5 Bagel Recipes That’ll Make You Forget the Bakery Exists

Fresh bagels baking in your own kitchen at 8 AM on a Saturday morning. That’s the kind of smell that makes everything feel right, even in pajamas.

Most bagel recipes overcomplicate things. You don’t need a three-day fermentation schedule or culinary school training. These five bagel recipe ideas range from ridiculously simple to weekend-worthy projects. High-protein breakfast? Gluten-free that doesn’t taste like regret? Chocolate for breakfast? All here.

After the recipes, you’ll find tips on toppings, storage, and troubleshooting common mistakes.

The Secret to Perfect Homemade Bagels

Traditional bagels involve yeast, proofing, boiling in malt syrup, and precise timing. These recipes take a different approach – some skip yeast entirely, others simplify without sacrificing that chewy texture you’re after.

Three things that matter most:

Temperature. Room temperature ingredients mix more evenly. Cold eggs or yogurt straight from the fridge make dough uneven and tough.

Egg wash. That glossy, golden crust comes from brushing beaten egg before baking. Skip it and your bagels look homemade in the wrong way.

Space. Bagels expand while baking. Crowding them means they steam instead of developing that beautiful crust.

Recipe 1: Two-Ingredient Greek Yogurt Bagels

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This is the bagel recipe that converted me. Just Greek yogurt and self-rising flour. No yeast, no waiting, no complicated steps. The yogurt adds protein and keeps them incredibly moist, while the texture is surprisingly close to traditional bagels.

Recipe Overview

Ingredients

• 1 cup full-fat Greek yogurt (not low-fat – trust me on this)
• 1¾ cups self-rising flour, plus extra for dusting
• 1 egg, beaten (for egg wash)
• Everything bagel seasoning, sesame seeds, or sea salt for topping

Instructions

1. Get your oven heating to 375°F and line a baking sheet with parchment paper.
2. Toss the Greek yogurt and flour into a large bowl and mix until you’ve got a shaggy dough. It’ll look messy at first – that’s normal.
3. Dump everything onto a floured surface and knead for 3-4 minutes until it comes together and feels smooth. Too sticky? Add flour one tablespoon at a time. Too dry? Wet your hands slightly and keep kneading.
4. Divide the dough into 4 equal pieces. Roll each one into a rope about 8 inches long, then connect the ends firmly to form a circle. Press that seam well – you don’t want it coming apart while baking.
5. Set the bagels on your prepared baking sheet. Brush generously with beaten egg and sprinkle with whatever toppings you’re using.
6. Bake for 23-25 minutes until they’re golden brown and sound hollow when you tap the bottom.

Let them cool for at least 10 minutes before slicing – cutting into them immediately releases all that steam and they’ll end up gummy inside.

What I learned the hard way: Don’t use nonfat Greek yogurt. The fat content is what makes these bagels tender instead of rubbery. I tried it once thinking I’d save calories, and the result was closer to hockey pucks than breakfast.

Recipe 2: Foolproof Gluten-Free Bagels

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Finding a decent gluten-free bagel at the store is nearly impossible. They’re either dense enough to use as doorstops or they crumble into dust when you try to slice them. This recipe actually works – chewy, substantial, and you’d never guess they’re gluten-free.

Recipe Overview

Ingredients

• 2 cups gluten-free all-purpose flour blend (one with xanthan gum already added)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (around 110°F)
• 2 tablespoons olive oil
• 2 eggs (1 for dough, 1 for egg wash)
• 1 teaspoon apple cider vinegar

For Boiling:

• 8 cups water
• 2 tablespoons honey

Instructions

1. Get your oven to 400°F. Line a baking sheet with parchment and give it a light oil coating.
2. Whisk your dry ingredients together in a large bowl – gluten-free flour, baking powder, salt, and sugar.
3. In another bowl, combine warm water, olive oil, one beaten egg, and apple cider vinegar. The vinegar helps activate the baking powder and adds structure.
4. Pour the wet stuff into the dry and mix until you’ve got a thick, sticky dough. It won’t look like traditional bagel dough – more like thick pancake batter at first.
5. Let the dough rest for 5 minutes. This gives the flour time to absorb the liquid and makes it easier to handle.
6. Bring your 8 cups of water and honey to a boil in a wide pot.
7. With wet hands (crucial for handling this dough), divide into 6 portions. Shape each into a ball, then poke your thumb through the center and gently stretch to form a bagel shape about 3 inches across.
8. Gently place 2–3 bagels into the boiling water at a time. They’ll sink, then float after about 30 seconds. Boil for 1 minute per side.
9. Fish them out with a slotted spoon, drain briefly, and set on your prepared baking sheet. Brush with the beaten egg, then sprinkle on any desired toppings.
10. Bake for 25-30 minutes until deep golden brown. They should be firm to the touch with a nice crust.

The boiling step is what gives these gluten-free bagels their characteristic chewy exterior. Skip it and you’ll end up with something closer to bread rolls.

Recipe 3: Crispy Bagel Chips (Because Waste Not)

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Got bagels that went stale? Before you toss them, turn them into these addictively crunchy bagel chips. They’re perfect for dipping, crumbling over salads, or just eating by the handful while standing at the counter pretending you’re being productive.

Recipe Overview

Ingredients

• 3 bagels (fresh or stale, any variety)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Optional: ¼ teaspoon cayenne for heat

Instructions

1. Get your oven heating to 325°F. Line two baking sheets with parchment paper.
2. Slice each bagel as thin as you can – about ⅛ inch thick. The thinner they are, the crispier they’ll get. A serrated knife works best here.
3. Whisk together olive oil, garlic powder, onion powder, salt, pepper, and cayenne if you’re using it in a large bowl.
4. Toss in the bagel slices and use your hands to coat every piece. It’s the only way to get even coverage.
5. Place the slices in a single, even layer on the baking sheets. Don’t overlap them or they won’t crisp up properly.
6. Bake for 10 minutes, flip each chip, then bake another 10-12 minutes until golden and crispy. Keep an eye on them toward the end – the line between perfectly crispy and burnt is about 90 seconds.
7. Let them cool completely on the baking sheets. They will keep crisping as they cool.

Keep them in an airtight container for up to one week. If they lose their crunch, pop them back in a 300°F oven for 5 minutes.

Flavor variations: Try everything bagel seasoning, cinnamon and sugar for a sweet version, or za’atar for a Middle Eastern twist. This is your chance to use up those random spice jars in the back of your cabinet.

Recipe 4: Chocolate Hazelnut Bagels for Weekend Mornings

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These are not diet food. They’re what you make on a Saturday morning when you want something that feels indulgent but still counts as breakfast. The chocolate and hazelnut combination is basically Nutella in bagel form, except better because you made it yourself.

Recipe Overview

Ingredients

For the Dough:

• 1¼ cups warm water (110°F)
• 1 tablespoon active dry yeast
• 3 tablespoons brown sugar
• 4 cups bread flour
• ⅓ cup cocoa powder
• 1½ teaspoons salt
• ½ cup hazelnuts, toasted and chopped
• ½ cup chocolate chips

For Boiling:

• 8 cups water
• 2 tablespoons brown sugar

For Topping:

• 1 egg, beaten
• Chopped hazelnuts
• Extra chocolate chips

Instructions

1. Toss warm water, yeast, and 1 tablespoon of the brown sugar into your stand mixer bowl (or a large bowl if mixing by hand). Let it sit for 5 minutes until it’s foamy and smells like bread. If there’s no reaction, the yeast is inactive—discard it and begin again with fresh yeast.
2. Add the remaining brown sugar, bread flour, cocoa powder, and salt. Mix on low speed with the dough hook for about 8 minutes until you’ve got a smooth, elastic dough. By hand, this takes about 12 minutes of kneading.
3. In the last minute of mixing, toss in the chopped hazelnuts and chocolate chips. They should be evenly distributed but not overmixed.
4. Drop the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for about 1 hour until doubled in size.
5. Deflate the dough and cut it into eight equal portions. Roll each piece into a smooth ball, then poke a hole through the center with your finger. Gently stretch the hole to about 2 inches across – it’ll shrink back a bit.
6. Set the shaped bagels on a parchment-lined baking sheet, cover with a towel, and let rest for 15 minutes.
7. Get your oven to 425°F. Bring 8 cups of water with 2 tablespoons brown sugar to a boil in a large pot.
8. Boil the bagels in batches of 2–3, cooking them for one minute on each side. They should float almost immediately.
9. Return boiled bagels to the baking sheet. Brush with beaten egg and sprinkle with chopped hazelnuts and extra chocolate chips.
10. Bake for 20-25 minutes until they’re set and the tops look slightly firm.

Let them cool for at least 15 minutes. The chocolate chips inside will be molten lava hot straight from the oven.

Slice these thick and toast them lightly. Spread with cream cheese or Nutella. Or both. I won’t judge.

Recipe 5: Pizza Bagels That Beat Delivery

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Pizza bagels aren’t just for kids’ lunch boxes. When you make them properly – with actual quality ingredients and a hot oven – they’re legitimately good dinner food. These are what I make when I want pizza but don’t want to commit to making or ordering a whole pie.

Recipe Overview

Ingredients

For the Bagels:

• 4 plain or everything bagels, halved
• 1 cup marinara sauce (homemade or good jarred sauce)
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Toppings (choose what you like):

• Sliced pepperoni
• Cooked Italian sausage, crumbled
• Sautéed mushrooms
• Bell peppers, thinly sliced
• Red onion, thinly sliced
• Fresh basil leaves
• Red pepper flakes
• Dried oregano

Instructions

1. Get your oven to 425°F. Cover a large baking sheet with parchment paper or aluminum foil.
2. Place the bagel halves on the baking sheet with the cut side facing up. If they’re fresh and soft, toast them lightly first for about 3 minutes – this prevents soggy bagels.
3. Spread about 2 tablespoons of marinara sauce on each bagel half, leaving a small border around the edge.
4. Sprinkle with mozzarella and Parmesan, then add whatever toppings you’re using. Don’t overload them – too many toppings means everything slides off when you bite in.
5. Bake for 10–12 minutes, or until the cheese is melted, bubbly, and golden brown. For extra crispy cheese, broil for the final minute, keeping a close eye on them.
6. Let cool for 2-3 minutes before serving. The sauce retains heat like you wouldn’t believe.

Serve with extra marinara for dipping and a simple side salad if you’re feeling virtuous.

Shortcuts that work: Use pre-shredded cheese if you’re in a hurry. Buy pre-cooked toppings. Use store-bought bagels. The point is quick, satisfying dinner, not culinary perfection.

What makes these better than frozen pizza bagels: Real cheese that actually melts properly. Sauce that tastes like tomatoes instead of sugar. And that satisfying chew from an actual bagel instead of a sad cracker with toppings.

Curious about the tricks that guarantee perfect results? Keep reading!

What Makes These Bagel Recipes Different

Most bagel recipes fall into two camps: intimidatingly complicated or disappointingly bland. These are neither.

The Greek yogurt version skips yeast but delivers on texture. The gluten-free recipe actually tastes like a bagel. The chocolate hazelnut bagels take classic technique and add something unexpected. Even the pizza bagels benefit from doing a few small things right.

What they share: they work with how people actually cook. You only need basic tools—a bowl and a baking sheet. No single-use ingredients. No culinary school techniques required.

Storage Tips That Actually Work

Fresh Bagels

Homemade bagels are best within 24 hours, but they’ll stay good for 2-3 days at room temperature in a paper bag or loosely covered with a kitchen towel. Don’t store them in plastic or airtight containers – they’ll get soft and lose that crust you worked for.

Freezing for Later

This is where homemade bagels really shine. Let them cool completely, then:

1. Slice them before freezing. Trying to cut a frozen bagel is a great way to slice your hand instead.
2. Wrap each bagel (or each half) individually in plastic wrap, then place all of them in a freezer bag. This helps avoid freezer burn and allows you to easily take only the amount you need.
3. They’ll keep frozen for up to 3 months.

To reheat: Toast straight from frozen. No need to thaw. The toaster crisps them back up perfectly. If you don’t have a toaster, wrap in foil and heat in a 350°F oven for 15 minutes.

Bagel Chips

Store these in an airtight container at room temperature for up to seven days. If they get soft (humidity does this), crisp them up again in a 300°F oven for 5 minutes.

Pizza Bagels

These are best eaten immediately, but you can prep them ahead. Assemble everything except the cheese and toppings, then refrigerate for up to 6 hours. Add cheese and toppings right before baking.

Common Bagel-Making Mistakes

Mistake 1: Overworking the Dough

For the Greek yogurt bagels especially, over-kneading makes them tough. Mix just until combined, knead briefly until smooth, then stop. You’re not trying to develop gluten like you would with bread dough.

Mistake 2: Skipping the Boil

For traditional and gluten-free bagels, boiling creates that characteristic chewy crust. It’s tempting to skip this step, but then you just have bread rolls shaped like bagels.

Mistake 3: Baking at Too Low a Temperature

Bagels need high heat to develop their crust. At 350°F, they’ll bake through but stay pale and soft. At 400-425°F, they get that golden exterior while staying tender inside.

Mistake 4: Not Using Enough Toppings

If you’re going to the trouble of adding everything bagel seasoning or sesame seeds, use enough to actually taste them. A sparse dusting isn’t worth it.

Mistake 5: Cutting Them Too Soon

Hot bagels are gummy inside. Let them cool for at least 10-15 minutes. I know it’s torture, but the texture is so much better.

Mistake 6: Using Old Yeast

If your yeast doesn’t foam when you proof it, throw it out and get fresh yeast. No amount of hoping will make dead yeast work.

FAQ: Your Bagel Questions Answered

Can I make bagels without a stand mixer?

Absolutely. Every bagel recipe here works by hand – you’ll just knead manually for a few extra minutes. The Greek yogurt and gluten-free versions are especially easy since the doughs aren’t as sticky.

How does bread flour differ from all-purpose flour when making bagels?

Bread flour has more protein, which creates more gluten and gives you that characteristic chewy texture. You can use all-purpose flour in a pinch, but the result will be softer and less chewy.

Why do my bagels come out flat?

This usually means the dough was too wet or you didn’t shape them tightly enough. Make sure you’re measuring flour correctly (spoon it into the measuring cup, don’t pack it) and really seal those ends when you form the circle.

Is it possible to use flavored yogurt for the Greek yogurt bagels?

Stick with plain. Flavored yogurt has added sugars that mess with the texture and can make them too sweet or oddly flavored.

How do I get that shiny crust on bagels?

The egg wash does most of the work. Beat an egg with a tablespoon of water and brush it generously over the bagels before baking. The boiling step also contributes to shine for traditional bagels.

Can I make these bagels dairy-free?

The Greek yogurt bagels need dairy yogurt to work properly – the protein and fat content matter. But the gluten-free and chocolate hazelnut versions can be adapted with dairy-free milk and butter substitutes.

What’s the best way to slice a bagel without losing a finger?

Place the bagel flat on the cutting board and use a sharp serrated knife to slice horizontally. Keep your fingers on top of the bagel, never underneath where the knife could slip through.

Why do bakery bagels taste different from homemade?

Professional bagel shops use malt syrup or barley malt in their boiling water, which adds a subtle sweetness and helps with browning. Some also add dough conditioners and use steam-injected ovens. Your homemade version won’t taste identical, but it’ll be delicious in its own right.

Can I add different mix-ins to these recipes?

Yes. For the Greek yogurt and gluten-free bagels, fold in dried fruit, seeds, or cheese after the dough comes together. For yeast-based bagels, add mix-ins during the last minute of kneading.

How do I know when bagels are done baking?

They should have a golden-brown color and produce a hollow sound when tapped on the bottom. If you have a thermometer, the internal temperature should be around 200-210°F.

Final Thoughts: Your Bagel Journey Starts Here

Making bagels at home seems harder than it is. Traditional versions take time but aren’t difficult – just patient. The shortcuts like Greek yogurt or pizza bagels? Legitimately fast and simple.

The real win isn’t just better taste – it’s total control. Craving everything bagels when the store only has plain? Make your own. Want gluten-free that doesn’t taste like regret? Done. Chocolate for breakfast? No judgment here.

These five recipes are your starting point. Master the basics – mixing dough, shaping rounds, knowing when they’re done – then start improvising with toppings and flavors.

Where to start: Never made bagels? Try the Greek yogurt version – it’s foolproof. Want the traditional experience? Go chocolate hazelnut on a weekend. Need quick dinner? Pizza bagels are your answer.

Once you pull fresh bagels from your oven, warm enough that butter melts on contact, that corner deli won’t seem quite as necessary anymore.

Ready to fill your kitchen with that unmistakable smell of fresh-baked bagels? Pick a recipe, get your ingredients, and see why homemade bagels are worth the (minimal) effort.