Ingredients
Equipment
Method
- Mix the DoughCombine 1 cup of self-rising flour with 1 cup of Greek yogurt in a mixing bowl. Stir until a shaggy dough forms.
- Knead LightlyTurn the dough out onto a lightly floured surface and knead for 1–2 minutes until soft but not sticky. Add a dusting of flour if it clings to your hands, or a splash of water if it cracks.
- Divide and ShapeDivide dough into 4 equal pieces. Roll each into a log about 8 inches long, then join the ends to form a ring. Press the seam firmly to seal.
- Add Egg Wash & ToppingsBrush each bagel with beaten egg and sprinkle with your choice of toppings.
- Bake (Oven Method)Preheat oven to 375°F (190°C). Place bagels on a parchment-lined baking sheet. Bake for 22–25 minutes until golden brown. Cool 5 minutes before slicing.
- Air Fry (Air Fryer Method)Preheat air fryer to 350°F (175°C). Place bagels in basket without touching. Cook 12–14 minutes, flipping halfway through.
- Cool & ServeRest bagels on a wire rack for at least 5 minutes before slicing. This lets the interior finish setting up.
Notes
• Use 0% Greek yogurt to reduce calories while keeping protein high.
• Do not over-knead — 1 to 2 minutes is enough. Overworking the dough makes bagels dense and tough.
• Self-rising flour already contains baking powder and salt. If substituting all-purpose flour, add 1½ tsp baking powder and ¼ tsp salt per cup.
• Slice bagels before freezing so you can pop them straight into the toaster from frozen.
• Everything bagel seasoning mixed directly into the dough (plus on top) takes the savory flavor to another level.
• Do not over-knead — 1 to 2 minutes is enough. Overworking the dough makes bagels dense and tough.
• Self-rising flour already contains baking powder and salt. If substituting all-purpose flour, add 1½ tsp baking powder and ¼ tsp salt per cup.
• Slice bagels before freezing so you can pop them straight into the toaster from frozen.
• Everything bagel seasoning mixed directly into the dough (plus on top) takes the savory flavor to another level.
🧾 Nutrition (Per Bagel — Base Recipe)
Estimates based on 1 cup full-fat Greek yogurt + 1 cup self-rising flour, divided into 4 bagels. No toppings included.| Nutrient | Amount |
| Calories | ~190 kcal |
| Protein | 15–17 g |
| Carbohydrates | 28 g |
| Fat | 2 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 5 mg |
| Sodium | 480 mg |
| Fiber | 1 g |
| Sugar | 3 g |
| Calcium | 120 mg |
Do not skip the egg wash. It is the single biggest difference between a pale, dull bagel and the glossy golden crust you see in food photos. Brush generously, add your toppings immediately after, and bake without opening the oven early.