Are you looking for an easy homemade bagel recipe?
According to Gina Homolka, an author and recipe developer of Skinnytaste, you can make a handmade bagel from scratch with just five ingredients!
On her YouTube channel, she features delicious, healthy, family-friendly recipes made with real food. The recipes are all tested and approved by her family — all include calories and Weight Watchers points too.
Where did the bagel originate from?
In the 16th and first half of the 17th centuries, the bagel — also historically spelled beigel, became a staple of Polish cuisine.
Its name is derived from the Yiddish word beygal, which comes from the German dialect word beugel, which means “ring” or “bracelet”.
Other bagel types exist, similar to how families in a given community use a range of cooking methods when preparing indigenous food.
In this recipe from Skinnytaste, you can have amazing bagels that would only need flour, Greek yogurt, egg white, baking powder, and salt!
There’s no yeast, no boiling, and no fancy mixer needed!
And the best thing? You can bake them in the oven or cook them in the air fryer.
Even better, Gina’s recipe can be adjusted to make wheat and gluten-free versions. She noticed that the gluten-free bagel took a little longer to bake and didn’t rise as high as the wheat bagel.
Although these bagels are simple to make, Gina recommends that the dough should be at room temperature before baking.
Allow an hour or so for the dough to rest before baking.
Tips from Gina on how to make the perfect bagel:
- Since bagels expand when they bake, you’ll want to leave plenty of space between them so they don’t stick together.
- Greek yogurt should be used instead of plain yogurt, and any liquid in the yogurt should be drained. Fage and Stonyfield Greek were both successful in my tests.
- If your dough is sticky, add more flour or reduce the amount of yogurt you use.
- This recipe can easily be doubled or tripled to make more. You may also split it in half or quarters to make a smaller batch.
- If using self-rising flour, leave out the salt and baking powder.
- Bake on the top rack to avoid over-browning on the bottoms.
- Egg-free tip: The egg wash gives the bagels a good shine and makes the toppings stick, but if you’re allergic to eggs, skip the egg wash and simply brush them with water to make the toppings stick.
- Leftover bagels can be packed in plastic and reheated the next day without refrigerating, or they can be refrigerated for up to three days if you’re making a larger batch.
- To freeze the bagels, slice them open and wrap each half individually with foil or plastic wrap. Simply reheat them in the microwave, toaster, or air fryer until they’re warm again.
She has also suggestions to make gluten-free bagels.
- Bob’s Redmill Gluten-Free 1 to 1 flour was used.
- One egg white was whipped until frothy and combined with the yogurt, which is completely optional.
- Once the bagels are formed, dipped your finger in water and smoothed it out.
- Raised the oven temperature to 400 degrees Fahrenheit (204 degrees Celcius) and baked them for 20 minutes. Then, let them cool before cutting open.
- In air fryer, baked at 325 degrees Fahrenheit (162 degrees Celcius) for 12 minutes, turning halfway. Let cool before cutting.
Here are the ingredients:
- 1 cup (5 oz) unbleached all-purpose flour, whole wheat, or gluten-free mix
- 2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
- 3/4 teaspoon kosher salt (use less if using table salt)
- 1 cup non-fat Greek yogurt (not regular yogurt, or it will be too sticky)
- 1 egg white or whole egg, beaten
- optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
For oven method:
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celcius). Place the parchment paper or a Silpat on a baking sheet. Spray the parchment paper with oil to keep it from sticking.
- In a medium bowl, combine the flour, baking powder and salt then whisk well. Add the yogurt and mix with a fork or spatula until well combined or the mixture will crumble.
- Lightly dust a work surface with flour and remove the dough from the bowl. Knead the dough a few times, about 15 twists, until it is tacky but not sticky. When you pull away, the dough should not be left on your side.
- Create four equal balls out of the dough. To make bagels, roll each ball into 3/4-inch thick ropes and join the ends. You can also make a ball, poke a hole in the middle, and slightly stretch it.
- Brush each bagel with egg wash and season on both sides with your favorite seasoning. Bake for 25 minutes on the top rack of the oven. Let cool for at least 15 minutes before cutting.
For the 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 or the mixture will crumble.
- Lightly dust flour on a work surface and remove dough from the bowl. Knead the dough a few times, about 20 twists, until it is tacky but not sticky. When you pull away, it does not leave the dough on your side.
- Create four equal balls out of the dough. To make bagels, roll each ball into 3/4-inch thick ropes and join the ends.
- Top with egg wash and sprinkle both sides with the seasoning of your choice.
- Preheat the air fryer to a temperature of 280 degrees Fahrenheit (137 degrees Celcius). Transfer in batches without overcrowding and bake 15 to 16 minutes or until golden. No need to turn. Let cool for at least 15 minutes before cutting.
The toppings are what give a tasty bagel an extra kick. Since one person’s favorite flavor can vary from another’s, it’s important to try new things.
- Sesame seeds
- Poppy seeds
- Everything Bagel Seasoning
- Minced Dried Garlic
- Minced Dried Onion
Serve and enjoy these bagels perfect for breakfast, lunch, or dinner!
Watch the video below to see how to make this homemade bagel from scratch!
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