Best Bagel Recipe

New York deli-style bagel sandwiches are at your fingertips with this easy to make, oven baked bagel recipe. These make airy, moist, delicious bagels that are enjoyed hot out of the oven slathered in butter, or cooled and then toasted on the bagel setting with cream cheese. We love them as grab and go snacks in our house, or to prepare them for lunch with our favorite deli meats, cheeses and veggies.

We have not purchased a store bought bagel since I’ve been making these each week for the past months at home. For optimal freshness, I store the bagels in a paper lunch bag for up to 3 days; however, they usually never last that long. I’ve perfected this recipe and hope you will enjoy it as much as I do.

Prep/Bake Time: ~45 minutes

Quantity: 8 bagels

Author: Mindi Cunningham | sweet basil & lemon

Ingredients:

2 cups unbleached flour

4 tsp baking powder

1 tsp salt

1 cup sour cream

1 cup plain Greek yogurt

1/4 cup of flour for dusting and preparing bagel shapes

1 egg for washing bagels prior to topping with seasonings

Instructions:

Preheat oven to 375. Whisk together dry ingredients in a medium size bowl. Fold the sour cream and yogurt into the dry ingredients and combine loosely. Do not overwork dough. Gently empty dough onto a clean work surface. It will look a bit loose and crumbly at first, but don’t fret, it will all come together shortly. Empty the 1/4 cup of flour onto the work surface slightly off to the side. Taking your hands, loosely press palms and fingertips into the flour shaking off the excess, and then begin to work the dough massaging it gently until it starts to come together, and shape into a large ball.

Taking a sharp knife, cut the dough into 8 or 12 triangles depending on your quantity. With this recipe I up’d it by half to make a dozen bagels as shown in these pictures.

Take one triangle at a time, applying flour onto palms and fingertips, dusting off any excess before rolling the triangle into a bagel shape. Repeat the process until all the dough has been made into the bagel shapes.

Now crack open the egg into a cup or tiny bowl, and mix well with a fork. Brush each bagel with the egg wash, applying it thoroughly to each. Then sprinkle generously, using your favorite seasonings, I happen to use sesame and everything most commonly. Although I do have a great recipe for Cinnamon Crunch Bagels I will post to the collection in the near future.

Apply seasoned bagels to a lightly greased parchment paper lined baking sheet. Insert bagels into oven and bake for ~30 mins. When done, remove from oven and let cool for a few minutes before eating. For toasting, I recommend waiting at least 10 mins before cutting into them with a sharp serrated knife. Enjoy!

2 Comments Add yours

  1. Lauren Montagnese says:

    will recipe work using nonfat yogurt and fat free sour cream?

  2. Sweet Basil and Lemon says:

    Either of these plain nonfat Greek yogurts would work: Oikos, Fage. Must be Greek yogurt however because they tend to be thicker. I haven’t tried a fat free sour cream bc it tends to be a bit thinner than regular sour cream. You could try it, or alternatively, use two cups nonfat Greek yogurt as a substitute for the sour cream.

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