3 Smart Points 152 Calories
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!
Easy Bagel Recipe
I’m totally obsessed with these bagels!! I’ve been busy testing them out all weekend in my oven and air fryer, with different types of flours after finding out about these Greek yogurt bagels which are all the rave in the Weight Watcher community (Only 3 Smart Points!). They are high in protein thanks to the yogurt, and taste so good, warm right out of the oven.
We had it with a little butter but cream cheese would be great too! The original recipe uses self rising flour, but I prefer to make my own since I never have it on hand (it’s easy, just add salt and baking powder!). I also skipped boiling them and they were still great and expanded quite a bit.
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. If you don’t leave them in the oven longer.
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. They came out just is good in the air fryer as they did in the oven, only the air-fryer (I have the Nuwave Brio, affiliate link) was much quicker.
Tips for perfect bagels:
- 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 fa*ge and Stonyfield Greek, both worked great.
- 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.
Tips for gluten-free bagels:
I tested the gluten free bagels a few times and here’s what worked:
- I used Bob’s Redmill Gluten Free 1 to 1 flour
- I increased the baking powder to 2 teaspoons
- I whipped one egg white and added that with the yogurt
- 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.
Tips for storing and freezing bagels:
- You can wrap 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.
Easy Bagel Recipe
This easy homemade bagel recipe is made from scratch with just four (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!
Ingredients:
- 1 cup unbleached all purpose flour, whole wheat or gluten-free mix*
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup non-fat Greek yogurt
- 1 egg white, beaten
- (optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)**
Directions:
Oven Method:
- Preheat oven to 350F. 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 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. Bake for 22 minutes in 350F degree oven then increase to 550F degrees for 4 minutes.
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 325F degrees and set for 11 to 12 minutes. Transfer in batches without overcrowding and bake 11 to 12 minutes, or until golden. No need to turn.
*To make them gluten-free I tested them with Bob’s Redmill 1 to 1 Gluten Free flour mix and increased the bake time by 7 minutes. The points are 4 SP each with this flour.
**Toppings may add calories and points.
Nutrition Information
Yield: 4 Servings, Serving Size: 1 bagel
- Amount Per Serving:
- Smart Points: 3
- Points +: 4
- Calories: 152
- Total Fat: 0.3g
- Saturated Fat: g
- Cholesterol: mg
- Sodium: 434mg
- Carbohydrates: 26.5g
- Fiber: 1g
- Sugar: 2.5g
- Protein: 10g
posted January 8, 2018 by Gina
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FAQs
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.
Just before baking, use a pastry brush to paint water onto the surface of the bagels, then sprinkle with toppings–sesame seeds, poppy seeds, pretzel salt, or my favorite, the mixture of poppy seeds and dried onion flakes.
What makes a good bagel? ›
A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.
Can you make bagels with pizza dough? ›
Usually, one standard ball of pizza dough will make about 4 large or 6 mini bagels, but this recipe is all about eyeballing, so don't overthink. The dough you buy is already proofed, so it is just about forming, boiling, and baking!
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 is the most popular thing to put on a bagel? ›
Smoked salmon with cream cheese is the quintessential bagel topping and for good reason. This decadent dish takes just moments to prepare but delivers big on the wow factor. Smear your cream cheese onto your bagel with a butter knife and delicately fold smoked salmon over the top.
What happens if you don't boil bagels before baking? ›
No boil is No bagel
This prevents the bagel from expanding as much in the oven, making for a firmer, tighter product. It stops the proofing process. Boiling also gelatinizes the starch in the flour. During gelatinization starches absorb water, swell and release starches in the water.
What can I add to a bagel to make it better? ›
butter, cheese, ham, turkey, lettuce, mayo, smoked whitefish, tomatoes, peanut butter, olive spread, red peppers, etc. Literally anything you can add to a sandwich can also be added to a bagel. It is just bread after all. Personal favorite for me is a burger with cheese, lettuce, tomato, and mayo.
Is bagel healthier or bread? ›
Unfortunately there's no simple answer to this question. In terms of calories, on average one bagel has more calories than one slice of bread. However, if you choose to have a bagel with more fibre, this may help you feel fuller for longer and potentially reduce your snacking throughout the day.
Why are NY 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.
NYC bagel purists will claim the main difference between a New York bagel vs. a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels.
Are donuts and bagels the same dough? ›
They both use flour as their main ingredient along with leavening agents and water. Bagel dough typically uses high-gluten flour while doughnut dough is generally made with all-purpose flour. The different flours result in bagels' chewiness versus doughnuts fluffiness.
Is bagel dough the same as bread dough? ›
Bagels are usually made from a stiff, dry dough, with hydrations in the range of 55 to 65% (compared to soft sandwich or crusty artisan breads, which are usually 65% hydration and higher). This helps give them their signature tight crumb structure and their chew.
Are bagels just baked donuts? ›
Bagels are rings of baked bread dough, can be sweet or savory. Are bagels a type of donut? No, not at all. There is a similarity of shape, but that's it.
Why are my homemade bagels so dense? ›
If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.
What makes bagels in New York so good? ›
a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.
How do you make homemade bagels less dense? ›
If you want a thinner crust and airier texture in your bagels, shorten the boiling time slightly (around 45 seconds, instead of the 60 seconds called for in the recipe). The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel.
