Crispy No Yeast Yogurt Bagels

Name: Crispy No Yeast Yogurt Bagels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 bagels
Ingredients: 2 cups self-rising flour; 1 cup Greek yogurt; 1 tablespoon honey; 1/2 teaspoon salt; 1 egg (for egg wash); Toppings (sesame seeds, poppy seeds, etc.)

Highlighted under: Simple Pleasures

When I first stumbled upon the idea of making bagels without yeast, I was intrigued. I love traditional bagels, but the thought of skipping the long rising time was too tempting to ignore. Within just 30 minutes, I had warm, crispy bagels that were so easy to make. The yogurt in the dough adds a wonderful tang and moisture, creating a deliciously unique bagel. I’ve had these with cream cheese, smoked salmon, and various toppings, making them a versatile snack or breakfast option.

Created by

Eliza Thornton

Last updated on 2026-02-16T08:21:37.120Z

One day, I decided to experiment with a bagel recipe that didn’t require yeast. Honestly, I was skeptical about how they would turn out, but I was pleasantly surprised. The combination of yogurt and self-rising flour created a dough that was easy to work with and held its shape beautifully. Baking them in the oven gives a delightful crunch that reminded me of my favorite bagel shop without the wait.

Throughout my trials, I learned that shaping the bagels with care is essential for that classic round look. Topping them with sesame seeds or everything bagel seasoning adds extra flavor, making each bite even more delicious. These bagels have quickly become a staple in my kitchen, and I can’t wait for you to try them!

Why You'll Love These Bagels
Easy to make with simple ingredients
No waiting for dough to rise
Soft and chewy inside with a crispy outside
Perfect for customizing with your favorite toppings

Perfecting the Dough

The dough for these bagels is primarily made up of self-rising flour and Greek yogurt, which contribute to the unique texture of the bagels. The self-rising flour eliminates the need for yeast and its activation process, saving you time while still yielding a soft, chewy interior. I find that using full-fat Greek yogurt not only enhances the flavor with its tanginess but also helps to keep the bagels moist during baking. If you don't have self-rising flour, you can substitute it by combining all-purpose flour with 1 tablespoon of baking powder and a pinch of salt.

Kneading is a key step that helps to develop the dough's elasticity. A quick, one-minute knead is sufficient, but be careful not to over-knead, as this can lead to tough bagels. Watch for the dough to become smooth and slightly tacky to the touch. If your dough feels too sticky, you can dust it lightly with a little more flour as you work, but avoid adding too much to keep the bagels from being dense.

Letting the shaped bagels rest for a few minutes before baking can enhance their texture and allow for a better rise. I suggest covering them with a clean kitchen towel as they wait. This prevents the bagels from drying out and helps them maintain their shape in the oven.

Baking for Optimal Texture

Baking these bagels at 400°F (200°C) gives them a crispy exterior while maintaining a chewy interior. The high heat also encourages a nice rise, which is important for achieving that classic bagel shape. Keep an eye on them during the last few minutes of baking; they should turn golden brown, which indicates they are ready. If you like a deeper color, consider leaving them in for an additional two to three minutes, but watch carefully to prevent burning.

To ensure even baking, space the bagels at least an inch apart on the baking sheet, allowing hot air to circulate around them. Using parchment paper not only prevents sticking but also makes for easier cleanup. You can also use a silicone baking mat for a similar non-stick effect. If the bagels stick, it may be due to insufficient flour on the surface or overproofing the dough before baking.

Lastly, for the best taste, enjoy these bagels fresh out of the oven. However, if you have leftovers, store them in an airtight container at room temperature for up to two days. They freeze wonderfully as well! Just be sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag. When you're ready, pop them in the toaster or oven to re-crisp.

Ingredients

For the Bagels

2 cups self-rising flour
1 cup Greek yogurt
1 tablespoon honey
1/2 teaspoon salt
1 egg (for egg wash)
Toppings (sesame seeds, poppy seeds, etc.)

Make sure all ingredients are at room temperature before starting.

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Combine Ingredients

In a mixing bowl, combine the self-rising flour and salt. Add the Greek yogurt and honey, and mix until a dough forms.

Knead the Dough

Lightly flour your work surface and knead the dough for about 1 minute until smooth.

Shape the Bagels

Divide the dough into four equal pieces. Roll each piece into a ball and then poke a hole in the center to form a bagel shape.

Apply Egg Wash and Toppings

Beat the egg and brush it over each shaped bagel. Sprinkle your desired toppings on top.

Bake

Place the bagels on the prepared baking sheet and bake for 20 minutes or until golden brown.

Cool and Serve

Let the bagels cool slightly on a wire rack before slicing. Enjoy warm!

Bagels are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days.

Pro Tips

Experiment with different toppings and flavors such as garlic powder or cheese for added taste!

Topping Ideas

One of the best features of these bagels is their versatility when it comes to toppings. After applying the egg wash, you can sprinkle a variety of toppings to add flavor and texture. Classic choices like sesame or poppy seeds are always winners, but you could shake things up with everything bagel seasoning, minced garlic, or even grated cheese. Just remember to apply toppings generously but evenly to ensure they're well-distributed.

For a sweeter twist, consider using cinnamon sugar or a drizzle of honey after baking. This will complement the tanginess of the yogurt perfectly. If you’re feeling adventurous, you could add toppings like dried herbs or crushed red pepper flakes before baking, giving your bagels a unique flavor profile.

Don't be afraid to experiment with different ingredients! Think finely chopped sun-dried tomatoes, olives, or seeds like chia or flax. You can even incorporate grated lemon zest for a refreshing hit that pairs beautifully with cream cheese.

Serving Suggestions

These yogurt bagels are delightful on their own, but they truly shine when paired with delicious toppings or spreads. Cream cheese is a classic and can be flavored with herbs or spices for an elevated experience. For a heartier option, top them with smashed avocado and a sprinkle of salt, or pile on smoked salmon for a filling breakfast or brunch treat.

If you're hosting a gathering or brunch, consider serving these bagels as part of a bagel bar. Offer various spreads like hummus, flavored cream cheeses, and avocado, alongside toppings such as capers, tomatoes, and fresh herbs. It’s a fun way for guests to customize their own bagels and enjoy different flavor combinations.

Don’t forget about sweet options! Bagels can serve as a base for peanut butter, banana slices, or even yogurt and fruit for a nutritious breakfast. The possibilities are endless, and I guarantee that once you whip up a batch, you’ll want to create multitiered bagels every morning!

Questions About Recipes

→ Can I use all-purpose flour instead of self-rising flour?

Yes, but you will need to add baking powder and salt to match the self-rising flour's properties.

→ How can I store the leftover bagels?

Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Can I make the dough ahead of time?

It's best to make the dough fresh, but you can prepare the ingredients and mix them just before baking.

→ What are some ideas for toppings?

You can use sesame seeds, poppy seeds, everything bagel seasoning, or even cheese for a savory flavor.