Save I discovered these bagels by accident on a Tuesday morning when I realized I had Greek yogurt but no time for traditional yeast dough. The thing about shortcuts is they sometimes turn into better recipes than the originals. One quick mix later, I had bagels that were softer and chewier than anything I'd bought at a bagel shop, ready in under an hour. My kitchen smelled like toasted sesame and garlic, and suddenly breakfast felt less rushed and more like something worth celebrating.
Last weekend I made these for my sister who always complained that my baking projects took too long. She watched the whole process skeptical, then bit into one still warm from the oven and went quiet in that specific way people do when they're genuinely impressed. That moment of redemption over the kitchen counter—proof that good things don't always require patience—felt better than any perfectly proofed sourdough.
Ingredients
- Self-rising flour (1 cup): The magic ingredient here—it already has baking powder and salt mixed in, which means no yeast needed and no waiting around.
- Plain Greek yogurt (1 cup): Full-fat or low-fat both work, but make sure it's plain with zero added sweetness or it'll throw off the whole balance.
- Large egg (1): Just for the egg wash so the seasoning sticks and the bagels get that gorgeous golden-brown shine.
- Everything bagel seasoning (2 tablespoons): Don't skimp here—this is the whole personality of the recipe, so use it generously.
Instructions
- Get your oven ready and set up:
- Preheat to 375°F and line your baking sheet with parchment paper so nothing sticks.
- Mix the dough together:
- Combine flour and yogurt in a bowl and stir until everything comes together into a shaggy, slightly sticky dough. Don't overthink this part—it should look a little rough.
- Knead gently until smooth:
- Turn the dough onto a lightly floured surface and knead for just 2–3 minutes until it feels smooth and elastic, not overworked. You're looking for that sweet spot where it stops being sticky but doesn't feel tough.
- Divide and shape into bagels:
- Split the dough into 4 equal pieces, roll each one into a 7–8 inch rope, then curve it into a bagel shape by pinching the ends together. The hole doesn't need to be huge—it'll puff up a little while baking.
- Prepare the egg wash:
- Beat the egg in a small bowl and brush it all over each bagel with a pastry brush so the seasoning will cling to every bite.
- Season generously and bake:
- Sprinkle everything bagel seasoning over each one like you mean it, then slide them into the oven for 22–25 minutes until golden brown on top and cooked through in the middle.
- Cool before eating:
- Let them sit on a wire rack for at least 5 minutes so they finish setting up and stay tender inside.
Save There's something small but meaningful about pulling a tray of bagels from the oven and realizing you made them yourself. My neighbor smelled them baking and knocked on the door asking what was happening in my kitchen. That's the moment bagels stop being just breakfast and become the thing that brings people to your table.
Why This Works Without Yeast
Self-rising flour already contains leavening agents that give you lift and structure without waiting for yeast to ferment. The Greek yogurt adds moisture and a subtle tang while keeping the crumb tender. Together they create bagels that taste rich and satisfying in under an hour. This is one of those happy accidents where a convenience ingredient becomes the reason the recipe works at all.
Topping and Flavor Combinations
The everything bagel seasoning is perfect as is, but you have options if you want to switch things up. Sesame seeds alone with a pinch of salt create a more subtle finish, or you can skip the seasoning altogether and use coarse salt for something clean and simple. I've also tried poppy seeds with a little garlic powder and it reminded me of a traditional New York bagel, just faster and easier.
Storage and Serving Ideas
These bagels are absolutely best eaten fresh, still warm if you can manage it, but they keep in an airtight container for 1–2 days. Toasting them brings them back to life if they've been sitting around, and suddenly day-old bagels taste almost as good as fresh. They work with everything from cream cheese to smoked salmon, or just butter and jam if you want to keep it simple.
- For meal prep, you can make a batch, cool them completely, then freeze them in a sealed bag for up to a month.
- Split them with a fork instead of a knife for those classic bagel nooks and crannies if you want to get fancy.
- If you're doing a batch for guests, shape them ahead and refrigerate for a few hours before baking—just add a minute or two to the cooking time.
Save These bagels prove that the best kitchen shortcuts aren't really shortcuts at all—they're just smarter ways of doing things. Make them once and they'll become the breakfast you keep coming back to.
Recipe FAQs
- → Can I make these bagels dairy-free?
Yes, by using a plant-based Greek-style yogurt and ensuring your flour is dairy-free, you can create a dairy-free version.
- → What is the purpose of the egg wash?
The egg wash helps the seasoning stick and gives the bagels a shiny, golden crust after baking.
- → Can I substitute self-rising flour with all-purpose flour?
Yes, mix 1 cup of all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt for a suitable substitute.
- → How long should I bake the bagels?
Bake the bagels at 375°F (190°C) for 22–25 minutes until golden brown and cooked through.
- → What toppings go well with these bagels?
They pair nicely with cream cheese, smoked salmon, or your favorite bagel spreads and toppings.
- → Can these bagels be stored?
Store in an airtight container for 1–2 days. Toast before serving to refresh their texture.