Bagels are perfect for breakfast, lunch and dinner. Heck they’re even tasty as a snack!
There’s no need to buy them at the store when you can easily make them yourself at home with just five simple ingredients. These delicious bagels require only flour, Greek yogurt, egg whites, baking powder and salt.
No yeast, no boiling and no fancy mixer is required! Then can even be baked in the oven or an air fryer.
Gina Homolka, a mom of two girls and an author/recipe developer with Skinnytaste, confessed that she is “totally obsessed with these bagels.”
“This bagel recipe is so easy to whip up for breakfast in the oven or air fryer, which are all the rave in the Weight Watchers community (only 3 WW points!). They are high in protein thanks to the yogurt, and taste so good warm right out of the oven.”
In fact, Gina’s hubby Tommy considers himself to be a “bagel connoisseur.” She described him as a picky bagel lover and hits up every bagel shop in New York City in search of the perfect bagel.
“I wasn’t sure if he would love them, but he LOVED them and was happy to help me test them out. They are a tad soft in the center, but we both agreed we liked them like that. Our favorite is smothered in Everything Bagel season.”
Even better is that the recipe Gina uses can be modified for both wheat and gluten-free versions. While the gluten-free bagel took a tad longer to bake and didn’t rise up quite as much as the wheat one, she noted.
“The results came out great in both, but the gluten-free version was best in the air fryer; they were browned and took half the time.”
While these bagels are a cinch to whip up, Gina advised that the dough should be at room temperature before baking, so allow for an hour or so for the dough to rest before baking.
If whipping up a bigger batch, leftover bagels can be stored in plastic and reheated the next day without refrigerating or they can be refrigerated for up to three days.
To freeze the bagels, slice them open and wrap each half individually with foil or plastic wrap. To reheat them, just pop them back in the oven, toaster or air fryer until they’re warm.
Gina’s tips for making the perfect bagel
- Use a silpat or parchment paper sprayed with oil to prevent them from sticking to the baking sheet. To hold the parchment to the baking sheet, spray a little oil on the corners.
- The bagels expand when they bake so you’ll want to make sure they have plenty of room so they don’t stick together.
- Greek yogurt instead of plain is a must; if there’s any liquid in the yogurt be sure to drain it. I tested with Fage and Stonyfield Greek and both worked great.
- If your dough is sticky add more flour or use less yogurt.
- You can easily double or triple this recipe to make more. You can also half or quarter it to make less.
- To make them with self-rising flour, omit the salt and baking powder.
- Bake on the top rack so the bottoms don’t get too browned.
Advice for making gluten-free bagels
- I used Bob’s Redmill Gluten-Free 1 to 1 flour.
- I whipped one egg white until frothy and added that with the yogurt, which is totally optional.
- Once I formed the bagels I dipped my finger in water and smoothed it out.
- I increased the oven to 400 degrees Fahrenheit and let them bake 20 minutes, then I let them cool before cutting open.
- In the air fryer, I baked at 325 degrees Fahrenheit for 12 minutes, turning halfway. Let cool before cutting.
Ingredients
- 1 cup (5 oz) unbleached all-purpose flour, whole wheat or gluten-free mix
- 2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
- 3/4 teaspoon kosher salt, use less if using table salt
- 1 cup non-fat Greek yogurt, not regular yogurt, or it will be too sticky
- 1 egg white, beaten (whole egg works fine too)
Oven method
Air fryer method
Toppings
What gives a tasty bagel an extra kick is the toppings. One person’s favorite flavor may differ from someone else’s, so be sure to experiment.
There are poppyseed, minced onion and cinnamon sugar toppings. Below are some yummy ideas to try.
- Cinnamon raisin bagels
- Everything bagels
- Sesame seed bagels – use 1/3 cup sesame seeds. After brushing with egg wash, top with or dunk each bagel into the topping.
- Poppy seed bagels – use 1/3 cup poppy seeds. After brushing with egg wash, top with or dunk each bagel into the topping.
- Salt bagels – use 1/3 cup coarse salt. After brushing with egg wash, top with or dunk each bagel into the topping. These are pretty salty, so feel free to go lighter on the salt.
- Cheese bagels – add 1/2 cup of shredded cheese to the dough when you add the flour. After brushing with egg wash, sprinkle with extra cheese.
Watch the video below for additional tips to making the best homemade bagels. They’re yummy!
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