Why You’ll Love This Recipe

• No yeast required, meaning no proofing or waiting time.
• Ready from start to finish in under 30 minutes.
• High in protein thanks to the Greek yogurt base.
• Extremely versatile and customizable with your favorite toppings.
• Simple two-ingredient dough is perfect for beginner bakers.

Equipment You’ll Need

• Large mixing bowl
• Baking sheet
• Parchment paper or silicone baking mat
• Measuring cups and spoons
• Small bowl (for egg wash)
• Pastry brush

Ingredients

• 1 cup (125g) self-rising flour, plus more for dusting
• 1 cup (225g) plain full-fat or 2% Greek yogurt
• 1 large egg, beaten (for egg wash)
• 2 tablespoons of your favorite toppings (e.g., everything bagel seasoning, sesame seeds, poppy seeds, coarse sea salt)

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large mixing bowl, combine the self-rising flour and Greek yogurt. Mix with a spatula or wooden spoon until a shaggy dough begins to form.
3. Lightly flour a clean work surface. Turn the dough out onto the surface and knead for 2-3 minutes, until it’s smooth and tacky but no longer sticking to your hands. Add a sprinkle of flour if the dough is too sticky, but be careful not to add too much.
4. Divide the dough into 4 or 5 equal pieces. Roll each piece into a rope about 6-7 inches long.
5. Shape each rope into a circle and pinch the ends together firmly to seal, forming the classic bagel shape.
6. Place the shaped bagels onto the prepared baking sheet.
7. In a small bowl, beat the egg to create an egg wash. Brush the tops and sides of each bagel with the egg wash.
8. Generously sprinkle your desired toppings over the bagels. The egg wash will help them adhere.
9. Bake for 15-18 minutes, or until the bagels are golden brown and cooked through. The bottom should sound hollow when tapped.
10. Remove from the oven and let them cool on a wire rack for at least 10 minutes before slicing. Enjoy warm!

Expert Cooking Tips

• For the fluffiest bagels, use full-fat or 2% Greek yogurt. Non-fat yogurt contains more water and can make the dough stickier.
• If you don’t have self-rising flour, you can make your own by whisking together 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.
• Don’t over-knead the dough. Just work it until it comes together into a smooth ball. Over-kneading can make the bagels tough.
• Ensure your oven is fully preheated before baking. Placing the bagels in a hot oven helps them rise quickly and develop a good crust.

Substitutions and Variations

For a gluten-free version, use a 1-to-1 gluten-free self-rising flour blend. Note that the texture may be slightly denser. For a dairy-free option, use a thick, plain, unsweetened coconut or almond-based yogurt alternative; you may need to adjust the flour amount slightly depending on the yogurt’s consistency.

Common Mistakes to Avoid

A common mistake is using regular yogurt instead of Greek yogurt. Greek yogurt is strained and much thicker; regular yogurt will make the dough too wet and difficult to handle. Another pitfall is adding too much flour during kneading, which can result in dry, dense bagels. Only add a light dusting of flour as needed to prevent sticking.

Serving Suggestions

These bagels are incredibly versatile. Serve them fresh from the oven with a classic spread of cream cheese, butter, or jam. For a savory breakfast, use them to build a sandwich with a fried egg, cheese, and bacon. They are also delicious toasted and topped with mashed avocado, smoked salmon and capers, or a simple drizzle of olive oil and sea salt.

Storage and Reheating Tips

Store cooled bagels in an airtight container or a zip-top bag at room temperature for up to 2 days. For longer storage, slice the bagels in half and freeze them in a freezer-safe bag for up to 3 months. Reheat them directly from the freezer in a toaster or oven.

Frequently Asked Questions

Can I make these in an air fryer?

Yes, you can! Preheat your air fryer to 350°F (175°C). Place the bagels in the air fryer basket in a single layer, making sure not to overcrowd them. Air fry for 10-12 minutes, or until golden brown and cooked through.

Why is my dough so sticky?

Stickiness is usually due to the type of yogurt used. Some brands have higher water content. If your dough is unmanageably sticky, add a tablespoon of flour at a time until it becomes a workable, tacky consistency. Avoid adding too much.

Can I double this recipe?

Absolutely! This recipe doubles perfectly. Simply double all the ingredients and follow the instructions as written. You may need to use two baking sheets or bake in two batches.

Conclusion

With this simple, no-yeast Greek yogurt bagel recipe, a fresh batch of warm, chewy bagels is never more than half an hour away. It’s a wonderfully rewarding baking project that delivers impressive results with minimal effort. Whether you’re a seasoned baker or just starting, this ‘magic dough’ will become a staple in your kitchen. We encourage you to get creative with your toppings and enjoy the satisfaction of a homemade bagel that’s both delicious and wholesome.