Miraculous Homemade Bagel Recipe
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is a simple and quick recipe. Bagels taste amazing. Soft and light inside when it is hot out of the oven, it has a nice crunch on the outside. Will try it again for sure.
I haven’t yet made these bagels, but, before I do, I would like to know what the baking temperature needs to be. I didn’t see that in the recipe. This sounds like a great recipe to make with my grandson, who loves to bake with Bubby (-: !
PS: I had a cottage bread business before retiring, baked bagels, bialys, babka, sourdough, challah (still bake the latter).
Hi Joy, sounds like you have plenty of experience baking yummies in the kitchen! The bagels should be baked at 375°F/190°C. Hope you and your grandson enjoy!
Hi Jen, if your recipe states just the single word, “salt” as the ingredient, should we assume it is table salt?
Hi Diane, Yes, when a recipe of mine says salt in the ingredient list, I’m referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. Hope that clarifies!
I have made these bagels several times since discovering your recipe, and my family and I love these bagels. I always use the FAGE 2% Greek yogurt as shown as it works the best in this recipe, and I change out the seasonings on top depending on what sounds good that day. When they are done, the kids and I like to add a little whipped cream cheese and some fruit on the side. This is an easy and healthy breakfast recipe for a busy family. Thank you!
Mine unfortunately turned out really doughy as if they were undercooked. Just trying to trouble shoot what might have happened. I baked for a little over 25 minutes until they were golden, but my dough was still pretty tacky when I formed them. Would not kneading the dough enough result in that uncooked texture? If not, how can you tell the center is fully cooked if they are nicely golden brown on the outside? Thank you in advance before I reattempt
Hi Ashley, I’m sorry the bagels came out doughy for you! The lack of kneading would not have contributed to them being underbaked. I think you may want to add another tablespoon or two of flour as it sounds like the dough may have been a bit too wet. To determine if they’re cooked through, you can pull a bagel out and cut into it. Another option is an instant-read thermometer. You’re aiming for an internal temperature of 190°F. Hope that helps!
Just made these!!
Deeeeeeeeeelicious!!!
I made everything but added Parmesan, Asiago, and onion. I also made a cinnamon raisin bagel but was not sweet enough for me even though I added 1.5 tbsp of sugar. However, my family liked it just fine.
Soooooo good! My son almost grabbed his third bagel, I had to kick him out of the kitchen!
Definitely worth trying. So fast and so good.
The texture is like a regular bagel but softer inside in my opinion.
Soooooooo good
Initially I was very excited by the simplicity of the recipe. That didn’t last long. Unfortunately, the bagels were dry and papery (everything I dislike in bread). Toasting may indeed save the parade to a degree, but I would only make these again if I exhusted all other possibilitie of getting/making tasty bread. Moving on to your challa recipe.
Mine were soft and delicious, not at all dry or papery.
Maybe too much flour?
Jenn
I love all your recipes and these bagels were no exception. They were fabulous. They came together quickly and easily and were moist and light. I followed the directions exactly but added a bit more yogurt because the dough seemed slightly dry. Between my husband and me, they didn’t last long.
My question is can I double the recipe next time I make them?
Nancy
Glad you liked them! Sure, it would be fine to double them. 🙂
These are a very simple, tasty quick bread. They tasted to me like a cross between a bisquit and sourdough bread. I’ve been using them for sandwiches.
My family loved these but they are not a traditional bagel. I only had one container of Fage yogurt so I used that and Cabot sour cream. While delicious they had almost a biscuit like texture- soft and light, not at all chewy. So quick and easy with no rising, no boiling, another family friendly recipe from Jenn!