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; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon honey (optional); Water (for boiling); Toppings (sesame seeds, poppy seeds, etc.)

Highlighted under: Golden Bakes

I recently decided to experiment with making my own bagels, and I was thrilled with the results! Using yogurt in the dough not only made the bagels incredibly soft, but it also simplified the process. No long proofing times or complicated steps—just a simple mix and bake. The flavor is delightful, and you can customize them with toppings of your choice. Trust me, once you make these bagels, you’ll never want store-bought again!

Created by

Stella Cameron

Last updated on 2026-02-15T00:29:36.385Z

When I first tried making these bagels with yogurt, I was pleasantly surprised by how easy and quick they were to prepare. The yogurt not only contributes to the softness but also gives the bagels a lovely flavor. I’ve never been a fan of dense bagels, so discovering this technique changed my morning routine forever.

One important tip I learned is to boil the bagels before baking them. This step might seem unnecessary, but it helps to create that signature chewy crust that I love. Once I started doing this, my bagels achieved that perfect balance between soft and chewy!

Why You'll Love These Bagels
Incredibly soft texture, thanks to the yogurt
Quick to make with minimal ingredients
Customizable with your favorite toppings

The Role of Yogurt in Bagels

Yogurt plays a crucial role in achieving the soft and tender texture of these homemade bagels. The moisture from the yogurt not only hydrates the dough but also introduces beneficial bacteria that help develop flavor. When baking, this moisture steams during cooking, contributing to a light and airy crumb. For the best results, use full-fat or Greek yogurt, as they yield a richer taste and a slightly denser structure, enhancing the overall quality of your bagels.

Additionally, yogurt helps reduce the need for prolonged proofing times, making the process much quicker. Instead of waiting for dough to rise, you can mix and shape your bagels right away. This makes the recipe perfect for those busy mornings or when craving a homemade treat without the wait. Keep in mind that using low-fat or non-fat yogurt could lead to a drier texture, so it’s best to opt for richer varieties.

Crafting Perfect Bagel Shapes

Shaping your bagels properly is essential for both aesthetics and cooking consistency. When dividing the dough into equal pieces, aim for a uniform weight of about 2 to 2.5 ounces per piece. This ensures even cooking and allows each bagel to achieve the same delightful chewiness. As you roll the balls, keep your hands lightly floured to prevent sticking, and be gentle to maintain the air bubbles trapped in the dough, ensuring a light texture.

When piercing the hole in the center, be careful not to press too hard; a gentle poke with your finger followed by a rotating motion should suffice. It's important to make the hole bigger than you think, as it will shrink during boiling and baking. Remember, the perfect bagel has a lovely golden crust complemented by a chewy inside, so take your time with this crucial step.

Topping and Serving Suggestions

Once your bagels emerge from the oven, you can enjoy them as is or customize them with various toppings. Classic options include sesame seeds and poppy seeds, but feel free to get creative with everything from everything bagel seasoning to dried herbs. For a twist, try sprinkling on cheese before baking or brushing the tops with garlic butter afterward for an aromatic finish. The toppings not only add flavor but also enhance the visual appeal of your bagels.

These bagels are delicious served fresh, but they can also be a great make-ahead option. Store leftover bagels in an airtight container at room temperature for up to two days, or freeze them for longer storage. To reheat frozen bagels, wrap them in foil and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes. This restores their fresh-baked quality, making them a convenient and tasty breakfast option any day of the week.

Ingredients

Gather these simple ingredients to get started:

Bagel Ingredients

1 cup plain yogurt
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon honey (optional)
Water (for boiling)
Toppings (sesame seeds, poppy seeds, etc.)

Once you have everything ready, it’s time to mix and create!

Instructions

Follow these steps to make your homemade bagels:

Mix the Dough

In a large bowl, combine the yogurt, flour, baking powder, and salt. Mix until a dough starts to form. If using honey, add it now. Knead the dough for a minute until it’s smooth.

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a ball and poke a hole through the center to form a bagel shape. Ensure the hole is big enough as it will shrink during cooking.

Boil the Bagels

Bring a large pot of water to a boil. Carefully drop each bagel into the boiling water and let them cook for about 1-2 minutes on each side. This gives them their chewy texture.

Bake the Bagels

Preheat your oven to 375°F (190°C). Place the boiled bagels on a baking sheet lined with parchment paper. Sprinkle your desired toppings on top and bake for 20 minutes or until golden brown.

Cool and Serve

Once the bagels are baked, let them cool on a wire rack. Enjoy them fresh with your favorite cream cheese or toppings!

Now that you’ve mastered bagel making, feel free to experiment with different flavors!

Pro Tips

For an extra flavor boost, consider adding herbs or spices to the dough. Try garlic powder or dried onion for a savory twist!

Troubleshooting Common Issues

If your bagels end up denser than expected, it may be due to over-kneading or using too much flour during shaping. When mixing the dough, knead just until smooth; any excess kneading can lead to a tough texture. Maintain a light touch while shaping, ensuring you don't incorporate too much flour, which can dry out the dough.

Another common issue is bagels that don't hold their shape during boiling. If you notice them flattening, try making the hole larger or allowing them to rest for a few minutes after shaping before boiling. Allowing the dough to relax slightly can help it maintain its form while cooking.

Scaling the Recipe

This bagel recipe is easily scalable, whether you want to make a dozen or just a few for yourself. To maintain the same balance, simply multiply the ingredient quantities by the number of bagels you'd like to create. Keep in mind that increasing the batch size might require a larger mixing bowl and more workspace during shaping and boiling.

When scaling up, be cautious with cooking time—especially if you're baking a larger quantity on a single tray. You may need to adjust the baking time by a few minutes to ensure even cooking. Always keep an eye on them in the oven, looking for that golden brown color as an indicator of doneness.

Questions About Recipes

→ Can I use Greek yogurt?

Yes, Greek yogurt will work well but may yield a denser bagel. You might need to adjust the flour slightly.

→ How do I store leftover bagels?

Store them in an airtight container at room temperature for a day or two, or freeze them for longer storage.

→ Can I make these bagels gluten-free?

Absolutely! Substitute with a gluten-free flour blend that is suitable for baking.

→ What toppings can I use?

Feel free to use any toppings you like—from classic sesame seeds to everything bagel seasoning. You can even top with cheese for a savory option!