Ingredients:

  • 2 cups (240 g) all-purpose flour or 2 cups (240 g) self-rising flour
  • 2 teaspoons (8 g) baking powder (only if using all-purpose flour)
  • 1 teaspoon (6 g) fine sea salt (only if using all-purpose flour)
  • 1 cup (240 g) plain Greek yogurt (full-fat or 2% recommended)
  • 1 tablespoon (15 g) honey or granulated sugar (optional)
  • 1 teaspoon (5 g) vanilla extract (optional)
  • 1 large egg + 1 tablespoon (15 ml) water for egg wash (optional)
  • Toppings (choose any): 2 tablespoons sesame seeds; 2 tablespoons poppy seeds; 2 tablespoons everything seasoning mix; coarse sea salt; or everything bagel seasoning
  • 6 cups (1.4 L) water for boiling bath (optional)
  • 1–2 tablespoons (15–30 g) baking soda for boiling bath (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Combine dry ingredients in a large bowl: flour (self-rising or all-purpose plus baking powder and salt if using AP).
  3. Add Greek yogurt and honey (if using). Fold together with a spoon until a shaggy dough forms.
  4. Turn dough onto a lightly floured surface and gently knead 6–8 times until it comes together into a smooth, slightly tacky ball. Do not over-knead.
  5. Divide dough into 6 equal pieces (about 85–95 g each). Roll each piece into an 8–10 inch (20–25 cm) log and join the ends to form rings, or shape by poking a hole in a rolled ball and stretching to form bagels. Place on prepared sheet and let rest 10–15 minutes (optional).
  6. Optional: For a chewier crust, bring a large pot of water to a gentle boil, add baking soda, reduce to a simmer, and lower bagels 1–2 at a time. Boil 30–60 seconds per side, then remove with a slotted spoon and return to the baking sheet to drain.
  7. Whisk egg with water and lightly brush each bagel for shine (optional). Sprinkle desired toppings so they adhere.
  8. Bake at 425°F (220°C) for 18–22 minutes, rotating halfway through, until bagels are deep golden brown and sound hollow when tapped. Internal crumb should be set and slightly chewy.
  9. Transfer bagels to a cooling rack for at least 10 minutes before slicing. Serve warm or at room temperature.