Easy Homemade – No Boil /High-Protein Bagels
If you’ve ever wanted to make homemade bagels but thought they were too complicated, this recipe is for you. These easy homemade bagels come together with just four simple ingredients, require no boil or yeast, and are ready to enjoy in about 30 minutes.
The secret ingredient? Yogurt! Not only does it create a soft, chewy texture without the need for rising time, but it also adds a boost of protein, making these bagels more satisfying than many store-bought options. I love using my homemade yogurt, but plain Greek yogurt works just as well.
Whether you’re making breakfast for the family, meal prepping for the week, or looking for an easy afternoon snack, these homemade bagels are a recipe you’ll find yourself making again and again.
Why You’ll Love This Recipe
- Only 4 simple ingredients
- No yeast required
- Naturally higher in protein thanks to the yogurt
- Ready in about 30 minutes
- Soft, chewy, and delicious
- Easy to customize with your favorite toppings
Ingredients
- 1 cup plain yogurt (if using a thicker greek style yogurt you will need to reduce the flour by about a half cup.)
- 1¾ cups bread flour or all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 egg, beaten (for egg wash)
Optional Toppings
- Pizza Bagels! Just spread a little marinara on top and sprinkle with shredded mozzarella before baking
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Shredded cheddar cheese
- Flaky sea salt
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large mixing bowl or your mixer with dough hook, combine the flour, baking powder, and salt.
- Add the yogurt and stir until a shaggy dough forms. Dough will be sticky.
- Turn the dough onto a lightly floured surface and knead just until smooth, about 1–2 minutes.
- Divide the dough into 4 equal pieces.
- To shape: Form a ball and poke your finger through it, stretching the hole using your fingers a bit larger than you would like it, as the hole will close as it bakes. Alternatively you can roll each piece into a rope and pinch the ends together to form a bagel.
- Place the bagels on the prepared baking sheet.
- Brush the tops with the beaten egg wash and sprinkle with your favorite toppings.
- Bake for 30 minutes, or until the bagels are puffed and beautifully golden brown.
- Allow them to cool for a few minutes before slicing and serving.
Tips for Perfect Homemade Bagels
- Bread flour creates a slightly chewier bagel, while all-purpose flour produces a softer texture.
- If your yogurt is on the thinner side, add a tablespoon or two of flour until the dough is no longer sticky.
- Don’t overwork the dough—knead just until everything comes together.
- The egg wash helps create that beautiful bakery-style golden crust.
Serving Ideas
These bagels are delicious served with:
- Butter and homemade jam
- Cream cheese
- Avocado and everything seasoning
- Eggs and bacon for a hearty breakfast sandwich
- Turkey, cheese, and fresh vegetables for lunch
Storage
Store cooled bagels in an airtight container at room temperature for up to 3 days.
For longer storage, slice and freeze them for up to 3 months. Pop them straight into the toaster whenever you’re ready to enjoy one!
Frequently Asked Questions
Can I use homemade yogurt?
Absolutely! Homemade yogurt works wonderfully in this recipe. Just keep in mind that the thickness can vary, so you may need to add a little extra flour if your dough feels sticky.
Can I use all-purpose flour instead of bread flour?
Yes! Both work well. Bread flour gives the bagels a slightly chewier texture, while all-purpose flour creates a softer bagel.
Can I make different flavors?
Definitely! Try cinnamon raisin, cheddar jalapeño, asiago, blueberry, or simply sprinkle the tops with everything bagel seasoning before baking.
Final Thoughts
Homemade bagels don’t have to be intimidating. This simple recipe comes together quickly with pantry staples and a cup of yogurt, giving you soft, chewy bagels that are naturally higher in protein and perfect for busy mornings.
Once you see how easy they are to make from scratch, you’ll want to keep a batch on hand all week long!
Easy No Boil / High Protein Bagels
Ingredients
- 1 ¾ Cup Bread flour or AP Flour
- 1 Cup Plain Whole Milk Yogurt / If using thicker greek style yogurt you will need to decrease the flour by 1/2 cup
- 2 Tsp Baking Powder
- ¾ Tsp Sea Salt
Optional Toppings
Everything bagel seasoning,Sesame seeds, Poppy seeds, Shredded cheddar cheese, Flaky sea salt, marinara sauce and shredded mozzarella for pizza bagels
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large mixing bowl or your mixer with dough hook, combine the flour, baking powder, and salt.
- Add the yogurt and stir until a shaggy dough forms. Dough will be sticky.
- Turn the dough onto a lightly floured surface and knead just until smooth, about 1–2 minutes.
- Divide the dough into 4 equal pieces.
- To shape: Form a ball and poke your finger through it, stretching the hole using your fingers a bit larger than you would like it, as the hole will close as it bakes. Alternatively you can roll each piece into a rope and pinch the ends together to form a bagel.
- Place the bagels on the prepared baking sheet.
- Brush the tops with the beaten egg wash and sprinkle with your favorite toppings.
- Bake for 30 minutes, or until the bagels are puffed and beautifully golden brown.
- Allow them to cool for a few minutes before slicing and serving.
Notes
- Bread flour creates a slightly chewier bagel, while all-purpose flour produces a softer texture.
- If your yogurt is on the thinner side, add a tablespoon or two of flour until the dough is no longer sticky.
- Don’t overwork the dough—knead just until everything comes together.
- The egg wash helps create that beautiful bakery-style golden crust
- Storage Store cooled bagels in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze them for up to 3 months. Pop them straight into the toaster whenever you’re ready to enjoy one!
