Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (2024)

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This easy homemade bagel recipe is made from scratch with just five (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt! No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air fryer!

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (1)

Easy Bagel Recipe

I’m 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. They are high in protein thanks to the yogurt, and taste so good, warm right out of the oven.

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (2)

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (3)

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (4) Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (5)

My husband Tommy considers himself a bagel connoisseur, he’s the pickiest bagel person I know and travels to every bagel shop around NYC just to find the perfect bagel, so 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 seasoning!

I tested them out with wheat and gluten-free flour, and they both worked although the gluten-free version took longer to bake and didn’t rise as much as the wheat version. I tested this both in my oven and Air Fryer (affil link). 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.

These bagels are perfect to whip up for breakfast, you can make the dough ahead and refrigerate, then roll them up and pop them in the oven while you get ready for your day! The dough should be at room temp before baking, so if you plan to do this, give it an hour to rest before baking.

Tips To Make 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, 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.
  • EGG FREE Tip: The egg wash gives the bagels a nice shine and also helps the topping stick, but if you have egg allergies leave it out, you can brush them with water to help the toppings stick.

Bagel Toppings

  • Sesame seeds
  • Poppy seeds
  • Everything Bagel Seasoning
  • Minced Dried Garlic
  • Minced Dried Onion

Tips for gluten-free bagels:

I tested the gluten free bagels a few times in the oven and air fryer, both worked but the air fryer worked better, giving the bagels a golden crisp crust, here’s what worked:

  • I used Bob’s Redmill Gluten- Free 1 to 1 flour (affil link)
  • I whipped one egg white until frothy and added that with the yogurt, totally optional
  • Once I formed the bagels I dipped my finger in water and smoothed it out.
  • I increased the oven to 400F and let them bake 20 minutes, then I let them cool before cutting open.
  • In the air fryer I baked 325F 12 min turning halfway. Let cool before cutting.

Tips for dairy-free bagels:

I tested this dairy-free a few different ways with success.

  • You can use a thick dairy-free Greek yogurt, Kite Hill (blue label) was the brand I found and tested. This yogurt is not 0 Freestyle Points.
  • I swapped the yogurt for equal parts silken tofu and also had great success. This is a good 0 point alternative.
  • I was able to make them dairy-free, gluten free using both methods and Bobs Red Mill 1 to 1 GF flour, increasing the bake time for GF 10 minutes.

How To Store and Freeze Bagels:

  • You can wrap leftover bagels in plastic and reheat the next day without refrigerating, or refrigerate for up to 3 days.
  • To freeze, slice open and wrap individually with foil or plastic wrap. To reheat pop them back into the oven, toaster or air fryer until warm.
  • You can make the dough ahead and keep it wrapped tight with plastic for up to 3 days refrigerated. If you’re cooking for 1, simply take 1/4 of the dough out an hour ahead and bake it in the morning. The dough should be room temperature before baking.

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (6)

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (7)

More Recipes using the Easy Greek Yogurt Dough

  • Hot Cross Buns
  • Stuffed Bagel Balls
  • Breakfast Pizza
  • Easy Garlic Knots
  • Margherita Pizza

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (8)

Easy Bagel Recipe

4.76 from 1391 votes

3

Cals:152

Protein:10

Carbs:26.5

Fat:0.3

This easy homemade bagel recipe is made from scratch with just four (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt!

Course: Breakfast, Brunch

Cuisine: American

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (9)

Prep: 5 minutes mins

Cook: 25 minutes mins

Rest Time: 15 minutes mins

Total: 30 minutes mins

Print Rate Pin SaveWW Points

Yield: 4 Servings

Serving Size: 1 bagel

Equipment

Ingredients

Instructions

Oven Method:

  • Preheat oven to 375F. 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 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 15 turns (it should not leave dough on your hand when you pull away).

  • Divide into 4 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 with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

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).

  • Divide into 4 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 seasoning of your choice.

  • Preheat the air fryer 280F degrees. 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.

Last Step:

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Video

Notes

*To make them gluten-free I tested them with Bob's Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour.

**Toppings may add calories and points.

Adapted from Bella Gets Waisted

Nutrition

Serving: 1 bagel, Calories: 152 kcal, Carbohydrates: 26.5 g, Protein: 10 g, Fat: 0.3 g, Sodium: 434 mg, Fiber: 1 g, Sugar: 2.5 g

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Categories:

  • Air Fryer Recipes
  • Breakfast and Brunch
  • Fall
  • Freezer Meals
  • Gluten Free
  • Kid Friendly
  • Recipes
  • Spring Recipes
  • Vegetarian Meals
  • Weight Watchers – WW Recipes
  • Winter
Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (2024)

FAQs

What is the secret to making bagels? ›

10 Tips for Making Schmear-Worthy Homemade Bagels
  1. Moisture: Wetter dough means crispier bagels. ...
  2. Water temp: The colder the better. ...
  3. Dry active yeast: Let it chill. ...
  4. Flour: Embrace the gluten. ...
  5. Mixing: Low and slow is the way to go. ...
  6. The rise: Your kitchen climate is A-okay. ...
  7. Flavor kick: After the proof.
Jan 13, 2023

What makes bagel dough different? ›

Bagels are usually made from a stiff, dry dough, with hydrations in the range of 55 to 65% (compared to soft sandwich or crusty artisan breads, which are usually 65% hydration and higher). This helps give them their signature tight crumb structure and their chew.

Why are my bagels not fluffy? ›

If you want a thinner crust and airier texture in your bagels, shorten the boiling time slightly (around 45 seconds, instead of the 60 seconds called for in the recipe). The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel.

Why does my bagel dough feel tough? ›

When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy. It can easily take 10 minutes of mixing and kneading before the right texture and gluten strength is achieved.

What flour is best for bagels? ›

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour.

Are homemade bagels healthier than store bought? ›

Homemade is Better Than Store-Bought

Store-bought options are not usually the healthiest. Many are made with more sugar than necessary and unhealthy ingredients.

What makes New York bagels so much better? ›

Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

What makes New York style bagels different from regular bagels? ›

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

What makes a great bagel? ›

A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.

How do you make bagels moist? ›

The microwave is a quick solution for many kitchen tasks. To help soften a hard bagel, simply wrap it in a moist paper towel and microwave it for 15 seconds. You can also set the bagel on a microwave-safe plate, then surround it with a few water drops or lightly mist it and put it in the microwave for 30 seconds.

Why did my bagels come out hard after baking? ›

Tough and Matte

The loss of air and super-long fermentation can also make bagels seem tough rather than chewy, so be careful when pushing the upper limits of the proof time.

What happens if you let bagel dough rise too long? ›

Bagels deflate when they're overproofed. If you're making wood-fired bagels and leave them on the board too long before flipping, then they get flat too, but I don't think that's a problem many home cooks are having. I think they're overproofed and/or they're boiling longer than they need to.

How to tell if bagel dough is kneaded enough? ›

The first way to check is to simply poke the dough with your finger. If the dough bounces back without sticking to your finger, it's been kneaded enough. If it doesn't, you need to keep kneading.

Do you flip bagels when baking? ›

Bake the bagels.

Bake the bagels for 12 minutes. Flip the bagels so that they are bottom-side up (this helps them maintain their shape). Bake until they are deep golden-brown, 8 to 12 minutes more.

What makes the perfect bagel? ›

A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.

What is the secret of New York bagels? ›

The Key to a Real New York Bagel

New York bagels get boiled prior to baking, defining their special texture in a solution of water and barley malt. A long boil and thicker crust inhibit rising, resulting in a dense interior while a short boil yields a crusty yet chewy bagel bite.

Why do you put honey in boiling water for bagels? ›

Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded. They should float immediately when added to the water.

What makes bagels in New York so good? ›

a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

References

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