Quick Bagel Recipe

I used to think making homemade bagels was too much work for a busy weeknight.

But this quick bagel recipe changes everything, letting you enjoy a warm, chewy bagel with a savory, molten center in under an hour. This recipe avoids a long yeast-based process and uses a simple, self-rising flour shortcut that’s perfect for family-friendly home cooking. We’ve elevated this popular shortcut with a roasted garlic and herb cream cheese swirl, making every bite extra flavorful and satisfying. It’s a simple, no-fuss approach to making homemade bagels that’s so easy, you’ll wonder why you ever bought them pre-made.

Ingredients

• 1 medium head garlic, whole
  Function: Roasting transforms raw garlic’s sharp bite into a sweet, mellow paste.
  Note: This is the aromatic base for the cream cheese filling.
• 1 tablespoon (15 ml) olive oil
  Function: Used for roasting the garlic to bring out its flavor and tenderness.
  Note: Any mild olive oil or neutral oil works here.
• 250 grams (2 cups) self-rising flour, plus extra for dusting
  Function: The leavening agent (baking powder) is already in the flour, speeding up the process for this quick bagel recipe.
  Swap: If you don’t have self-rising flour, add 1.5 teaspoons of baking powder and ½ teaspoon of salt per cup of all-purpose flour.
• 180 grams (¾ cup) plain unsweetened yogurt (full-fat or low-fat)
  Function: Combines with the self-rising flour to create the quick dough structure.
  Note: Greek yogurt provides the best results due to its thickness; avoid watery yogurts.
• 115 grams (½ cup) cream cheese, softened
  Function: Creates the creamy, spreadable base for the swirl filling.
  Tip: Ensure it’s fully softened to room temperature for easier mixing; otherwise, it will lump.
• 1 tablespoon (5 grams) fresh parsley, finely chopped
  Function: Provides fresh, grassy notes to balance the richness of the cream cheese.
  Swap: If you must, substitute with 1 teaspoon of dried parsley, but fresh herbs are highly recommended for flavor.
• 1 tablespoon (5 grams) fresh chives, finely chopped
  Function: Adds a mild onion flavor without the sharpness of raw onion.
  Note: Snip with kitchen shears for easy chopping.
• ½ teaspoon (2.5 ml) black pepper, freshly ground
  Function: Provides a subtle peppery bite to enhance the savory flavor profile.
  Note: Freshly ground pepper adds more potency than pre-ground pepper.
• ¼ teaspoon (1.25 ml) fine sea salt
  Function: Seasoning for both the dough and the cream cheese swirl.
  Note: Adjust to your preference, but don’t omit it; it enhances all the other flavors.
• 1 large egg yolk, whisked with 1 tablespoon (15 ml) water (for egg wash, or use 2 tablespoons / 30 ml milk for egg-free)
  Function: Creates a golden, shiny crust and helps seasonings adhere.
  Swap: Milk or water can be used as an egg-free alternative for a lighter-colored crust.
• 2 teaspoons (10 ml) olive oil, for plating
  Function: Drizzle over the finished bagels for visual appeal and added richness.
  Note: Optional for serving, but enhances the presentation of the savory swirl.

Instructions

1. Prep and roast the garlic: Preheat your oven to 200°C (400°F) for the garlic and eventual bagels. Cut off the top quarter of the head of garlic to expose the cloves, then drizzle with 1 tablespoon of olive oil, wrap tightly in foil, and roast for 30-40 minutes.
   The garlic is ready when the cloves are very soft and golden brown; let cool slightly, then squeeze the pulp into a small bowl and mash with a fork until smooth.
2. Make the two-ingredient dough: In a large mixing bowl, combine the 2 cups of self-rising flour and ¾ cup of yogurt. Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
   Knead for 5-7 minutes until the dough becomes smooth and elastic, then cover with a kitchen towel and let rest for 10 minutes.
3. Prepare the roasted garlic and herb swirl: While the dough rests, prepare the filling in a medium bowl. Combine the mashed roasted garlic pulp, softened cream cheese, chopped parsley, chopped chives, black pepper, and fine sea salt.
   Mix thoroughly until well combined and smooth, making sure there are no lumps in the cream cheese.
4. Assemble the swirl bagels: Divide the rested dough into 4 equal pieces.
   Roll each piece into a rectangle (approximately 15×20 cm or 6×8 inches) on a lightly floured surface.
   Spread about one-quarter of the cream cheese mixture evenly over each dough rectangle, leaving a small border.
5. Shape the bagels: Starting from one of the longer sides, carefully roll up each dough rectangle tightly into a log.
   Pinch the seam closed tightly to seal the filling inside.
   Bring the ends of each log together to form a ring, overlapping them slightly, and firmly pinch them together to create a secure quick bagel recipe shape.
6. Boil and prepare for baking: Bring a large pot of water to a rolling boil. Carefully lower one or two bagels at a time into the boiling water and boil for 30 seconds per side.
   Remove with a slotted spoon and place on a wire rack to drain any excess water.
7. Bake and finish: Line a baking sheet with parchment paper and transfer the boiled bagels to the sheet. Brush the tops and sides generously with the prepared egg wash (or milk wash).
   Bake for 18-22 minutes, or until the bagels are golden brown and cooked through. The cream cheese inside will be molten and creamy. Let cool on a wire rack for at least 10 minutes before serving. If your dough looks dry during kneading, add 1-2 teaspoons of extra yogurt or milk until it comes together smoothly.

Smart Tips for Perfect Quick Bagels

This quick bagel recipe is designed to be straightforward, but a few small adjustments can make a big difference in achieving that perfect, chewy texture and even bake. Unlike traditional yeast dough, this shortcut dough doesn’t require a long proofing time, but it still has a few rules to follow.

• Don’t overwork the dough: Unlike yeast dough, this self-rising flour and yogurt dough can become tough if over-kneaded, resulting in dense bagels. Stop kneading when it just becomes smooth and elastic, usually after 5-7 minutes.
• Use full-fat Greek yogurt: The thickness of full-fat Greek yogurt yields a softer, more substantial bagel that holds its shape better during boiling and baking. Avoid watery yogurts, as they will make the dough too sticky.
• Ensure the cream cheese is softened: Cold cream cheese will create lumps in the filling, making it hard to spread evenly and potentially causing issues during the rolling and baking process.
• Pinch seams tightly: When forming the rings, really press the dough together at the seams. If they come apart during boiling, the filling will escape and create a mess in the water.

Make-Ahead and Freezing Instructions

These bagels are perfect for quick meal prep and can be stored in various ways. Preparing ahead lets you enjoy fresh bagels on busy mornings without the full prep process.

• To prepare ahead: Assemble the bagels (up to Step 5) and place them on a parchment-lined tray. Freeze until solid (about 1 hour), then transfer to an airtight container or freezer bag for up to 3 months.
• Baking from frozen: When ready to bake, transfer the unbaked frozen bagels directly to the boiling water (no need to thaw first), then continue with the instructions as written, adding a couple extra minutes to the bake time.
• Storing leftovers: Store baked bagels in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze cooled, baked bagels wrapped tightly in foil and then placed in a freezer bag.

Easy Variations for This Quick Bagel Recipe

The roasted garlic and herb filling creates a delicious savory bagel, but this base quick bagel recipe is highly versatile for different flavors. Here are some of our family’s favorite variations.

• Sweeten it up: Swap the savory roasted garlic and herb swirl for a simple cinnamon-sugar swirl (cinnamon, brown sugar, melted butter, and cream cheese) for a quick dessert or breakfast bagel.
• Everything bagel seasoning: After applying the egg wash, sprinkle generously with everything bagel seasoning before baking. This adds a classic savory touch to the exterior of a simple bagel.
• Pizza bagels: Add mozzarella cheese and mini pepperonis to the cream cheese swirl before rolling for a fun, kid-friendly snack.

FAQs

Can I use regular all-purpose flour instead of self-rising flour?

Yes, but you need to add leavening agents. To make 2 cups of self-rising flour, combine 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1 teaspoon of fine salt. This will create the same chemical reaction needed for this quick bagel recipe.

Why do I need to boil these quick bagels?

Boiling sets the exterior of the bagel dough, giving it a chewy texture and a shiny crust. It’s essential for achieving the classic bagel chewiness, even with this quick method. Skipping this step results in a texture more like a bread roll or scone, not a classic bagel.

Why did my bagel dough turn out sticky?

This usually happens if you used a yogurt with higher water content. If your dough is too sticky to handle, add a small amount of extra flour (1 tablespoon at a time) during kneading until it reaches a workable consistency. I find that using full-fat Greek yogurt prevents this entirely.

Can I skip the boiling step entirely?

You can, but skipping the boil will result in a bagel that tastes more like a simple bread roll or scone, lacking the characteristic chewiness. It will still be good, but it won’t be a classic bagel texture. The quick bagel recipe relies on this boiling step for its authenticity.

Is this a low-calorie bagel?

While quicker than traditional bagels, these are still fairly calorie-dense due to the flour and cream cheese swirl, especially when using full-fat yogurt and cream cheese. However, they are high-protein snacks compared to store-bought options, making them a more satisfying choice.

Can I make these in an air fryer?

Yes, you can air fry these bagels. Follow the instructions through the boiling step, then set the air fryer to 350°F (175°C) and cook for about 12-15 minutes, flipping halfway through. Keep a close eye on them to prevent over-browning.

Conclusion

This quick bagel recipe proves that you don’t need to spend hours proofing yeast to enjoy fresh, homemade bagels. The savory roasted garlic and herb swirl makes these a satisfying and delicious treat for breakfast, lunch, or snack time, perfect for busy family dinners or quick meal prep. Pin this recipe for later and make a batch this weekend to experience the true joy of quick, freshly baked goods.

quick bagel recipe

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• Author: Madison Clarke
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This quick bagel recipe uses a self-rising flour shortcut and features a savory roasted garlic and herb cream cheese swirl. It provides a chewy texture and molten center in under an hour, perfect for a fast, family-friendly meal.

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Ingredients

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• 1 medium head garlic
• 1 tablespoon olive oil (for roasting)
• 2 cups (250 g) self-rising flour, plus extra for dusting
• ¾ cup (180 g) plain unsweetened yogurt (Greek preferred)
• ½ cup (115 g) cream cheese, softened
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• ½ teaspoon black pepper, freshly ground
• ¼ teaspoon fine sea salt
• 1 large egg yolk (whisked with 1 tablespoon water for egg wash)
• 2 teaspoons olive oil (optional, for serving)

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Instructions

1. Roast Garlic: Preheat oven to 400°F (200°C). Slice off the top quarter of the garlic head, drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast for 30-40 minutes until soft. Let cool, then squeeze the pulp out and mash until smooth.
2. Prepare Dough: In a large bowl, combine the self-rising flour and yogurt. Mix until a shaggy dough forms. Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. Cover and let rest for 10 minutes.
3. Make Filling: While the dough rests, mix the mashed roasted garlic pulp, softened cream cheese, chopped parsley, chives, pepper, and salt in a medium bowl until smooth.
4. Assemble Bagels: Divide the rested dough into four equal pieces. Roll each piece into a 6×8 inch rectangle. Spread one-quarter of the cream cheese filling evenly over the dough, leaving a small border.
5. Shape Bagels: Tightly roll up each rectangle from the long side into a log. Pinch the seam closed securely. Bring the ends together to form a ring and firmly pinch to seal the overlapping edges.
6. Boil Bagels: Bring a large pot of water to a rolling boil. Carefully drop one or two bagels into the water at a time and boil for 30 seconds per side. Remove with a slotted spoon and drain on a wire rack.
7. Bake Bagels: Place the boiled bagels on a parchment-lined baking sheet. Brush generously with the egg wash. Bake at 400°F (200°C) for 18-22 minutes, until golden brown. Cool for 10 minutes before serving.

Notes

If the dough is sticky during kneading, add a tablespoon of extra flour at a time. To ensure the filling stays inside during cooking, pinch the seams of the dough tightly when forming the rings. Store baked bagels in an airtight container for up to 2 days at room temperature or up to 5 days refrigerated.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snack
• Method: Bake, Boil
• Cuisine: American

Nutrition

• Serving Size: 1 bagel
• Calories: 310 kcal
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 51 g
• Fiber: 2 g
• Protein: 11 g
• Cholesterol: 50 mg