If you’ve ever looked at a bagel recipe and felt overwhelmed by boiling steps, rising times, or specialty flours, you’re not alone. Traditional bagels take hours to prepare and need careful shaping, a yeast-based rise, and a water bath before baking. While they’re worth the effort, they’re not exactly beginner-friendly or weeknight-ready.
That’s where this easy bagel recipe comes in. With just a few simple ingredients—no yeast, no long proofing, no boiling—you can have warm, fluffy bagels in under an hour. They’re perfect for busy mornings, quick snacks, or when you want homemade without the hassle. Whether you use the oven or an air fryer, these bagels come out golden and satisfying, with just the right chew and crispness.
The Story Behind This Easy Bagel Recipe
From complicated to completely doable
Bagels are one of those foods that feel like bakery-only territory. They have a reputation for being tricky, time-consuming, and a little intimidating to make from scratch. I used to avoid even trying, thinking it wasn’t worth the mess. That changed when I discovered this version. It skips everything I dreaded and keeps everything I wanted—great texture, a fresh-baked flavor, and a warm bagel I could pull from my own oven.
This easy bagel recipe started as an experiment on a rainy afternoon. I wanted something carby and comforting but didn’t want to spend the day watching dough rise or boiling pots of water. So, I reached for flour, Greek yogurt, baking powder, and salt. The first batch came out soft and slightly chewy with a golden crust. I was hooked.
What makes this “easy bagel” recipe different
Most bagels require yeast and time. This one doesn’t. It relies on baking powder to give lift and on thick Greek yogurt for structure and moisture. The dough comes together in minutes. No stand mixer required. No overnight proofing. You don’t even need to boil them.
These bagels are also adaptable. You can make them gluten-free, whole wheat, or protein-packed depending on your flour choice. Top them however you like—everything seasoning, sesame seeds, or even cinnamon sugar. With so much flexibility and so little fuss, this recipe is now a regular in my kitchen.
Easy Bagel Recipe
Ingredients
Equipment
Method
- Oven Method:
- Preheat oven to 375F. 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 15 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. (or you can make a ball and poke a hole in the center then stretch it slightly)
- Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.
- 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 280F degrees. Transfer in batches without overcrowding and bake 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.
Notes
Serving: 1bagel, Calories: 152kcal, Carbohydrates: 26.5g, Protein: 10g, Fat: 0.3g, Sodium: 434mg, Fiber: 1g, Sugar: 2.5g
Understanding the Ingredients That Make Easy Bagels Work
Greek yogurt: the surprise MVP
It might seem strange to use Greek yogurt in bagels, but it’s the secret behind their structure and softness. Traditional bagels rely on yeast to create rise and chew. In this recipe, thick non-fat Greek yogurt works with baking powder to give the dough its volume, while also adding a bit of tang and extra protein.
Greek yogurt is thicker than regular yogurt because it’s strained, which removes excess liquid and leaves behind a dense, creamy texture. This is exactly what helps bind the flour into a workable dough without becoming too sticky. Regular yogurt won’t cut it here—it’s too watery and will make your dough hard to shape.
Another perk? Greek yogurt boosts the nutrition profile. Each bagel has about 10 grams of protein thanks to the yogurt, and without added fat or oil, it’s lighter than typical bagels. It’s also what keeps these soft on the inside while still crisping nicely on the outside.
No yeast, no boil, no problem
Yeast can be intimidating if you’re short on time or experience. This recipe uses baking powder instead. As a fast-acting leavening agent, it reacts with the moisture in the dough to give rise almost immediately. There’s no need to wait for dough to proof, and you can go straight from mixing to shaping in minutes.
Skipping the boil step also simplifies things. Traditional bagels are boiled to set the crust before baking, which gives that signature chew. But in this case, the high-heat baking (or air frying) creates a crisp exterior naturally. Brushing the tops with egg wash also helps give them that golden bakery finish.
How to Make Easy Bagels (Oven and Air Fryer Methods)
Step-by-step instructions for both methods
Whether you’re using an oven or an air fryer, the steps for making easy bagels are simple and beginner-friendly. Start by combining the dry ingredients in a mixing bowl: 1 cup of all-purpose flour, 2 teaspoons of baking powder, and 3/4 teaspoon of kosher salt. Whisk them well to evenly distribute everything.
Next, add 1 cup of non-fat Greek yogurt. Stir with a spatula or fork until a crumbly dough forms. At first, it may seem dry, but keep mixing until the dough comes together into a shaggy ball.
Dust your countertop lightly with flour and knead the dough for about 15 to 20 turns. You’re aiming for a tacky feel, not sticky. If it sticks to your hands, sprinkle on a little more flour. Divide the dough into 4 equal portions. Shape each one into a rope and join the ends to form a ring, or make a ball and poke a hole through the center.
Brush the tops with beaten egg white or a whole egg for a shiny finish. Then add your toppings—everything bagel seasoning, sesame seeds, poppy seeds, or any mix you love.
Oven method: Preheat to 375°F. Place the bagels on a parchment-lined or greased baking sheet. Bake on the top rack for 25 minutes. Let them cool for at least 15 minutes before slicing.
Air fryer method: Preheat your air fryer to 280°F. Place the bagels inside in a single layer. Don’t crowd them. Bake for 15 to 16 minutes until golden. No flipping required. Cool for 15 minutes before cutting.
Tips to shape, season, and bake like a pro
Use a kitchen scale if you have one to make sure your bagels are equal in size. Even baking starts with even portions. When shaping, don’t worry about perfect circles. A slightly rustic shape still looks great.
If your dough feels sticky, flour your hands instead of adding more flour to the dough. This helps keep the texture light. Press toppings gently into the dough after brushing with egg wash so they stick during baking.
For an extra-crispy exterior, let the bagels sit in the oven or air fryer for a few minutes after baking with the heat off and the door cracked open. This helps set the crust without drying them out.
Variations, Storage Tips, and Troubleshooting
Flavor swaps and topping ideas you’ll love
One of the best parts of this easy bagel recipe is how flexible it is. You can change the flavor or toppings with just a few small tweaks. For a savory twist, try garlic powder or dried herbs like rosemary or thyme mixed directly into the dough. Then top with everything seasoning, shredded cheese, or flaky salt.
If you’re in the mood for something sweeter, add a teaspoon of cinnamon and a pinch of sugar to the flour before mixing. Top the shaped bagels with cinnamon sugar after brushing them with egg wash. You can also fold mini chocolate chips or raisins into the dough for a breakfast treat.
Want more protein? Try mixing in a tablespoon of chia seeds or flaxseed meal. If you’re using whole wheat flour or gluten-free flour, expect a slightly denser texture, but still a great result. Just make sure to adjust your moisture levels slightly if the dough feels too dry or sticky.
These bagels can be made smaller for sliders or larger for sandwiches. The basic shaping method works no matter the size. Just adjust the baking time as needed.
How to store, reheat, and freeze for later
Once baked and cooled, these bagels can be stored in an airtight container at room temperature for up to two days. For longer freshness, keep them in the fridge for up to five days. Toast them lightly before serving to bring back their texture.
To freeze, place cooled bagels in a single layer on a baking sheet and freeze for 1 hour. Then transfer to a freezer bag or airtight container. They’ll keep well for up to 3 months. To reheat, pop a frozen bagel straight into the toaster or warm it in the oven at 300°F until heated through.
If your bagels ever feel too dense or dry, they may have been overmixed or baked a few minutes too long. Next time, knead gently and watch the bake time closely. You want them golden and set, not overly browned.
Frequently Asked Questions About Easy Bagels
What are the 2 ingredient bagels?
Two ingredient bagels are made with just self rising flour and Greek yogurt. Self rising flour already contains baking powder and salt, so when it is mixed with yogurt it creates a simple dough that bakes up soft and slightly chewy. These bagels do not need yeast or boiling and are a quick way to satisfy your bagel cravings. The recipe in this article expands on that idea by adding a few more pantry staples for better flavor and structure.
What is the secret to making good bagels?
The key to great bagels is balance, moisture in the dough, proper shaping, and the right bake time. For easy bagels like these, kneading until the dough is tacky but not sticky is crucial. Brushing with egg wash gives a golden, crisp top, while using Greek yogurt adds protein and keeps the inside moist. Letting the bagels rest before slicing also helps them set and prevents tearing.
What are the ingredients in 3 ingredient bagels?
A typical three ingredient bagel recipe includes flour, Greek yogurt, and baking powder. This version adds salt to improve flavor and an egg wash for color, plus optional toppings for texture. While you can stick to the basic three ingredients, a little seasoning or an egg wash can take them from simple to standout.
What are the 5 ingredients in a bagel?
In this easy version, the five key ingredients are all purpose flour, baking powder, kosher salt, Greek yogurt, and egg. These create a dough that is simple to handle and easy to bake without yeast or a water bath. Optional toppings like everything seasoning or sesame seeds round out the flavor but are not required.
Conclusion: Bagels Made Simple, One Easy Recipe at a Time
Homemade bagels don’t need to be complicated. With this easy bagel recipe, you can skip the boiling pot, the waiting time, and the specialty ingredients. Whether you bake them in the oven or pop them into an air fryer, the results are golden, fluffy, and fresh every time.
This recipe takes the intimidation out of bread-making and turns it into something approachable for busy mornings or spontaneous baking. With just a few ingredients and a little patience, you get warm, chewy bagels that feel like a weekend treat—even if you make them on a Tuesday.
Experiment with flavors, try new toppings, or stick to the classic everything bagel. However you shape them, these bagels offer comfort, convenience, and just the right amount of crunch.