Save I discovered these bagels by accident on a Tuesday morning when I'd run out of my usual bread options and had a container of Greek yogurt staring at me from the fridge. Something clicked—what if I could skip the yeast entirely and just lean on the tanginess and structure that yogurt naturally brings? Twenty minutes later, I pulled golden, chewy bagels from the oven that tasted nothing like a shortcut. They were somehow better than the complicated versions I'd made before, and now they're the first thing I suggest when someone says they don't have time for real cooking.
My neighbor stopped by one Saturday while I was testing a batch, and the smell pulled her straight to the kitchen. She stood there watching me brush on the egg wash and sprinkle that gorgeous everything seasoning, asking questions about each step like she was genuinely curious instead of just being polite. By the time they cooled, she'd already claimed two and was planning her own Sunday morning batch. That's when I knew this recipe was the kind that makes people want to cook.
Ingredients
- Self-rising flour (1 cup / 130 g): This is the backbone—it already has the leavening built in, so you skip the yeast drama entirely. If you only have all-purpose, mix in 1½ teaspoons baking powder and ¼ teaspoon salt to get the same effect.
- Plain Greek yogurt (1 cup / 230 g): Full-fat or low-fat both work, but the tanginess is what gives these their personality. It acts like a binder and adds a subtle richness that makes them way better than they have any right to be.
- Egg (1 large): Just for the wash—it gives you that beautiful golden shine and helps the seasoning stick around.
- Everything bagel seasoning (2 tablespoons): This is where the magic lives. Don't skimp on it or go light-handed; be generous and let it pile on.
Instructions
- Heat your oven and prep your space:
- Set the oven to 375°F and line a baking sheet with parchment paper. This takes two minutes and saves you from sticking disasters later.
- Combine the dough:
- Dump the self-rising flour and Greek yogurt into a bowl and mix with a spoon until everything comes together into a shaggy, rough-looking mass. It'll feel slightly sticky—that's exactly right.
- Knead gently:
- Flour your counter lightly and turn the dough out onto it. Knead for 2–3 minutes with your hands until it becomes smooth and elastic, but don't go crazy—overworking it makes them tough instead of chewy.
- Shape into bagels:
- Divide the dough into 4 equal pieces. Roll each one into a rope about 7–8 inches long, then loop it around and pinch the ends together to form that classic bagel shape.
- Add the egg wash and seasoning:
- Beat the egg in a small bowl and brush it generously over each bagel. Then sprinkle that everything bagel seasoning all over—really layer it on so every bite gets the full savory experience.
- Bake until golden:
- Slide them into the oven for 22–25 minutes, watching until they turn a deep golden brown and feel set when you tap them. They should smell incredible by minute 20.
- Cool and serve:
- Let them rest on a wire rack for 5 minutes so they set up properly before you slice into them.
Save The thing that stuck with me was making these for my roommate after a rough week when she'd been living on takeout and instant noodles. She bit into one still warm and just closed her eyes, and I realized how much of cooking isn't about following steps—it's about the moment when someone you care about tastes something you made and forgets to be stressed for a second.
Why This Recipe Works Without Yeast
The self-rising flour does the heavy lifting here, already loaded with baking powder and salt. The Greek yogurt adds both moisture and structure, plus a subtle tang that makes these feel authentic instead of like a hack. There's no fermentation happening, which means no waiting for rises or punches—just mix, shape, and bake. I've made hundreds of yeast bagels, and I'll be honest: these are faster and somehow more forgiving, especially if you're cooking with someone who gets impatient.
Toppings and Serving Ideas
The everything bagel seasoning is the star, but once you have the base recipe down, you can play around. I've spread thick cream cheese and thin slices of smoked salmon on mine, added fresh dill, or just gone simple with a schmear of butter and jam. They're equally happy as a breakfast item or a snack bread next to soup. The warm bagels are best, but if you have leftovers—and honestly, you probably won't—they toast beautifully the next day and taste almost as good as fresh.
Storage and Make-Ahead Tips
These bagels live happily in an airtight container for a day or two, though there's something about eating them within an hour of baking that feels like the whole point. If you do have extras, a quick toast brings them right back to life and reminds you why you loved them in the first place. You can also freeze the shaped bagels before baking and pop them straight into the oven when you want fresh ones—add a couple of minutes to the baking time and you've got on-demand warm bagels whenever the mood strikes.
- Store in an airtight container at room temperature for up to 2 days.
- Toast before serving if they've been sitting around.
- Freeze unbaked shaped bagels and bake from frozen with 2–3 extra minutes in the oven.
Save These bagels taught me that sometimes the simplest recipes are the ones people remember. They feel homemade in the best way, taste better than anything you'd buy, and prove that great food doesn't need complicated ingredients or hours of waiting around.