I finally cracked how to make Homemade Bagels with no yeast, no rising, and no boiling, so you can make them at home and stop buying bagels.

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I used to think bagels meant hours of fuss, but these Ridiculously Easy Homemade Bagels proved me wrong. I’m serious, no yeast, no rising, no boiling, and yet they come out with that chewy interior and a satisfying crust.

I love how plain Greek yogurt makes the dough forgiving and how a scattering of everything bagel seasoning turns them into an instant crowd pleaser. As a food blogger I test a ton of Bagel Recipe ideas, and these Homemade Bagels still surprise me every time.

They’re not perfect, sometimes a little rustic, but that’s part of the charm, right? Give em a shot.

Ingredients

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Self rising flour gives structure and carbs, makes chewy bagels, not much fiber.
Greek yogurt adds protein, tangy flavor, moisture, and makes dough less dense, kinda soft.
Egg wash browns crust, gives shine, helps seeds stick, adds slight extra protein.
Everything bagel seasoning adds savory crunch, garlic, onion, sesame and salt, big flavor boost.
Coarse sea salt sprinkled sparingly heightens taste but watch sodium levels, use less.
Sesame or poppy seeds add nutty flavor and crunch, lower sodium than heavy seasoning.
Extra flour for dusting prevents sticking, keeps shaping tidy, watch added carbs, its simple.

Ingredient Quantities

1 1/2 cups self rising flour, plus up to 1/4 cup extra for dusting

1 cup plain Greek yogurt, full fat works best

1 large egg for egg wash

1 tablespoon water to thin the egg wash

2 tablespoons everything bagel seasoning, or swap for sesame or poppy seeds

Coarse sea salt for sprinkling, about 1/2 teaspoon

How to Make this

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1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment, dust the parchment lightly with up to 1/4 cup extra self rising flour so the bagels won’t stick.

2. In a bowl stir together 1 1/2 cups self rising flour and 1 cup plain Greek yogurt until a shaggy dough forms, make sure there’s no big dry patches.

3. Turn the dough onto the floured surface and knead about 5 to 7 times until it comes together into a smooth, slightly tacky ball; add a little of the reserved flour if it’s too sticky, but don’t overdo it.

4. Divide the dough into 6 even pieces (you can do 4 if you want bigger bagels), roll each into a ball then either poke a hole with your thumb and stretch it out or roll a rope and join the ends, fingers slightly floured helps, if it cracks wet your fingertips and smooth it.

5. Arrange the shaped bagels on the prepared sheet, flatten them a bit so they bake evenly, and give them a few minutes to rest while you make the egg wash.

6. Whisk 1 large egg with 1 tablespoon water and brush the tops of the bagels evenly, this gives a nice shine and helps seeds stick.

7. Sprinkle 2 tablespoons everything bagel seasoning (or sesame or poppy seeds) over the tops and scatter about 1/2 teaspoon coarse sea salt across the batch so each bagel gets a little hit of salt.

8. Bake for 18 to 22 minutes, rotating the pan halfway, until they’re deep golden brown and firm to the touch; let them cool on a rack for about 10 minutes before slicing so they set up and don’t gum.

Equipment Needed

1. Oven set to 375°F (190°C), preheat it first
2. Baking sheet lined with parchment paper, plus extra self rising flour for dusting
3. Large mixing bowl for the dough
4. Measuring cups and spoons, you’ll need a 1/2 tsp and 1 cup at least
5. Wooden spoon or rubber spatula to stir the shaggy dough
6. Bench scraper or sharp knife to divide the dough into pieces
7. Small bowl, whisk or fork, and a pastry brush for the egg wash
8. Cooling rack so the bagels can set up before slicing

FAQ

1 1/2 cups self rising flour, plus up to 1/4 cup extra for dusting

1 cup plain Greek yogurt, full fat works best

1 large egg for egg wash

1 tablespoon water to thin the egg wash

2 tablespoons everything bagel seasoning, or swap for sesame or poppy seeds

Coarse sea salt for sprinkling, about 1/2 teaspoon

Q: Can I use all-purpose flour instead of self rising flour? A: Yes, but you need to add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per 1 1/2 cups flour to mimic self rising flour.

Q: My dough was crumbly, why? A: You probably didnt add enough yogurt or you overfloured it. Add a teaspoon of yogurt at a time until it holds, or knead a bit longer to hydrate the flour.

Q: Can I skip the egg wash? A: Yes, skip it for an egg-free option. Use a little milk, or olive oil to brush instead, but the shine will be less pronounced.

Q: How do I store or freeze them? A: Keep at room temp in an airtight bag for 2 days. Freeze cooled bagels whole or sliced up to 1 month and toast from frozen.

Q: Why are my bagels dense? A: Overworking or too much flour will make them dense. Also these yogurt bagels are naturally less airy than yeasted ones, so expect a chewier, denser crumb.

Q: Can I add mix-ins like raisins or cinnamon? A: Yes, fold small mix-ins into the dough gently. For savory add-ins like herbs or cheese, press them onto the top so they stick during baking.

Ridiculously Easy Homemade Bagels Recipe Substitutions and Variations

Self-rising flour: make your own from all-purpose flour + baking powder + salt. Per cup: 1 cup AP + 1 1/2 tsp baking powder + 1/4 tsp salt (so for 1 1/2 cups, multiply those amounts).
Plain Greek yogurt: swap with sour cream, thick plain yogurt (strain regular yogurt in a towel 20-30 min), or labneh for similar moisture and tang.
Egg (egg wash): use whole milk or heavy cream for color and shine, melted butter for richness, or aquafaba (chickpea brine) if you want a vegan option.
Everything bagel seasoning: try straight sesame or poppy seeds, a mix of sesame + dried minced onion + garlic flakes, or just a sprinkle of coarse sea or kosher salt for simple saltiness.

Pro Tips

1) Use a scale or just eyeball so each ball is about the same size, they bake way more evenly that way. If one is twice as big the smaller ones will burn before the big one is cooked.

2) Less is more with extra flour. Dust your surface just enough to keep the dough from sticking, adding tiny bits as you need. If you dump in too much flour the bagels get tough and dense, trust me.

3) Press the seeds into the egg wash instead of just sprinkling. It helps them stick so they dont all fall off when you bite into it. If a ring cracks while shaping, wet your fingertips and smooth it, that usually fixes it fast.

4) Let the bagels cool on a wire rack long enough to set their crumb, do not slice right away or they’ll be gummy. If you want a deeper color and crunch, give them a few extra minutes in the oven but watch closely so they dont burn.

5) For storage, paper bag on the counter for a day or two works best, otherwise freeze sliced with parchment between slices. Reheat from frozen in the toaster or warm in a 350 F oven for a few minutes and they’ll come back to life.

Ridiculously Easy Homemade Bagels Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally cracked how to make Homemade Bagels with no yeast, no rising, and no boiling, so you can make them at home and stop buying bagels.

Servings

servings

Calories

182

kcal

Equipment: 1. Oven set to 375°F (190°C), preheat it first
2. Baking sheet lined with parchment paper, plus extra self rising flour for dusting
3. Large mixing bowl for the dough
4. Measuring cups and spoons, you’ll need a 1/2 tsp and 1 cup at least
5. Wooden spoon or rubber spatula to stir the shaggy dough
6. Bench scraper or sharp knife to divide the dough into pieces
7. Small bowl, whisk or fork, and a pastry brush for the egg wash
8. Cooling rack so the bagels can set up before slicing

Ingredients

1 1/2 cups self rising flour, plus up to 1/4 cup extra for dusting
1 cup plain Greek yogurt, full fat works best
1 large egg for egg wash
1 tablespoon water to thin the egg wash
2 tablespoons everything bagel seasoning, or swap for sesame or poppy seeds
Coarse sea salt for sprinkling, about 1/2 teaspoon

Directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment, dust the parchment lightly with up to 1/4 cup extra self rising flour so the bagels won't stick.
In a bowl stir together 1 1/2 cups self rising flour and 1 cup plain Greek yogurt until a shaggy dough forms, make sure there's no big dry patches.
Turn the dough onto the floured surface and knead about 5 to 7 times until it comes together into a smooth, slightly tacky ball; add a little of the reserved flour if it's too sticky, but don't overdo it.
Divide the dough into 6 even pieces (you can do 4 if you want bigger bagels), roll each into a ball then either poke a hole with your thumb and stretch it out or roll a rope and join the ends, fingers slightly floured helps, if it cracks wet your fingertips and smooth it.
Arrange the shaped bagels on the prepared sheet, flatten them a bit so they bake evenly, and give them a few minutes to rest while you make the egg wash.
Whisk 1 large egg with 1 tablespoon water and brush the tops of the bagels evenly, this gives a nice shine and helps seeds stick.
Sprinkle 2 tablespoons everything bagel seasoning (or sesame or poppy seeds) over the tops and scatter about 1/2 teaspoon coarse sea salt across the batch so each bagel gets a little hit of salt.
Bake for 18 to 22 minutes, rotating the pan halfway, until they're deep golden brown and firm to the touch; let them cool on a rack for about 10 minutes before slicing so they set up and don't gum.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.