Crispy No Yeast Yogurt Bagels

Name: Crispy No Yeast Yogurt Bagels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 bagels
Ingredients: 2 cups all-purpose flour; 1 cup plain Greek yogurt; 1 teaspoon baking powder; 1 teaspoon salt; 1 tablespoon olive oil; 1 egg (for egg wash); Optional toppings (sesame seeds, poppy seeds, everything bagel seasoning)

Highlighted under: Fast & Delicious

I’ve always loved bagels but making them from scratch seemed like a daunting task. That was until I discovered this incredible no-yeast recipe! Using yogurt as a base, these bagels are not only incredibly easy to whip up but also provide that perfect crispy exterior with a soft, chewy center. In just minutes, you can enjoy fresh bagels at home without the long waiting times associated with traditional recipes. It's a game-changer for brunch or a quick snack any time of the day!

Created by

Rhea Bennett

Last updated on 2026-02-16T09:11:36.978Z

When I first tried making these no-yeast yogurt bagels, I was skeptical. Would they really hold up against traditional bagels? To my surprise, they turned out to be wonderfully delicious! The key here is using a high-protein plain yogurt which not only gives the bagels a richer flavor but also helps achieve that desirable texture. I recommend using Greek yogurt for the best results.

One of the greatest joys of this recipe is the versatility it offers. You can customize the toppings—everything from sesame seeds to everything bagel seasoning. I love to experiment with different herbs mixed into the dough too. Trust me, these bagels are perfect for breakfast sandwiches or just slathered with cream cheese!

Reasons You'll Love These Bagels
Quick and easy to prepare in just 25 minutes
Deliciously crispy on the outside and soft on the inside
No yeast means no waiting for dough to rise
Customizable with your favorite toppings and add-ins

Key Techniques for Perfect Bagels

When preparing the dough for these bagels, the kneading step is crucial for achieving the right texture. You want to knead the dough until it is smooth and slightly tacky, which usually takes about 2-3 minutes on a floured surface. If you find the dough too sticky, sprinkle a little more flour as needed, but avoid adding too much, as you want to maintain moisture for a chewy interior.

Shaping the bagels is an art in itself. For a uniform size, weigh your dough pieces or cut them into similar-sized portions. Rolling each piece into a rope before pinching the ends together ensures a proper shape. It's essential to create a smooth connection where the ends meet to avoid them coming apart during baking.

Ingredient Insights

The use of plain Greek yogurt in this recipe not only adds moisture but also contributes to the bagels' chewy texture. The protein in the yogurt helps create gluten, which is vital for the structure of your bagels. If you're looking for a dairy-free option, you can substitute the Greek yogurt with a plant-based yogurt that's high in protein, like soy yogurt, though it may slightly alter the flavor.

Using high-quality olive oil enhances the richness of the bagels. If you prefer a different flavor profile, you may substitute it with melted butter or even avocado oil. These variations can impart different subtleties to the bagel's taste, making them even more delightful with your chosen toppings.

Topping and Serving Suggestions

The toppings can transform your plain bagels into gourmet treats. For a savory option, sprinkle sesame seeds or everything bagel seasoning generously over the egg wash before baking. If you crave a sweet twist, consider adding some cinnamon sugar on top before baking for a dessert-style bagel. Experimenting with different toppings will give you a delightful range of flavors and textures.

Once baked, these bagels are best served warm and fresh. I love to slice them open and spread a layer of cream cheese or your favorite nut butter. For a twist, try adding avocado or smoked salmon for an elevated brunch option. These bagels also freeze well; just wrap them individually and store them in a freezer bag, reheating them in the oven for a crisp finish.

Ingredients

Gather these simple ingredients to make your bagels:

For the Bagels

2 cups all-purpose flour
1 cup plain Greek yogurt
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon olive oil
1 egg (for egg wash)
Optional toppings (sesame seeds, poppy seeds, everything bagel seasoning)

Instructions

Follow these steps for perfect bagels:

Prepare the Dough

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well before adding the Greek yogurt and olive oil. Stir until a dough begins to form. Knead the dough on a floured surface for about 2-3 minutes until it becomes smooth.

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a rope about 7-8 inches long and then pinch the ends together to form a circle. Place the shaped bagels on a baking sheet lined with parchment paper.

Add the Egg Wash and Toppings

Beat the egg in a small bowl and brush the tops of the bagels with the egg wash. Sprinkle your desired toppings over each bagel.

Bake the Bagels

Preheat your oven to 375°F (190°C). Bake the bagels for 15 minutes or until they are golden brown. Remove from the oven and let cool slightly before serving.

Pro Tips

For an extra touch, try mixing some herbs or spices into the dough for added flavor. Enjoy your bagels fresh or toasted for the best experience!

Storage Tips

To store your bagels, let them cool completely after baking, then place them in an airtight container at room temperature. They will stay fresh for about 2 days. If you’d like to keep them longer, I suggest wrapping each bagel in plastic wrap and placing them in a resealable freezer bag; they can last up to 3 months in the freezer.

When ready to enjoy, simply reheat them in an oven set to 350°F (175°C) for about 10 minutes. This will help restore their crispy exterior and warm, soft inside. Alternatively, to save time, you can microwave them for about 30 seconds, but keep in mind they may lose some of their crispiness.

Troubleshooting Common Issues

If your bagels come out too dense, it’s possible the dough was over-kneaded or too much flour was added. Aim for a soft, smooth dough that remains slightly tacky. On the other hand, if they're too soft, ensure you’re measuring your flour correctly; using a kitchen scale can help you achieve the right amount with accuracy.

In case the bagels spread out while baking and lose their shape, make sure the ends of the bagels were tightly pinched together before they went into the oven. Keeping the baking sheet lined with parchment also helps maintain their shape by providing a non-stick surface.

Scaling the Recipe

This recipe makes 8 bagels, but you can easily scale it up or down. Increasing the batch size is straightforward; simply multiply the ingredient amounts accordingly. Just be sure your mixing bowl is large enough to handle the dough when doubling or tripling the quantities.

If you decide to make a smaller batch, say 4 bagels, keep in mind that your baking time may vary slightly. Start checking for doneness at around 12 minutes. Regardless of the batch size, keep an eye on the color of your bagels; they should be golden brown when done.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose?

Yes, whole wheat flour can be substituted, but it may result in denser bagels. You might need to adjust the yogurt amount slightly.

→ How should I store the leftover bagels?

Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and toast when ready to eat.

→ Can I make these bagels without yogurt?

Yogurt is a crucial ingredient for this recipe, providing the moisture and texture. If you need an alternative, some have had success using a vegan yogurt.

→ What are some topping suggestions?

Feel free to get creative! Popular choices include sesame seeds, poppy seeds, garlic powder, or even cheese for a savory twist.