Recipes

Using 5 ingredients mom shares how to make fluffy ‘guilt free’ bagels – no yeast required!

June 1st, 2020

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.

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YouTube/Skinnytaste Source: YouTube/Skinnytaste

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.”

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YouTube/Skinnytaste Source: YouTube/Skinnytaste

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.”

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YouTube/Skinnytaste Source: YouTube/Skinnytaste

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.”

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YouTube/Skinnytaste Source: YouTube/Skinnytaste

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.

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YouTube/Skinnytaste Source: YouTube/Skinnytaste

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.
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YouTube/Skinnytaste Source: YouTube/Skinnytaste

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.
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YouTube/Skinnytaste Source: YouTube/Skinnytaste

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)
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Oven method

Preheat oven to 375 degrees Fahrenheit. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
In a medium bowl, combine the flour, baking powder and salt then whisk well. Add the yogurt and mix with a fork or spatula until well combined or it will look like small crumbles.
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YouTube/Skinnytaste Source: YouTube/Skinnytaste
Lightly dust flour on a work surface and remove dough from the bowl. Knead the dough a few times until dough is tacky, but not sticky, about 15 turns. It should not leave dough on your hand when you pull away.
Divide the dough into four equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. Or you can make a ball and poke a hole in the center then stretch it slightly.
Top each bagel with egg wash and sprinkle both sides with the seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.
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YouTube/Skinnytaste Source: YouTube/Skinnytaste

Air fryer method

In a medium bowl, combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined; it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from the bowl. Knead the dough a few times until dough is tacky, but not sticky, about 20 turns. It should not leave dough on your hand when you pull away.
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YouTube/Skinnytaste Source: YouTube/Skinnytaste
Divide the dough into four equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
Top with egg wash and sprinkle both sides with the seasoning of your choice.
Preheat the air fryer to 280 degrees Fahrenheit. Transfer in batches without overcrowding and bake 15 to 16 minutes or until golden. No need to turn. Let cool at least 15 minutes before cutting.
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YouTube/Skinnytaste Source: YouTube/Skinnytaste

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!

Please SHARE this with your friends and family.

Source: Skinny Taste, Sophisticated Gourmet, All Recipes, Sally’s Baking Addiction

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