Save to Pinterest The first time I tried making bagels without yeast, I was honestly skeptical. How could two ingredients create something chewy and satisfying? But when I pulled these from the oven and took that first bite—crispy bottom, soft inside, everything seasoning sticking to the egg wash—I was converted. It was a Tuesday morning, I was running late, and I still had warm homemade bagels in less than 40 minutes. Now they are my go-to when I want something special but do not want to plan ahead or wait for dough to rise.
My sister came over last month and walked in while these were baking. She immediately asked what bakery I had visited. When I told her they were yogurt bagels I had just thrown together, she refused to believe me until I showed her the empty flour container and yogurt tub. We ate them warm with cream cheese while standing at the counter, and she asked for the recipe before even finishing her first bagel.
- Self-rising flour: This flour already has the perfect amount of baking powder and salt worked in, which is why it creates such a light, fluffy interior without yeast. Do not swap it unless you adjust the leavening.
- Greek yogurt: The protein and structure in Greek yogurt act as the binder and create that signature bagel chew. Full-fat gives the best texture, but low-fat works beautifully too.
- Egg wash: This is what makes the everything bagel seasoning actually stick instead of falling off everywhere.
- Everything bagel seasoning: Use your favorite brand or homemade mix—poppy seeds, sesame seeds, garlic, onion, and salt all together create that classic savory flavor.
- Get your oven ready:
- Preheat to 375°F and line a baking sheet with parchment paper. Trust me, the parchment prevents sticking and makes cleanup effortless.
- Mix the dough:
- Combine the flour and yogurt in a bowl. It will look shaggy and slightly dry at first, but keep mixing until it starts to come together.
- Knead gently:
- Turn onto a lightly floured surface and knead for just 2 to 3 minutes. You want smooth and elastic, but do not overwork it or the bagels will be tough.
- Shape your bagels:
- Divide into 4 equal pieces, roll each into a 7 to 8 inch rope, then pinch the ends together to form a circle. Pinch firmly so they do not come apart while baking.
- Add the topping:
- Beat the egg and brush each bagel generously, then sprinkle with the seasoning. Do not be shy with the seasoning—it makes the bagel.
- Bake until golden:
- Bake for 22 to 25 minutes until deeply golden brown and cooked through. Let cool for 5 minutes on a wire rack before slicing.
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These became my weekend morning ritual after I discovered how reliably they turn out. There is something satisfying about starting the day with warm, homemade bread that did not require hours of effort or planning. Even on days when I am barely awake enough to measure properly, they still come out perfect.
Use a plant-based Greek-style yogurt that has a similar thick texture. The consistency matters more than the brand—look for something that holds its shape when you spoon it. Make sure your self-rising flour is also dairy-free if that is a concern for you.
These are honestly best eaten fresh the day you make them, when the exterior is at its crispest. If you have leftovers, store them in an airtight container for 1 to 2 days. They will soften a bit, but a quick toast brings back that crispy exterior and warm, chewy interior.
Split them while slightly warm and slather with cream cheese for the classic experience. Try them topped with smoked salmon, capers, and fresh dill. Or go simple with salted butter and let the everything seasoning shine through. They are also excellent as breakfast sandwiches with eggs and cheese.
- Make a sandwich with scrambled eggs, cheddar, and arugula
- Try almond butter or hummus for a different twist
- Freeze undressed bagels and reheat in a 350°F oven for 10 minutes
Save to Pinterest Sometimes the simplest recipes become the ones we return to again and again. These yogurt bagels have earned their permanent place in my morning rotation, and I hope they find a spot in yours too.
Questions & Answers About This Recipe
- → How do you achieve a chewy texture without yeast?
The combination of Greek yogurt and self-rising flour creates a tender, chewy dough without needing yeast, making the process quicker and simpler.
- → Can I substitute self-rising flour?
Yes, use all-purpose flour with baking powder and a pinch of salt to mimic self-rising flour in this dough.
- → What is the purpose of the egg wash?
Brushing the bagels with egg wash before baking gives them a shiny, golden crust and helps the everything seasoning adhere well.
- → How should the dough be handled?
Gently knead the dough just until smooth and elastic to keep bagels tender without overworking.
- → Are there dairy-free options?
Yes, substitute plain Greek yogurt with a plant-based Greek-style yogurt and ensure flour is dairy-free.