Baked Yogurt Bagels Without Yeast

Name: Baked Yogurt Bagels Without Yeast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 bagels
Ingredients: 1 cup plain yogurt; 1 1/2 cups self-rising flour; 1/2 teaspoon salt; 1 tablespoon olive oil (for brushing); Everything bagel seasoning (optional); Sesame seeds (optional)

Highlighted under: Simple Baking Collection

I love starting my day with homemade bagels, and this recipe for Baked Yogurt Bagels Without Yeast has quickly become a favorite. In just a few simple steps, I can whip up these delightfully chewy bagels using just yogurt and self-rising flour. The dough is easy to handle, and it comes together in no time—perfect for busy mornings! Plus, the flavor is fantastic, and topping them with a little sprinkle of everything bagel seasoning elevates the experience even more.

Created by

Matilda Rowe

Last updated on 2026-01-24T14:33:35.015Z

When I first discovered the idea of bagels made with yogurt, I was intrigued. The concept of skipping yeast seemed almost too good to be true, but I was determined to give it a shot. As I mixed the yogurt and flour together, I could tell right away that this method would yield a quick and satisfying breakfast. The dough was smooth and pliable, which made shaping the bagels a breeze.

After baking, the aroma that filled my kitchen was heavenly. I pulled the bagels from the oven, allowing them to cool for a moment before trying one. To my delight, they were soft on the inside and perfectly chewy on the outside. Adding a touch of garlic powder and sesame seeds before baking created a delicious crust that had everyone wanting more!

Why You Will Love This Recipe
Quick and easy to prepare with only two main ingredients.
No waiting time for dough to rise; perfect for last-minute cravings.
Versatile base for a variety of toppings and spreads.

Perfecting the Dough

The key to achieving the perfect texture in your baked yogurt bagels lies in the yogurt you choose. A thicker Greek yogurt will yield a denser bagel, while regular plain yogurt will result in a lighter texture. I recommend using whole milk yogurt for a richer flavor and better moisture content. If you're looking for a dairy-free option, coconut yogurt can work well, but keep in mind that it may alter the flavor slightly.

When mixing the dough, it’s essential to achieve the right consistency. Start by combining the yogurt and self-rising flour; if the dough feels too sticky, add a little more flour, one tablespoon at a time. The goal is to have a dough that is tacky but manageable. Knead it gently until it's smooth and elastic, which should take around 2-3 minutes. Over-kneading can lead to tough bagels, so be gentle!

Shaping and Baking Tips

Shaping your bagels with care will make a significant difference in their final appearance and texture. When rolling each piece into a rope, aim for a uniform thickness to ensure even baking. The ropes should be about 10-12 inches long, and when forming the rings, make sure to overlap the ends slightly before pinching them together firmly. This helps them maintain their shape during baking and prevents them from falling apart.

When placing your bagels on the baking sheet, make sure they are spaced at least 2 inches apart. This allows adequate air circulation for even browning. If you’re looking for a golden finish, brush the tops with olive oil just before baking, as this promotes a crispy exterior. Keep an eye on them in the oven; they should only need about 20 minutes to achieve a golden-brown color, but oven temperatures can vary, so it’s wise to check around the 15-minute mark.

Flavor Variations and Serving Suggestions

While everything bagel seasoning adds a delightful crunch and flavor, feel free to explore other toppings. You could try mixing in some minced garlic or fresh herbs directly into the dough for an aromatic bagel. Cheese lovers might enjoy topping the bagels with shredded cheese before baking for a cheesy twist. Also, consider sprinkling the tops with poppy seeds or onion flakes for added flavor and texture.

These bagels are versatile and can be enjoyed in various ways. Serve them warm with cream cheese, avocado or your favorite spread for breakfast. For a savory option, slice them in half, toast, and top with eggs or smoked salmon for a brunch dish that’s sure to impress. If you have leftovers, they store well in an airtight container in the fridge for up to 2 days, or freeze them for longer storage—just slice them before freezing for quick toaster access!

Ingredients

For the Bagels

1 cup plain yogurt
1 1/2 cups self-rising flour
1/2 teaspoon salt
1 tablespoon olive oil (for brushing)
Everything bagel seasoning (optional)
Sesame seeds (optional)

Instructions

Instructions

Steps

Preheat the Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Mix the Dough

In a mixing bowl, combine the yogurt and self-rising flour until a sticky dough forms. Add salt and knead gently until smooth.

Shape the Bagels

Divide the dough into four equal pieces. Roll each piece into a rope and form a ring, pinching the ends together.

Prepare for Baking

Place the shaped bagels on the prepared baking sheet. Brush the tops with olive oil and sprinkle with everything bagel seasoning and sesame seeds, if desired.

Bake

Bake in the preheated oven for 20 minutes or until golden brown. Let cool slightly before serving.

Pro Tips

Experiment with different toppings like cheese, herbs, or even a sweet cinnamon sugar blend for variety.

Make-Ahead Preparation

If you're looking to save time during busy mornings, you can prepare the dough in advance. After shaping your bagels, place them on a baking sheet and wrap it with plastic wrap or foil. Refrigerate them overnight, and then when you're ready to bake, just brush them with oil and season before popping them into the preheated oven. This method greatly reduces morning prep time and still produces fresh bagels.

You can also freeze the assembled but uncooked bagels. Simply follow the shaping step, then place them on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag. When you’re ready to bake, there’s no need to thaw; just brush with oil and bake straight from the freezer, adding a few extra minutes to the baking time.

Troubleshooting Common Issues

If your bagels aren't puffing up as you expect, it might be due to the self-rising flour used. Make sure it's fresh, as self-rising flour can lose its leavening power over time. Additionally, be cautious not to knead the dough too much; over-kneading can lead to dense bagels rather than the desired chewy texture. Aim for a quick mix just until combined and knead gently.

If you notice that your bagels are browning too quickly before they are fully cooked, you can lower the oven temperature by 25°F (about 15°C). I also recommend rotating the baking sheet halfway through baking to ensure even browning. If your bagels are sticking to the parchment, it may help to give the parchment a light spray with cooking oil before placing the bagels on it.

Questions About Recipes

→ Can I use regular flour instead of self-rising flour?

Yes, but you will need to add baking powder and salt to achieve the same rise.

→ How should I store leftover bagels?

Store them in an airtight container at room temperature for up to 2 days or freeze them for longer storage.

→ Can I add ingredients like cheese or herbs to the dough?

Absolutely! Feel free to mix in your favorite ingredients for added flavor.

→ What’s the best way to reheat these bagels?

Reheat in the microwave for a few seconds or toast them for a crispy texture.