Soft Yogurt Bagels Without Yeast

Name: Soft Yogurt Bagels Without Yeast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 bagels
Ingredients: 2 cups self-rising flour; 1 cup plain yogurt; 1 tablespoon honey or sugar; 1/2 teaspoon salt; 1 egg (for egg wash); Toppings (sesame seeds, everything bagel seasoning, etc.)

Highlighted under: Rapid Recipes

I love making Soft Yogurt Bagels Without Yeast because they are incredibly simple and quick to whip up. The tanginess of the yogurt adds a delightful flavor that complements the classic bagel texture. In just 30 minutes, I can enjoy fresh, warm bagels right out of the oven! Whether I'm topping them with cream cheese or using them as a base for breakfast sandwiches, these bagels never fail to impress. It's a recipe I find myself returning to again and again.

Created by

Jocelyn Parker

Last updated on 2026-01-24T11:28:08.149Z

When I first tried making these bagels, I was skeptical about the absence of yeast. However, the recipe proved that you can still achieve a soft and chewy texture without the traditional rising time. By using just yogurt and self-rising flour, the dough quickly comes together, allowing me to bake on a whim.

I experimented with different toppings, and I found that a sprinkle of sesame seeds or everything bagel seasoning elevates these simple bagels to new heights. They come out golden and perfect every time!

        Why You'll Love These Bagels
        Quick and easy to prepare with no yeast required
Soft interior with a delightfully chewy crust
Versatile base for sweet or savory toppings

      

Understanding the Ingredients

In this recipe, self-rising flour plays a crucial role as it contains both baking powder and salt, which are essential for leavening. Using all-purpose flour alone won't achieve the same fluffiness; you would need to add baking powder and salt separately. If you don't have self-rising flour on hand, you can easily make your own by combining one cup of all-purpose flour with 1.5 teaspoons of baking powder and a pinch of salt.

Plain yogurt is another star ingredient, providing moisture and a slight tang that enhances the bagel's flavor. Greek yogurt can be used as a substitute, offering a thicker consistency and more protein. However, if opting for low-fat or non-fat yogurt, be aware that it may yield a slightly denser bagel. Always choose plain yogurt to keep the sweetness from overwhelming the savory aspect of the bagel.

Shaping and Baking Tips

When shaping the bagels, making the hole in the center is crucial; it should be about 1-2 inches wide to maintain structure during baking. The dough has a tendency to puff up, so if the hole is too small, it may close completely. A good way to ensure even shaping is to roll the balls in your hands before creating the holes, adjusting as necessary to keep the bagel uniform.

During baking, monitor the bagels closely during the last few minutes. They should develop a beautiful golden-brown color. If they appear pale, leave them in for an extra 2-3 minutes, but check them frequently to avoid over-baking. It's important to let them cool on the baking sheet for at least 5 minutes before serving to enhance their flavor and texture.

Variations and Serving Suggestions

These bagels are incredibly versatile and delicious on their own, but they can shine even more with creative toppings and spreads. For a sweet twist, you can add some cinnamon and sugar to the dough or top them with chocolate chips. Alternatively, for a savory option, consider mixing in diced herbs or cheese into the dough for added flavor before shaping and baking.

When serving these bagels, think beyond breakfast! They can be turned into delightful sandwiches filled with smoked salmon, cream cheese, and capers for brunch. Or, slice them open to fill with eggs and bacon for a hearty breakfast sandwich. My favorite is simply slathering them with cream cheese, but the options are endless!

Ingredients

Gather the following ingredients for your Soft Yogurt Bagels:

Ingredients

2 cups self-rising flour
1 cup plain yogurt
1 tablespoon honey or sugar
1/2 teaspoon salt
1 egg (for egg wash)
Toppings (sesame seeds, everything bagel seasoning, etc.)

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these simple steps to create your bagels:

Mix the Dough

In a large bowl, combine the self-rising flour, yogurt, honey (or sugar), and salt. Mix until a dough forms, then knead on a floured surface for a few minutes until smooth.

Shape the Bagels

Divide the dough into four equal pieces. Roll each piece into a ball, then make a hole in the middle with your finger to form the bagel shape. Wet your finger and smooth the edges if necessary.

Preheat the Oven

Preheat your oven to 375°F (190°C). Place the bagels on a baking sheet lined with parchment paper.

Apply Egg Wash

In a small bowl, whisk the egg. Brush the tops of the bagels with the egg wash and sprinkle your chosen toppings.

Bake the Bagels

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

Enjoy your fresh bagels warm or toasted with your favorite toppings!

Pro Tips

For a richer flavor, try adding a teaspoon of garlic powder or herbs into the dough before mixing. These bagels are best consumed fresh, but they can also be stored in an airtight container for a couple of days.

Make-Ahead and Storage

You can prepare the dough ahead of time and store it in the refrigerator, covered with plastic wrap, for up to 24 hours. When you’re ready to bake, let the dough come to room temperature for about 30 minutes to ensure easy shaping. This is a fantastic option if you want fresh bagels for breakfast without prepping at the crack of dawn.

For storage, these bagels can be kept in an airtight container at room temperature for about 2 days. For longer shelf life, consider freezing them after they’ve cooled completely. Flash freeze them on a baking sheet before transferring to a freezer bag. They will last up to 3 months in the freezer. Simply reheat in the oven at 350°F (175°C) for about 10-12 minutes or until warmed through.

Troubleshooting Common Issues

If your bagels aren’t puffing as much as you’d like, it could be due to insufficient kneading of the dough. Make sure to knead it until it’s smooth, which should take 3-5 minutes. This helps develop the gluten and gives the bagels their chewy texture. If you used low-fat yogurt, be aware that it can also affect the rise, so use full-fat yogurt for best results.

Another common issue is underbaking, which can lead to a doughy inside. To avoid this, always preheat your oven fully and keep an eye on the color of the bagels. If you suspect they are done but aren’t sure, a toothpick can be inserted to check; it should come out clean, with a golden crust.

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt will work well and will give you an even richer flavor.

→ What if I don't have self-rising flour?

You can make homemade self-rising flour by mixing all-purpose flour with baking powder and salt.

→ Can I freeze these bagels?

Absolutely! Just make sure they are well-wrapped in an airtight container or freezer bag.

→ How do I reheat frozen bagels?

You can reheat them in the toaster or wrap them in foil and warm them in the oven at 350°F for about 10-15 minutes.