Easy Bagel Recipe
User Reviews
4.8
Easy Bagel Recipe
Description
The recipe relies on baking powder and Greek yogurt to leaven and bind the dough, eliminating the need for yeast or long proofing times. After mixing the dry ingredients and yogurt, the dough is kneaded briefly to become tacky but not sticky. It is divided into four portions, rolled into ropes of about three-quarters inch thickness, then shaped into bagels by connecting rope ends.
Baking at 375°F on parchment paper or a silicone mat produces bagels with a golden crust and a soft interior. Beaten egg wash helps toppings adhere and adds sheen. Various seed or seasoning toppings add texture and flavor enhancement. The recipe notes that using gluten-free flour is an option, with adjusted baking conditions and nutritional points.
This method provides a convenient way to make bagels at home quickly without the complexity of traditional yeast methods. They can be enjoyed fresh or toasted, topped with cream cheese, or used for sandwiches. The soft crumb and slight tang from the yogurt make them versatile for savory or sweet accompaniments.
Ingredients
- 1 cup all-purpose flour 5 oz in weight, unbleached; or whole wheat or gluten-free mix
- 2 teaspoons baking powder (make sure it's not expired or it won't rise)
- 3/4 teaspoon kosher salt (use less if using table salt)
- 1 cup Greek yogurt not regular yogurt, it will be too sticky (Stonyfield, non-fat
- 1 egg beaten, white or whole
- Optional toppings: (everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**)
Instructions
- Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
- Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
- Top with egg wash and sprinkle both sides with seasoning of your choice.
- Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.
- Preheat the air fryer 280F degrees. Transfer in batches without overcrowding and bake 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.
Notes
- Using Greek yogurt is key for the right dough texture; regular yogurt makes the dough too sticky.
- Gluten-free bagels can be made using Bob's Redmill 1-to-1 Gluten-Free flour with adjusted baking time and temperature.
- Applying toppings like everything bagel seasoning or seeds may add extra calories and nutritional considerations.
- Ensure baking powder is fresh for proper rise and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1bagel | |
| Calories | 152kcal | 8% |
| Carbohydrates | 26.5g | 9% |
| Protein | 10g | 20% |
| Fat | 0.3g | 0% |
| Sodium | 434mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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