Soft Homemade Bagels With Yogurt

Name: Soft Homemade Bagels With Yogurt
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 1 cup plain yogurt; 2 cups self-rising flour; 1 egg (for washing); Sesame seeds or everything seasoning (optional)

Highlighted under: Fast Family Favorites

I love making these soft homemade bagels with yogurt because they’re incredibly easy and require minimal ingredients. Just mixing yogurt with self-rising flour creates a dough that's soft and pliable. Baking them results in bagels that are chewy on the outside and fluffy on the inside. They are perfect for breakfast or a midday snack, and I enjoy customizing them with different toppings. Trust me, once you try these bagels, you'll want to make them a regular part of your baking routine!

Created by

Lucy Bennett

Last updated on 2026-02-15T00:53:36.066Z

When I first ventured into making bagels at home, I was overwhelmed by the traditional methods that involved boiling and lengthy rising times. That's when I discovered this yogurt-based recipe, which not only simplifies the process but also yields pouchy, soft bagels. The tanginess from the yogurt adds a delightful flavor that you wouldn't expect from bagels made without yeast.

After several trials, I found that egg-washing gives them a beautiful golden color while enhancing the crust. Additionally, experimenting with toppings like everything seasoning or sesame seeds gives them a personal touch. These bagels have become a weekend staple in my house!

Why You Will Love This Recipe
Ultra soft texture from the yogurt
Quick and simple with minimal ingredients
Perfectly customizable with toppings

Mastering the Dough

The key to achieving a perfectly soft bagel lies in the balance of yogurt and self-rising flour. The yogurt not only adds moisture but also introduces a slight tangy flavor, enhancing the overall taste of the bagels. When combining the two, make sure to use room temperature yogurt for easier mixing and a smoother texture. Over-kneading might lead to a tougher bagel, so knead just enough until the dough is smooth and elastic.

If you’re looking to incorporate whole grains for added nutrition, consider swapping out half of the self-rising flour with whole wheat flour. This will give the bagels a nuttier flavor while still providing the chewy texture you want. Just keep in mind that you might need to adjust the yogurt slightly to maintain the right dough consistency.

Shaping Your Bagels

Shaping the bagels is a crucial step that significantly impacts their final appearance. After dividing the dough, roll each piece gently to form a tight ball before poking a hole in the center. Using your thumb or finger, create a hole large enough to give room for expansion—around one to two inches should do. As the bagels bake, they will puff up and may close around the hole, so don’t skip this step for a traditional bagel shape.

If you prefer different shapes, you can try making mini bagels or even bagel bites. Adjust the baking time to around 15 minutes for smaller sizes, checking for a golden color to ensure they're perfectly baked. Also, consider using bagel molds to maintain a consistent shape, especially helpful if you’re new to shaping bagels.

Customizing and Serving Ideas

One of the joys of making homemade bagels is the customization. Before baking, try different toppings beyond sesame seeds; consider everything bagel seasoning, poppy seeds, or even a sprinkle of garlic powder for extra flavor. You can also gather some cheese for a savory twist—just sprinkle shredded cheddar or gruyère on top right before baking for a deliciously cheesy bagel.

These bagels are not just for breakfast! Serve them later in the day as a base for sandwiches. They pair wonderfully with cream cheese and smoked salmon for brunch or layer them with avocado and a poached egg for a filling lunch option. To keep them fresh, store any leftovers in an airtight container for up to three days, or freeze them for longer storage. Just pop them in the toaster for a quick and easy breakfast.

Ingredients

Gather these ingredients to get started:

For the Bagels

1 cup plain yogurt
2 cups self-rising flour
1 egg (for washing)
Sesame seeds or everything seasoning (optional)

Make sure to measure out your ingredients accurately for the best results!

Instructions

Follow these simple steps to create your bagels:

Mix the Dough

In a mixing bowl, combine the yogurt and self-rising flour until a dough forms. Knead it for a few minutes until smooth.

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a ball and poke a hole in the center to form the bagel shape.

Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Egg Wash and Season

Place the bagels on the prepared baking sheet. Beat the egg and brush the mixture over the bagels. Sprinkle on sesame seeds or seasoning, if desired.

Bake

Bake in the preheated oven for about 20 minutes or until golden brown.

Keep an eye on them as they bake to avoid over-browning!

Pro Tips

For best results, use Greek yogurt as it has a thicker consistency, which contributes to a better dough texture.

Troubleshooting Common Issues

If your bagels are turning out dense, it might be due to overworking the dough. To remedy this, keep kneading to a minimum, just enough for a smooth consistency. Also, ensure your self-rising flour is fresh; old flour can lose its leavening power. If you find that your dough feels too sticky, add flour gradually until it reaches the perfect texture without becoming heavy.

On the flip side, if your bagels come out too dry, consider adding a touch more yogurt or a teaspoon of olive oil into the dough to enhance moisture. Remember, the dough should be slightly tacky but still manageable. During baking, adjusting the oven temperature can also help; if they’re browning too quickly, lower the temperature by 25°F and extend the baking time slightly.

Making Ahead and Freezing

You can prepare the bagel dough ahead of time, which is perfect for busy mornings. After mixing and kneading, cover the dough with plastic wrap and refrigerate for up to 24 hours. This resting period allows the flavors to meld and may improve the texture. Just allow the dough to come to room temperature before shaping and baking.

For freezing, once your bagels are baked and cooled completely, place them in a freezer bag, making sure to squeeze out any excess air. They can be frozen for up to three months. When you’re ready to enjoy them, simply toast them directly from the freezer or reheat in the oven at 350°F until warm, about 10 minutes.

Scaling the Recipe

If you have a crowd to feed, this bagel recipe is easily scalable. For a dozen bagels, simply double the ingredients, ensuring you have a large enough mixing bowl and baking sheet. When scaling up, pay attention to mixing and kneading times, as a larger batch might require a bit more effort to reach the right dough consistency.

Conversely, if you’re cooking for one or two, feel free to halve the recipe. You can also freeze any extra bagels from a larger batch, ensuring you always have fresh bagels on hand for breakfast or snacks without the need for daily baking.

Questions About Recipes

→ Can I use non-fat yogurt?

Yes, but the bagels might not be as rich in flavor or as soft compared to using whole or Greek yogurt.

→ Can I freeze the bagels?

Absolutely! Once completely cooled, wrap them tightly in plastic wrap and freeze for up to 2 months.

→ What if I don’t have self-rising flour?

You can make your own by mixing all-purpose flour with baking powder and salt. Combine 1 cup of flour with 1.5 tsp baking powder and a pinch of salt.

→ Can I flavor the bagels?

Yes! Adding herbs, garlic powder, or onion powder to the dough can give the bagels a unique flavor.