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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THESE ARE AMAZING! Do yourself a favor, and make them immediately.
You’ll be challenged to wait the 15 minutes for the bagels to cool before devouring them.
I’m a devout NY bagel connoisseur, and while these are in a different category, they should win all of the awards!
I followed the recipe exactly, but used 2% greek yogurt, and they turned out perfectly.
I added Everything But the Bagel seasoning to half of them, and left the other half plain.
Now if you’ll excuse me, I have a date with a bagel (or 2 or 3 or …)
I really like these bagels! I used Trader Joes “Everything But The Bagel Sesame Seasoning Blend” as a topping!
These were delicious and so much faster to throw together than regular made-from-scratch bagels. If you’re in a bagel mood but pressed for time, these will do the trick! Plus, my kids devoured them! I might have to make a double batch next time!
Hi Jenn,
My DH prefers high fat – 5% – yogurt – can I sub in this yogurt or would the fat content be to high
? Love, love, love your recipes! Cheers!
Hi Elizabeth, I think 5% will work just fine. Please LMK how they turn out. 🙂
I came on to look at the comments after having used full-fat yogurt. I wanted to see if anyone else had to add another 1/3-1/2 cup of flour because the mixture was too loose to pick up off the counter, let alone roll into a ball. I wasn’t sure if it was because I used full-fat yogurt or didn’t use the Fage brand. I am thinking low-fat yogurt contains more water and probably hydrates the flour more readily. Will give it a try with the correct type and brand!
Hi Linda, I’ve made these with both full-fat and low-fat Greek yogurt with very similar results. I think the issue was likely the brand of yogurt.
Hi Jenn, I’ve made bagels in the past and have always had to boil them. I see your recipe doesn’t call for boiling, can they be boiled?
Hi Lana, I’m not sure how boiling would impact the recipe; if you want to boil them, I’d go with a recipe that specifically calls for that.
Has anyone tried these with alternative flours like chickpea, almond, etc? I can’t eat gluten and generally use King Arthur or Cup for Cup (Thomas Keller’s) gluten-free flours on the rare occasion I make a cake with good result, but thought in a bagel, a more pungent taste, like chickpea four might work. Many thanks!
Hi Jennifer, I haven’t tried these with any alternative flours, but my friend Kim told me they don’t really work with gluten-free flour. Hopefully others will weigh in on other alternatives.
I have made these bagels numerous times using Cup4Cup GF flour, and they come out just as delicious.
I have made these twice when they were posted on Skinnytaste. I didn’t like them. I am sticking with real bagels from now on which are better. Also, the brand of yogurt makes a difference. Fage gave my bagels an off taste. I think I used Chobani or store brand the second time and it tasted slightly better. I threw out most of the bagels each time.
Like you, I made them off Skinnytaste and didn’t like them. I just made them from OUC and they were excellent. My four year old and 6 year old loved them too!
Please explain what you refer to when you say you “made them from OUC.”
Is that a particular Gluten Free Flour blend? I am looking for successful GF version of this Skinnytaste bagel recipe. Thanks.
Hi Iris, I think she’s referring to OUAC (Once Upon a Chef), so this recipe. 🙂
And I haven’t tried these with any alternative flours, but a friend of mine told me they didn’t work very well really work with gluten-free flour. Hopefully, others will weigh in on other alternatives.
These have been my go-to on the weekends! I make with non-fat greek yogurt and they come out great. Agree that sliced and toasted is best, but fresh out of the oven…that’s great too. I don’t miss bagels as much…..
If I wanted to make a cinnamon raisin version, what amounts of cinnamon, raisins, and possibly sugar do you think I should add? Thanks!
Hi Wendy, I’d guesstimate that you could add up to 1/2 cup of raisins (but eyeball it), 1 to 2 Tablespoons of sugar, and 1/2 teaspoon of cinnamon. You could add these when you’re combining everything with a fork or right before you knead the dough. Please LMK how they turn out!
This is a very popular WW hack. I laughed out loud seeing the recipe in your weekly email. Trader Joe’s everything bagel seasoning is so good on these.
Hi Jen,
I follow a low carb diet so I substituted carbulose flour in the same amount as the regular flour and they turned out perfectly! Toasted with cream cheese amazing! BTW, many thanks for the many delicious low carb friendly recipes on your site.