Pin It I discovered these bagels on a lazy Sunday morning when I was too impatient to wait for yeast-risen dough and my coffee was already getting cold. A friend had mentioned yogurt bagels in passing weeks before, and it suddenly clicked—why not try it? Twenty minutes later, my kitchen smelled like toasted everything seasoning, and I was biting into something warm, chewy, and impossibly simple. These have become my go-to breakfast when I want homemade without the fuss, and honestly, they've spoiled me for the store-bought kind.
I made these for my book club last month, thinking they'd be a nice homemade touch alongside the usual store-bought snacks. One person took a bite and actually closed their eyes, and another asked if I'd buy them regularly—which was funny because I'd just made them for the first time that morning. The compliments kept coming, and I realized people really respond when you show up with something warm and made with your own hands, even if it only took you 35 minutes.
Ingredients
- Self-rising flour: This is the secret—it already has baking powder and salt built in, which gives you that lift without yeast and keeps everything fast. If you only have all-purpose flour, you can absolutely make a substitute with 1 cup all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt.
- Plain Greek yogurt: Full-fat or low-fat both work beautifully; the yogurt creates moisture and tang that makes these bagels tender and chewy. Don't use Greek yogurt from the bottom of your fridge though—taste it first, because old yogurt will throw off the flavor.
- Large egg: The egg wash is what gives them that glossy, golden finish and helps the everything seasoning stick exactly where you want it.
- Everything bagel seasoning: This is the star; don't skimp on it or use a light hand. These bagels deserve generosity, so sprinkle it on like you mean it.
Instructions
- Heat your oven and prep your stage:
- Preheat to 375°F and line a baking sheet with parchment paper. This takes just a few minutes but saves you from sticking and mess later.
- Mix the dough:
- Combine self-rising flour and Greek yogurt in a medium bowl, stirring with a spoon until a shaggy dough forms. It'll look rough and slightly sticky, and that's exactly right—don't expect it to look polished yet.
- Knead gently:
- Turn the dough onto a lightly floured surface and knead for 2–3 minutes until it becomes smooth and elastic. The key word is gently; overworking it will make them tough, and you'll feel the difference in your hands when it shifts from shaggy to silky.
- Divide and shape:
- Split the dough into 4 equal pieces, roll each into a rope about 7–8 inches long, then pinch the ends together to form a bagel shape. Don't worry if they're not perfect circles—they'll puff up in the oven anyway.
- Egg wash and season:
- Beat the egg and brush it over each bagel with a pastry brush, then sprinkle everything bagel seasoning generously on top. The egg wash helps the seasoning adhere and creates that beautiful golden color.
- Bake until golden:
- Bake for 22–25 minutes until they're golden brown and cooked through. You'll know they're ready when the kitchen smells incredible and the tops feel firm.
- Cool before biting:
- Let them rest on a wire rack for 5 minutes—I know it's hard to wait, but this prevents them from being gummy inside.
Pin It What surprised me most was how my partner started requesting these instead of his usual breakfast, and now I find myself making a double batch just so there are leftovers. There's something about pulling something warm and homemade from the oven that shifts the entire morning, even if you're just standing in your kitchen in a t-shirt with messy hair.
Storage and Serving
These bagels are absolutely best eaten fresh—that warm, chewy texture is when they shine brightest. If you have leftovers (which, fair warning, might not happen), store them in an airtight container for 1–2 days. When you're ready to eat them again, toast them lightly to bring back that warmth and chewiness; it genuinely tastes like you just made them.
Customizing Your Bagels
The base dough is so forgiving that you can play with toppings depending on your mood. Some mornings I skip the everything seasoning and use za'atar or furikake for something completely different, and the bagels come out just as good. You could also brush them with garlic butter and fresh herbs, or go sweet with cinnamon sugar if breakfast is calling for something indulgent instead of savory.
Why This Recipe Became My Weekday Staple
The real magic here is that these bagels exist in the sweet spot between homemade and practical—they're fast enough for a Wednesday morning when you've overslept, but impressive enough to serve when someone unexpected stops by for breakfast. I've stopped thinking of homemade bagels as a weekend project and started making them whenever the mood strikes, because there's genuinely no reason not to.
- If your everything bagel seasoning has been sitting in the cupboard for months, taste a pinch first to make sure it's still flavorful and hasn't gone stale.
- Cream cheese and smoked salmon are the classic pairing, but these are also delicious with avocado, cucumber, or even just butter and a sprinkle of fleur de sel.
- You can make the dough ahead and refrigerate it for a few hours, then shape and bake when you're ready, which is perfect for planning ahead.
Pin It These bagels have genuinely changed how I approach weekday breakfasts, turning what could be another grabbed granola bar into something warm and intentional. If you're on the fence about whether 35 minutes is worth it, trust me—it absolutely is.
Recipe FAQs
- → Can I use all-purpose flour instead?
Yes, substitute self-rising flour with all-purpose flour plus baking powder and salt for similar results.
- → How do I make these bagels dairy-free?
Use a plant-based Greek-style yogurt and ensure your flour is free of dairy ingredients.
- → What is everything bagel seasoning?
A blend of sesame seeds, poppy seeds, dried garlic, onion, and salt that adds savory flavor.
- → How long should I bake the bagels?
Bake at 375°F for 22–25 minutes until golden brown and cooked through.
- → Can these bagels be stored?
Store fresh bagels in an airtight container for 1–2 days; toast before serving for best texture.