Pin I discovered these bagels by accident on a Tuesday morning when I was out of yeast and desperate for something warm to eat. A friend had mentioned yogurt bagels in passing, and I found myself staring at a container of Greek yogurt wondering if it could possibly work. Twenty minutes later, I pulled golden, chewy bagels from the oven that tasted like they'd been proofing overnight, and I couldn't believe how simple they were. The everything seasoning made them feel like a proper bakery creation, not a kitchen experiment. That moment completely changed how I think about quick breakfast.
The first time I made these for houseguests, I was nervous they'd taste too dense or weird, but watching someone bite into one with that genuine surprised smile told me everything. My roommate slathered hers with cream cheese and smoked salmon like she'd been eating these forever, and I remember thinking how bagels have this magic ability to make people feel taken care of. There's something about handing someone a warm bagel fresh from your own oven that feels more personal than almost any other baked good.
Ingredients
- Self-rising flour, 1 cup (130 g): This flour already has baking powder and salt mixed in, which is why the dough rises without yeast and gives you that tender crumb; if you don't have it, you can easily make your own with all-purpose flour.
- Plain Greek yogurt, 1 cup (230 g): Full-fat or low-fat both work beautifully, and the tanginess actually deepens the flavor while the moisture creates that chewy interior; don't use flavored yogurt or the seasoning gets confused.
- Large egg: Just for the egg wash to make them glossy and golden, and honestly it's the difference between homemade-looking and bakery-looking.
- Everything bagel seasoning, 2 tablespoons: This is where all the personality lives, so don't skimp; the mix of sesame seeds, poppy seeds, dried onion, and garlic does the heavy lifting.
Instructions
- Warm your oven and prep your stage:
- Set the oven to 375°F and line a baking sheet with parchment paper so your bagels have a non-stick home. This prep work takes the stress out of the next steps when you're already elbow-deep in dough.
- Combine your two-ingredient dough:
- In a bowl, stir the flour and yogurt together with a spoon until you have something shaggy and rough that barely holds together. Don't overthink this step; rough is right, and you'll fix it in the next breath.
- Knead gently until smooth:
- Turn the dough onto a lightly floured surface and use your hands to knead for just 2–3 minutes until it smooths out and feels elastic and alive. The moment it stops being sticky and starts feeling like actual dough, you're done; go any longer and it gets tough.
- Shape into four pieces and roll:
- Divide the dough into four equal pieces (your hands are the best scale here), then roll each one into a rope about 7–8 inches long. Pinch the ends of each rope together to create a bagel shape, then set them on your prepared baking sheet.
- Egg wash and season generously:
- Beat an egg in a small bowl and brush it all over each bagel, then shower them with everything bagel seasoning like you're blessing them. The egg wash will catch the seasoning and make it stick, turning them glossy and enticing.
- Bake until golden and cooked through:
- Slide them into the oven for 22–25 minutes, watching until they're a deep golden brown and feel set when you tap one. Let them cool on a wire rack for 5 minutes so they firm up enough to slice without collapsing.
Pin There's a moment, right when the bagels come out of the oven and the kitchen fills with that savory, garlicky aroma, where breakfast suddenly feels like a celebration instead of a chore. These bagels became my answer to mornings when I wanted something homemade without the whole production of traditional bread baking.
Why This Recipe Changed My Breakfast Game
Before these, I was stuck in a loop of either buying bagels or making elaborate yeasted doughs that required planning. The genius of Greek yogurt bagels is that they taste intentional and a little fancy, but they fit into the actual rhythm of how I cook on weekday mornings. Someone handed me this recipe like it was a secret, and I've been telling everyone about it ever since because it feels like finding a shortcut that doesn't sacrifice flavor.
Toppings and How to Serve Them Fresh
A plain bagel is good, but a bagel with the right toppings is when it becomes a moment worth remembering. I've had these with cream cheese and smoked salmon, with avocado and a fried egg, and with just butter and jam, and each time they're the perfect vehicle for whatever you layer on top. The chewy texture holds up to heavy toppings without falling apart, which honestly is half the battle.
Storage and Reheating
These bagels are best eaten within a few hours of baking when they're still soft and have that fresh-from-the-oven charm, but they'll keep in an airtight container for a day or two if life gets in the way. If you're reheating, a quick toast wakes them right back up and brings back some of that original texture and warmth.
- Slice them before storing so you don't have to wrestle with a bagel knife when you're half asleep.
- A toaster oven works better than a regular toaster if yours is wide enough, since it heats them more evenly.
- If you're making these ahead for guests, store them unsealed for the first hour so they don't steam themselves into a soggy mess.
Pin There's something deeply satisfying about pulling a tray of golden bagels from your own oven, and every time I make these I'm grateful for that accidental Tuesday morning discovery. Once you've had a warm, chewy homemade bagel, going back to the grocery store bakery feels like settling.
Recipe Q&A
- → Can I use regular flour instead of self-rising flour?
Yes, substitute 1 cup of all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt to mimic self-rising flour’s effect.
- → How do I achieve best texture without yeast?
Using Greek yogurt and self-rising flour creates a tender, chewy dough without yeast, saving fermentation time.
- → What is everything bagel seasoning made of?
It typically includes sesame seeds, poppy seeds, dried garlic, onion flakes, and salt, adding a savory crunch.
- → Can these bagels be made dairy-free?
Yes, replace Greek yogurt with a plant-based yogurt alternative and ensure flour is dairy-free to accommodate dietary needs.
- → How should I store leftover bagels?
Keep bagels in an airtight container for 1–2 days and toast before serving to refresh texture and flavor.