Save I stumbled onto these bagels on a Tuesday morning when I was out of yeast and refusing to skip bagels altogether. What started as improvisation—Greek yogurt and self-rising flour mixed on a whim—turned into something so soft and satisfying that I've made them at least twice a week since. The dough comes together in minutes, and there's something oddly meditative about rolling and shaping them by hand without waiting for proofing. My kitchen smelled like an everything bagel shop within thirty minutes, and I knew I'd found something worth keeping.
Last month, a friend texted asking if I could bring bagels to brunch instead of the usual store-bought ones. I made these the morning of, still warm from the oven, and watched her face when she bit into one—she asked for the recipe before finishing her first bite. What surprised me most wasn't the compliment, but realizing these were somehow better than the ones I'd been buying for years, and they took less effort to make.
Ingredients
- Self-rising flour: This is the magic ingredient that eliminates yeast entirely; it already contains baking powder and salt, so your dough rises in the oven instead of a proofing bowl.
- Plain Greek yogurt: Full-fat tastes richer and creates a softer crumb, but low-fat works just fine if that's what you have; the tanginess mellows completely during baking.
- Large egg: A simple egg wash gives that signature shiny bagel exterior and helps the seasoning stick.
- Everything bagel seasoning: The star of the show—poppy seeds, sesame seeds, dried garlic, dried onion, and salt create that beloved savory crust.
Instructions
- Heat your oven and prep:
- Set the oven to 375°F and line a baking sheet with parchment paper so cleanup is effortless later.
- Combine the dough:
- Mix self-rising flour and Greek yogurt in a bowl until a shaggy dough forms—you're looking for everything to come together, not a smooth paste. This happens faster than you'd expect, usually within a minute of stirring.
- Knead gently:
- Turn the dough onto a lightly floured surface and knead for just 2–3 minutes until it feels smooth and elastic. The temptation to work it more is real, but resist—overworking makes the bagels tough instead of tender.
- Shape the bagels:
- Divide the dough into 4 equal pieces and roll each into a rope about 7–8 inches long. Pinch the ends together to form a bagel shape; don't worry if they look a little imperfect—they'll puff beautifully in the oven.
- Apply the egg wash:
- Beat the egg in a small bowl and brush it generously over each bagel with a pastry brush. This step transforms the exterior from matte to glossy.
- Season and bake:
- Sprinkle everything bagel seasoning over each bagel until they're generously coated, then slide them into the oven for 22–25 minutes until they're golden brown and sound hollow when tapped. The aroma during baking is going to make you hungry.
- Cool slightly:
- Let them rest on a wire rack for 5 minutes so the inside sets without deflating, then eat one while it's still warm enough to melt a little cream cheese.
Save I brought these to a potluck last month where someone's grandmother was attending, and she asked me three times if I'd bought them from a bagel shop. When I told her I'd made them that morning with yogurt, she asked for the recipe on the spot and told me they reminded her of bagels she hadn't had in years. That moment, watching her enjoy something I'd made, felt bigger than just breakfast.
Why This Dough Works Without Yeast
Most bagel recipes rely on yeast for rise and structure, but self-rising flour contains baking powder, which creates lift through a chemical reaction the moment it hits moisture and heat. The Greek yogurt contributes tang, moisture, and protein that keeps the bagels tender and chewy even without fermentation. This combination means you skip the entire waiting process—no bulk fermentation, no shaping and proofing, just mix and bake. It's genuinely faster than ordering delivery, and the results are impossible to distinguish from a proper yeast bagel to anyone eating them blind.
Making These Work for Your Life
These bagels fit into rushed mornings because there's no advance planning required. I've made them on Saturday mornings and split them for the week—they toast beautifully and taste better than day-old bagels from a shop. The recipe doubles easily if you're feeding more people, though four bagels somehow disappears faster than you'd expect once word gets out that you've made them. They also work for meal prep if you're the kind of person who likes a protein-heavy breakfast waiting in the fridge.
Toppings and Serving Ideas
These bagels are neutral enough that they work with almost any topping you love. I've gone the classic route with cream cheese and smoked salmon, but they're equally good with avocado and a fried egg, or just plain cream cheese and jam if you're in that mood. The everything bagel seasoning already carries so much flavor that you don't need much else, though a thin spread of herbed cream cheese or whipped ricotta takes them somewhere special.
- Cream cheese and lox is the timeless pairing, but so is cream cheese and sliced cucumber with a pinch of dill.
- For a hot sandwich, split and toast one, then layer with scrambled eggs, cheddar, and bacon or sausage.
- Even plain with a little butter and honey tastes surprisingly satisfying when they're fresh.
Save These bagels turned into my answer every time someone asks what I'm bringing to breakfast, and I genuinely think they'll become a regular in your routine too. There's something quietly satisfying about homemade bagels that taste bakery-quality but take less time than a shower.
Recipe Questions & Answers
- → How do I shape the bagels without yeast?
After mixing the dough, divide it into equal pieces, roll each into a rope, and pinch the ends to form classic bagel shapes before baking.
- → Can I use regular flour instead of self-rising flour?
Yes, substitute with all-purpose flour plus baking powder and a pinch of salt to mimic self-rising flour's leavening effect.
- → What does everything bagel seasoning include?
It typically contains sesame seeds, poppy seeds, dried garlic, dried onion, and salt, adding a savory crunch to the bagels.
- → Is it possible to make these bagels dairy-free?
Use a plant-based Greek-style yogurt and ensure your flour contains no dairy ingredients for a dairy-free version.
- → How should I store the bagels after baking?
Store them in an airtight container for 1 to 2 days and toast before serving to refresh their texture.
- → What toppings pair well with these bagels?
Cream cheese, smoked salmon, or your favorite spreads complement the savory everything seasoning beautifully.