How To Make Bagels With Bisquick

You can make bagels with Bisquick, and it’s one of the easiest shortcuts for homemade bagels that taste fresh and chewy.
 
If you’ve been wondering how to make bagels with Bisquick, the good news is that you don’t need yeast, proofing, or special bread flour.
 
Bisquick’s self-rising flour blend gives you soft, tender bagels in under 30 minutes from start to finish.
 
In this post, we’ll cover the best way to make bagels with Bisquick, including simple steps, tasty add-ins, and tips to avoid common mistakes.
 
Let’s get rolling.
 

Why You Can Make Bagels With Bisquick

The reason you can make bagels with Bisquick is that the mix already contains flour, baking powder, salt, and a bit of fat.
 
This means you skip the yeast rise that traditional bagel recipes require.
 
Instead, you get a quick dough that’s ready to shape, boil, and bake in minutes.
 
While Bisquick bagels won’t have the exact dense chew of a New York deli bagel, they’re remarkably close for a quick version.
 
Plus, making bagels with Bisquick is beginner-friendly, so even kids can join in.
 

1. Bisquick Makes the Dough Come Together Fast

When you make bagels with Bisquick, you only need a handful of pantry staples.
 
Bisquick, plain Greek yogurt, and a little water are the core of most recipes.
 
The yogurt adds tang and moisture, while the Bisquick provides structure without needing kneading time.
 
You’ll have a soft, slightly sticky dough that holds its shape when you roll it into rings.
 
No stand mixer or bread machine is required, just a bowl and your hands.
 

2. You Control the Flavor and Texture

The classic way to make bagels with Bisquick is plain, but you can customize endlessly.
 
Add shredded cheddar and garlic powder for a savory bagel, or mix in cinnamon and raisins for a sweeter morning treat.
 
Because Bisquick is neutral, it lets your seasonings shine without overpowering them.
 
You can also brush the tops with an egg wash before baking to get a shiny, golden crust.
 
This flexibility is a huge advantage when you’re making bagels with Bisquick at home.
 

3. Boiling Before Baking Gives That Bagel Chew

A key step to make bagels with Bisquick taste authentic is boiling them briefly before baking.
 
Boiling sets the outer crust and gives the bagels that signature chewy bite.
 
You don’t need a huge pot, just enough water to float your bagels in batches.
 
Add a tablespoon of sugar or honey to the boiling water for a subtle sweetness and better browning.
 
This simple step makes a big difference in the final texture of your Bisquick bagels.
 

Step-by-Step Guide to Make Bagels With Bisquick

Ready to try it?
 
Here’s how to make bagels with Bisquick from scratch in your own kitchen.
 

Ingredients You’ll Need

Gather these items before you start making bagels with Bisquick.
 
2 cups Bisquick mix, 1 cup plain Greek yogurt, and 1/4 cup water (plus more if needed).
 
For the boiling water, you’ll need 4 cups water and 1 tablespoon sugar.
 
Optional toppings: sesame seeds, everything bagel seasoning, or melted butter for brushing.
 
That’s really all it takes to make bagels with Bisquick, no exotic ingredients.
 

Mix the Dough

In a large bowl, combine the Bisquick and Greek yogurt.
 
Stir with a wooden spoon until a shaggy dough forms, then add water one tablespoon at a time.
 
You want a dough that’s soft but not overly sticky.
 
Turn it out onto a lightly floured surface and knead gently for about 2 minutes.
 
If the dough feels too dry, add a little more water, if it’s too wet, add more Bisquick.
 

Shape Your Bagels

Divide the dough into 4 equal pieces for large bagels or 6 pieces for smaller ones.
 
Roll each piece into a ball, then poke a hole through the center with your thumb.
 
Gently stretch the hole to about 1 to 1.5 inches wide.
 
Make sure the hole is big enough because it will shrink slightly while resting.
 
This shaping step is the most hands-on part of making bagels with Bisquick.
 

Boil and Bake

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
 
Bring the 4 cups of water and sugar to a rolling boil in a wide pot.
 
Drop 2 bagels at a time into the boiling water, cooking for 30 seconds per side.
 
Use a slotted spoon to remove them and place them on the prepared baking sheet.
 
Brush the tops with egg wash or melted butter, then sprinkle on toppings if using.
 
Bake for 12 to 15 minutes until golden brown and firm to the touch.
 
Let them cool for 5 minutes before slicing.
 

Tips to Make the Best Bagels With Bisquick

Even though this method is simple, a few tricks can take your Bisquick bagels to the next level.
 

Don’t Skip the Boiling Step

Boiling is what separates bagels from regular bread rolls.
 
If you skip it, you’ll get dense, doughy rolls instead of chewy bagels.
 
The boiling water gelatinizes the starch on the outside, which locks in moisture.
 
So when you make bagels with Bisquick, always take the extra 2 minutes to boil.
 

Use Cold or Room-Temperature Yogurt

Cold yogurt straight from the fridge works well because it keeps the dough from getting sticky.
 
Room-temperature yogurt mixes more easily into the Bisquick.
 
Either way, your bagels with Bisquick will turn out tender.
 
Just avoid using yogurt with fruit flavors, plain is best for savory bagels.
 

Experiment With Mix-Ins

You can easily fold in shredded cheese, dried herbs, or minced jalapeños into the dough.
 
For sweet bagels, add 1/2 teaspoon cinnamon and 1/4 cup raisins to the dry mix.
 
Your toppings can go on right after boiling, before baking.
 
This is where you can get creative and make bagels with Bisquick that are uniquely yours.
 

Common Mistakes When You Make Bagels With Bisquick

Avoid these pitfalls so your first batch comes out perfect.
 

Overworking the Dough

Kneading too long makes Bisquick bagels tough and rubbery.
 
You only need to knead until the dough comes together smoothly, about 2 minutes.
 
Stop as soon as there are no dry spots.
 
Overkneading develops too much gluten, which ruins the tender texture.
 
Keep it gentle when you make bagels with Bisquick.
 

Making Holes Too Small

If you poke a tiny hole, it will close up during boiling and baking.
 
You should see a distinct ring with a large opening before boiling.
 
As the bagel puffs, the hole will shrink naturally.
 
So aim for a hole that looks almost too big, it’ll be perfect after baking.
 

Skipping the Flour for Your Hands

Bisquick dough is sticky, so dust your hands and work surface generously.
 
Use all-purpose flour or more Bisquick to prevent sticking.
 
If the dough sticks to your fingers while shaping, add a bit more flour.
 
This small step will save you a lot of frustration.
 

How to Store and Reheat Bisquick Bagels

Once you’ve mastered how to make bagels with Bisquick, you’ll want to keep them fresh.
 
Store cooled bagels in an airtight container at room temperature for up to 2 days.
 
For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months.
 
To reheat, pop a frozen bagel in the toaster or microwave for 30 seconds.
 
You can also reheat them in a 350°F oven for 5 minutes to restore crispness.
 
These bagels are best enjoyed fresh, but they reheat beautifully.
 

So, How Do You Make Bagels With Bisquick?

You make bagels with Bisquick by mixing it with Greek yogurt, shaping rings, boiling, and baking.
 
The process is fast, forgiving, and requires no yeast or proofing time.
 
You get warm, chewy bagels in under 30 minutes, perfect for breakfast or brunch.
 
Now that you know how to make bagels with Bisquick, you can whip up a batch anytime.
 
Whether you top them with everything seasoning or spread them with cream cheese, you’ll love this shortcut.
 
Enjoy your homemade Bisquick bagels.