Crispy No Yeast Yogurt Bagels

Name: Crispy No Yeast Yogurt Bagels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 bagels
Ingredients: 1 cup plain Greek yogurt; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 egg (for egg wash); Toppings (optional): sesame seeds, everything seasoning, poppy seeds

Highlighted under: Quick Prep Plates

I love making these crispy no yeast yogurt bagels because they come together so quickly and easily. They have a delightful crunch on the outside and a soft, chewy center that always satisfies my bagel cravings. The best part is that no yeast means no waiting—these bagels are ready in no time. Whether I enjoy them plain, with cream cheese, or topped with smoked salmon, they never fail to impress my family and friends. If you’re looking for a delicious and quick homemade bagel recipe, this is it!

Created by

Emily

Last updated on 2026-02-16T09:11:37.268Z

When I first tried making these bagels, I was amazed at how simple the process was. Using yogurt instead of yeast not only cuts down on the prep time but also results in a wonderfully tender bagel. I remember the first time I pulled them out of the oven—the aroma filled my kitchen and made my mouth water.

I’ve experimented with different toppings and find that everything from everything seasoning to a sprinkle of sesame seeds elevates them beautifully. One little tip: always preheat your baking sheet to get that extra crispy bottom that I love!

Why You'll Love These Bagels

Quick and easy to make without waiting for yeast to rise
Perfectly crispy exterior with a soft center
Versatile toppings to customize your bagel experience

Understanding the Ingredients

In this recipe, the star ingredient is plain Greek yogurt, which not only adds moisture but also provides protein, making these bagels a satisfying option. Unlike traditional bagels that rely on yeast fermentation for rise and flavor, the yogurt reacts with the baking soda and baking powder to create a nice lift while keeping the dough quick and manageable. This combination is essential for achieving the bagel's distinctive chewy texture without the long wait of fermentation.

All-purpose flour is the backbone of the dough, providing structure and stability. If you're looking for a gluten-free alternative, you can experiment with a gluten-free all-purpose blend, but be aware that the texture might differ. Each ingredient plays a vital role—from the salt enhancing flavor to the baking powder contributing to the bagel's lightness, understanding these components ensures that even novice bakers can achieve delicious results.

Techniques for Perfect Bagels

Kneading the dough for just a couple of minutes is crucial to developing the right gluten structure. Avoid over-kneading, as this can make the bagels tough rather than soft in the center. You’ll know you’re done when the dough feels smooth and slightly elastic. If you notice it sticking too much, dust your hands and the surface with a little extra flour to help manage it without compromising the recipe's intended texture.

When shaping the bagels, ensure the ends are securely pinched together to prevent them from coming apart during baking. A trick I use is to roll the dough into a rope about 7-8 inches long before forming the circle. This not only helps in getting a consistent size but also contributes to that classic bagel appearance. If you want a larger batch, you can easily double the recipe—just keep the ratios consistent and monitor the baking time.

Ingredients

Gather these simple ingredients to make your bagels.

Bagel Ingredients

1 cup plain Greek yogurt
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg (for egg wash)
Toppings (optional): sesame seeds, everything seasoning, poppy seeds

You can experiment with different toppings for extra flavor.

Instructions

Follow these simple steps to create your bagels.

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix Ingredients

In a mixing bowl, combine the Greek yogurt, flour, baking powder, baking soda, and salt. Stir until a dough forms.

Knead Dough

Turn the dough onto a lightly floured surface and knead gently for about 2 minutes until smooth.

Shape the Bagels

Divide the dough into 4 equal portions. Roll each piece into a rope and shape it into a ring, pinching the ends together to seal.

Prepare for Baking

Place the shaped bagels on the baking sheet. Beat the egg and brush it over the bagels. Add any desired toppings.

Bake

Bake the bagels in the preheated oven for 20 minutes, or until golden brown.

Cool and Enjoy

Let the bagels cool on a wire rack for a few minutes before enjoying them warm.

Serve with your favorite spreads or toppings!

Pro Tips

For a lighter texture, consider using self-rising flour instead of all-purpose flour. Also, experiment with different yogurt types for varying flavors.

Serving Suggestions

These crispy bagels are incredibly versatile. While they shine when enjoyed warm right out of the oven, they also make a great base for various toppings. Spread fresh cream cheese and add slices of cucumber or radish for a refreshing treat. Alternatively, layer smoked salmon with capers and dill for a gourmet experience. The flavor combinations are endless, making them suitable for breakfast, brunch, or even a light lunch.

Beyond traditional toppings, you can get creative with flavor infusions. Try adding herbs or spices directly into the dough for a twist—everything bagel seasoning is a favorite of mine, adding both flavor and a decorative touch. Sweet options are also delightful; consider spreading them with nut butter and banana slices or a drizzle of honey.

Storage and Reheating

To keep your bagels fresh, store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, bag them in freezer-safe wraps and freeze. When ready to eat, you can pop them straight from the freezer into the toaster for a quick breakfast. This method preserves their texture—frozen bagels can maintain quality for up to 3 months.

If you prefer a softer bagel, reheat them in the oven at a low temperature (about 300°F or 150°C) for 10-15 minutes until warmed through. Avoid the microwave, as it can lead to chewy, rubbery bagels. These proper reheating methods ensure you can enjoy that fresh-baked taste anytime!

Questions About Recipes

→ Can I use a different type of yogurt?

Yes, any plain yogurt can work, but Greek yogurt provides the best texture.

→ What if I don't have baking powder?

You can substitute with a mixture of baking soda and vinegar for a similar effect.

→ Can I freeze these bagels?

Absolutely! Once cooled, wrap them tightly in plastic wrap and freeze for up to a month.

→ How can I make these bagels sweeter?

You could add a tablespoon of sugar or honey to the dough for a hint of sweetness.