Pin this I stumbled upon this recipe during a chaotic morning when I realized I was completely out of yeast but desperately wanted homemade bagels. The weather was gloomy, and the idea of warm, fresh bread felt like the only thing that could salvage the day. I was skeptical about the yogurt and flour combination, honestly thought it would turn into a sticky disaster all over my counter. But something about how quickly it came together, the dough transforming under my hands in minutes instead of hours, felt like kitchen magic. Now these are my go-to when I need comfort food without the planning ahead.
The first time I made these for my sister, she refused to believe they werent traditional boiled-and-baked bagels. We sat at the kitchen table, still in our pajamas, splitting a warm bagel slathered with cream cheese while rain tapped against the window. She kept asking how I got them so perfectly chewy, and I just smiled and said yogurt. Now whenever she visits, she texts me ahead of time, are we having the yogurt bagels? It has become this little thing between us, a simple pleasure that turns a regular Tuesday morning into something worth savoring.
Ingredients
- Self-rising flour: This already has the leavening built in, which is why the recipe works so quickly, and I learned the hard way that measuring it by weight (130 grams) gives much more consistent results than scooping with a measuring cup
- Greek yogurt: The acidity and protein structure in the yogurt create that signature bagel chewiness, and full-fat yogurt gives a richer flavor, though low-fat works perfectly fine if that is what you keep on hand
- Egg: Beating the egg with a tiny pinch of salt before brushing helps it adhere better and gives the bagels that gorgeous glossy bakery shine
- Everything bagel seasoning: Do not be shy with this, and I always press the seasoning gently into the egg-washed dough to make sure it stays put instead of rolling off during baking
Instructions
- Preheat and prep:
- Get your oven to 375°F with a rack in the center position, and line your baking sheet with parchment paper to prevent any sticking or messy cleanup later.
- Mix the dough:
- Dump the flour and yogurt into a bowl and stir until it comes together in a shaggy ball, then let it rest for a minute to hydrate fully.
- Knead briefly:
- Turn the dough onto a lightly floured surface and fold and press it for about 2 minutes until it feels smooth and elastic, but resist the urge to overwork it or the bagels will be tough.
- Shape into bagels:
- Divide the dough into 4 equal pieces, roll each into a rope, then form circles and pinch the ends together firmly so they do not come apart in the oven.
- Add the toppings:
- Brush each bagel with egg wash and sprinkle the everything seasoning generously while the egg is still wet so it sticks.
- Bake to golden perfection:
- Bake for 22 to 25 minutes until they are deep golden brown and sound hollow when tapped on the bottom.
Pin this These bagels have saved more last-minute breakfasts and impromptu brunches than I can count. Last weekend, a friend called at 9am saying she was having a rough week and needed comfort food. I had the bagels ready by the time she arrived, still warm from the oven, and we spent the morning eating and talking and forgetting about everything else. Food does that sometimes, turns a regular morning into a moment you hold onto.
Making Them Your Own
The everything bagel topping is classic for a reason, but I have experimented with so many variations depending on my mood or what I have in the pantry. Sometimes I do just sesame seeds, or a mix of poppy seeds and dried garlic, or even cinnamon sugar for a sweet version that my nieces go absolutely crazy over. The base dough is so forgiving that it becomes this canvas for whatever flavor profile you are craving.
Storage and reheating
Fresh is definitely best, but I have learned these actually keep surprisingly well if you store them in an airtight container on the counter for a day or two. The texture gets a little denser, but a quick trip to the toaster brings back most of that fresh-baked magic. I have also frozen them successfully, just wrap each one individually and thaw on the counter overnight before toasting.
Serving Ideas
These bagels are incredibly versatile and can carry so many different toppings depending on the meal. I love them split and toasted with a thick layer of cream cheese, maybe some sliced scallions or fresh herbs if I am feeling fancy. For lunch, they make the perfect sandwich base, sturdy enough to hold together all kinds of fillings without getting soggy. My husband has even been known to use them for burger buns when we are out of regular bread.
- Slice them in half before freezing so you can pop them directly into the toaster
- A little softened butter on a warm bagel is simple but absolutely incredible
- Try them with smashed avocado and red pepper flakes for a totally different vibe
Pin this There is something deeply satisfying about making something from scratch that feels like it should be complicated but is actually within reach any morning of the week. I hope these become your emergency comfort food too.
Recipe FAQs
- → Can I use all-purpose flour instead of self-rising flour?
Yes, substitute with 1 cup all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt for similar rising effect.
- → What gives these bagels their chewy texture without yeast?
Greek yogurt combined with self-rising flour creates moisture and structure, producing softness and chewiness without yeast fermentation.
- → How do I achieve the golden crust on the bagels?
Brushing the shaped bagels with beaten egg before baking helps develop a shiny, golden crust.
- → Can these bagels be made dairy-free?
Yes, by using plant-based Greek-style yogurt and ensuring your flour is dairy-free, you can enjoy a dairy-free version.
- → What are popular toppings to serve with these bagels?
Classic pairings include cream cheese, smoked salmon, or any savory spreads and toppings you prefer.