Pin It I stumbled onto these bagels by accident on a Tuesday morning when I was out of yeast and didn't want to wait for a bakery run. A friend had mentioned Greek yogurt dough before, but I'd always dismissed it as too unconventional. That day, desperate and curious, I pulled together two ingredients from my pantry and something clicked—the dough came together so easily, and within 35 minutes, I had warm, chewy bagels that tasted nothing like a shortcut. Now I make them constantly, usually because someone texts asking what that smell is.
Last month, my sister came over complaining about her breakfast routine, and I handed her a warm one straight from the cooling rack with cream cheese still melting into it. She went quiet for a moment, then asked for the recipe in all caps. It became one of those small moments that stuck with me—proof that sometimes the simplest things, made with actual care, are what people remember.
Ingredients
- Self-rising flour (1 cup, 130 g): The magic ingredient that removes the need for yeast entirely; it already has leavening built in, so your dough puffs up beautifully in the oven.
- Plain Greek yogurt (1 cup, 230 g): Use full-fat if you can—it creates a softer, more tender crumb than low-fat versions, though both work.
- Egg (1 large): Just for the wash; it gives the bagels that glossy, appetizing golden finish.
- Everything bagel seasoning (2 tablespoons): This blend of sesame, poppy, garlic, onion, and salt is basically doing your job for you—sprinkle generously and don't hold back.
Instructions
- Heat your oven and prep:
- Preheat to 375°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless.
- Combine and mix:
- Stir the flour and yogurt together in a bowl until a shaggy, slightly wet dough forms—it should look rough and unpromising at this stage. This is 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 mess up by overworking it; stop when it feels pleasant to touch and springs back a little.
- Divide and shape:
- Split the dough into four equal pieces and roll each one into a rope about 7–8 inches long. Pinch the ends together to form the bagel shape, making sure the seam is secure.
- Prepare the egg wash:
- Beat the egg in a small bowl and brush it lightly across the top of each bagel with a pastry brush, getting into the crevices for even browning.
- Season generously:
- Sprinkle the everything bagel seasoning over each bagel while the egg wash is still wet so it adheres properly. Don't be shy.
- Bake until golden:
- Bake for 22–25 minutes, watching until they're a deep golden brown and feel firm when you tap them. They should smell incredible at this point.
- Cool briefly:
- Let them rest on a wire rack for at least 5 minutes so they finish setting, though eating one slightly warm is one of life's simple pleasures.
Pin It There's something magical about pulling homemade bagels out of your own oven that shifts how you think about breakfast. My kitchen smelled so good that morning that my neighbor actually knocked on the door to ask what I was making, which somehow made the whole thing feel like a small win.
Why This Works Without Yeast
Self-rising flour already contains baking powder and salt, so when the heat hits your dough, those leavening agents activate immediately. The Greek yogurt adds moisture and a subtle tang that mimics the depth you'd normally get from fermentation. Combined, they create a tender, chewy crumb that actually doesn't taste like a shortcut at all—it tastes intentional and delicious.
Customizing Your Toppings
The beauty of these bagels is how versatile they are once they cool. I've topped them with smoked salmon and cream cheese, used them for breakfast sandwiches with scrambled eggs, and even just eaten them plain because the everything seasoning carries so much flavor. Some days I'll brush them with a little garlic butter before toasting. Your instincts are usually right here.
Storage and Reheating
Fresh bagels are best enjoyed the day you make them, but they'll keep in an airtight container for a day or two if you're planning ahead. A quick toast in a toaster oven brings them back to life beautifully, crisping the outside while warming the inside.
- Store in an airtight container to prevent them from drying out.
- Toast lightly before eating day-old bagels to restore softness.
- You can freeze them too—wrap individually and store for up to a month, then toast from frozen.
Pin It These bagels have become my go-to move when I want to feel like I've accomplished something in the kitchen without actually spending much time there. Once you make them once, they become part of your regular rotation.
Your Questions Answered
- → What makes these bagels soft and chewy?
The combination of Greek yogurt and self-rising flour creates a tender dough that stays soft and chewy without yeast.
- → Can I substitute the self-rising flour?
Yes, you can use all-purpose flour with baking powder and salt to mimic self-rising flour.
- → How is the everything seasoning applied?
After brushing the bagels with egg wash, the everything bagel seasoning is sprinkled on top before baking to add flavor and texture.
- → Are these bagels suitable for a dairy-free diet?
For a dairy-free option, replace Greek yogurt with plant-based alternatives and ensure flour is free from dairy additives.
- → What is the best way to store these bagels?
Store bagels in an airtight container for up to two days. Toast them before serving to refresh texture and flavor.