Merken The first time I made bagels without yeast, I was skeptical—honestly, I thought something essential was missing. But when that Greek yogurt and self-rising flour came together, something clicked. The dough was impossibly simple, yet somehow it created these soft, chewy bagels that tasted like I'd spent hours fermenting and boiling. I realized that sometimes the best kitchen discoveries happen when you let go of what you think you're supposed to do.
I made these for my sister's quick breakfast before she rushed to work, and she actually sat down instead of grabbing something on the way. That moment—watching someone slow down because the food felt homemade and worth savoring—that's when I knew these weren't just shortcut bagels. They were the real thing, just faster.
Ingredients
- Self-rising flour: The magic ingredient that replaces yeast entirely—it already has leavening built in, so your bagels puff without fermentation.
- Greek yogurt: Full-fat yogurt gives the best texture, creating a tender crumb while the tanginess adds complexity you'd normally get from overnight proofing.
- Egg: Just for the wash; it creates that shiny, professional-looking crust and helps the seasoning stick.
- Everything bagel seasoning: This is your shortcut to a bakery-quality finish—use it generously and don't hold back.
Instructions
- Mix dough:
- Combine flour and yogurt in a bowl and stir until a shaggy dough forms—it'll look rough and that's exactly right. Don't worry if it seems dry at first; the yogurt will hydrate the flour as you mix.
- Knead gently:
- Turn the dough onto a lightly floured surface and knead for just 2–3 minutes until it's smooth and elastic. This is not bread dough; over-kneading makes it tough and dense.
- Shape the bagels:
- Divide the dough into 4 equal pieces, roll each into a rope about 7–8 inches long, then pinch the ends together to form a ring. You'll feel the dough respond and hold its shape.
- Prepare the wash:
- Beat one egg in a small bowl and brush it generously over each bagel with a pastry brush. This gives them that glossy, finished look.
- Top and bake:
- Sprinkle everything bagel seasoning over each bagel while the egg wash is still wet—this helps it adhere. Bake at 375°F for 22–25 minutes until golden and cooked through.
- Cool:
- Transfer to a wire rack for 5 minutes before serving; this prevents them from getting soggy on the bottom.
Merken There was a quiet moment when I bit into one of these warm from the oven, the everything seasoning hitting different notes on my tongue—savory, slightly spicy, with that hint of sesame. It wasn't fancy, but it felt earned. That's what hooked me.
Why This Works Without Yeast
Self-rising flour is already doing the yeast's job, with baking powder and salt mixed right in. The Greek yogurt doesn't just add tanginess—it keeps the dough moist and creates steam in the oven, which is what gives you that characteristic chewy bagel texture. You're not losing anything by skipping fermentation; you're just taking a shortcut that actually works.
Storage and Make-Ahead Tips
These are best eaten the day you make them, but they'll keep in an airtight container for 1–2 days. If they sit overnight, toast them before eating—a quick minute in the toaster brings back the chew and wakes up the flavors. I've also frozen them successfully; just thaw at room temperature and toast before serving.
Customizing Your Toppings
Everything bagel seasoning is the obvious choice, but these bagels are a blank canvas. I've made them with just coarse salt and cracked pepper, topped them with za'atar, or gone savory with furikake. The dough is neutral enough that it plays well with almost anything you want to pile on top.
- For sweet bagels, skip the seasoning and brush with a simple glaze of powdered sugar and milk instead.
- Cream cheese and smoked salmon is the classic move, but don't sleep on ricotta with fresh herbs.
- Make them ahead for meal prep—they reheat beautifully and taste better than store-bought every time.
Merken These bagels have become my go-to when I want something homemade that doesn't demand hours of planning. They're proof that the best shortcuts are the ones that still taste like care.
Rezept FAQ
- → Wie sorgt der griechische Joghurt für die Teigkonsistenz?
Der griechische Joghurt ersetzt die Hefe und verleiht dem Teig Feuchtigkeit und eine angenehme Weichheit, wodurch die Bagels zart und leicht werden.
- → Kann ich Allzweckmehl anstelle von selbstaufgehendem Mehl verwenden?
Ja, mit 1 Tasse Allzweckmehl plus 1½ Teelöffel Backpulver und ¼ Teelöffel Salz erhält man eine passende Alternative für das selbstaufgehende Mehl.
- → Wie wird das Everything Bagel Gewürz am besten verwendet?
Nach dem Bestreichen der Bagels mit Ei wird das Gewürz großzügig aufgestreut, wodurch der typische herzhafte Geschmack entsteht.
- → Wie lange sind die Bagels frisch und wie bewahre ich sie auf?
Die Bagels sind 1–2 Tage in einem luftdichten Behälter haltbar und können vor dem Genießen kurz getoastet werden.
- → Ist eine milchfreie Variante möglich?
Ja, durch Verwendung eines pflanzlichen, griechisch-stil Joghurt kann man die Bagels milchfrei zubereiten.