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!
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.
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.
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.
Homemade Bagel Recipe
Homemade Bagel Recipe
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 2 cups whole wheat pastry flour
- 4 teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups plain greek yogurt
- 1 egg, beaten
Instructions
Homemade Bagel Recipe:
- Start by preheating your oven to 375 degrees F and lining a cookie sheet with parchment paper.
- 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.
- 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.
- 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 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.)
- 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.
- 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:
- 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 ½ tbsp. dried minced garlic, 1 ½ tbsp. dried onion flakes, and flaked 1 ½ teaspoon sea salt. Mix this together and then sprinkle liberally over the top of your bagel.
Cinnamon Sugar Topping:
- 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.
Video
Notes
Nutrition
This post contains affiliate links for products I use regularly and highly recommend.
Lilian
Hi! I have tried your tortilla recipes and wow they are amazing!
Question about this bagel recipe - I have whole wheat flour does that work or does it have the be whole wheat pastry flour to work?
Can't wait to try it and try more of your recipes as well, they are filled with nutrients and are delicious at the same time!
Daynee Krauss
Can I mix and shape and leave in fridge to bake the next morning? Love this recipe. My family likes sourdough and this has a tartness like sourdough from the yogurt.
Leah
I was wondering if you could use self-rising flour instead of the pastry flour? In that case, would I just assume that the self-rising flour = the pastry flour + baking powder?
Sarah
Can you use cake flour?
Allyson
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!
Nancy
These look fun and easy! Just curious though, what makes them "clean eating" compared with a regular (whole wheat) bagel?
Natalia
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?
Tanya
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!
Dustin
Have we ever made these for the kids? Might be a good idea for their baking camp.
Lacey Baier
Yes! They're so fun to make 🙂
Beth
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.
Lacey Baier
YAY! That's so awesome, Beth! Thanks for sharing 🙂
Lacey Baier
Yes!! That is so awesome 🙂
cucee sprouts
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?
Lacey Baier
I LOVE that idea, but haven't tried yet -- been mostly just adding toppings. Those are a great idea 🙂
Miranda
Who would have thought such simple ingredients would yeild such fantastic results. A+ recipe!
Thanks
Lacey Baier
Right???
Concetta
My daughter and I made these today and they were fantastic!!!
Thanks for sharing your recipe!!!
Jessica
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.
lacey - a sweet pea chef
Thanks, Jessica! While I've never tried using that flour in this recipe, there's no reason it shouldn't work. I like to use bread flour because it tends to make for a chewier bagel. Enjoy!
Jessica
What is the purpose of boiling the bagels before baking them? I've never heard of that part before. Thanks.
Ashley
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?
lacey - a sweet pea chef
I wait till the end because the toppings would come off when boiled. If you're adding stuff, like raisins and cinnamon, to the actual dough, however, you'd want to add beforehand.
Tiffanie
Do you know how many calories are in each bagel?
lacey - a sweet pea chef
Hmmm...Tiffanie....I try not to think too much about the calories these days, but I'd estimate about 300 calories in a plain bagel.
Daniela
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)
lacey - a sweet pea chef
Bread flour has a higher gluten amount so it will help make the dough chewier, but it's not absolutely vital if you don't have it on hand.
Cara Gloden
Can I do the kneading in the mixer instead of by hand? Would I follow the same times listed?
lacey - a sweet pea chef
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!
erin
uh, YUM! worked perfectly! thanks!
lacey - a sweet pea chef
Yay! You're welcome, Erin!
Laura
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!
lacey - a sweet pea chef
Right??? It's the same way at my house 🙂
Grishma
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:)
lacey - a sweet pea chef
I hope you find this recipe works out for you better this time, Grishma! 🙂
Carolyn
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.
Carolyn
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.
lacey - a sweet pea chef
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!
Kelleigh
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!
lacey - a sweet pea chef
Genius!! 😉
michelle in wgtn, nz
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)
lacey - a sweet pea chef
Thanks, Michelle! I hope you enjoy the bagel recipe 🙂
Hilda
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:)
Franziska
Do you know if I can substitute the greek yoghurt with plain yoghurt? Don‘t have one at home right now.