Homemade Bagel Recipe

OMG these homemade bagels are so easy to make, only need 4 ingredients to make, and are clean-eating.  Learn how to make homemade bagels plus choose from all sorts of toppings.  Making bagels at home has never been easier.
Homemade Bagel Recipe | OMG these homemade bagels are so easy to make, only need 4 ingredients to make, and are clean-eating. Learn how to make homemade bagels plus choose from all sorts of toppings. Making bagels at home has never been easier. | A Sweet Pea Chef

Did you ever think you could fully enjoy a bagel and still follow a clean eating lifestyle?  These bagels are so easy to make and taste amazing – plus you can have so much fun with all the toppings!

I’ve got mad love for bagels.

They are just so perfect — especially when they’re fresh from the oven.

Chewy, filling, flavorful, soft and, of course, bagel-y delicious with all the toppings.

Friends, these homemade bagels don’t need to be boiled, don’t require a ton of time, don’t have to rise, are HEALTHY, and are super tasty and easy!  They are basically total awesomeness and the perfect clean substitute!

The only four ingredients that are needed to make the homemade bagel recipe, including whole wheat pastry flour, greek yogurt, baking powder, and sea salt, plus an optional egg. Mixing bowl with homemade bagel recipe dough, being kneaded by hand.

How To Make Bagels At Home

I’ve made bagels in the past, but they required yeast and rising time and, TBH, I just don’t really need that in my life all the time.  So, I decided to make these homemade bagels instead with baking powder.

Because quick bread + bagel + clean eating is my new win.

I think you’re gonna be shocked at how easy it is to make bagels at home.  All you need are 4 ingredients.  Yep: 4.  Whole wheat pastry flour, baking powder, sea salt, and greek yogurt.

Here are the super easy steps for how to make bagels at home:

  • Combine the 4 ingredients in a large bowl and mix together with spatula until it starts to stick to itself in a large ball
  • Knead the dough about 15-20 times until it starts to stick to itself, not to your hands.
  • Divide the dough into into 8 equal portions.
  • Roll each portion out into a thick cylinder or rope and then join the ends to form your bagel
  • Brush the top of the bagels with an egg wash
  • Top with any toppings (everything seasoning, cinnamon sugar, sea salt, sesame seeds, etc.) or leave plain
  • Bake at 375 degrees F for 20-25 minutes, then let them cool for about 5 minutes

It’s basically just as easy as making banana bread but forming it into bagels first.

Homemade bagel recipe dough divided into 8 pieces alongside a bowl of whole wheat pastry flour and a kitchen scraper. Overhead view of a marble cutting cutting board topped with part of the dough balls for the homemade bagel recipe and other pieces have been shaped and formed into bagels.

Do You Have to Boil Bagels?

So I totally thought you had to boil bagels in order to make them chewy and to get that perfect bagel texture. But YOU DON’T!  Woot.  While that technique works perfectly well, it does take extra time and uses more dishes.  Gonna pass, thanks!

This homemade bagel recipe doesn’t require any boiling or rising.  Instead, just mix together all the ingredients, form into bagel shapes, and then bake.

Perfect texture, perfect flavor, perfect bagel goodness.  No boiling required.

Side view of a baking sheet lined with parchment paper that has unbaked homemade bagels that are covered with various toppings, like everything mix and cinnamon sugar, that are ready to be baked for the homemade bagel recipe. Overhead view of a baking sheet that has the baked homemade bagels. Can see several different topping options, including the everything bagel mix, sesame seeds, plain, cinnamon sugar, and sesame seed.

Ideas for Toppings for Homemade Bagels

Alright, so now you have the base for a delicious bagel.  If you don’t want plain bagels and want some topping ideas, here you go:

  • sesame seeds
  • cinnamon sugar (recipe below)
  • poppy seeds
  • everything seasoning (recipe below)
  • slice of cheddar cheese plus sliced jalapenos
  • cheddar cheese
  • sea salt flakes

My absolute favorite bagel used to be a jalapeno and cheese bagel with onion and chive cream cheese. Mmm.  But, lately, I’ve been all about the everything bagel.

Overhead view of the homemade bagel recipe with various baked homemade bagels and toppings.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Homemade Bagel Recipe

5 from 1 vote
Homemade Bagel Recipe | OMG these homemade bagels are so easy to make, only need 4 ingredients to make, and are clean-eating. Learn how to make homemade bagels plus choose from all sorts of toppings. Making bagels at home has never been easier. | A Sweet Pea Chef
Homemade Bagel Recipe
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

These homemade bagels are so easy to make, only need 4 ingredients to make, and are clean-eating. Learn how to make homemade bagels plus choose from all sorts of toppings. Making bagels at home has never been easier.

Categories: Baking, Bread, Clean Eating, Quick Recipe
Difficulty: Easy
Keyword: bagel recipes, healthy bagel recipe, homemade bagels
Servings: 8 bagels
Calories: 143 kcal
Author: Lacey Baier
Ingredients
  • 2 cups whole wheat pastry flour
  • 4 tsp baking powder
  • 1 tsp sea salt
  • 2 cups plain greek yogurt
  • 1 egg, beaten
Instructions
Homemade Bagel Recipe:
  1. Start by preheating your oven to 375 degrees F and lining a cookie sheet with parchment paper.
  2. In a large bowl combine whole wheat pastry flour, baking powder, sea salt, and plain greek yogurt. Combine using a large spoon or spatula until it starts to stick to itself in a large ball.
  3. Transfer the dough to a large, flat surface that has been lightly dusted with flour, and knead the dough about 15-20 times until it starts to stick to itself, not to your hands.
  4. Divide the dough into into 8 equal portions.
  5. Roll each portion out into a thick cylinder or rope and then join the ends to form your bagel.
  6. Brush the top of the bagels with the beaten egg. (This is optional, but it helps the toppings stay on better and, even for the plain bagels, makes the top bake better.)

  7. You can bake now as plain bagels, or make toppings (listed below).  Other options for toppings can be sesame seeds, poppy seeds, flaked sea salt or you can just leave plain.

  8. Once you have all your toppings on, transfer the bagels to the oven and bake for 20-25 minutes, then let them cool for about 5 minutes before devouring.
Everything Bagel Topping:
  1. If you love an everything bagel, to make your own everything topping, in a mixing bowl, combine, 2 tbsp. poppy seeds, 1 tbsp. white sesame seeds, 1 tbsp. black sesame seeds, 1 1/2 tbsp. dried minced garlic, 1 1/2 tbsp. dried onion flakes, and flaked 1 1/2 tsp sea salt. Mix this together and then sprinkle liberally over the top of your bagel.

Cinnamon Sugar Topping:
  1. For cinnamon sugar bagels, just combine 2 tbsp. coconut sugar with 1 tsp. ground cinnamon in a small bowl and mix together for a sweet cinnamon sugar bagel. Sprinkle liberally over the top of your bagel.

Recipe Video

Recipe Notes

Nutritional information is for bagel with egg wash only, no toppings.

Nutrition Facts
Homemade Bagel Recipe
Amount Per Serving (1 bagel)
Calories 143 Calories from Fat 26
% Daily Value*
Fat 2.9g4%
Saturated Fat 1.5g8%
Cholesterol 13.2mg4%
Sodium 32.3mg1%
Carbohydrates 24.3g8%
Fiber 3.5g14%
Sugar 3g3%
Protein 6.9g14%
Calcium 50mg5%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use regularly and highly recommend.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

41 thoughts on “Homemade Bagel Recipe

  1. Hi Lacey,
    I just made a similar recipe but the only difference was using WWWF instead of WWPF and they were definitely delicious. I have made a few other bagel recipes but were not nearly as tasty. Next time I will try Using WWPF instead. Very easy to make, thanks for sharing your recipe!

  2. These look fun and easy! Just curious though, what makes them “clean eating” compared with a regular (whole wheat) bagel?

  3. I really like an idea of quick bagels, but looong time ago I read that baking powder is not healthy at all. What are you thinking about it?

  4. Tried the bagel recipe today- had to bake for an extra 10 minutes and centre was still under cooked. Any ideas why this happened? I followed the above recipe. Thx!

  5. fabulous! I first made these bagels about a month ago, and I’ve made more every week since then because they’re just so yummy. Everyone I have given some to has raved about them, too.

  6. Your post inspired me to make my own batch of bagels. I got a new cookbook and decided to try their recipe because it offered some context on the bagel-making. The bagels turned our perfect and I sure will never buy bagels again. Here is a link to my post if you are interested in checking it out http://cuceesprouts.com/2013/09/new-york-style-bagel/ (and a facebook page https://www.facebook.com/pages/Cucee-Sprouts/132234066813199)

    what do you think about adding texture to the bagels from the inside? Lick chocolate chips or olives? Where in the process would you add those in?

  7. Can I use white whole wheat flour in place of bread flour? I love that you boil them first. It just makes bagels taste so much better! Thank you for all of the great recipes.

  8. I found a similar recipe for cinnamon raisin bagels, but it was much more complicated. What’s the reason for waiting until just before baking to add toppings?

  9. Hey, I only have All-Purpose Flour at home at the moment, is that the same as Bread Flour? Or do I need to go out and buy Bread Flour? (clearly I’m new to it all)

    1. Very good question, Cara! Yes, you can definitely use a dough hook rather than by hand. The times will vary, however. Typically, the dough will be mixed quicker by the hook than by hand and will be a bit stickier because you wont need to add as much flour to knead. Here’s a link for some other recommendations for how to use the dough hook as well. Good luck!

  10. Oh my gosh this recipe is incredible. I can’t stop making bagels. My husband said “seriously you made bagels? No way!” This recipe made me look so spiffy!

  11. When I made bagels for the first time, they came out very chewy. But I think I know what went wrong,rather than boiling it for 20 seconds, I did it for 2 minutesss….sillyyy me! I think I should try to make it again using your recipe. Thank u:)

  12. Carolyn:
    May 31, 2011 at 11:19 am
    I was looking at your homemade pizza dough recipe. I do not have a breadmaker either and have a question. Would I add the ingredients for the pizza dough in the same order that you do for your bagels and then let the pizza dough rise? Can the dough be kept in the fridge for a few days? Thank you. Can’t wait to try it.

  13. I was looking at your homemade pizza dough recipe. I do not have a breadmaker either and have a question. Would I add the ingredients for the pizza dough in the same order that you do for your bagels and then let the pizza dough rise? Can the dough be kept in the fridge for a few days? Thank you. Can’t wait to try it.

    1. Hi Carolyn! As far as adding the ingredients for the dough, yes, it would be the same as for the bagels, but you don’t need to do all the separate rising times, as you will not be forming the dough into separate loaves or buns. As for the fridge, yes, the dough can definitely be stored in the fridge — that usually even increases the flavor of yeast breads/doughs. After kneading, place the dough in the refrigerator overnight or up to 36 hours. You can put the dough into a plastic bag that has been sprayed with a tiny bit of cooking spray or rubbed with olive oil. Upon taking it out of the fridge, let it come to room temperature and then shape, (rise, if applicable) and bake. I hope that helps!

  14. Lacey,

    I can’t wait to try these! Of course, I’ll leave out the hole so I can add more cream cheese. Once in a while 😉 Thanks for sharing!

  15. Hello Lacey

    I’m so pleased to read that you make the bagel “hole in the middle” just like my dear Dad and I do. We both like making bagels – I’ll be trying your recipe soon.

    Sending care and huggles to you and your lovely wee family, Michelle down in Wellington, New Zealand (and my snoozling Zebby Cat)

    1. Hi Lacey

      Can you tell me what the nutritional content is calorie wise and fat plus carbs!They look super yummy! I was searching for a homemade bagel that is sizeable for the waist line:)

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