Miraculous Homemade Bagel Recipe
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Who knew bagels could be this simple? Made with just three ingredients—mostly flour and Greek yogurt—these high-protein bagels have a sourdough-like flavor and a chewy, satisfying texture. They’re perfect toasted and topped with your favorite spread.
My dear friend Kim Cohen introduced me to this shockingly easy and waistline-friendly bagel recipe. It’s a twist on a popular Weight Watchers favorite that she discovered on Skinnytaste, and apparently, versions of it are all over the internet. Somehow, I’d completely missed the memo!
The recipe uses Greek yogurt and flour as its base, resulting in bagels that are light on calories but pack a protein punch. While they’re not quite the same as traditional New York bagels—those require yeast and boiling—they’re delicious in their own way. The tangy yogurt gives them a unique flavor, and the texture is wonderfully satisfying. They’re particularly good toasted and slathered with cream cheese or your favorite topping.
What You’ll Need To Make Miraculous Homemade Bagels
- All-Purpose Flour:Â Forms the foundation of the dough, creating structure while keeping the bagels soft and chewy.
- Baking Powder:Â Acts as the leavening agent, giving the bagels a light, fluffy rise without yeast.
- Low-Fat Greek Yogurt:Â Adds moisture, tangy flavor, and richness to the dough while helping it bind together.
- Egg:Â Brushed on the bagels before baking to create a glossy, golden-brown crust.
- Toppings:Â Optional but highly recommended for added flavor and crunch; try poppy seeds, sesame seeds, or everything bagel seasoning.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a large bowl, whisk together the flour, baking powder, and salt.
Add the Greek yogurt and mix with a fork just until the dough comes together in a shaggy, crumbly mass.
Knead the dough with your hands until it forms a slightly tacky ball and no dry bits remain. Don’t overwork it—this should only take about a minute.
Turn the dough out onto a lightly floured surface and press it into a flat disc.
Divide the dough into 6 equal pieces (about 92 grams each, if you’re weighing them).Â
Roll each piece into a rough ball—don’t worry if it looks a little craggy, like biscuit dough.
Use your finger to poke a hole in the center.
Lightly flour your hands, then gently stretch the dough into a bagel shape, making the hole about 1-1/2 inches wide. The bagel should be just under an inch tall. Repeat with the rest of the dough, adding more flour as needed.
For the egg wash, beat the egg with 2 teaspoons of water.
Place the bagels on a parchment-lined baking sheet, and brush them with the egg wash.
Sprinkle with the toppings, if using.
Bake for about 25 minutes, until golden. Let the bagels cool on the baking sheet for at least 15 minutes before slicing.
The bagels will keep in an airtight container in the refrigerator for two days; freeze for longer storage. For best results, slice and toast the bagels before serving.
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Miraculous Homemade Bagel Recipe
Forget the bagel shop — this straightforward recipe delivers flavorful bagels without the need for yeast or boiling.
Ingredients
- 1½ cups all-purpose flour (preferably King Arthur), spooned into measuring cup and leveled off with a knife
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1½ cups low-fat Greek yogurt (preferably Fage brand)
- 1 egg
- Toppings, like poppy seeds, sesame seeds, everything bagel seasoning, etc. (optional)
Instructions
- Preheat the oven to 375°F and set an oven rack in the upper-middle position. Line a 13x18-inch baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt and, using a fork, mix the ingredients just until they form a shaggy, crumbly dough. Using your hands, knead the dough until it forms a slightly tacky mass and no crumbs remain (do not overwork the dough; this process shouldn't take more than a minute or so).
- Place the dough on a lightly floured work surface and form it into a flat disc. Divide the dough into 6 equal pieces (if you want to weigh them, they should be about 92 grams each). Roll each piece of dough into a ball (the dough will have a slightly uneven and craggy appearance, similar to biscuit dough -- that's okay). Use your finger to poke a hole in the center. Lightly flour your hands, and gently pull and stretch the dough into a bagel shape until the center hole is about 1½ inches in diameter and the bagel is just shy of an inch tall. Repeat with the remaining pieces of dough, sprinkling with more flour as necessary.
- Arrange the bagels on the prepared baking sheet. In a small bowl, beat the egg with 2 teaspoons of water. Brush the bagels with the egg wash and sprinkle with the toppings, if using.
- Bake for about 25 minutes, until golden. Let the bagels cool on the baking sheet for at least 15 minutes before slicing. Before serving, slice the bagels in half and toast.
- Make-Ahead/Freezer-Friendly Instructions: The bagels will keep in an airtight container in the refrigerator for two days; freeze for longer storage. For best results, slice and toast the bagels before serving.
Pair with
Nutrition Information
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- Serving size: 1 bagel
- Calories: 169
- Fat: 2g
- Saturated fat: 1g
- Carbohydrates: 27g
- Sugar: 3g
- Fiber: 1g
- Protein: 10g
- Sodium: 245g
- Cholesterol: 4g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Has anyone tried this with whole wheat flour?
Could I use whole wheat flour instead of all purpose?
Hi April, I think these would be too dense with whole wheat flour. You could try experimenting with white whole wheat. (Please keep in mind that I haven’t tried them this way.) Please report back if you try it!
I have made these many many times with King Arthur White Whole Wheat Flour and they turn out delicious!
Curious if these have a cake-like consistency, since they are made w/o yeast?
Hi Diane, Surprisingly they don’t – they have a very bread-like consistency. Not quite as chewy as a traditional bagel but close.
Hi Jen,
Can these bagels be made with whole wheat flour?
Thanks,
Suzanna
Hi Suzanna, I suspect these would be too dense with whole wheat flour. If you want to give it a try, I’d recommend using white whole wheat. If you try it, please LMK how they turn out!
Hi Jenn,
I did try half whole wheat and half all purpose flour – it worked just fine. Delicious, in fact. If I feel brave next time I will try all whole wheat.
Thanks
Suzanna
This recipe is very similar to Irish soda bread. So, I see no reason why it wouldn’t work with whole wheat flour.
Hi Jenn,
I curious to compare your recipe to Skinnytaste’s. I have made these in the past using her recipe and was pretty disappointed. However, if you tested them and perfected them, I’ll give them another go!
Thank you!
Would love to try but cannot do dairy. Do you think this recipe would work with a nondairy yogurt? Thx!
Hi Susanns, I’ve seen online that it’s been done successfully, but not sure how they’ll taste. If you try it, I’d love to hear what you think!
Hi Jen, Could these be made with sour cream?
Sure, that should work. Please LMK how they turn out!
I saw this recipe and was intrigued. Yogurt and flour? Yet the images looked so good……well I made them this morning and although my dough was a bit dry and I wasn’t able to incorporate every bit of the flour into the dough, they were delicious! I topped them with white and black sesame seeds and others with poppy seeds. It was hard to wait 15 mins for them to cool before toasting and topping with cream cheese! Easy and delicious! Thanks Jen for another keeper!
Loved them!
Hi Jenn,
I would love to make this do you think I can add fresh blueberries with it or any suggestions.
Thanks
Rose G.
Hi Rose, Fresh blueberries won’t work here, but I think you could add up to 1/2 cup of dried blueberries. Please LMK how they turn out if you try it!
H jenn.
Love your recipes and all the research you do to make them perfect.
May I use full fat Balkan style yogurt for this?
So glad you like the recipes, Dagmar! I’ve never used Balkan-style yogurt so I can’t say for sure but based on what I read, I think it should work. Please LMK how the bagels turn out if you try it!
Hi Jen, as someone who is very careful about the amount of sodium in food my math gives me 287 mg per bagel. I will try these out but reduce the salt.
Yes I have made this recipe , love it , only difference in my recipe it calls for 2 cups flour! May try it with 11/2 cups
I’m excited to try this recipe! Question- I have non-fat Fage in my fridge- would that work or does the recipe need some fat? Thanks in advance!
Hi Casey, I haven’t tried it with non-fat but most recipes call for it, so I’m sure it works.
Love these! The recipe I use is similar..have done with Trader Joe’s Everything But The Bagel and with mini chocolate chips ..(separately, obviously.. lol) just the addition of a few chips REALLY tastes wonderful!) AND, I always use Fage nonfat! Thanks for sharing your version, Jen! Can’t wait to try it!