Super Fast Yogurt or Kefir Einkorn Bagels

This recipe uses yogurt or kefir, einkorn flour, baking powder, and salt. That's it! You mix the ingredients and bake. You can boil the bagels first, but I usually don't because I am always in a hurry. You can make this in less than an hour and boy, are they good. You can change the toppings and add sesame seeds, poppy seeds, or dried onions – whatever you'd like. We love them as a sandwich for lunch or breakfast. These are made with Einkorn flour which contains higher levels of phytase, an enzyme crucial for breaking down phytic acid, and Einkorn has 50% less phytic acid compared to modern wheat varieties, so you can use and bake with it right away. This bagel recipe became a total game-changer for me. It is super fast!


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Make the bagel dough

  • Start by preheating your oven to 390°F. Line a sheet pan with baking paper.
  • Add the flour, baking powder, yogurt, and salt to a large bowl. Mix with a large wooden spoon, or in a kitchen aid with a dough hook, until it comes together in the bowl. Bring the mixture into a rough dough, add a little oil to the bottom of the bowl, and roll the dough in it to make it less sticky. You’ll need to give it a couple of kneads in the bowl.

Shape the bagels

  • Place your dough onto a floured surface and cut it into 4-8 roughly equal pieces depending on how many bagels you want. You can weigh them if you want to get precise. Roll them into round balls and poke a hole in the center with your finger making sure it is big so it won't seal up in baking. Place the bagels onto the prepared baking tray.

Boil the bagels (optional)

  • This is an optional step, but I find it creates a more authentic look and taste of bagels with a chewier crust. All you have to do is get a large pot of water boiling on the stove (you’ll want enough water in there so the bagels will be fully covered). Lower the bagels into the water and give them a little nudge with a large slotted spoon so they don’t stick to the bottom. You’ll know they’re ready once they float to the top. Then, flip the bagels carefully with your large spoon and let them boil for another 30 seconds. Use a strainer or slotted spoon to remove the bagels from the water and place them back onto your lined baking tray. 

Adding Toppings

  • If you’ve boiled your bagels, you can sprinkle your topping of choice straight on top of your bagels on the tray (the water will help the toppings stick). If you’ve skipped the boiling step, brush the tops of the bagels with the whisked egg (or use milk or water). 

Bake the bagels

  • Transfer the tray to the oven and bake for 20-25 minutes until golden brown and glorious. I like to rotate the oven tray halfway through to ensure they’re all cooking and browning evenly. Remove from the oven, then leave to cool for at least 15 minutes.

Air fryer baking

  • These bake wonderfully in an air fryer. Place them in the air fryer pan and bake at 350°F for 10 minutes.