No yeast, no boiling, and no waiting, these 5 Ingredient Bagels are ready in under an hour and so easy to make! They are perfect for breakfast, brunch, or lunch!
Being from New Jersey, I consider myself a bagel connoisseur. Now that I live in New England, it's so much harder to find a decent bagel. So I resorted to making my own bagels!
Unlike a regular bagel, this 5-ingredient bagel recipe does not need any yeast, no need to wait, and the best part is, there's no boiling! You mix everything together and then bake them on a parchment lined baking sheet. They are made with minimal effort and could not be easier to make!
I think you'll love this list of what to serve with bagels too!
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Ingredients You'll Need
You only need a few simple ingredients to make these delicious bagels!
- All Purpose Flour. Unbleached is best. My favorite is King Arthur.
- Baking Powder. This will give the bagels that rise they need.
- Salt. For a little more flavor.
- Regular Greek Yogurt. Plain, full fat yogurt is best, but low fat will work too, you might just need a little bit more flour since low fat or fat free yogurt has more liquid.
- Egg. For the egg wash to give the homemade bagels that crisp, brown outer crunch.
Equipment to Gather
How To Make 5 Ingredient Bagels
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat. Set that aside.
In the bowl of a stand mixer, add the dry ingredients and the Greek yogurt. Turn on the mixer on low speed for 2-3 minutes until a sticky dough forms and the flour mixture is completely mixed into the Greek yogurt.
Take a piece of dough (a palm-sized piece of dough) and shape the dough into bagel shape. You can do this by creating thick ropes and then connecting the ends of the rope together, or you can make a dough ball and then make a hole with your index finger in the middle of the dough to form a bagel. Stretch the hole in the middle so there is a large hole in the bagel.
Place the shaped bagels onto the prepared baking sheet. Beat the egg and then brush the tops of the bagels with the egg wash. Sprinkle the top of each bagel with your favorite bagel seasoning if you would like and bake for 30 minutes or until golden brown. Serve immediately.
Tips and Tricks
- If the bagel dough gets too sticky as you are shaping the bagels, sprinkle flour on your work surface and onto your hands.
- Scooping the dough out with an ice cream scoop ensures that all the dough balls are the same size.
- The bagels are done when they are golden brown and puffy.
- For best results, make sure to leave some room between each of the bagels as these bagels do rise a lot.
- Make sure your baking powder is no expired. It is a key ingredient, so if it is expired, the bagels will not rise properly.
Variations
- Use different toppings! Top these bagels with sesame seeds, poppy seeds, Trader Joe Everything Bagel Seasoning, or thick cut kosher salt
- To make these cinnamon raisin bagels, add 1 tablespoon of cinnamon to the dough and 1 cup of raisins to the batter.
- Use different flour! You can use whole wheat flour or a combination of whole wheat flour and all purpose flour for is east homemade bagel recipe. You can even use your favorite gluten-free flour in place of the all purpose flour.
- Make them into breakfast sandwiches! You can make turkey and egg sandwiches with these bagels or your favorite egg sandwich with them.
Storage Tips
Once the bagels have cooled to room temperature, place leftover bagels in an airtight container. They will stay fresh up to 4 days. You can reheat the bagels in a toaster oven or an air fryer when you are ready to make your own homemade breakfast.
To freeze these bagels, place them in a gallon freezer safe bag and freeze them up to 3 months. You can precut them or you can leave them whole when you freeze them.
Frequently Asked Questions
You can use these bagels for egg sandwiches, or you can top them with your favorite spread. Almond butter, peanut butter, strawberry jam, blueberry jam, or your favorite cream cheese are also delicious with these bagels! They can be used for sandwiches too, not just for breakfast!
Yes! Just like pancakes or pretzel bites, self rising flour would work. Just do not use the baking powder in the recipe. That would cut down the ingredients from 5 ingredients to two-ingredient bagels.
Definitely! Add the ingredients to a large mixing bowl instead of a stand mixer. You'll need to use some elbow grease as this dough can be very thick and heavy, but it is doable!
More Breakfast Recipes
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📖 Recipe
5 Ingredient Yogurt Bagels
Ingredients
- 3 cups All Purpose Flour
- 1 ½ tablespoon Baking Powder
- 2 teaspoon Salt
- 3 cups Greek Yogurt
- 1 large Egg
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat. Set that aside.
- In the bowl of a stand mixer, add the dry ingredients and the Greek yogurt. Turn on the mixer on low speed for 2-3 minutes until a sticky dough forms and the flour mixture is completely mixed into the Greek yogurt.
- Take a piece of dough (a palm-sized piece of dough) and shape the dough into bagel shape. You can do this by creating thick ropes and then connecting the ends of the rope together, or you can make a dough ball and then make a hole with your index finger in the middle of the dough to form a bagel. Stretch the hole in the middle so there is a large hole in the bagel.
- Place the shaped bagels onto the prepared baking sheet. Beat the egg and then brush the tops of the bagels with the egg wash. Sprinkle the top of each bagel with your favorite bagel seasoning if you would like and bake for 30 minutes or until golden brown. Serve immediately.
Video
Notes
- If the bagel dough gets too sticky as you are shaping the bagels, sprinkle flour on your work surface and onto your hands.
- The bagels are done when they are golden brown and puffy.
- For best results, make sure to leave some room between each of the bagels as these bagels do rise a lot.
- Make sure your baking powder is no expired. It is a key ingredient, so if it is expired, the bagels will not rise properly.
Marsha says
My bagels puffed up in the oven but fell immediately when I took them out. Any idea why this would happen? I used all the stated ingredients and made sure my baking powder was fresh. Thank you.