Ingredients
Equipment
Method
- Add the flour and 1 cup of Greek yogurt to a large bowl. Mix with a spatula until a thick dough forms. If needed, add more yogurt 1 tablespoon at a time until the dough comes together. The dough should be soft and slightly tacky, but not wet or sticky.1 ¾ cups self rising flour, 1 to 1 ¼ cups plain Greek yogurt
- Lightly flour a clean surface and knead the dough for 2-3 minutes until smooth. (Optional: Let the dough rest for up to 10 minutes before kneading for easier handling.)
- Divide into 4 equal pieces. Roll each into a ball, then poke a hole through the center. Gently stretch the hole and slightly flatten each bagel so they bake evenly.
- Place on a parchment-lined baking sheet. Brush with egg wash and sprinkle with toppings if desired.1 egg, 2 tablespoons everything bagel seasoning
- Bake at 350°F (177°C) for 22-25 minutes, or until the bagels are golden and feel firm to the touch. If needed, add an extra 3-5 minutes to ensure the centers are fully baked through.
- Let cool for at least 5 minutes before serving.
Nutrition
Video
Notes
Gluten free bagels: Use gluten free self rising flour (affiliate link) or make your own self rising flour using the gluten free option. You may need a few extra minutes of baking time.
Greek yogurt: Use thick Greek yogurt (not regular yogurt); whole milk or 2% Greek yogurt will give you the best texture, but nonfat works as well.
Storage: Homemade bagels will stay fresh for up to 5 days in an airtight container in the fridge, or up to 2 months in the freezer.
