Easy Homemade Bagel Recipe - Red White & Denim

I have another SUPER EASY recipe to share! Delicious homemade bagels using only 2 ingredients – FLOUR + YOGURT! This recipe is a great alternative to traditional bagels if you’re looking for something quick, easy and healthier (lower carbs, sodium and fat + higher protein.) This simple bagel recipe won’t taste exactly like a traditional bagel recipe but it’s close enough for me! They also have slightly sour flavor due to the yogurt substitute – I actually prefer this! I don’t mind sacrificing the traditional taste for something that’s much easier to make using common kitchen ingredients.

This is a small batch recipe that makes 4 average sized bagels. You can double the recipe, but I recommend baking in smaller batches. Although you have the option to refrigerate/freeze, they taste best when they’re fresh out of the oven!

FLOURS

My recommendation would be to purchase SELF-RISING FLOUR to have on hand when making this bagel recipe. However, if you don’t have it you can certainly use ALL PURPOSE FLOUR to create your own self-rising flour. Simply add 1 1/2 teaspoon of baking powder and 1/4 teaspoon of salt.

I’ve made this recipe with both ways: with purchased self-rising flour and homemade self-rising flour (using all-purpose flour). The purchased self-rising flour definitely rose higher than when using the all-purpose substitute. The interior of the bagel also seemed fluffier and less dense.

Tap the photo below to shop the exact SELF-RISING FLOUR I use to make my bagels.

YOGURT

The yogurt you use to make homemade bagels will make all the difference. You want to use a THICK non-fat Greek yogurt. I used Kirkland brand, I’ve heard Fage is great too! Be sure to drain the yogurt of any liquid before measuring.

RECIPE

INGREDIENTS

1 cup self-rising flour (if using all-purpose flour, add 1 1/2 tsp of baking powder and 1/4 tsp of salt)
1 cup plain non-fat greek yogurt
1 beaten egg (optional)
Toppings (optional)

EQUIPMENT

Mixing Bowl
Measuring Cup
Wooden Spoon
Baking Sheet
Parchment Paper

INSTRUCTIONS

PRE-HEAT: Preheat to 375°F. Line a baking sheet with parchment paper and lightly coat or spray with olive oil.
MIX: Mix flour and yogurt together and stir until combined. Place dough onto a lightly floured surface and fold over/knead for about a min until dough is smooth.
FORM: Form dough into a ball. Cut the ball into 4 equal pieces and roll each section into a ball. Flour your finger and make a hole in each dough ball. Stretch and mold dough into the shape of a bagel. Flour your hands as needed. See video and photos below for a visual!
RISE: Place 4 bagels on parchment paper lined baking sheet. Let your bagels rise for 15-30 minutes before baking.
TOP (optional): Brush beaten egg over the top of your bagels. If you choose to flavor your bagel, add toppings next. The egg wash will help the toppings stick. I love using Everything seasoning!
BAKE: Bake for 25-30 minutes or until golden brown. You want the outside of the bagel to be on the harder side and the center should be nice and soft.
SERVE: Remove bagels from oven and let cool. Slice to serve!
STORE: You can also store bagels in refrigerator for up to 3 days or freezer for up to 3 months! If not serving fresh out of the oven, you’ll want to toast them before eating.