Soft Greek Yogurt Bagels No Yeast

Name: Soft Greek Yogurt Bagels No Yeast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 bagels
Ingredients: 2 cups self-rising flour; 1 cup Greek yogurt; 1 tablespoon olive oil; 1 teaspoon salt; 1 egg, beaten (for egg wash); Everything bagel seasoning (optional)

Highlighted under: Oven Ideas

I love experimenting with simple recipes, and these Soft Greek Yogurt Bagels without yeast have become a delightful staple in my kitchen. They come together in a flash, using just a few ingredients, making them perfect for busy mornings. The light, airy texture paired with the slight tang from the yogurt creates a delicious bagel that you can enjoy plain or with your favorite toppings. Plus, I appreciate that there's no waiting for dough to rise, allowing me to bake and enjoy fresh bagels in no time!

Created by

Frederica Houghton

Last updated on 2026-02-01T23:41:35.940Z

When I first tried making bagels without yeast, I was pleasantly surprised at how simple and satisfying it was. The combination of Greek yogurt and self-rising flour creates a soft dough that you can shape easily. I found that adding a splash of olive oil enhances both the flavor and the texture, making every bite utterly delicious.

This method eliminates the wait for dough to rise, which is a game-changer in my kitchen. I can whip up a batch of bagels in just around 30 minutes. The result is a perfect vessel for my favorite spreads, whether it's cream cheese or homemade jam.

        Why You'll Love This Recipe
        Easy and quick to make with no yeast required
Soft and fluffy texture that’s perfect for any topping
Customizable with various mix-ins like herbs or cheese

      

Mastering the Dough

The key to achieving the perfect dough for your bagels lies in the balance between the self-rising flour and Greek yogurt. Self-rising flour is crucial because it eliminates the need for yeast and ensures the bagels rise beautifully in the oven. The Greek yogurt adds moisture and a slight tang, so it’s important to use full-fat or strained yogurt for the best texture. If you prefer, you can also substitute half of the Greek yogurt with plain yogurt or even a dairy-free alternative like coconut yogurt, but be cautious of the moisture levels.

When mixing the dough, you want to gently combine the ingredients until they just come together; over-mixing can lead to tough bagels. Knead for only 1-2 minutes until the dough is smooth and elastic. If you find the dough too sticky, sprinkle a little more flour but avoid adding too much, as it can affect the final bagel’s softness.

Shaping and Baking Tips

Shaping the bagels is an essential step that can affect their final appearance and texture. When you roll the dough into balls, ensure that there are no cracks on the surface to achieve a smooth finish. To form the classic bagel shape, use your finger to create a hole and gently stretch it, ensuring that it does not close back up during baking. The hole should be about 1-2 inches wide as it will expand in the oven, giving you that perfect bagel shape.

Baking at 375°F (190°C) is optimal for ensuring a golden-brown exterior while keeping the inside soft. Keep an eye on them as they bake; they should be perfectly golden and puffed, which takes about 20 minutes. If they start to crack, it could be a sign that the oven is too hot, so consider reducing the temperature slightly if this occurs.

Ingredients

Bagel Ingredients

2 cups self-rising flour
1 cup Greek yogurt
1 tablespoon olive oil
1 teaspoon salt
1 egg, beaten (for egg wash)
Everything bagel seasoning (optional)

Instructions

Prepare the dough

In a mixing bowl, combine the self-rising flour and salt. Add the Greek yogurt and olive oil, stirring until a dough forms. Transfer to a lightly floured surface and knead gently for 1-2 minutes until smooth.

Shape the bagels

Divide the dough into six equal pieces. Roll each piece into a ball and use your finger to create a hole in the center. Gently stretch the hole to shape it into a bagel.

Bake the bagels

Preheat your oven to 375°F (190°C). Place the bagels on a parchment-lined baking sheet. Brush the tops with the beaten egg and sprinkle with everything bagel seasoning if desired. Bake for 20 minutes until golden brown.

Cool and serve

Remove the bagels from the oven and let them cool on a wire rack for a few minutes before slicing. Enjoy fresh with your favorite toppings!

Pro Tips

For added flavor, you can mix in shredded cheese or chopped fresh herbs into the dough before shaping the bagels.

Flavor Variations

One of the best aspects of these bagels is their versatility. You can customize them by adding various mix-ins into the dough, such as finely chopped herbs like dill or chives for a savory twist, or spices like garlic powder or onion powder for added flavor depth. If you're a cheese lover, consider mixing in shredded cheese to the dough for a delicious cheesy bagel experience.

For sweeter options, try incorporating a tablespoon of honey or maple syrup into the mix. Additionally, you can top the bagels with poppy seeds or sesame seeds before baking for a nutty crunch. Experimenting with different additives can lead to exciting new flavors that can enhance breakfast or snack time!

Storage and Reheating

These bagels are best enjoyed fresh out of the oven, but you can certainly store leftovers. Allow them to cool completely on a wire rack, then place them in an airtight container. They will stay fresh for up to three days at room temperature or can be stored in the fridge for up to a week. For longer storage, consider freezing them; simply wrap each bagel tightly in plastic wrap and place them in a freezer-safe bag, where they can last up to three months.

When you’re ready to enjoy your frozen bagels, let them thaw in the refrigerator overnight and then reheat them in a toaster or oven at 350°F (175°C) for about 10 minutes. This will restore their softness and bring back that freshly-baked taste!

Questions About Recipes

→ Can I use plain yogurt instead of Greek yogurt?

Yes, but the bagels may not be as fluffy and might require a bit more flour to maintain the right consistency.

→ How should I store the bagels?

Store the bagels in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

→ Can I make these bagels ahead of time?

Yes, you can prepare the dough a day ahead and keep it wrapped in the refrigerator until you’re ready to shape and bake.

→ Are these bagels gluten-free?

No, this recipe uses self-rising flour, which contains gluten. You can, however, experiment with gluten-free flour blends.