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: Forms the foundation of the dough, creating structure while keeping the bagels soft and chewy.
- Baking Powder: Acts as the leavening agent, giving the bagels a light, fluffy rise without yeast.
- Low-Fat Greek Yogurt: Adds moisture, tangy flavor, and richness to the dough while helping it bind together.
- Egg: Brushed on the bagels before baking to create a glossy, golden-brown crust.
- Toppings: 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).
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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Base recipe is fantastic. You can go anywhere from there by adding other ingredients. I added a little molasses to sweeten and dried cranberries and almond slivers. So yummy.
I just took these bagels out of the oven and tried one. They are amazing. I’m going to make your smoked salmon dip to go with them. Thank you for another amazing recipe!!!!
These were so easy and good! I really love how simple and healthy they are. I’m wondering if there is a way to make these into blueberry bagels?
Glad you liked them! Fresh blueberries wouldn’t work here, but dried ones would. I’d love to hear how they turn out if you try it!
I added fresh blueberry and just a little extra flour to get the right consistency . It was good
I also tried with strawberry Greek yogurt. It was delicious
Absolutely perfect!! Way better ( and healthier) than anything you would buy at the store. They have so much flavor, I make a double batch every time!
Yesterday I made these delicious bagels for the 3rd time, but this time I sprinkled approximately 2 teaspoons of instant yeast into the dough—-the bagels definitely rose more than without the yeast, therefore making them a bit more like traditional bagels, but without all the fuss.
I love these! I made this recipe the first time and I just put everything bagel seasoning on top of the bagels. The next time, I put 2 tsp of everything bagel seasoning inside of the dough as well as on top – double the fun! I have officially stopped buying bagels at the store and have these for my breakfast, they keep me much more full. Thank you for this recipe!
I make these bagels very often. My daughter can’t get enough of them! So easy and fun to make – my granddaughters love to help! Thanks for this great recipe!!!
These were out of this world delicious and I’m about to make them again today! Wouldn’t change a thing about this recipe!
Made these today. They are a bit flat for my liking, so I will add yeast to the next batch as someone else suggested. I did bake them 8 minutes longer then the suggested time as well. When toasted though, they do taste very good. I will definitely make these again.
These were fun and simple to make! Thanks for the recipe.
Hello Jen
Can I use full fat greek yogurt and get the same results?
Thanks
Nancy
Sure, Nancy, that’s fine. Hope you enjoy!
Hi! I have loved a lot of your gluten free recipes …. what ingredients do you think I should use to convert this ‘Miraculous Homemade Bagel’ recipe into a GF bagel?
Hi Linda, I think you could get away with gluten-free flour here. I like King Arthur Gluten-Free All Purpose Flour.