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Ultimate Easy Homemade Bagels Recipe Without Yeast

In this recipe, we’re sharing a simple and delicious way to whip up your own homemade bagels without the need for yeast. With just a handful of pantry staples and a mere five minutes of prep time, you can have these delightful treats ready to enjoy in no time.

Are you craving the chewy satisfaction of a fresh bagel but short on time? This recipe is for you.

Who says making bagels has to be complicated? With this simple homemade bagel recipe, you can enjoy the irresistible taste of fresh bagels without the hassle. Using just five simple ingredients, flour, Greek yogurt, egg white, baking powder, and salt, you can create delicious bagels from scratch in no time at all. Plus, there’s no need for yeast, boiling, or fancy mixers! Whip this up in your own kitchen in under an hour.

Ultimate Easy Homemade Bagels Recipe Without Yeast

Easy Bagel Recipe

These are such good bagels. They are ideal for baking in the oven or popping into your air fryer. It’s packed with protein from the yogurt, these bagels are not only satisfying but also incredibly tasty when enjoyed warm straight out of the oven.

Looking for a fuss-free breakfast option that fits seamlessly into your morning routine? These homemade bagels are just what you need! You can prepare the dough ahead of time and store it in the refrigerator. Then, when you’re ready to enjoy a fresh batch of bagels, simply roll out the dough and pop them in the oven while you get ready for the day ahead. Just remember to let the dough come to room temperature before baking—plan ahead and allow it to rest for about an hour for best results.

Steps to Prepare Bagel Dough and Store it in the Refrigerator

Preparing the dough ahead of time and storing it in the refrigerator can be a convenient way to streamline your baking process. Here’s a bit more detail on how to do it effectively.

Preparing the Dough Ahead of Time

  • After mixing the dough, shape the piece of dough a ball.
  • Lightly coat the dough ball with a bit of oil to prevent it from drying out.
  • Place the dough ball in a large bowl and cover it tightly with plastic wrap or a clean kitchen towel.
  • The prepared dough can be stored in the refrigerator for up to 24 hours before baking.
  • Make sure to place the bowl of dough in the refrigerator as soon as it’s prepared to prevent it from rising too much.
  • If you plan to store the dough for longer than 24 hours, consider freezing it instead (see below).

Bringing the Dough to Room Temperature

Before shaping and baking the bagels, it’s essential to let the refrigerated dough come to room temperature.

Remove the dough from the refrigerator and let it sit at room temperature for about an hour before proceeding with shaping and baking.

Pro Tips. When shaping the bagels, use a clean work surface that is lightly floured surface. Work quickly to prevent the dough from warming up too much. It can affect the texture and you can end up with chewy bagels.

Breakfast Bagel with ham egg and cheese

Freezing the Dough

If you need to store the dough for longer than 24 hours, you can freeze it for future use.

After shaping the dough into a ball, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container.

Frozen dough can be stored for up to a month.

When ready to use, thaw the dough in the refrigerator overnight, then proceed with bringing it to room temperature before shaping and baking.

Ultimate Easy Homemade Bagels Recipe Without Yeast
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Ultimate Easy Homemade Bagels Recipe Without Yeast

In this recipe, we’re sharing a simple and delicious way to whip up your own homemade bagels without the need for yeast. With just a handful of pantry staples and a mere five minutes of prep time, you can have these delightful treats ready to enjoy in no time.
Prep Time5 minutes
Cook Time25 minutes
Resting Time15 minutes
Total Time45 minutes
Course: Bread
Cuisine: American
Keyword: bakery recipe, bread recipe, broccoli, copycat, quick bread
Servings: 4 Bagels
Calories: 156kcal

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Ingredients

  • 1 Cup All Purpose Flour
  • 2 Teaspoons Baking Powder
  • 3/4 Teaspoon Kosher Salt ½ Teaspoon if using regular salt
  • ¾ Cup Greek Yogurt not regular yogurt, a thick yogurt
  • 1 Large Egg beaten
  • optional toppings or mix-ins everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

text ingredients

Instructions

  • In a medium bowl, whisk together the flour, baking powder, and salt until well mixed.
  • Add the yogurt to the dry ingredients and use a fork or spatula to mix until the mixture resembles small crumbles.
  • Knead the Dough. Lightly dust a work surface with flour and transfer the dough from the bowl. Knead the dough a few times until it becomes tacky but not sticky, about 15 turns.
  • Shape the Bagels. Divide the dough into 4 equal pieces. Roll each portion into ropes about 3/4-inch thick. Join the ends of each rope to form bagels. Alternatively, you can shape each portion into a ball and poke a hole in the center of each ball, then stretch it slightly to form a bagel shape. I like to use the handle of a wooden spoon or you can just use your index finger.
  • Apply Egg Wash and Seasoning. Brush the tops of the shaped bagels with egg wash and sprinkle both sides with a little bit of your choice of seasoning.

Baking in the oven.

  • Preheat the Oven. Heat the oven to 375°F (190°C).
  • Prepare the Baking Sheet. Line a baking sheet with parchment paper or a silicone baking mat. If using parchment paper, lightly coat it with cooking spray to prevent sticking.
  • Place the bagels on the top rack of the oven and bake for 25 minutes, or until golden brown.

Baking in the Air Fryer.

  • Preheat the Air Fryer. Set the air fryer to 280°F (140°C) and allow it to preheat. Line basket with parchment paper sprayed with cooking spray.
  • Bake in Batches. Transfer the bagels to the air fryer basket in batches, ensuring they are not overcrowded. Bake for 15 to 16 minutes, or until they are golden brown.
  • Cool Before Cutting. Allow the bagels to cool for at least 15 minutes before slicing and serving.

Your Own Private Notes

Notes

Tips for the Perfect Bagel Prevent Sticking.

Use a silicone baking mat (like a Silpat) or parchment paper sprayed with oil to prevent the bagels from sticking to the baking sheet. To secure the parchment paper to the baking sheet, lightly spray oil on the corners.
Shaping. Shape the bagels evenly and make sure the ends are sealed tightly to prevent them from unraveling during boiling and baking. You can use a floured finger to poke a hole in the center of each dough ball and stretch it out to form the bagel shape.
Allow Room for Expansion. Bagels expand as they bake, so ensure they have enough space on the baking sheet to prevent them from sticking together.
Choose Greek Yogurt. Opt for Greek yogurt instead of plain yogurt. If there’s any excess liquid in the yogurt, be sure to drain it before using.
Adjust Dough Consistency. If the dough is too sticky, add more flour or reduce the amount of yogurt used to achieve the desired consistency.
Scale the Recipe. Easily adjust the recipe to make more or fewer bagels. You can double or triple the ingredients for more bagels or halve or quarter them for fewer.
Using Self-Rising Flour. If using self-rising flour, omit the salt and baking powder from the recipe.
Baking Placement. Bake the bagels on the top rack of the oven to prevent the bottoms from becoming too browned.
Don’t Overload with Toppings. While toppings like sesame seeds, poppy seeds, or everything bagel seasoning can add flavor and texture, be careful not to overload the bagels. Too many toppings can weigh down the dough and prevent proper rising.
Cool Completely Before Slicing. Allow the bagels to cool completely on a wire rack before slicing them. Cutting into hot bagels can cause them to become gummy.

Nutrition

Calories: 156kcal | Carbohydrates: 26g | Protein: 9g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 680mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Calcium: 171mg | Iron: 2mg
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Tips for the Perfect Bagel

Prevent Sticking. Use a silicone baking mat (like a Silpat) or parchment paper sprayed with oil to prevent the bagels from sticking to the baking sheet. To secure the parchment paper to the baking sheet, lightly spray oil on the corners.

Shaping. Shape the bagels evenly and make sure the ends are sealed tightly to prevent them from unraveling during boiling and baking. You can use a floured finger to poke a hole in the center of each dough ball and stretch it out to form the bagel shape.

Allow Room for Expansion. Bagels expand as they bake, so ensure they have enough space on the baking sheet to prevent them from sticking together.

Choose Greek Yogurt. Opt for Greek yogurt instead of plain yogurt. If there’s any excess liquid in the yogurt, be sure to drain it before using.

Adjust Dough Consistency. If the dough is too sticky, add more flour or reduce the amount of yogurt used to achieve the desired consistency.

Scale the Recipe. Easily adjust the recipe to make more or fewer bagels. You can double or triple the ingredients for more bagels or halve or quarter them for fewer.

Using Self-Rising Flour. If using self-rising flour, omit the salt and baking powder from the recipe.

Baking Placement. Bake the bagels on the top rack of the oven to prevent the bottoms from becoming too browned.

Don’t Overload with Toppings. While toppings like sesame seeds, poppy seeds, or everything bagel seasoning can add flavor and texture, be careful not to overload the bagels. Too many toppings can weigh down the dough and prevent proper rising.

Cool Completely Before Slicing. Allow the bagels to cool completely on a wire rack before slicing them. Cutting into hot bagels can cause them to become gummy.

Plain Bagels

Recipe Variations

We have a few delicious yet easy options for you to try with this bagel recipe.

Swap out the Plain Green Yogurt. You can replace half of the Greek yogurt with cottage cheese. Add delicious flavor to the bagel dough. Swap out the plain for blueberry Greek yogurt or another flavor.

Mix-ins. Add a little cheddar cheese and jalapeno or dried cherries and walnuts for a savory blend.

Flour options. Substitute half of the all-purpose flour for oat flour or finely ground almond flour.

Bagel Toppings Ideas

Plain bagels are delicious on their own. However, there are countless delicious toppings you can use to customize your bagels. Here are some of our favorite bagel toppings.

Everything Bagel Seasoning. A classic blend of sesame seeds, poppy seeds, dried garlic, dried onion, and salt. It adds a burst of flavor and texture to your bagels.

Sesame Seeds. Toasted sesame seeds add a nutty flavor and a nice crunch to your bagels. They’re a classic choice for topping.

Poppy Seeds. Poppy seeds have a subtle, slightly sweet flavor and add a pleasing crunch to your bagels.

Plain Sea Salt. Sprinkling coarse sea salt on top of your bagels before baking adds a simple but delicious flavor boost.

Cinnamon Sugar. A sweet and comforting topping option. Mix cinnamon and granulated sugar or brown sugar together and sprinkle it on top of your bagels before baking for a tasty treat.

Cheese. Grated cheese such as cheddar, mozzarella, or Parmesan can be sprinkled on top of your bagels before baking for a savory twist.

Herbs. Fresh or dried herbs like rosemary, thyme, or dill can add a burst of freshness and flavor to your bagels.

Onion Flakes. Dried onion flakes add a subtle onion flavor and a bit of texture to your bagels. They’re a great choice if you love onion bagels.

Garlic Flakes. Dried garlic flakes add a delicious savory flavor to your bagels. They’re perfect for garlic lovers.

Everything Bagel Dip. Mix cream cheese with everything bagel seasoning for a delicious dip to spread on your bagels.

Easy Homemade Bagels

What is the Best Way to Store Fresh Bagels?

The best way to store leftover bagels depends on how soon you plan to eat them.

If you plan to eat the bagels within 1-2 days, you can store them at room temperature in an airtight container or resealable plastic bag.

They will last in the refrigerator for up to 5 days.

Freezing Bagels. Freezing is the best option for longer storage. Wrap each bagel individually in plastic wrap or aluminum foil, then place them in a resealable freezer bag or airtight container.

Frozen bagels can last for up to 3 months. To enjoy, simply thaw them at room temperature or in the refrigerator overnight, then reheat in a toaster or oven before serving.

We hope you enjoyed your delicious homemade bagels. Here are a few more delicious recipes ideas for you to try.

5 from 1 vote
Recipe Rating




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Thursday 2nd of May 2024

Love how fast this recipe is to make and they taste delicious too.

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