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I’ll admit: I was skeptical that a make-at-home bagel with Greek yogurt as the main ingredient would be edible AND that I would be able to bake them on my own.
So I was SHOCKED when they were actually delicious. And easy! And the recipe only calls for 6 ingredients and no special equipment. #winning!
Even my 6-year-old daughter said ‘these are the best everything bagels I’ve ever had! you made these?!’
Like I mentioned earlier, the main ingredient in these bagels is fa*gE Total 0% Plain Greek yogurt, which means they have a ton more protein than the average bagel – an easy way to sneak it in if you have a picky child.
fa*gE Total 0% Plain Greek yogurt has no added sugar, is made with milk from non-GMO fed cows, and packs 18 grams of protein in one 6oz cup.
The original Skinnytaste Bagel recipe can be found here – along with variations to make them gluten-free or dairy-free.
I followed the original Skinnytaste bagel recipe to a T and shared it below!
2 teaspoons baking powder (if it’s expired it won’t rise)
3/4 teaspoon table salt
1 egg white, beaten (for the bagel ‘wash’ to get the seasoning to stick)
Everything Bagel Seasoning – or you could totally improvise this and use poppy seeds, sesame seeds, onion flakes, etc.
Baking Instructions
Preheat oven to 375F. Line a baking sheet with parchment paper – spray it with oil so the bagels don’t stick.
Combine the flour, baking powder and salt in a medium bowl and whisk well. Add the yogurt and mix with a fork – it will look like small crumbles at first, NOT like a ball of dough.
Lightly dust flour on your work surface and knead the dough until it’s tacky but not sticky. Honestly, I think mine was a little too sticky but the bagels turned out awesome so don’t let that deter you.
Divide the dough into 4 equal balls. Roll each ball into 3/4-inch thick ‘ropes’ and form bagels – see pic below.
Use a silicone brush to wet the bagel with the egg white wash and press the bagel into a plate of the bagel seasoning. I did both sides of the bagels AND the sides because you can never have too much Everything bagel seasoning.
Bake on the top rack of the oven for 25 minutes – I checked on mine several times starting at 20 minutes but 25 minutes was spot on. Let them cool before you cut them.
If you aren’t a bagel lover, here are 5 delish savory Greek yogurt recipes and a family-friendly salmon Greek yogurt recipe. I’ve also used fa*gE Total 5% Plain Greek yogurt to make an insanely delicious Green Goddess Dressing recipe.
If you like this recipe, pin it!
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Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.
The standard combination of toppings on an everything bagel is as follows: sesame seeds, poppy seeds, dried onion, garlic, and salt. Some may add in black sesame and cracked pepper, too. The result is a supremely flavorful bite, a complex nutty flavor, and an exquisite extra crunch (and usually a ton of crumbs.)
Before baking, let's top the bagels. Brush with a little egg white, then coat in everything bagel seasoning. This is a blend of poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt. Feel free to use more of one seasoning than another, or leave one out if you don't like it.
Make sure you use only baking soda and not baking powder. The baking soda helps the bagels form that beautiful golden crust and give them the distinct bagels taste. Use bread flour instead if you want, or any high-gluten flour, this will help create more glen in the dough.
If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.
Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake.
A mix of black sesame seeds and white sesame seeds makes this seasoning blend visually striking, but if you can't find both, just one will work here too. Poppy seeds – For crunch! Dried minced garlic and onion – They add lots of garlicky, oniony flavor.
You can put anything or most any condiments on a bagel. A lot depends on the type of bagel. If there are lots of spices and strong flavors then go with something simple like any of these: slice of cheese, butter, cottage cheese, ricotta, cream cheese, tapenade, hummus, caramelized onion or garlic jam.
David Gussin of Queens says he invented the "everything" bagel sometime around 1980, when, in a stroke of inspiration, he married poppy seeds with sesame seeds, salt, onion and more. The longtime New Yorker remembers gliding into the Howard Beach bakery on hockey skates for his first day of work.
Making Homemade Bagels is cheaper than buying them. Although going to a bagel shop makes for a delicious meal, it gets expensive quick. That's why we love making them at home. This recipe gives you all the things you want in a bagel.
When using it on store-bought bagels, first brush the top of the bagel with a very thin layer of water, then sprinkle with everything bagel spice. The water is essential for the spice mix to stick to the bagels.
This blend is a divine mixture of black and white sesame seeds, dried minced garlic and onion, sea salt flakes and poppy seeds. The concoction's salty, savory flavors are reminiscent of your favorite bagel variety but jive with a lot more than the crusts of white bread.
a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.
If you want a thinner crust and airier texture in your bagels, shorten the boiling time slightly (around 45 seconds, instead of the 60 seconds called for in the recipe). The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel.
Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded. They should float immediately when added to the water.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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