A warm stack of homemade Greek yogurt bagels topped with everything seasoning on a wooden board, with a small bowl of cream cheese and a knife nearby.
These easy bagels are chewy on the outside, soft in the middle, and seriously satisfying. This Easy Bagel Recipe skips yeast and boiling, so you still get that classic bagel vibe with way less effort. You’ll taste a light tang from Greek yogurt and a toasty crunch from your favorite toppings. It’s the perfect easy weeknight (or weekend) baking win.
If you’ve ever wanted homemade bagels without the “all day” commitment, this is your moment. This Easy Bagel Recipe uses a simple no-yeast dough that comes together in one bowl—no mixer, no boiling water, no stress.
They bake up golden and fluffy with that cozy, bakery smell that makes everyone wander into the kitchen. Trust me, once you make these easy bagels at home, you’ll start planning your breakfasts around them.
Why You’ll Love This Easy Bagel Recipe
- Ultimate comfort food: Warm, chewy bagels make any morning feel special.
- Better than store-bought: Fresh-baked flavor and you control the toppings.
- Fast & beginner-friendly: No yeast and no boiling means less waiting and fewer steps.
- Great for meal prep: Make a batch, slice, and freeze for quick breakfasts.
- Customizable: Everything seasoning, sesame, cinnamon sugar—your call!
Ingredients for Easy Bagel Recipe
Dough
- All-purpose flour (1 cup): Gives the bagels structure and that classic chew. Substitute: whole wheat flour for a heartier bite (may need a tiny splash more yogurt).
- Baking powder (2 teaspoons): The lift—make sure it’s fresh so the bagels rise well.
- Kosher salt (3/4 teaspoon): Brings the dough to life. Substitute: use less if you only have table salt.
- Nonfat Greek yogurt (1 cup): Adds moisture and a gentle tang while keeping the dough simple. Substitute: full-fat Greek yogurt works too; avoid thin, regular yogurt (it gets sticky).
For the top
- Egg white or whole egg (1, beaten): Helps toppings stick and gives a glossy finish. Substitute: brush with milk for a lighter shine.
- Optional toppings: Everything seasoning, sesame seeds, poppy seeds, dried onion, dried garlic—use what you love.
Easy Bagel Recipe Step-by-Step
- 1. Preheat your oven to 375°F and line a baking sheet with parchment paper (lightly spray if you want extra insurance against sticking). If you’re using an air fryer, get it ready to 280°F.
- 2. Whisk the flour, baking powder, and salt in a medium bowl until evenly mixed. This helps the bagels rise evenly.
- 3. Mix in the Greek yogurt with a fork or spatula until the dough looks like crumbles and starts to come together. If it feels too dry, keep mixing—it usually comes together after a minute.
- 4. Knead on a lightly floured counter for about 15–20 turns, just until the dough is tacky but not sticky. If it’s sticking to your hands, dust with a little more flour.
- 5. Shape the dough into 4 equal balls. Roll each into a rope about 3/4-inch thick, then pinch the ends together to form a bagel. (Shortcut: make a ball, poke a hole, and gently stretch.)
- 6. Brush the tops with beaten egg, then sprinkle on your toppings. Press lightly so they stick.
- 7. Bake:
- Oven: Bake on the top rack for about 25 minutes, until golden. Cool at least 15 minutes before slicing.
- Air fryer: Air fry in batches at 280°F for 15–16 minutes until golden. Don’t overcrowd the basket.
Tips for Perfect Easy Bagels
- Keep the dough tacky, not sticky: A little flour on your hands goes a long way.
- Don’t skip the rest: Letting them cool 15 minutes helps the texture set so they slice cleanly.
- Use thick Greek yogurt: Thin yogurt makes the dough messy and harder to shape.
- Go easy on flour: Too much flour can make the bagels dry—add only what you need.
- Bake until truly golden: Pale bagels taste “bready” instead of bagel-y.
Variations & Substitutions
- Cinnamon-sugar: Skip savory toppings and sprinkle cinnamon sugar after the egg wash.
- Cheddar bagels: Add 1/2 cup shredded cheddar to the dough and top with more.
- Dairy-free: Use a thick dairy-free Greek-style yogurt.
- Gluten-free: Try a 1:1 gluten-free flour blend (bake time may be a bit longer).
- Mini bagels: Divide into 6–8 pieces for snack-size bagels (reduce bake time).
Storing & Reheating
- Fridge: Keep bagels in an airtight container for up to 3 days.
- Freezer: Slice, wrap individually, and freeze for up to 2 months.
- Reheat: Toast straight from frozen, or warm in a 350°F oven until heated through.
Serving Suggestions & Pairings
- Cream cheese + smoked salmon-style toppings for a brunch vibe.
- Peanut butter and sliced bananas for an easy weeknight snack.
- Egg sandwich with a fried egg and cheese for a high-protein breakfast.
- With a big fruit salad or yogurt bowl for meal prep-friendly mornings.
Reader Review: “Made these with everything seasoning and my family inhaled them. I’m freezing a batch next time because they disappear fast!”
If you try this Easy Bagel Recipe, leave a rating and a comment—I love hearing how you top yours. Are you team everything seasoning, sesame, or cinnamon sugar?