The Yummiest DIY Everything Bagel Recipe Ever (2024)
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This post is sponsored by fa*gE; however, all thoughts and opinions are my own.
I’ll admit: I was skeptical that a make-at-home bagel with Greek yogurt as the main ingredient would be edible AND that I would be able to bake them on my own.
So I was SHOCKED when they were actually delicious. And easy! And the recipe only calls for 6 ingredients and no special equipment. #winning!
Even my 6-year-old daughter said ‘these are the best everything bagels I’ve ever had! you made these?!’
Like I mentioned earlier, the main ingredient in these bagels is fa*gE Total 0% Plain Greek yogurt, which means they have a ton more protein than the average bagel – an easy way to sneak it in if you have a picky child.
fa*gE Total 0% Plain Greek yogurt has no added sugar, is made with milk from non-GMO fed cows, and packs 18 grams of protein in one 6oz cup.
The original Skinnytaste Bagel recipe can be found here – along with variations to make them gluten-free or dairy-free.
I followed the original Skinnytaste bagel recipe to a T and shared it below!
2 teaspoons baking powder (if it’s expired it won’t rise)
3/4 teaspoon table salt
1 egg white, beaten (for the bagel ‘wash’ to get the seasoning to stick)
Everything Bagel Seasoning – or you could totally improvise this and use poppy seeds, sesame seeds, onion flakes, etc.
Baking Instructions
Preheat oven to 375F. Line a baking sheet with parchment paper – spray it with oil so the bagels don’t stick.
Combine the flour, baking powder and salt in a medium bowl and whisk well. Add the yogurt and mix with a fork – it will look like small crumbles at first, NOT like a ball of dough.
Lightly dust flour on your work surface and knead the dough until it’s tacky but not sticky. Honestly, I think mine was a little too sticky but the bagels turned out awesome so don’t let that deter you.
Divide the dough into 4 equal balls. Roll each ball into 3/4-inch thick ‘ropes’ and form bagels – see pic below.
Use a silicone brush to wet the bagel with the egg white wash and press the bagel into a plate of the bagel seasoning. I did both sides of the bagels AND the sides because you can never have too much Everything bagel seasoning.
Bake on the top rack of the oven for 25 minutes – I checked on mine several times starting at 20 minutes but 25 minutes was spot on. Let them cool before you cut them.
If you aren’t a bagel lover, here are 5 delish savory Greek yogurt recipes and a family-friendly salmon Greek yogurt recipe. I’ve also used fa*gE Total 5% Plain Greek yogurt to make an insanely delicious Green Goddess Dressing recipe.
If you like this recipe, pin it!
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The standard combination of toppings on an everything bagel is as follows: sesame seeds, poppy seeds, dried onion, garlic, and salt. Some may add in black sesame and cracked pepper, too. The result is a supremely flavorful bite, a complex nutty flavor, and an exquisite extra crunch (and usually a ton of crumbs.)
Everything But the Bagel is a perfect companion for every ingredient in your go-to healthy lunch bowl. From fish to brown rice and tamari, it'll add a deliciously salty, garlicky flavor to every bite. The best sweet and salty combo: toast a slice of sweet potato and top with crème fraîche and a dash of EBTB.
Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour.
When using it on store-bought bagels, first brush the top of the bagel with a very thin layer of water, then sprinkle with everything bagel spice. The water is essential for the spice mix to stick to the bagels.
What's in Everything Bagel Seasoning. It's the perfect mixture of 6 different seeds and spices which taste great together. This include toasted sesame seeds both white and black, poppy seeds, dried onion and garlic flakes, and flakey sea salt. A little sprinkle takes your dishes and snacks to the next level!
David Gussin of Queens says he invented the "everything" bagel sometime around 1980, when, in a stroke of inspiration, he married poppy seeds with sesame seeds, salt, onion and more. The longtime New Yorker remembers gliding into the Howard Beach bakery on hockey skates for his first day of work.
Finally, I like to top my everything bagel with scallion cream cheese, but plain cream cheese is delicious by itself, too. Cream cheese is very easy to flavor, so play around with adding different spices, veggies, or even fruit to make it your own! If you ask me, bagels are a perfect food any time of day.
This Everything Bagel Breakfast Sandwich is loaded with scallion cream cheese, fresh avocado, your favorite greens and of course – a buttery fried egg! Delicious, satisfying and SO easy! This post was originally published in February 2019 – I've since updated the photos and added additional blog content.
This simple (yet exemplary) blend of sesame seeds (white and black), poppy seeds, dried garlic & onion, and sea salt flakes is all you need for bringing that crunchy, roasted, savory flavor to grilled chicken, buttered popcorn, baked potatoes, creamy dips, pizza dough, salad dressings, pasta, mac & cheese, or panko- ...
What can you put on a bagel other than cream cheese? butter, cheese, ham, turkey, lettuce, mayo, smoked whitefish, tomatoes, peanut butter, olive spread, red peppers, etc. Literally anything you can add to a sandwich can also be added to a bagel.
Flavor Profile: New York City Everything Bagel Seasoning is savory, garlicky, and oniony, with a nice nutty crunch from the sesame. Uses: Great on Bagels, biscuits, eggs, ice cream, meat, or pasta. How To Use: Use this blend on anything you want to taste, like an everything bagel.
Unopened, a high-quality Everything Bagel Seasoning can last for about 2-3 years past the printed date on the package. Once opened, the quality will be best within 6 months to a year, but if stored properly, it can last 1-2 years.
A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.
If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.
a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.
If you want a thinner crust and airier texture in your bagels, shorten the boiling time slightly (around 45 seconds, instead of the 60 seconds called for in the recipe). The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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