Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (2024)

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This easy homemade bagel recipe is made from scratch with just five (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt! No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air fryer!

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (1)

Easy Bagel Recipe

I’m totally obsessed with these bagels!! This bagel recipe is so easy to whip up for breakfast in the oven or air fryer, which are all the rave in the Weight Watchers community. They are high in protein thanks to the yogurt, and taste so good, warm right out of the oven.

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (2)

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (3)

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (4) Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (5)

My husband Tommy considers himself a bagel connoisseur, he’s the pickiest bagel person I know and travels to every bagel shop around NYC just to find the perfect bagel, so I wasn’t sure if he would love them, but he LOVED them and was happy to help me test them out. They are a tad soft in the center, but we both agreed we liked them like that. Our favorite is smothered in everything bagel seasoning!

I tested them out with wheat and gluten-free flour, and they both worked although the gluten-free version took longer to bake and didn’t rise as much as the wheat version. I tested this both in my oven and Air Fryer (affil link). The results came out great in both, but the gluten-free version was best in the air fryer. They were browned and took half the time.

These bagels are perfect to whip up for breakfast, you can make the dough ahead and refrigerate, then roll them up and pop them in the oven while you get ready for your day! The dough should be at room temp before baking, so if you plan to do this, give it an hour to rest before baking.

Tips To Make The Perfect Bagel:

  • Use a silpat or parchment paper sprayed with oil to prevent them from sticking to the baking sheet. To hold the parchment to the baking sheet, spray a little oil on the corners.
  • The bagels expand when they bake so you’ll want to make sure they have plenty of room so they don’t stick together.
  • Greek yogurt instead of plain is a must, if there’s any liquid in the yogurt be sure to drain it. I tested with Fage and Stonyfield Greek, both worked great.
  • If your dough is sticky add more flour or use less yogurt.
  • You can easily double or triple this recipe to make more. You can also half or quarter it to make less.
  • To make them with self rising flour omit the salt and baking powder.
  • Bake on the top rack so the bottoms don’t get too browned.
  • EGG FREE Tip: The egg wash gives the bagels a nice shine and also helps the topping stick, but if you have egg allergies leave it out, you can brush them with water to help the toppings stick.

Bagel Toppings

  • Sesame seeds
  • Poppy seeds
  • Everything Bagel Seasoning
  • Minced Dried Garlic
  • Minced Dried Onion

Tips for gluten-free bagels:

I tested the gluten free bagels a few times in the oven and air fryer, both worked but the air fryer worked better, giving the bagels a golden crisp crust, here’s what worked:

  • I used Bob’s Redmill Gluten- Free 1 to 1 flour (affil link)
  • I whipped one egg white until frothy and added that with the yogurt, totally optional
  • Once I formed the bagels I dipped my finger in water and smoothed it out.
  • I increased the oven to 400F and let them bake 20 minutes, then I let them cool before cutting open.
  • In the air fryer I baked 325F 12 min turning halfway. Let cool before cutting.

Tips for dairy-free bagels:

I tested this dairy-free a few different ways with success.

  • You can use a thick dairy-free Greek yogurt, Kite Hill (blue label) was the brand I found and tested. This yogurt is not 0 Freestyle Points.
  • I swapped the yogurt for equal parts silken tofu and also had great success. This is a good 0 point alternative.
  • I was able to make them dairy-free, gluten free using both methods and Bobs Red Mill 1 to 1 GF flour, increasing the bake time for GF 10 minutes.

How To Store and Freeze Bagels:

  • You can wrap leftover bagels in plastic and reheat the next day without refrigerating, or refrigerate for up to 3 days.
  • To freeze, slice open and wrap individually with foil or plastic wrap. To reheat pop them back into the oven, toaster or air fryer until warm.
  • You can make the dough ahead and keep it wrapped tight with plastic for up to 3 days refrigerated. If you’re cooking for 1, simply take 1/4 of the dough out an hour ahead and bake it in the morning. The dough should be room temperature before baking.

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (6)

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (7)

More Recipes using the Easy Greek Yogurt Dough

  • Hot Cross Buns
  • Stuffed Bagel Balls
  • Breakfast Pizza
  • Easy Garlic Knots
  • Margherita Pizza

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (8)

Easy Bagel Recipe

4.76 from 1399 votes

3

Cals:152

Protein:10

Carbs:26.5

Fat:0.3

This easy homemade bagel recipe is made from scratch with just four (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt!

Course: Breakfast, Brunch

Cuisine: American

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (9)

Prep: 5 minutes mins

Cook: 25 minutes mins

Rest Time: 15 minutes mins

Total: 30 minutes mins

Print Rate Pin SaveWW Points

Yield: 4 Servings

Serving Size: 1 bagel

Equipment

Ingredients

Instructions

Oven Method:

  • 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.

  • 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. (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. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Air Fryer Method:

  • 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).

  • Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.

  • Top with egg wash and sprinkle both sides with seasoning of your choice.

  • 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.

Last Step:

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Video

Notes

*To make them gluten-free I tested them with Bob's Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour.

**Toppings may add calories and points.

Adapted from Bella Gets Waisted

Nutrition

Serving: 1 bagel, Calories: 152 kcal, Carbohydrates: 26.5 g, Protein: 10 g, Fat: 0.3 g, Sodium: 434 mg, Fiber: 1 g, Sugar: 2.5 g

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Categories:

  • Air Fryer Recipes
  • Breakfast and Brunch
  • Fall
  • Freezer Meals
  • Gluten Free
  • Kid Friendly
  • Recipes
  • Spring Recipes
  • Vegetarian Meals
  • Weight Watchers – WW Recipes
  • Winter
Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (2024)

FAQs

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste? ›

If you try to use a plain, natural yogurt you'll find the dough quite hard to work with – it'll be really sticky and you'll have to use a lot more flour to bring it together. You can use a fat-free Greek yogurt too if you prefer, I've found it works just as well as regular Greek yogurt. You could also use sour cream.

Can you substitute sour cream for Greek yogurt in bagels? ›

If you try to use a plain, natural yogurt you'll find the dough quite hard to work with – it'll be really sticky and you'll have to use a lot more flour to bring it together. You can use a fat-free Greek yogurt too if you prefer, I've found it works just as well as regular Greek yogurt. You could also use sour cream.

What is the secret to making bagels? ›

10 Tips for Making Schmear-Worthy Homemade Bagels
  • Moisture: Wetter dough means crispier bagels. ...
  • Water temp: The colder the better. ...
  • Dry active yeast: Let it chill. ...
  • Flour: Embrace the gluten. ...
  • Mixing: Low and slow is the way to go. ...
  • The rise: Your kitchen climate is A-okay. ...
  • Flavor kick: After the proof.
Jan 13, 2023

What happens if bagel dough doesn't rise? ›

Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast. Open a new packet of yeast and mix 1 teaspoon (3 g) of it with 1 cup (240 mL) of warm water and 1 tablespoon (13 g) of sugar. Let the yeast mixture proof for 10 minutes.

Do you boil bagels? ›

Do You Have to Boil Bagels? Yes! Boiling bagels sets and thickens their crust before they're baked — it's the step that makes a bagel a bagel, not just a round piece of bread. Boiling also prevents them from rising too much in the oven, giving bagels their signature dense, chewy centers.

Can I use yogurt instead of cream? ›

Greek yogurt and milk

Blend together equal parts Greek yogurt and whole milk and use it in place of the same amount of heavy cream. Note that this substitute can add thickness to dishes like soups or sauces, but it shouldn't be used in recipes that require whipping.

What is a substitute for Greek yogurt in dough? ›

Buttermilk

Buttermilk is the liquid that is left after butter has been churned, and it's a great choice to use in baking or bread recipes instead of Greek yogurt. The acidity of buttermilk will help your dough to rise higher, but because it's thinner than Greek yogurt you may have to use less.

What kind of flour is best for bagels? ›

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

What makes New York style bagels different? ›

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

What do bakers do after the bagel dough rises? ›

Once your bagels are shaped and risen, they're ready for a water bath. Most of our recipes call for boiling, though we do have one, Chewy Bagels, that calls for steaming if you want to give this a try. There's not much difference in the final products, though steaming tends to be a faster, less messy process.

Why do my homemade bagels come out flat? ›

According to Molly, “If the bagels proof too much, they'll deflate in the water bath.” If you're keeping an eye on your dough, she advises pulling it a little too early rather than a little too late (and definitely before they double in size), as it's better to be underproofed.

What happens if you let bagel dough rise too long? ›

Bagel dough rises fast and if you let the pre-shaped ropes hang out too long, they'll start developing giant air bubbles inside which you'll want to collapse in the next step.

Why do my bagels fall apart when I boil them? ›

Over proofed dough will lose its strength too early and cause the bagels to deflate either during the second rise or while cooking.

What happens if you don't boil bagels? ›

If you don't boil your bagels, you'll be baking round bread. There's more to a bagel than the shape. The boiling sets the crust of the bagel to get the signature thin crunchy crust. It also affects the texture of the bread inside.

What is a water bagel? ›

Our bagels are boiled in our Brooklynized® water and then baked fresh daily at our stores. Staying true to the traditional New York style bagel, these gourmet bagels, which are hot and ready to be served, are crunchy on the outside and chewy on the inside. Find a Location.

Do Greek yogurt and sour cream taste the same? ›

While they both can taste pretty tart, sour cream will be much richer. Unlike Greek yogurt, which ranges from 100–300 calories per cup, sour cream tends to be more caloric because of its higher fat content. If this only made you more confused, just ask someone from Bon Appetit.

Does Greek yogurt work the same as sour cream? ›

Greek Yogurt as a Substitute for Sour Cream can be readily used in Chilled Recipes. Yogurt – especially Greek yogurt – makes a terrific substitute for sour cream in dips, salad dressings, and garnishing chilled soups. It's also perfect for marinades, either on its own or as a stand-in for buttermilk.

Is Greek yogurt better then sour cream? ›

Also, Greek yogurt is generally lower in fat and calories, making it a healthier alternative for those watching their weight or heart health. However, sour cream also has its own benefits. It is rich in calcium and vitamin A, making it a nutrient-dense addition to your diet.

Can you substitute Greek yogurt for sour cream in cheesecake? ›

Greek yogurt

It can be used as a 1:1 substitute for sour cream in cheesecake. Greek yogurt is a great option for those looking for a healthier option, as it is lower in fat and calories than sour cream.

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