Save to Pinterest I discovered these bagels by accident on a rushed Tuesday morning when I realized I'd forgotten to buy bagels for breakfast. Standing in my kitchen with a container of Greek yogurt and a bag of self-rising flour, I thought, why not just make them? Twenty minutes later, I pulled golden, chewy bagels out of the oven that tasted like they'd come from a proper bakery. My partner walked in mid-bite and asked where I'd bought them, which honestly made my day.
I made these for a small brunch with friends once, and someone asked if I'd been hiding a bagel habit from them. The fact that they came together so easily—just flour, yogurt, an egg wash, and seasoning—felt like I was pulling off some kind of culinary magic trick. Watching people tear into warm bagels they assumed took hours to make felt like the best kind of secret.
Ingredients
- Self-Rising Flour (1 cup, 130g): This is the star player here—it's already mixed with baking powder and salt, so you skip the yeast entirely and get lift from the bake itself.
- Plain Greek Yogurt (1 cup, 230g): Full-fat or low-fat both work, but full-fat gives you a slightly richer, more tender crumb that feels more indulgent.
- Large Egg (1, for egg wash): A quick brush of beaten egg before baking creates that glossy, professional-looking exterior.
- Everything Bagel Seasoning (2 tablespoons): This is where personality lives—the mix of sesame, poppy seeds, garlic, and salt makes these feel intentional and grown-up.
Instructions
- Heat Your Oven and Prep:
- Set your oven to 375°F and line a baking sheet with parchment paper so your bagels don't stick and cleanup is effortless.
- Combine Flour and Yogurt:
- Mix the self-rising flour and Greek yogurt together in a medium bowl until it comes together as a shaggy dough—don't overwork it or your bagels will be tough.
- Knead Gently:
- Turn the dough out onto a lightly floured surface and knead for just 2–3 minutes until it feels smooth and elastic. This is not bread dough; you're just bringing it together, not developing gluten.
- Divide and Shape:
- Cut the dough into four equal pieces and roll each one into a rope about 7–8 inches long. Pinch the ends together to form a bagel shape—it doesn't need to be perfect.
- Brush and Season:
- Beat the egg in a small bowl and brush the tops of each bagel, then sprinkle the everything bagel seasoning generously over each one so every bite has flavor.
- Bake Until Golden:
- Pop them in the oven for 22–25 minutes until they're golden brown and cooked through. You'll smell the garlic and sesame as they bake—that's how you know they're almost done.
- Cool Briefly:
- Let them rest on a wire rack for 5 minutes before serving so they set up properly but are still warm when you bite in.
Save to Pinterest There's something quietly satisfying about pulling a batch of warm bagels from the oven without yeast or complicated timers. I've had moments where I forgot I was making breakfast and just enjoyed the smell and the simplicity of it all.
The Beauty of No-Yeast Dough
Not every breakfast needs planning or patience. The magic of this recipe is that the self-rising flour does all the heavy lifting—the baking powder activates in the oven and gives you that light, chewy texture people expect from a bagel. No rising time means you can go from kitchen thought to finished bagels in about thirty minutes, which feels like a small victory on mornings when you're running behind.
Why Greek Yogurt Changes Everything
Greek yogurt brings tenderness and a subtle tang that transforms what could be a dense, bland bagel into something with actual character. The moisture content in the yogurt keeps the bagels soft even the next day, and that slight acidity balances the savory seasoning perfectly. When you bite through the crust, you get that tender crumb that makes you feel like you've treated yourself to something special.
Ways to Serve Them
These bagels are hungry for toppings, but they also taste good plain, still warm from the oven. The everything seasoning is already doing the work, so you could go simple with cream cheese and lox, or get creative with whatever's in your fridge. They hold their own against scrambled eggs, smoked salmon, crispy bacon, or even just butter and jam if you're feeling less savory.
- Cream cheese and fresh dill is the classic move and tastes like a New York deli moment at home.
- Smoked salmon, red onion, and capers make these feel fancy enough for company without requiring actual effort.
- If you're eating them the next day, toast them gently so they puff back up and taste almost as good as the first time.
Save to Pinterest There's something deeply satisfying about making bagels at home without any fuss or mysterious yeast timing. These are the kind of recipe that makes you feel capable in the kitchen without actually requiring much skill.
Common Recipe Questions
- → How do Greek yogurt and self-rising flour affect the texture?
Greek yogurt adds moisture and tenderness while self-rising flour helps the dough rise without yeast, resulting in soft, chewy bagels.
- → Can I make these bagels without eggs?
The egg wash creates a golden, shiny crust. You can omit it, but the color and gloss will be less pronounced.
- → What alternatives exist for self-rising flour?
You can substitute with all-purpose flour combined with baking powder and salt to mimic self-rising flour’s leavening effect.
- → How should I store the bagels after baking?
Store in an airtight container for 1–2 days. Toast them before serving to refresh texture and flavor.
- → Is it possible to make a dairy-free version?
Substitute Greek yogurt with plant-based Greek-style yogurt and confirm your flour is dairy-free to create a dairy-free batch.