Save The first time I discovered that Greek yogurt could transform into bagels, I was standing in my kitchen on a Sunday morning, staring at an empty bread basket and a full container of yogurt about to expire. I'd seen the hack online but figured it couldn't possibly work—bagels are supposed to require yeast, boiling, and patience. Out of curiosity (and mild desperation), I mixed the yogurt with self-rising flour, and within minutes, I had dough in my hands. Twenty-five minutes later, golden bagels came out of the oven, and I couldn't believe how chewy and real they tasted. My skepticism melted faster than cream cheese on a warm bagel.
I'll never forget making these for my neighbor one Thursday morning—she'd mentioned craving bagels but avoiding the bakery because of dietary restrictions. When I handed her one still warm from the cooling rack, topped with that everything seasoning crust, she actually teared up a little. She'd assumed homemade bagels were a professional skill she'd never master. Watching her bite into one and realize how simple they actually were felt like sharing a small kitchen secret that suddenly made her mornings easier.
Ingredients
- Self-rising flour (1 cup/130g): This is the magic that replaces yeast and makes the bagels rise gently in the oven; make sure it's fresh because old baking powder in the flour won't give you the lift you need.
- Plain Greek yogurt (1 cup/230g): Full-fat yogurt creates a richer, more tender crumb, but low-fat works just fine if that's what you have—the tanginess adds depth even as it bakes.
- Egg (1 large): Just a wash to make the bagels glossy and help the seasoning stick beautifully to the surface.
- Everything bagel seasoning (2 tablespoons): This blend of sesame, poppy seed, onion, garlic, and salt is the whole flavor story—don't skimp or hold back on the sprinkle.
Instructions
- Preheat and prep:
- Set your oven to 375°F and line a baking sheet with parchment paper so your bagels won't stick or brown unevenly on the bottom.
- Bring the dough together:
- Combine the flour and yogurt in a bowl and mix until shaggy—you're not aiming for smooth yet, just until everything is moistened. The dough will feel slightly sticky and that's exactly right.
- Knead gently:
- Turn the dough onto a lightly floured surface and knead for just 2–3 minutes until it becomes smooth and elastic. Overworking it will make the bagels tough, so resist the urge to keep kneading once it feels supple.
- Divide and shape:
- Cut the dough into 4 equal pieces—I usually eyeball it, but you can weigh them if you're the precise type. Roll each piece into a rope about 7–8 inches long, then form a bagel by bringing the ends together and pinching them into a seal.
- Egg wash and season:
- Beat the egg in a small bowl, brush it generously over each bagel, then sprinkle the everything bagel seasoning while the wash is still wet so it clings perfectly.
- Bake until golden:
- Slide the bagels into the oven for 22–25 minutes—they're done when the tops are deep golden and they sound hollow when you tap them. If the bottoms are still pale after 25 minutes, give them another minute or two.
- Cool and serve:
- Let them rest on a wire rack for 5 minutes so the steam escapes and they set properly before you slice into one.
Save I remember the moment my partner tried one of these bagels fresh from the oven, then looked at the ingredient list in disbelief. He kept saying, 'That's it? That's really it?' and toasted another one just to confirm the magic was real. Sometimes the simplest recipes create the biggest surprise, and that's when you know you've stumbled onto something genuinely useful.
Why Greek Yogurt Changes Everything
Greek yogurt isn't just a trendy ingredient here—it's actually doing the heavy lifting. The high protein content gives structure, while the tang adds flavor that yeast would normally develop over hours of fermentation. The moisture in the yogurt creates steam in the oven, which is how you get that soft, chewy interior without any actual boiling or steaming step. It's one of those moments where understanding what an ingredient actually does makes you trust a shortcut instead of doubt it.
The Everything Seasoning Story
Everything bagel seasoning used to feel like something only New York delis could master, but now you can find it in most grocery stores. The combination of sesame, poppy seed, onion, garlic, and salt creates this savory complexity that makes even a plain bagel taste special. I've tried making my own blend before, and while it works, buying the mix honestly saves time and delivers consistent results. If you can't find it, a rough substitute would be a pinch each of garlic powder, onion powder, sesame seeds, and poppy seeds, but the store-bought version is genuinely worth the shelf space.
Storage and Second Life
These bagels are absolutely best eaten fresh, ideally within a few hours while they're still soft and slightly warm. If you're making them ahead, store them in an airtight container for up to two days, and always—and I mean always—toast them before serving because toasting brings back that freshly-baked texture. Some mornings I'll slice one in half, toast it until it's crispy on the outside, then load it with cream cheese and smoked salmon, and it feels like a proper breakfast instead of a quick workaround.
- Toast cold bagels for 2–3 minutes to restore their chewy texture.
- These freeze reasonably well if you wrap them individually and store them in a freezer bag for up to a week.
- Slice and toast straight from frozen if you're in a rush—no thawing needed.
Save What started as a last-minute kitchen experiment has become my go-to breakfast recipe, and honestly, it's the kind of simple hack that makes you feel like a better cook without actually requiring advanced skills. Keep this one in your back pocket for those mornings when you want something that tastes homemade and feels a little bit special.
Recipe Guide
- → How is the dough prepared without yeast?
The dough combines self-rising flour with Greek yogurt, creating a soft, elastic texture without the need for yeast or rising time.
- → What is everything bagel seasoning made of?
Everything bagel seasoning typically includes sesame seeds, poppy seeds, dried onion, garlic flakes, and salt, providing a savory topping.
- → Can I use a dairy-free yogurt alternative?
Yes, plant-based Greek-style yogurt can be used for a dairy-free variation without compromising texture.
- → How long should the bagels bake?
Bake at 375°F (190°C) for 22–25 minutes until golden brown and cooked through.
- → What toppings pair well with these bagels?
These bagels taste great with cream cheese, smoked salmon, or any preferred bagel spreads and toppings.
- → How should leftover bagels be stored?
Store leftovers in an airtight container for 1–2 days; toast before serving to refresh texture.