A friend sent me this recipe and honestly, I can’t get enough of them, and I can’t for the life of me imagine why I would ever buy bagels again. Far too easy…and by that I mean really easy.  I clocked myself from ingredient mixing to snapping photos. Thirty minutes folks. THIRTY! And that included twenty minute oven time. My only complaint is that the recipe makes just four…but that’s simply nit picking isn’t it?  The beauty of them too is that the ingredient list is simple…flour and yogurt with some leavening and salt.

We first enjoyed them straight out of the oven as heavenly scents of freshly baked bread and hints of the Everything Bagel seasonings wafted through the galley (my seasoning recipe here). You can top with anything you like, poppy seeds or sesame seeds or leave them naked it you wish. Or why not add some grated cheese? MMM! Cheesy bagels! And I can confirm they are especially yummy with a sprinkling of onion flakes.

I saved the remaining two for a magnificent BBLT, smearing each toasted half with my vegan mayo – recipe here (I’m seeing a definite advantage of being more plant-based these days) using the very last of romaine lettuce (god I hope my farm delivery has greens this week!), and the dregs of a couple of crispy bacon slices (although that’s no biggy – I can now produce bacon from rice paper – no way you say? – yes I can and here’s the recipe).  The sad part was that I have no ‘T…no fresh tomatoes…but undaunted I added a few banana pepper slices to juice it up a bit.

I made sure at the beginning of our isolating due to Covid-19 that I had lots of shelf stable supplies to keep us going for several weeks but supplying enough fresh, such as lettuce and tomatoes, I knew, was going to be more of a challenge.  Luckily some of the farmers’ markets are now offering greens – still in short supply – but if I place my order early enough, we get greens. Tapping into what I call my hippy days, I’ve started growing sprouts again (how I did it on the boat here).  They supply important micro nutrients and will help fill in nutritional blanks until our own little garden can produce enough greens for the rest of the summer.

One of the two main ingredients of this recipe is Greek yogurt and I’m out. So rising to the challenge, this hippy Kat made her own. Yes, I did! I ordered fresh milk in my last farm delivery and since I had some good quality probiotic capsules I waved my magic galley wand and today I have – ta da – Greek yogurt! Now I’ll have to figure out what to do with the resulting whey – the liquid left from straining the yogurt to make it thick and Greek-y.  I mixed some into our breakfast waffles this morning with fluffier results and rich flavour.  If you have other ideas, please let me know. I hate wasting anything – especially now.

Finally, I tried out the recipe in my Omnia stove top oven, making each half the normal size to fit nicely. A few minutes longer than in the traditional oven but in the end, eight little bagels.

Shelley, thank you SO much for this recipe.  It came to my galley at the most crucial time and it will be repeated over and over and over…..

Shelley’s Amazing Bagels

Keyword bread, bagel,
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Bagels
Calories 146kcal


  • Baking tray for conventional oven users
  • Omnia stove top oven, baking rack and parchement round for the ovenless


  • 1 cup flour plus extra for kneading
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup plain Greek yogurt
  • 1 Egg Whisked with 1 tbsp water
  • toppings of choice


  • In a large bowl whisk together flour, salt and baking powder
  • Add yogurt and stir to combine. The dough will be wet and shaggy
  • Dump mixture onto a well floured surface and knead with floured hands, adding small amounts of flour until dough is workable but still tacky.
  • Separate dough into 4 equal portions and roll each into a rope shape about 3/4” in diameter. Form a circle and pinch the ends together

for conventional oven users

  • Place each bagel on prepared baking sheet, brush with egg wash and spinkle with toppings
  • Baked in preheated 375 ° oven for about 20 minutes or until nicely browned. Let cool for a few mintues before slicing.

for Omnia stove top users

  • I divided the dough into eight pieces and rolled into a rope shape as mentioned above. Brush with egg wash and sprinkle with seasonings if using
  • Place on rack covered with parchement round in baking pan, cover and place on preheated base plate.
  • Cook on high for five minutes, then reduce heat to medium low and continue to cook for an additional 20-25 minutes or until lightly browned.


Calories: 146kcal | Carbohydrates: 27g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 312mg | Potassium: 356mg | Fiber: 1g | Sugar: 2g | Calcium: 168mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.