Save I discovered these bagels by accident on a rushed Tuesday morning when I realized I'd forgotten to buy bread. My kitchen felt too quiet without the usual yeasty smell, so I grabbed Greek yogurt and self-rising flour out of pure desperation. Twenty minutes later, I was pulling golden, chewy bagels from the oven that somehow tasted better than anything from a bakery. What started as a kitchen improvisation became the breakfast I now make every weekend without thinking twice.
Last summer, I made a batch for my neighbors who'd just moved in, and I'll never forget watching them bite into one with that skeptical look that turned into genuine surprise. They came back an hour later asking if I could teach them because apparently their teenage daughter had already eaten two. That's when I realized these weren't just quick breakfast bagels—they were the kind of food that starts conversations and brings people back to your kitchen.
Ingredients
- Self-rising flour (1 cup, 130 g): This is the secret to skipping yeast entirely—the baking powder and salt are already built in, which means less thinking and more doing.
- Plain Greek yogurt (1 cup, 230 g): Use full-fat if you can; it creates a richer, more tender crumb that tastes almost indulgent for something this simple.
- Large egg (1): This wash gives the bagels that glossy, bakery-quality finish and helps the seasoning stick exactly where it should.
- Everything bagel seasoning (2 tablespoons): Don't skimp here—this is your entire flavor profile, so use the good stuff with visible sesame seeds and nigella seeds.
Instructions
- Get your oven ready:
- Preheat to 375°F and line your baking sheet with parchment paper so nothing sticks.
- Bring the dough together:
- Combine flour and yogurt in a bowl and mix until shaggy—this shouldn't take more than a minute or two with a spoon or spatula.
- Knead with a gentle hand:
- Turn the dough onto a lightly floured surface and knead for just 2–3 minutes until it's smooth and elastic; overworking makes them tough and dense, which defeats the whole purpose.
- Divide and shape:
- Split into 4 equal pieces, roll each into a 7–8 inch rope, then pinch the ends together to form a bagel shape—this part is almost meditative.
- Add the shine and seasoning:
- Beat the egg, brush it generously over each bagel, then sprinkle everything bagel seasoning while the wash is still wet so it actually sticks.
- Bake until golden:
- Slide them in for 22–25 minutes until they're deep golden brown on top and sound hollow when you tap them—that's how you know they're cooked through.
- Rest before serving:
- Let them cool on a wire rack for at least 5 minutes so they firm up and don't fall apart when you slice them.
Save I remember my partner asking what smelled so good while they were still in bed, and then watching them eat three of these warm from the oven with nothing but butter. That's the moment I realized I'd stumbled onto something special—not because they're fancy or complicated, but because they're the kind of breakfast that makes someone actually want to get up early.
Why These Work Without Yeast
The real magic here is that self-rising flour already contains leavening agents, so you're trading patience for speed. Greek yogurt adds moisture and a slight tang that mimics the complexity of a real fermented bagel, even though we're skipping the whole overnight process. It's honestly one of those kitchen hacks that shouldn't work as well as it does, but somehow it produces a bagel that tastes almost legitimate.
Making Them Your Own
The beauty of this recipe is how forgiving it is—I've added everything from smoked paprika to crushed red pepper without it falling apart. My friend swears by adding a tablespoon of honey to the dough for a hint of sweetness, and she's not wrong. You could also experiment with different bagel seasonings, or honestly, just pile these with your favorite toppings and call it a day.
Storage and Reheating Tips
These are absolutely best eaten fresh and warm, but I've kept them in an airtight container for a day or two without them getting stale. I always toast them before eating leftovers because it brings back some of that fresh-from-the-oven quality that makes them special in the first place. They freeze beautifully too if you want to make a double batch and save some for later.
- Store in an airtight container at room temperature for 1–2 days, or wrap individually and freeze for up to a month.
- Slice and toast from frozen or thawed—about 2–3 minutes in a toaster oven brings them back to life completely.
- Cream cheese, smoked salmon, avocado, or even just butter and jam all work beautifully, so don't feel like you have to stick with the everything bagel seasoning as your only topping strategy.
Save These bagels remind me why I love cooking—because sometimes the simplest ideas, born from forgetting to buy bread, turn into the meals people actually remember. Make these once and they'll become the breakfast you make when you want something that tastes homemade but doesn't ask for much in return.
Recipe FAQs
- → What makes these bagels soft without yeast?
Using Greek yogurt and self-rising flour creates a tender dough that doesn't require yeast to rise, resulting in a soft texture.
- → Can I substitute self-rising flour?
Yes, combine all-purpose flour with baking powder and salt to mimic self-rising flour for similar results.
- → How do I apply the everything bagel seasoning?
Brush the shaped bagels with an egg wash then sprinkle the seasoning generously before baking.
- → Are these bagels suitable for vegetarians?
Yes, the ingredients contain no meat and fit well within a vegetarian diet.
- → How should I store leftover bagels?
Keep bagels in an airtight container for up to 2 days and toast before serving for best flavor.
- → Is there a dairy-free alternative?
You can use plant-based Greek-style yogurt and check flour labels to make a dairy-free version.