Save The first time I made these bagels, I was standing in my kitchen on a Saturday morning, staring at a container of Greek yogurt that needed using, wondering if I could actually make something that resembled a real bagel without yeast or hours of waiting. Twenty minutes later, I was pulling golden, chewy bagels from the oven, and my partner asked if I'd been secretly trained as a baker. I hadn't—just a happy accident that turned into something we now make every other week.
I remember making a batch for my neighbor who'd just moved in, and she knocked on the door an hour later asking what that smell was—turns out she thought someone was running a bakery. We ended up sitting on her porch, warm bagels in hand, and she's been asking me to make them ever since. It's become our little breakfast ritual before farmers market runs.
Ingredients
- Self-rising flour (1 cup / 130 g): This is the secret weapon—it already has baking powder and salt mixed in, which means your dough gets lift without yeast. Regular flour won't work the same way, but if you only have all-purpose on hand, you can make it work with a little extra baking powder and salt.
- Greek yogurt (1 cup / 230 g): Full-fat or low-fat both work beautifully, and this is what makes the dough come together so quickly. The moisture and protein create that chewy bagel texture you're after.
- Large egg (1, for egg wash): This gives the bagels that gorgeous golden-brown shine and helps the seasoning stick.
- Everything bagel seasoning (2 tablespoons): Don't hold back here—this is where all your flavor comes from, so be generous when you sprinkle it on top.
Instructions
- Get Your Oven Ready:
- Preheat to 375°F and line a baking sheet with parchment paper so your bagels don't stick. This takes about 10 minutes, so do it first thing.
- Mix the Dough:
- Combine flour and yogurt in a medium bowl, stirring with a spoon until everything comes together into a shaggy, slightly sticky dough. It'll look rough—that's exactly right.
- Knead Gently:
- Turn the dough onto a lightly floured surface and knead for just 2–3 minutes until it becomes smooth and elastic. This is where people often overwork it—stop as soon as it feels cohesive, or you'll end up with dense bagels.
- Shape into Bagels:
- Divide the dough into 4 equal pieces, roll each into a rope about 7–8 inches long, then pinch the ends together to form a ring. Don't worry if they're not perfect circles—they'll puff up in the oven and look beautiful anyway.
- Apply the Egg Wash:
- Beat the egg in a small bowl and brush it generously over each bagel, making sure to coat the tops and sides evenly. This step is what gives you that bakery-style shine.
- Season Generously:
- Sprinkle everything bagel seasoning over each bagel right after the egg wash, while it's still tacky. The seasoning will stick better and won't slide off.
- Bake Until Golden:
- Bake for 22–25 minutes until the tops are deep golden brown and the bagels sound hollow when you tap them. This usually takes closer to 25 minutes in my oven, so watch them toward the end.
- Cool Before Serving:
- Transfer to a wire rack and let them rest for at least 5 minutes—they'll set up and be easier to slice. I know it's hard to wait, but that 5 minutes makes a difference.
Save The moment these became a permanent fixture in my kitchen was when my teenage nephew came home from school, saw them cooling on the rack, and made four sandwiches before I could even put them away. He's never been interested in cooking before, but now he texts me for the recipe. Food that makes people light up like that? That's the kind of cooking that matters.
Swapping Flavors and Toppings
The beauty of this recipe is that once you master the basic dough, you can go in any direction you want with toppings. I've made versions with everything from za'atar and sesame seeds to a simple sea salt and cracked pepper combo, and they've all been winners. One Sunday I made a batch with just poppy seeds because that's what I had in the pantry, and it reminded me why those old-school bagel shop flavors have stuck around for so long.
Storage and Reheating
These are absolutely best eaten fresh, straight from the cooling rack, but I've found they keep well in an airtight container for a day or two if you need them to. Day-old bagels benefit from a quick toast—it warms them back up and brings back that chewy texture. I usually freeze extras in a freezer bag and pull them out whenever I need a quick breakfast, which honestly makes this recipe even more valuable on busy mornings.
Why This Works Without Yeast
The self-rising flour does all the heavy lifting here, using baking powder to create lift while the Greek yogurt adds structure and moisture that typically come from long fermentation. It's a different technique from traditional boiled bagels, but the result is still soft, chewy, and satisfying in all the right ways. My first instinct was that this shortcut would produce something fake or disappointing, but I was completely wrong—sometimes the simplest methods deliver the best results.
- Self-rising flour already contains baking powder and salt, so you're getting chemical leavening that works instantly.
- Greek yogurt adds protein and tang, mimicking some of the complexity you'd get from overnight fermentation.
- This approach is perfect if you're short on time but still want something homemade and genuinely delicious.
Save These bagels have become my answer to weekday mornings when I want something special but don't have time for elaborate cooking. They're proof that shortcuts aren't always shortcuts—sometimes they're just smarter ways of getting to the same delicious place.
Recipe Questions & Answers
- → Can I use regular flour instead of self-rising flour?
Yes, you can substitute 1 cup of all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt to mimic self-rising flour.
- → Is it necessary to use an egg wash?
The egg wash helps achieve a golden, shiny crust and helps the seasoning stick, but you can skip it or use a plant-based alternative if preferred.
- → Can I make these bagels dairy-free?
Yes, replace Greek yogurt with a plant-based Greek-style yogurt and ensure the flour is free from dairy additives.
- → How should I store leftovers?
Store cooled bagels in an airtight container at room temperature for 1–2 days. Toast before serving for best texture.
- → What toppings pair well with these bagels?
They pair wonderfully with cream cheese, smoked salmon, or any favorite spreads and savory toppings.