Sheet Pan Bagels With Everything Seasoning Easy Brunch No Boil

Forget the stress of boiling water and the long wait times traditionally associated with homemade bagels. This Sheet Pan Bagels with Everything Seasoning recipe is a total game-changer for your weekend brunch routine. We use a clever no-boil method that yields a chewy, golden-brown crust and a soft, airy interior without any of the heavy lifting. Whether you are hosting a crowd or just want a fresh bagel on a Tuesday morning, this one-pan wonder delivers bakery-quality results with minimal cleanup. It is fast, foolproof, and packed with that iconic salty, garlicky crunch we all crave.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6 bagels
• Difficulty: Easy

Nutrition values

• Calories: 245 kcal
• Protein: 11g
• Carbs: 46g

Why Make This Sheet Pan Bagels With Everything Seasoning Easy Brunch No Boil

Traditional bagels require a fermentation process and a boiling water bath, which can be intimidating for home cooks. This recipe skips those steps entirely by using a Greek yogurt-based dough that provides the perfect tang and chew. Baking them on a single sheet pan means you can cook an entire batch at once, ensuring everyone gets a warm bagel at the same time. It is the ultimate “lazy” recipe that doesn’t taste lazy at all. Plus, you have total control over the seasoning—no more hunting for the bagel with the most toppings!

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 cups thick Greek yogurt (full-fat or 2% works best)
• 1 large egg (for egg wash)
• 3 tablespoons everything bagel seasoning
• Cooking spray or parchment paper

Directions

Step 1: Prep and Preheat

Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or spray it generously with non-stick cooking spray. This ensures your bagels lift off easily once they are baked to perfection.

Step 2: Mix the Dough

In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the Greek yogurt to the dry ingredients. Use a sturdy spatula to fold the mixture together until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it gently for about 1-2 minutes until it becomes smooth. Do not overwork the dough, or the bagels will become tough.

Step 3: Shape the Bagels

Divide the dough into 6 equal portions. Roll each piece into a thick rope about 7 inches long, then join the ends together to form a circle, pinching the seam tightly to seal. Place each bagel on the prepared sheet pan, leaving at least two inches of space between them to allow for expansion.

Step 4: Season and Bake

In a small bowl, beat the egg with a teaspoon of water to create an egg wash. Brush the top and sides of each bagel generously with the egg wash. Immediately sprinkle a thick layer of everything bagel seasoning over the tops. Bake for 20 to 22 minutes, or until the bagels are high, firm, and golden brown. Let them cool on the pan for 5 minutes before slicing.

Expert Tips for Perfect Sheet Pan Bagels With Everything Seasoning Easy Brunch No Boil

To get the best results, always use a thick Greek yogurt; regular thin yogurt has too much moisture and will make the dough sticky and difficult to handle. If your dough is still too wet, add flour one tablespoon at a time until it is manageable. For the most even browning, rotate your sheet pan halfway through the baking time. Finally, make sure your baking powder is fresh, as this is the only leavening agent providing that signature bagel lift.

Delicious Variations

While everything seasoning is the classic choice, you can easily customize these bagels. Try topping them with shredded white cheddar and sliced jalapeños for a spicy kick. For a sweet version, omit the salt and seasoning, and instead top the egg wash with a mix of cinnamon and coarse sugar. You can also press dried minced onions or poppy seeds into the dough for a simpler, savory profile.

Frequently Asked Questions

Can I make these bagels vegan?

You can substitute the Greek yogurt with a thick plant-based almond or soy-based Greek-style yogurt. For the egg wash, use a little bit of melted vegan butter or a brush of almond milk to help the seasoning stick.

How do I store leftovers?

Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, though they are best when toasted before eating.

Can I freeze these bagels?

Yes! Slice the bagels before freezing. Place them in a freezer-safe bag with parchment paper between them. They will stay fresh for up to 3 months. You can toast them directly from the freezer.

Why is my dough so sticky?

Sticky dough usually means there is too much moisture in the yogurt. Add a little more flour to your hands and the work surface. Kneading in a bit more flour will solve the issue quickly.

Do I really not have to boil them?

Correct! The acidity in the Greek yogurt reacts with the baking powder to create a rise and a texture very similar to traditional boiled bagels. It saves time without sacrificing the soul of the bagel.

Conclusion

These Sheet Pan Bagels with Everything Seasoning prove that you don’t need a professional bakery or hours of prep time to enjoy a world-class brunch. By skipping the boiling step and using a simple yogurt dough, you bring fresh, hot bread to the table in nearly half an hour. They are chewy, salty, and incredibly satisfying. Pair them with a thick layer of cream cheese or use them as the base for an epic breakfast sandwich. Once you try this easy sheet pan method, you might never go back to store-bought bagels again!

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