3 Smart Points 152 Calories
This simple homemade bagel recipe calls for just five ingredients – flour, Greek yogurt, egg white, baking powder, and salt! There’s no yeast, no boiling step, and no need for a fancy mixer. You can bake them in the oven or pop them in the air fryer!
Easy Bagel Recipe
I’m completely hooked on these bagels!! I spent the whole weekend testing them in both my oven and air fryer, trying different types of flour after discovering these Greek yogurt bagels that are all the buzz in the Weight Watcher community (Only 3 Smart Points!). They’re packed with protein thanks to the yogurt, and they taste amazing straight from the oven.
We enjoyed them with a little butter, but cream cheese would be fantastic too! The original recipe calls for self-rising flour, but I prefer to make my own since I rarely have it on hand (it’s easy—just add salt and baking powder!). I also skipped the boiling step, and they still turned out great and expanded nicely.
My husband Tommy considers himself a bagel connoisseur—he’s the pickiest bagel lover I know and visits every bagel shop around NYC searching for the perfect one. So I wasn’t sure if he’d like these, but he absolutely LOVED them and was happy to help me test them. They’re a bit soft in the center, but we both agreed that’s how we like them. Just don’t leave them in the oven too long.
I tested them with wheat and gluten-free flour, and both worked well, though the gluten-free version needed more baking time and didn’t rise as much. The air fryer results were just as good as the oven, only much faster (I use the Nuwave Brio, affiliate link).
Tips for perfect bagels
- Use a silpat or parchment paper sprayed with oil to prevent sticking. To hold the parchment in place, spray a little oil on the corners of the baking sheet.
- Bagels expand while baking, so give them plenty of space to avoid sticking together.
- Greek yogurt is essential—avoid plain yogurt, and if there’s any liquid in the yogurt, drain it first. I tested with Fage and Stonyfield Greek, both worked perfectly.
- You can easily double or triple this recipe to make more, or halve or quarter it for fewer bagels.
- If using self-rising flour, omit the salt and baking powder.
Tips for gluten-free bagels
I tested the gluten-free version several 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 it along with the yogurt
- After shaping the bagels, I dipped my finger in water and smoothed the surface.
- I raised the oven temperature to 400°F and baked for 20 minutes, then let them cool before slicing.
Tips for storing and freezing bagels
- You can wrap them in plastic and reheat the next day without refrigerating, or refrigerate for up to 3 days.
- To freeze, slice them open and wrap each 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 five 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 350°F. Line a baking sheet with parchment paper or a silpat. If using parchment, spray with oil to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, and salt. Add the yogurt and mix with a fork or spatula until well combined—it will look like small crumbles.
- Lightly dust a work surface with flour, turn out the dough, and knead a few times until 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 a 3/4-inch thick rope and join the ends to form bagels.
- Brush with egg wash and sprinkle both sides with your choice of seasoning. Bake at 350°F for 22 minutes, then increase to 550°F and bake for 4 more minutes.
Air Fryer Method
- In a medium bowl, whisk together the flour, baking powder, and salt. Add the yogurt and mix with a fork or spatula until well combined—it will look like small crumbles.
- Lightly dust a work surface with flour, turn out the dough, and knead a few times until 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 a 3/4-inch thick rope and join the ends to form bagels.
- Brush with egg wash and sprinkle both sides with your choice of seasoning.
- Preheat the air fryer to 325°F and set for 11 to 12 minutes. Transfer bagels in batches without overcrowding and bake for 11 to 12 minutes, or until golden. No need to flip.
*To make them gluten-free, I tested 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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