Save The first time I tried making these was on a Tuesday morning when I realized we were out of bread but had yogurt in the fridge. Two ingredients, zero waiting time for dough to rise—suddenly homemade bagels felt like something I could actually accomplish before coffee.
My roommate walked in while I was shaping the dough and looked genuinely confused. That's not how bagels work she said standing there watching me pinch the ends together. Twenty five minutes later she was eating her words and a second bagel.
Ingredients
- Self rising flour: The leavening is already built in which is why this works without yeast
- Greek yogurt: Full fat gives the best texture but low fat still works perfectly
- Egg wash: This is what helps the seasoning actually stick instead of rolling off
- Everything bagel seasoning: Use more than you think you need it shrinks into the crevices
Instructions
- Heat things up:
- Preheat to 375°F and line that baking sheet now because once your hands are doughy you do not want to be digging through drawers for parchment
- Mix the dough:
- Combine flour and yogurt in a bowl stirring until it looks messy and shaggy then trust that it will come together
- Knead gently:
- Turn onto a floured surface and knead for just 2-3 minutes until smooth but stop before it gets tough
- Shape into bagels:
- Divide into 4 pieces roll each into a 7 inch rope and pinch the ends together firmly like you mean it
- Add the topping:
- Brush with beaten egg then sprinkle seasoning generously over the top and slightly down the sides
- Bake until golden:
- 22-25 minutes until theyre browned and sound hollow when tapped then cool for exactly 5 minutes before tearing into one
Save I brought these to a brunch once and watched three different people ask for the recipe before finishing their first bagel. The simplicity felt like a secret I should have been charging for.
Making Them Ahead
You can freeze the shaped unbaked bagels on a baking sheet then transfer to a bag once frozen. Add 2-3 minutes to the baking time when baking from frozen.
Customizing The Flavor
Swap the everything seasoning for garlic powder and dried rosemary or cinnamon sugar if you want something sweet. The base dough works with almost anything.
Serving Suggestions
These deserve the same treatment you would give a real bagel from a shop. Split them while warm toast until the inside gets crunchy and use plenty of whatever spread you love most.
- Cream cheese with sliced scallions changes everything
- Try them with butter and jam the morning after you bake them
- They restructure beautifully in the toaster oven
Save Sometimes the simplest recipes are the ones that make you feel like you actually have your life together. Store bought bagels are great but homemade ones fresh from the oven hit different.
Common Recipe Questions
- → How does Greek yogurt affect the bagel texture?
Greek yogurt replaces yeast and adds moisture, resulting in a soft, chewy crumb without the need for rising time.
- → Can I use all-purpose flour instead of self-rising flour?
Yes, substitute 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt to mimic self-rising flour.
- → What is everything bagel seasoning made of?
It typically includes sesame seeds, poppy seeds, dried onion, garlic flakes, and salt, giving a savory, aromatic finish.
- → How should I store leftover bagels?
Keep them in an airtight container at room temperature for 1–2 days. Toast before eating to refresh texture.
- → Are these bagels suitable for vegetarians?
Yes, the ingredients used are vegetarian-friendly, including Greek yogurt and egg wash.