Traditional bagels are made with a yeast dough and boiled before they are baked. This much faster version uses a two-ingredient dough made from self-rising flour and Greek yogurt, which eliminates the need for a rise time. Sprinkle the bagels with your favorite toppings--like everything bagel seasoning--before baking. Source:, June 2018

Carolyn Casner


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Preheat oven to 375 degrees F. Position rack in upper third of oven. Line a large baking sheet with parchment paper or a silicone baking mat.

  • Shape dough into a disk, then divide into 4 equal pieces. Using your hands, roll each piece into a rope, 9 to 10 inches long and 3/4 inch wide. Shape each rope into a bagel and place on the prepared baking sheet. Blend egg and water with a fork in a small bowl. Brush the egg mixture over the bagels. Sprinkle with sesame seeds, poppy seeds, minced onion and/or minced garlic, if desired.

  • Bake in the upper third of the oven until nicely browned on the bottom and lightly browned on top, about 25 minutes. Let cool completely before serving.


To make ahead: Store bagels in an airtight container or wrap individually and freeze for up to 3 months.

Nutrition Facts

186 calories; 2.3 g total fat; 1.2 g saturated fat; 52 mg cholesterol; 364 mg sodium. 68 mg potassium; 30.3 g carbohydrates; 3.8 g fiber; 2 g sugar; 12.2 g protein; 96 IU vitamin a iu; 6 mcg folate; 165 mg calcium; 5 mg iron; 2 mg magnesium;