Baking bagels at home

Baking bagels at home has never been so easy. You only really need yoghurt and flour. Except— I like adding some easy extras that help make for a tastier bagel— salt, baking powder, whisked egg for the top, and seeds (or any topping you’d like)! This easy recipe doesn’t require any fancy cooking equipment!

To keep it simple, you want to create a dough that you can knead for a few minutes (three minutes tops!) without it sticking to your hands too much. There are so many different flours and yoghurts out there, so you may need to add a bit more yoghurt or a bit more flour. This recipe provides you with a great starting point.

Vegetarian

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• This is what you need
• The detailed steps
• More ‘how-to’ recipes

This is what you need

• Flour: Plain or wholemeal. I like to use both, too! For example, 160g of plain, 160g of wholemeal.
• Yoghurt: Greek yoghurt works best because it’s thicker. If you use plain yoghurt, you may need to add a bit more flour to create the dough.
• Salt: Salt helps bring out the flavour. Without it, it can taste very bland. I would consider decreasing the amount if you plan on using a sea salt topping (like EBTB seasoning).
• Baking powder: In this recipe, the baking powder helps the bagel rise!
• Egg wash: The whisked egg helps brown the top of the bagel and helps the seeds to stick.
• Toppings: You pick! I like sesame and poppy seeds.

The detailed steps

Step 1. First, pre-heat your oven to 180°C/350°F.

Step 2. Next, measure out the flour, salt, and baking powder and add to a large mixing bowl. Mix the dry ingredients together. Then, add in the yoghurt and mix until it is well combined. It should form a large dough ball, but add more yoghurt if it seems to be too dry.

Step 3. Now, place the dough ball onto a well-floured surface. Begin kneading and/or folding for a few minutes and add more flour if needed— it shouldn’t be too sticky. Form it into a smooth ball.

Step 4. Next, lightly flatten the ball and divide it into 4 equal pieces with a knife. Start rolling each piece of dough about 8 inches long. Connect it, making it into a bagel shape. Keep in mind, it will expand a lot in the oven.

Step 5. Whisk an egg and brush it onto the bagels. Make sure you get the sides really well. Then, dip the bagel face-down onto a plate of your seeds (or sprinkle on). Make sure you get the sides coated, too (inner and outer).

Step 6. Lastly, place them onto a lined baking sheet and bake for 20 minutes. Let them cool on a cooling rack for at least 15 minutes before slicing.

How to store the leftovers

Store leftovers in an air-tight container for upto 3 days. I find after 3 days they don’t taste as fresh. They are suitable for freezing, too. I like to slice and then freeze, so I can pop the halves straight into a toaster!

I use these reusable baking sheets. They work really well with this recipe and they are dish-washer safe! [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]

More ‘How-to’ Recipes

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• How to make Massaman Curry Paste
• How to make Homemade Sriracha Hot Sauce