Homemade Parmesan Bagels

You know how obsessed with these bagels I have been lately. UB-SAYSED.

But listen, I took this recipe, put my thing down, flipped it and reversed it, and here we are. Doubled it, added parmesan cheese to some, cinnamon/sugar to some, toasted it to glory and loaded it up with my favorite toppings in the entire world.

Also, instead of rolling each dough ball into a little log (sorry), I tried poking my finger through the center to create the hole. Both methods work! Do what gives you giddy pants. It’s almost April and my taxes are done. Praises!

Only three ingredients, you guys. Flour, baking powder and greek yogurt. I added a pinch of salt but that’s not an actual ingredient. THEN we brush with an egg wash and top with freshly grated parmesan cheese. Go bonkers with it. We love that nutty toasted cheese flavor. You and me, we love it.

Natalie wanted cinnamon/sugar for hers, so you can do that, too. Just mix cinny and sug sug (sorry) in a bowl and sprAnkle it on. All set.

Into a 375-degree oven for 25 minutes. Das all.

Hiiiiiii, so pretty. I let them sit for a few minutes, then sliced, toasted and topped with cream cheese, thinly sliced red onion and fresh tomato. To die and cry for. You can go with straight cream cheese and life is grand. Just tailor it to your taste and watch it sing. And you, you’ll sing.

Make some today for the weekend! Seriously, it dials life right up.

Homemade Parmesan Bagels

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Ingredients

• 2 cups all-purpose flour (sifted if you like)
• 4 tsp baking powder
• 2 cups Greek yogurt
• 1 pinch of salt
• 1 egg, lightly beaten
• 1 cup freshly grated parmesan cheese

Instructions

1. Preheat your oven to 375.
2. In a large bowl, combine the flour, baking powder, pinch of salt and Greek yogurt. Mix with a wooden spoon until mostly combined, then tip it onto a clean work surface.
3. Use your hands to finish mixing into a large ball. Divide that ball in half, then divide the two balls into four equal pieces, making eight dough balls total.
4. Poke a hole in the center and use your fingers to create a bagel shape, as best you can. In the oven it may fill in, but that’s completely okay. We like it!
5. Arrange the bagels on a baking sheet with parchment paper, then brush with the egg wash. Sprinkle the parmesan cheese over the tops. *I only made four parmesan bagels for this recipe, and four cinnamon/sugar ones. A full cup of parmesan will cover all eight bagels!
6. Bake for 25 minutes. The cheese will be browned in places. Just what we want.
7. Let sit a few minutes to cool. Then slice, toast and serve however you like! I love cream cheese with red onion and tomato. But you fly.
8. Makes 8 bagels.

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https://bevcooks.com/2026/03/homemade-parmesan-bagels/

Mama DID say knock you out, right?