How To Make Bagels With Bisquick

You can make bagels with Bisquick, and they come out wonderfully soft, chewy, and irresistible in about 30 minutes from start to finish.

This shortcut method skips the complicated yeast proofing and long kneading sessions that traditional bagel recipes demand.

Instead, you just mix, shape, boil, and bake your way to fresh bagels right in your own kitchen.

I’m going to walk you through everything you need to know about making bagels with Bisquick, including the best ingredients, step-by-step instructions, and flavor variations.

In this post, we’ll cover why this recipe works so well, the simple process for making bagels with Bisquick, and my top tips for getting that perfect bagel texture.

Let’s dive right into the doughy goodness.

Why Making Bagels With Bisquick Works So Well

Making bagels with Bisquick is a game-changer because it simplifies the entire process without sacrificing flavor.

Bisquick already contains flour, leavening agents, salt, and a bit of fat, which means you don’t have to measure out multiple dry ingredients.

This all-in-one baking mix gives you a consistent dough every time, which is perfect for beginners and busy home bakers.

You get that classic bagel chewiness because the boiling step still helps develop the crust, even with a shorter rise.

Plus, making bagels with Bisquick lets you have fresh bagels on the table in under an hour, which is way faster than traditional methods.

Here’s what makes this shortcut so brilliant for homemade bagels.

1. Minimal Ingredients Needed

When you’re making bagels with Bisquick, you only need a handful of ingredients that you probably already have on hand.

The basic recipe calls for Bisquick, plain Greek yogurt, and water to bring the dough together.

That’s it.

You don’t need yeast, sugar, or vital wheat gluten, which are staples in traditional bagel recipes.

This makes it an incredibly accessible recipe for any home cook.

2. Fast and Foolproof Dough

Traditional bagel dough requires kneading for at least 10 minutes to develop the gluten network that gives bagels their signature chew.

With Bisquick, the blend already contains a soft wheat flour that works up quickly.

You’ll only need to knead the dough for about 2 to 3 minutes until it becomes smooth and pliable.

This drastically cuts down on prep time, so you can get your bagels shaping in no time.

It’s a forgiving dough, too, so it’s safe if you under-knead or over-handle it slightly.

3. No Long Rising Time

Since you’re not using yeast, there’s no need to wait for the dough to double in size.

The leavening agents in Bisquick provide lift immediately as the bagels bake in the oven.

This means you can go from mixing bowl to boiling pot in less than five minutes.

For those who want fresh bagels without planning hours ahead, making bagels with Bisquick is the ultimate solution.

Step-by-Step: How to Make Bagels With Bisquick

Ready to get your hands floury?

Here’s my complete walkthrough for making bagels with Bisquick at home.

Follow these steps closely, and you’ll be pulling golden, glossy bagels out of the oven in no time.

Ingredients You’ll Need

2 cups Bisquick baking mix
1 cup plain Greek yogurt (full-fat works best)
1/4 cup warm water, plus more if needed
1 tablespoon sugar (for the boiling water)
1 egg white beaten with 1 tablespoon water (for the egg wash)
Your favorite toppings (sesame seeds, everything bagel seasoning, poppy seeds, etc.)

Step 1: Mix the Dough

First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the Bisquick and Greek yogurt.

Stir the mixture with a fork until it starts to clump together.

Then, add the warm water and continue stirring until a shaggy dough forms.

If the dough seems too dry, add another teaspoon of water at a time until it comes together.

Step 2: Knead the Dough

Turn the dough out onto a lightly floured surface.

Knead the dough gently for about 2-3 minutes until it becomes smooth and elastic.

You’ll notice it’s quite soft and slightly sticky, which is totally normal for this recipe.

Add a little more Bisquick if the dough sticks to your hands too much.

Don’t over-knead, or your bagels could turn out tough.

Step 3: Shape the Bagels

Divide the dough into 4 equal portions for large bagels, or 6 portions for smaller ones.

Roll each portion into a smooth ball.

To shape each bagel, poke a hole through the center of the ball with your thumb.

Then, gently rotate the dough around your fingers to stretch the hole to about 1.5 inches in diameter.

Make sure the hole is wide enough because it will shrink slightly during boiling and baking.

Step 4: Boil the Bagels

While you shape the bagels, bring a large pot of water to a rolling boil.

Add the sugar to the boiling water, which helps create a shiny, crisp crust.

Carefully drop the shaped bagels into the boiling water, working in batches if needed.

Boil each bagel for 1 minute per side.

This quick bath sets the crust and gives the inside that dense, chewy texture.

Step 5: Add Toppings and Bake

Use a slotted spoon to remove the boiled bagels and place them on the prepared baking sheet.

Brush the tops with the egg wash.

Now’s the time to sprinkle on your toppings while the egg wash is still wet.

Bake the bagels for 18-20 minutes, or until they’re golden brown and sound hollow when tapped on the bottom.

Let them cool on a wire rack for at least 10 minutes before slicing.

Tips for Perfect Bagels Every Time

Making bagels with Bisquick is straightforward, but a few insider tricks can take them from good to great.

Here’s what I’ve learned from many batches of these easy bagels.

Don’t Skip the Boiling Step

The boiling step is what gives bagels their characteristic chewy texture and shiny crust.

Even though it adds a few minutes to the process, it’s essential for getting that authentic bagel feel.

If you skip it, you’ll end up with something closer to a round bread roll.

So please, don’t skip the boil.

Use Cold Water for a Stiffer Dough

If your kitchen is warm, using cold water instead of warm can help keep the dough firmer.

A stiffer dough is easier to shape into neat, round bagels.

If your dough is too sticky to handle, refrigerate it for 15 minutes before shaping.

Get Creative With Flavors

One of the best parts of making bagels with Bisquick is how easy it is to customize them.

Mix grated cheese, dried herbs, or minced garlic directly into the dough for added flavor.

You can also add cinnamon and raisins for a sweet breakfast bagel.

The options are endless, so have fun experimenting.

Store and Reheat Properly

Homemade bagels are best enjoyed fresh on the day they’re baked.

If you have leftovers, store them in an airtight container at room temperature for up to 2 days.

To reheat, slice the bagel and pop it in a toaster until it’s warm and crisp.

For longer storage, freeze the bagels in a zip-top bag for up to 3 months.

So, Can You Make Bagels With Bisquick?

You can absolutely make bagels with Bisquick, and you’ll be amazed at how delicious they taste.

Making bagels with Bisquick gives you soft, chewy, bakery-style bagels in a fraction of the time and effort of traditional recipes.

The secret is the combination of Greek yogurt and Bisquick, which mimics the structure of a yeasted dough beautifully.

Plus, the boiling step ensures you get that classic glossy crust and dense interior.

Whether you’re a seasoned baker or a complete beginner, making bagels with Bisquick is a fun and rewarding project.

I hope this guide has shown you just how easy it is to make bagels with Bisquick at home.

So preheat your oven, grab a box of Bisquick, and treat yourself to fresh, warm bagels that are way better than store-bought.