Crispy No Yeast Yogurt Bagels

Name: Crispy No Yeast Yogurt Bagels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 bagels
Ingredients: 1 cup self-rising flour; 1 cup plain Greek yogurt; 1 tablespoon olive oil; 1 egg (for egg wash); Sesame seeds or everything bagel seasoning (optional)

Highlighted under: No-Fuss Collection

I love making these Crispy No Yeast Yogurt Bagels for breakfast because they are incredibly simple and quick to whip up. With just a handful of ingredients, I can enjoy freshly baked bagels in no time. The combination of yogurt and self-rising flour creates a dough that is both easy to manage and deliciously fluffy. Plus, the crispy exterior adds that perfect touch. Whether I’m spreading cream cheese or simply enjoying them plain, these bagels always satisfy my morning cravings!

Created by

Briony Ashcroft

Last updated on 2026-04-03T04:00:47.337Z

When I first stumbled upon the idea of making bagels without yeast, I was skeptical but intrigued. After trying out different methods, I found that using yogurt really transformed the texture of the bagels, making them soft yet crispy. It’s exciting to see how easily the dough comes together, providing instant gratification for my baking cravings.

One crucial tip I discovered along the way is to ensure the yogurt is thick; this helps achieve that signature chewy bagel texture. Baking them at a high temperature ensures they crisp up beautifully, creating a delightful treat that’s ready in just 25 minutes!

Why You Will Love This Recipe

Quick to make without the need for yeast
Crispy outside with a fluffy inside
Perfect for customizing with toppings or spreads

Understanding the Ingredients

In this recipe for Crispy No Yeast Yogurt Bagels, self-rising flour plays a crucial role. It not only provides the necessary structure but also eliminates the need for yeast, making the process much quicker. This flour typically contains baking powder and salt, which help the bagels rise. If you don’t have self-rising flour on hand, you can make your own by combining all-purpose flour with baking powder and salt - specifically, for every cup of flour, add 1.5 teaspoons of baking powder and a pinch of salt.

Greek yogurt contributes to the bagel's fluffiness while adding moisture and tangy flavor. Opting for plain Greek yogurt is essential; flavored yogurts will alter the taste. If you're looking for a lower fat option, you can use fat-free or low-fat Greek yogurt, but keep in mind that this might affect the richness of the bagel. Just be sure the consistency is thick enough to help hold the dough together.

Perfecting the Texture

Achieving that perfect balance between a crispy exterior and a fluffy interior is key. When shaping the bagels, gently roll the dough to maintain air pockets that will create a light and airy texture once baked. Kneading the dough just enough to bring it together is crucial; overworking can lead to tough bagels. Aim for a smooth yet slightly tacky texture to ensure an optimal final product.

Baking at 375°F (190°C) provides the ideal heat for a golden crust without burning. Keep an eye on the bagels after about 12 minutes; they should begin to puff up and acquire golden edges. If you notice the tops browning too quickly, you can cover them loosely with aluminum foil for the remaining baking time to prevent burning.

Creative Customizations

One of the best features of these bagels is their versatility. You can customize them to suit your taste or to match the meal. Try adding fresh herbs like chopped chives or dill into the dough for an herbaceous twist. For a richer flavor, mixing in shredded cheese, such as cheddar or everything bagel seasoning, can elevate your breakfast experience.

Toppings can also play a significant role. Aside from cream cheese, consider ricotta, avocado, or smoked salmon for a hearty breakfast. If you're entertaining, slice the bagels into halves and set up a bagel bar with various spreads and toppings. This way, each person can create their ideal combination, making breakfast a fun and interactive experience.

Ingredients

For the Bagels

1 cup self-rising flour
1 cup plain Greek yogurt
1 tablespoon olive oil
1 egg (for egg wash)
Sesame seeds or everything bagel seasoning (optional)

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Make the Dough

In a mixing bowl, combine the self-rising flour and Greek yogurt. Stir until a dough forms, then knead it on a lightly floured surface until smooth.

Shape the Bagels

Divide the dough into four equal pieces. Roll each piece into a rope and then form a circle, pinching the ends together to secure.

Prepare for Baking

Place the shaped bagels on the prepared baking sheet. Brush the tops with beaten egg and sprinkle with sesame seeds or everything bagel seasoning if desired.

Bake

Bake in the preheated oven for 15 minutes or until golden brown.

Pro Tips

For added flavor, consider mixing in herbs or cheese into the dough before shaping. Additionally, serve them warm with your favorite toppings for the best experience.

Storing and Freezing

These bagels are best enjoyed fresh out of the oven, but if you have leftovers, storing them correctly is important. Allow the bagels to cool completely on a wire rack before placing them in an airtight container. They can be stored for up to three days at room temperature. If you want to keep them longer, freezing is a great option. Individually wrap each bagel in plastic wrap and then place them in a freezer-safe bag for up to three months.

When ready to enjoy, simply remove the bagels from the freezer and let them thaw at room temperature, or pop them directly into the toaster for a quick warm-up. You may need to adjust the toaster settings for frozen bagels, as they may require a couple of additional cycles to heat through completely.

Troubleshooting Common Issues

If your bagels come out flat, it could be due to under-kneading. Make sure you knead until the dough is smooth and cohesive; it should not feel overly sticky. On the other hand, if the dough is too dry and crumbly, a splash of water or an additional dollop of yogurt can help bring it together. Adding ingredients gradually while monitoring the consistency can mitigate this issue.

Another common concern is overbaking, which can lead to a hard exterior. Keep an eye on the bagels in the latter stages of baking; they should be firm to the touch and golden brown, but not dark brown. If you’re unsure, you can perform a toothpick test in the center; it should come out clean if fully baked.

Scaling the Recipe

Scaling this recipe up or down is quite simple due to its ratio-based nature. If you need more bagels for a gathering, double or triple the ingredients while keeping the proportions the same. When changing quantities, keep in mind the size of your mixing bowl and baking sheet. For larger batches, you may need to bake in multiple batches for optimal results.

Conversely, if you're looking to make a smaller batch, it's just as easy. Halve the ingredients accordingly, but be mindful that the baking time may reduce slightly. Start checking for doneness a few minutes earlier if you're making smaller bagels, as they will cook more quickly.

Questions About Recipes

→ Can I use regular yogurt instead of Greek yogurt?

While you can use regular yogurt, Greek yogurt provides a thicker consistency that is better for binding the dough.

→ What can I use if I don’t have self-rising flour?

You can make your own self-rising flour by mixing plain flour with baking powder (1 cup flour + 1.5 teaspoons baking powder).

→ How should I store leftover bagels?

Store leftover bagels in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

→ Can I add other ingredients to the dough?

Yes! You can mix in ingredients like cheese, herbs, or spices to customize the flavor of your bagels.