Easy No Boil / High Protein Bagels
These delicious bagels come together in minutes and can be customized for any flavor!
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!