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Make your own perfectly done bagels with this easy technique that relies on thick, strained yogurt to achieve tender and chewy bagels, just like you’d get from a bakery.

Prep: 10-15 minsCook: 18-20 minsTotal: 55 minutes (includes 20 mins cooling time)
Servings: 8 bagels 1x

Ingredients

Instructions

  1. Preheat the oven to 375°F. Position the top rack in the middle of the oven. 
  2. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. In a medium bowl, combine flour, baking powder, flax meal, and salt. Use a whisk or fork to combine the dry ingredients.
  4. Add the yogurt and water to the dry ingredients and stir. The dough will be dry and crumbly.**
  5. Turn the dough and any remaining flour in the bowl onto a clean work surface. 
  6. With lightly floured hands, knead the dough until all of the flour is incorporated (about 15-20 turns). The dough should be just slightly tacky, but it should not stick to your hands. If it does, add a tiny bit of flour and knead again. 
  7. Shape the dough into 8 equal-sized balls. 
  8. Roll each ball into a rope about 6 inches long and ¾-inch thick. 
  9. Connect the two ends of the rope and pinch the ends together to form a bagel shape. Use wet fingers to seal the ends together and smooth any rough edge of the bagel.
  10. Place the bagels on the lined baking sheet. Brush the tops of the bagels with beaten egg white and sprinkle with Everything Bagel Seasoning.
  11. Bake for 18-20 minutes on the top rack until bagels are lightly golden brown on the tops and bottoms.
  12. Remove the pan from the oven and allow the bagels to cool on the pan for 20 minutes before eating or toasting. 
  13. Store the fully cooled bagels in an airtight container at room temperature for up to 4 days. May be frozen for up to 3 months for longer storage.***

Notes

* Want to make these egg-free? Replace the egg wash with water or milk. You only need a little to get your toppings to stick. If you use water or milk, you’ll get a little more browning on top of the bagels.

** Avoid the urge to add extra yogurt or water to the bowl. The mixture will initially be very crumbly, but it will come together into a smooth ball with a little kneading.

*** For longer storage, place the fully cooled bagels on a baking sheet and freeze them until they’re solid before transferring them to a freezer-safe bag.

If you’re making gluten-free bagels, we recommend using Bob’s Red Mill 1:1 Gluten Free Baking Blend in place of the all-purpose flour. You’ll get the best texture if you allow the gluten-free bagels to cool completely before enjoying them — overnight is best, or you can toast them after they have fully cooled if you don’t want to wait overnight.

Nutrition Information

  • Serving Size: 1 bagel
  • Calories: 152
  • Fat: 2 g
  • (Sat Fat: 1 g)
  • Sodium: 475 mg
  • Carbohydrate: 25 g
  • (Fiber: 2 g
  • Sugar: 1 g)
  • Protein: 8 g
  • Cholesterol: 6 mg

Dietary

© The Real Food Dietitians
Recipe By: Jessica Beacom