Pin It The first time I tried making bagels without yeast, I was honestly skeptical. How could something this simple actually taste like a real bagel? But when I pulled them from the oven and that golden-brown crust crunched beneath my teeth, revealing a soft, chewy inside, I was completely converted. These have become my go-to when I want fresh bread but absolutely do not have the patience for rising dough.
Last Sunday, my friend came over for coffee and caught me mid-shaping, hands covered in sticky dough. She watched me form these simple rings and looked genuinely confused when I told her they would be ready in twenty minutes. When we bit into them warm from the oven, she actually paused mid-chew and asked for the recipe right then and there. Now she texts me photos of her bagel experiments every weekend.
Ingredients
- Greek yogurt: The thick, strained kind is non-negotiable here. I have tried regular yogurt and the dough turns into a sticky mess that never quite comes together. Full-fat or 2% both work beautifully.
- All-purpose flour: This creates the classic bagel texture. Sometimes I swap in half whole wheat flour for a nuttier taste and extra fiber.
- Baking powder: This is what gives the bagels their lift since we are skipping yeast entirely. Make sure it is fresh.
- Salt: Just enough to balance the tang from the yogurt and bring everything together.
- Egg wash: The beaten egg creates that gorgeous shiny crust and helps toppings actually stick instead of rolling right off.
- Your favorite toppings: Everything seasoning is classic, but cinnamon sugar makes these taste like a breakfast treat.
Instructions
- Get your oven ready:
- Preheat to 375°F and line a baking sheet with parchment paper. I have learned the hard way that greasing the pan alone leads to stuck bagels.
- Whisk the dry ingredients:
- Combine the flour, baking powder, and salt in a medium bowl. Give it a good whisk so everything is evenly distributed.
- Bring the dough together:
- Add the Greek yogurt and mix with a spatula or your hands until a shaggy dough forms. If it sticks to everything, add more flour. If it will not come together, add another spoonful of yogurt.
- Shape your bagels:
- Turn the dough onto a lightly floured surface and knead gently. Divide into 4 equal pieces, roll each into a 6-inch rope, and form into rings. Pinch the ends together really well so they do not come apart in the oven.
- Add the finishing touches:
- Brush the tops with beaten egg and sprinkle with whatever toppings make you happy. The egg wash is what gives them that professional-looking shine.
- Bake until golden:
- Bake for 20 to 25 minutes until they are puffed and beautifully browned. Let them cool for at least 10 minutes before slicing. I know it is hard to wait.
Pin It My dad, who is notoriously suspicious of anything remotely healthy, tried one of these and announced they were better than the bakery bagels he has been buying for thirty years. That is the highest compliment I have ever received on my baking.
Making Them Your Own
I love how easily these adapt to whatever mood I am in. Sometimes I want savory with garlic powder and dried herbs mixed into the dough. Other mornings call for cinnamon sugar sprinkled over the egg wash, turning them into something that feels like dessert for breakfast. The base recipe remains the same, but the personality changes completely.
Storage Secrets
Fresh bagels are obviously best, but life does not always align with hot-from-the-oven timing. I keep mine in an airtight container for two days max. After that, they start to lose that wonderful chew. For longer storage, slice them before freezing so you can pop frozen halves directly into the toaster.
Serving Ideas
These bagels are incredibly versatile on their own, but the right toppings take them to another level. A thin layer of cream cheese with sliced radishes and everything seasoning feels surprisingly sophisticated. Almond butter with banana slices turns them into a post-workout meal. Or just keep it simple with salted butter while they are still warm.
- Try them toasted with avocado and red pepper flakes.
- Slice in half and use as a burger bun for something different.
- Make mini bagels for party appetizers or kid-friendly portions.
Pin It There is something deeply satisfying about making homemade bread in under half an hour. These bagels have saved me countless mornings when I want something special but absolutely do not have time for a complicated baking project.
Recipe FAQs
- → Can I use regular yogurt instead of Greek yogurt?
Greek yogurt works best because its thicker texture creates the right dough consistency. Regular yogurt contains more whey, making the dough too sticky. If you only have regular yogurt, strain it through cheesecloth for 30 minutes to remove excess liquid before using.
- → Do these bagels taste like traditional yeast bagels?
While they have a similar chewy texture and appearance, Greek yogurt bagels are lighter and fluffier than traditional boiled-and-baked bagels. They're closer to a soft bread texture with a slightly denser crumb—perfect for toasting and topping.
- → Can I make these bagels gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly more crumbly, but they still bake up beautifully. Ensure your baking powder is certified gluten-free as well.
- → How should I store leftover bagels?
Keep them at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped for up to 3 months. Toast frozen bagels directly from the freezer—no thawing needed.
- → Why is my dough too sticky or too dry?
Humidity and flour absorption vary, so adjust accordingly. If dough sticks to your hands, sprinkle in 1 tablespoon of flour at a time. If it's crumbly and won't hold together, add 1 teaspoon of yogurt. The perfect dough should be slightly tacky but manageable.