These No Yeast Bagels are so quick and easy to prepare and are perfect for breakfast or brunch. They’re made using magical two ingredient dough (Greek yoghurt and flour) which means they’ll be ready in 30 minutes with no yeast or proofing. Now there’s some recipes where I’ll tell you that the homemade version tastes just like the real thing but these are not that. These bagels are delicious in their own right, but you won’t be suddenly transported to that fresh bagel you ate while strolling the streets of New York. These bagels aren’t as dense as traditional bagels. They’re more soft and chewy. They’re also healthier and lighter than traditional bagels. But honestly you won’t mind one bit about the difference once you take a bite! I personally love to top them with everything but the bagel seasoning and eat them as is. But they’re also great as a breakfast sandwich loaded with egg and cheese. Don’t have everything but the bagel seasoning? Top them with sesame seeds instead!
Why you’ll love this recipe…
Quick and easy. Perfect weekend breakfast. Great on its own or as a breakfast sandwich.
What You’ll Need
Here’s what you’ll need to make these bagels (full measurements listed in the printable recipe card below)…
Greek Yoghurt Self-Raising / Self-Rising Flour - OR use a mix of all purpose / plain flour and baking powder instead. You’ll need 2 teaspoons of baking powder for every cup of flour. Egg - for a simple egg wash for topping Everything but the Bagel Seasoning - or you can use sesame seeds, poppy seeds or a mix of both.
How to Make No Yeast Bagels - Step by Step
Preheat the oven to 180C / 350F and line a baking tray with a silicone mat or baking paper. Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.
Cut the dough into 6 even pieces, then roll out each piece into a long strip before combining the ends to make a circle. Place the bagels on the baking tray.
Brush bagels with egg wash and sprinkle over your desired seasoning. Place the tray in the oven for 15 - 20 minutes, until the bagels are golden and cooked through.
Remove from the oven and place on a cooling rack.
Storing Bagels
These bagels are best served immediately after baking. You can get away with baking them a few hours before, but they don’t store well overnight and unfortunately they don’t freeze well either. But given how easy they are to prepare and make, there’s really no need to make them too far ahead.
Tips for making this recipe
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right! You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out and shape it. Feel free to double or triple the recipe for a crowd. The bagels expand during baking so don’t place them too close together on the baking tray. I love to top my bagels with everything but the bagel seasoning from Trader Joes. If you don’t have a Trader Joes near you, you can easily make your own version - try this recipe from Pip & Ebby. You can also top your bagels with sesame seeds, poppy seeds or a combination of both. Have an air fryer? Make these bagels in it - follow the instructions in this air fryer bagels post.
MORE TWO INGREDIENT DOUGH RECIPES
Pizza Scrolls Garlic Knots Spinach and Feta Gozleme Supreme Pizza Quick and Easy Cinnamon Scrolls (No Yeast) Cheese and Vegemite Scrolls Ham and Cheese Scrolls Roast Pumpkin Pizza Apple Cinnamon Rolls Quick and Easy Yoghurt Flatbread OR see all Two Ingredient Dough Recipes
If you’ve made these No Yeast Bagels I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. Flour
If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder. So if you use 1 & ½ cups of flour for your dough, you’ll need 3 teaspoons of baking powder.
Tips for making No Yeast Bagels
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out and shape it.Feel free to double or triple the recipe for a crowd. The bagels expand during baking so don’t place them too close together on the baking tray. I love to top my bagels with everything but the bagel seasoning from Trader Joes which I pick up every time we visited America. If you don’t have a Trader Joes near you, you can easily make your own version - try this recipe from Pip & Ebby. You can also top your bagels with sesame seeds, poppy seeds or a combination of both.
Have an air fryer? Make these bagels in it - follow the instructions in this air fryer bagels post.
