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
Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake.
What do you put on a bagel before baking? ›
There are a variety of toppings you can add to bagels before baking them. Here are some ideas: Everything Bagel Seasoning: This is a popular blend of sesame seeds, poppy seeds, dried onion, dried garlic, and salt that you can sprinkle on top of your bagels.
What can I do with bagels? ›
Bagel Toppings
Fresh Vegetables: Sliced tomatoes, cucumbers, green onions, red onion, capers, lettuce, or sprouts for a refreshing touch. What is this? Eggs: Scrambled, fried, or in omelet form to add protein and richness. Bacon or Sausage: Crispy bacon strips or sausage patties for a hearty bagel sandwich.
Why are New York bagels so good water? ›
Popular mythology tells us that the soft water that trickles down from the Catskills in upstate New York has a profound effect on the softness of the bagels. Since there are less minerals (magnesium and calcium, for example) in this water, the gluten proteins don't tense up and make the bagels too tough to chew.
Is baking soda or baking powder better for bagels? ›
Make sure you use only baking soda and not baking powder. The baking soda helps the bagels form that beautiful golden crust and give them the distinct bagels taste. Use bread flour instead if you want, or any high-gluten flour, this will help create more glen in the dough.
Should you flip bagels when baking? ›
You might say, “I never have to flip loaves of bread when I bake them, how is the crisp-factor any different here?” But the reason flipping is so essential has to do with the boiling. Obviously the bagels are covered with water, and if you bake them with one side up the whole time, the bottom will be much softer.
Why do you put eggs in bagels? ›
The standard recipe remains pretty much the same, except egg yolks are added into the mix, which changes the bagel's texture. Typical bagels have a crispy outside and a chewy interior. But the addition of the yolks makes for an all-around softer bagel.
What do New Yorkers eat with their bagels? ›
Whether smeared with classic cream cheese, topped with lox and capers, or packed with a hearty combination of eggs, bacon, and cheese, bagels are a morning ritual for many New Yorkers.
What can I eat with bagels instead of cream cheese? ›
Eight bagel toppings to try beyond just cream cheese
- Spinach & Artichoke Dip Bagel. ...
- Jalapeño Popper Bagel. ...
- Honey Pecan Bagel. ...
- Everything Reuben Bagel. ...
- Berry Cream Cheese Bagel. ...
- White Bean & Roasted Red Pepper Bagel. ...
- Pesto Egg in a Hole Bagel. ...
- Bacon, Tomato & Alfredo Bagel Melt.
Another option is freezing your bagels. Frozen, they will keep for 3-4 months in an airtight bag. Don't forget to pre-slice them! Another “cool” face about freezing bagels: they don't even need to be thawed before toasting. Easy!
Natron, which contains large amounts of sodium bicarbonate, has been used since ancient times and some claim that baking soda water has various health benefits such as reducing inflammation, reducing acid reflux which can prevent heartburn, as well as reducing indigestion by neutralizing stomach acid.
What is the purpose of putting baking soda in your bath water? ›
Baking soda baths is said to have potential benefits for various skin conditions. Possible benefits include relief from yeast infections, eczema, and psoriasis. Safety considerations and precautions must be considered. Proper preparation and post-bath care are essential for effective results.
What does baking soda water do to dough? ›
Through the chemical reaction created by combining baking soda with liquid, acid, and heat, carbon dioxide is created. These tiny CO2 gas bubbles allow for soft and airy baked goods such as cookies, pancakes, and cakes. Baking soda also increases pH levels while reducing gluten.
Can I boil bagels without baking soda? ›
So there is a lot of debate around this question as everyone seems to have a favorite thing to boil their bagels in. The main camps are the baking soda/lye group or the honey/ barley malt syrup/sugar group. Any of these things works perfectly well to boil bagels in so it comes down to preference.
