35-Minute Homemade Bagels
Warm, soft and perfectly chewy, these homemade bagels come together in less than 40 minutes! Although most bagel recipes call for yeast and hours of rise time, this recipe requires little prep and is great for beginning bakers!
Ingredients
Basic Bagel Dough
- 2 1/4 cups all-purpose flour plus additional 1/4 cup for flouring work surface
- 2 tbsp baking powder
- 1 tsp salt
- 2 cups plain greek yogurt
For the Egg Wash
- 1 large egg
- 1 tbsp water
Instructions
- Preheat your oven to 375 degrees fahrenheit and line two baking sheets (18x13in) with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, baking powder and salt. Add the greek yogurt and stir to form a soft dough. If you want to add additional ingredients for a flavor variation*, stir them into the dough as well.
- On a generously floured surface, dump out the dough and press it together until it forms a cohesive ball.
- Divide the dough in half and shape each half into a short log. Cut each log into 5 equal pieces. You should have about 10 pieces total.
- Roll each piece of dough into a short, thick "rope". Shape each rolled piece of dough into a circle by joining the ends together. You want the circles to be roughly 3/4 to 1 inch thick. (See above post for step-by-step images).
- Once all dough pieces are shaped into circles, place them on the prepared baking sheets. Whisk together the egg and water and brush the egg wash over the tops of the bagels.
- Bake for 25 minutes or until bagels have risen and are golden brown. Allow to cool for 5-10 minutes before slicing and serving.
Notes
*Flavor variation options:
Cinnamon and Raisin~ Add 1/3 cup sugar, 1 tbsp ground cinnamon and 1 cup raisins to base dough.
Chocolate Chip~ Add 1/3 cup sugar and 1 cup mini chocolate chips to base dough.
Everything Bagel~ Add 2 tbsp everything bagel seasoning to base dough and sprinkle another 2 tbsp on top of shaped bagels before baking.
**Store bagels in an airtight container on the counter for up to three days. After three days, refrigerate for up to four days or freeze for up to 3 months. Be sure to thaw frozen bagels before eating.