Miraculous Homemade Bagel Recipe
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This easy bagel recipe calls for equal parts flour and Greek yogurt, making the bagels high in protein and low in calories.
My dear friend Kim Cohen shared this miraculously easy and waistline-friendly bagel recipe with me. Apparently, it’s a popular Weight Watchers recipe, but Kim found it on Skinnytaste, and there are versions all over the internet. It seems everyone knew about this amazing bagel recipe but me!
Made from equal parts Greek yogurt and all-purpose flour, the bagels are not only high in protein (10g!) but also low in calories (169!). They don’t taste quite like New York bagels, which are made with yeast and require boiling before baking, but they are delicious in their own right. The Greek yogurt gives them a sourdough-like flavor, and they have a lovely texture, which you can see in the photo below. They are especially good sliced in half and toasted.
Table of Contents
What You’ll Need To Make Miraculous Homemade Bagels
Step-by-Step Instructions
In a large bowl, whisk together the flour, baking powder, and salt.
Add the Greek yogurt.
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 1-1/2 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.
Make the egg wash by beating the egg with 2 teaspoons of water.
Arrange 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
This easy bagel recipe calls for equal parts flour and Greek yogurt, making the bagels high in protein and low in calories.
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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What a simple and delicious recipe! I added cheese and baked it the same; my husband can’t stop eating it. LOL, I have been making it every week! Thank you!!
Sure would be nice if you shared the amount of each ingredient-this is worthless
It sounds like you are just looking at the portion of the page that has the pictures with some instructions above. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
There’s literally a button that says “Jump to Recipe” that has all of the ingredient amounts listed…
Great recipe. If you ever are short on yogurt, using 1/2 lowfat cottage cheese and lowfat yogurt works just fine. Actually like the texture with the cottage cheese!
Does anyone else have trouble with their dough being too sticky? I have used this recipe multiple times and love it but I find myself using ALOT more flour (like maybe a cup or more) than what the recipe calls for and I have tried weighing out and pouring into measuring cup and leveling off. Just wondering if anyone else has had same problem??
Instead of extra flour I wet my hands with water. Worked great!
Hi Amy – do you by any chance live in the South where it’s a good bit more humid? If so, you may want to try using bread flour instead. It absorbs more moisture and seems to do the trick whenever I run into this problem. I hope this helps!
Just made these they are GREAT. I would advise using a thicker, non-runny yogurt- I made mine with a thick, custard style yogurt (just the store generic brand) but they were still very wet and difficult to work with so I imagine a european-style yogurt would make things super wet as others have said. I also floured aggressively while I was working with them. Messy, but delicious.
I made these this morning and followed the recipe exactly and these bagels are really good!! Wait, I did cook them 7 minutes longer but I think my oven runs a little low. They are fantastic right out of the oven and great toasted. Thanks Jen for another great recipe. Try these now!!!