels, three everything bagels, and a cheese and crushed red pepper bagel on a cooling rack on top of a baking tray.

Easy Homemade Bagels

5 from 1 reviews

These Easy Homemade Bagels are super simple to make with Greek yogurt, can be quickly whipped up on any given day, and are customizable with your favorite toppings! They’re healthy, delicious, and perfect for breakfast or brunch!

  • Author: Lavina
  • Prep Time: 20
  • Cook Time: 24
  • Total Time: 44 minutes
  • Yield: 6 1x
  • Category: Breakfast, Brunch
  • Method: Knead, Roll, Bake
  • Cuisine: American
Scale

Ingredients

  • 3 cups / 360 grams Unbleached All-Purpose White Flour, plus 2-3 TBLS for the work surface
  • 1.5 cups / 427.5 grams Plain Greek Yogurt (make sure it is  Greek Yogurt, and not Greek Style Yogurt, which is not as thick and has more water. It will cause the dough to become too sticky).
  • ¾ TSP Fine Sea Salt
  • 4 TSP / 20 grams Baking Powder
  • 1 Egg – beaten (for the egg wash)
  • ½ TBLS Olive Oil (or any other cooking oil you prefer)
  • Optional Toppings: Trader Joe’s Everything but the Bagel Sesame Seasoning Blend (or use a homemade everything bagel seasoning blend), crushed red pepper flakes, freshly grated Parmigiano Reggiano or cheddar cheese, flax seeds, sesame seeds, poppy seeds, pumpkin seeds, etc.

Instructions

  1. Preheat oven to 190°C / 375°F. Line a baking tray with aluminum foil or nonstick cooking paper and brush lightly with the olive oil. (Pro-tip: If using parchment paper or nonstick cooking paper, brush the corners underneath with a bit of oil so that it sticks to the baking tray.) Crack the egg into a bowl and beat until smooth.
  2. In a large mixing bowl, combine the all-purpose flour, Greek yogurt, fine sea salt, and baking powder. Mix with a large spoon to combine for 3-4 minutes. At first, it may seem that it isn’t coming together, but be patient and continue mixing until it looks like small crumbled pieces of dough.
  3. Use your hands to combine the dough crumbles and knead into a ball. Then lightly dust your work surface with flour and transfer the dough ball on to it. Knead for 2-5 minutes, until the dough is smooth and elastic. It shouldn’t stick to your hands. If it’s too sticky to deal with, add teaspoons of flour as needed. If it is too dry, add a teaspoon of water or as needed.
  4. Roll the dough into a thick log and divide into six equal pieces. Roll one of the pieces into a thick rope (about 1-inch thick), then join the ends and pinch together to form the bagel shape. Place on the prepared baking tray, and then repeat with the remainder dough parts.
  5. Lightly brush each bagel ring with the egg wash, then sprinkle the Everything Bagel Seasoning and/or other “optional toppings” of your choice.
  6. Bake for 18 minutes, then increase the oven temperature to 230°C / 450°F and bake for a further 4-5 minutes or until the top of the bagels and golden brown and crisp. (Note: Keep an eye on them so that they don’t burn once you increase the temperature.)
  7. Remove the baking tray from the oven and use tongs to transfer the bagels to a cooling rack. Allow to cool for 15 minutes at least, then slice, and enjoy!

Notes

  1. Storing leftover bagels: These bagels will keep good for 3-4 days. Wrap each bagel tightly in cling wrap and store in a cool dry area, or in the refrigerator if you prefer. They will stay fresh and taste good as long as they are wrapped tightly in the cling wrap. These bagels can also be toasted if desired.

Nutrition

  • Serving Size: 1 bagel
  • Calories: 335
  • Sugar: 3g
  • Sodium: 339.2mg
  • Fat: 7.1g
  • Saturated Fat: 2.3g
  • Unsaturated Fat: 4.4g
  • Trans Fat: 0g
  • Carbohydrates: 54.5g
  • Fiber: 2.2g
  • Protein: 13.7g
  • Cholesterol: 12.3mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

Everything bagels and cheese and crushed red pepper bagel on a cooling rack on top of a baking tray.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

One comment on “Easy Homemade Bagels”

  1. Will definitely try this recipe as I didn’t know it could be that possible! But will have to ration the amount of flour as it gets sold out quite easily in the supermarkets!

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