These bagels skip the yeast, the overnight rise, and the boiling step entirely. Two main ingredients — self-rising flour and thick Greek yogurt — come together in about 10 minutes of hands-on work, then bake for 20. If you want a real bagel-shaped thing out of your own oven on a Tuesday night, this is the most realistic way to do it.
Why this recipe works
Two things are doing the heavy lifting here. First, Greek yogurt is thick enough to form a real dough without any liquid added — it binds the flour, adds a faint tang that reads as fermented, and keeps the interior from drying out during baking. Second, baking powder (already in self-rising flour) creates gas bubbles the moment it hits heat, so you get lift without any waiting. The result isn’t identical to a boiled, yeast-risen bagel — the interior is a little more tender and less dense — but it holds toppings, toasts well, and takes 30 minutes start to finish. That trade-off is worth it on a weeknight.
Shopping notes
- Greek yogurt: It must be full-fat and thick — the kind that holds its shape when you spoon it. Thin or low-fat yogurt adds too much moisture and the dough won’t come together properly. Stonyfield, Fage, and Chobani whole-milk plain all work reliably.
- Everything bagel seasoning: Most grocery stores carry it near the spices. Trader Joe’s Everything But the Bagel seasoning is the most widely available. Skip the garnish of extra flaky salt on top — it’s already salty enough from the seasoning blend and not worth the extra pinch.
- Self-rising flour: If you only have all-purpose flour, substitute by adding 1½ teaspoons baking powder and ¼ teaspoon salt per cup of flour.
Keeping and reheating
Store cooled bagels in an airtight bag or container at room temperature for up to 2 days. After that, the texture softens noticeably — move them to the freezer instead of the fridge, which actually dries them out faster. Freeze individually wrapped bagels for up to 2 months. To reheat from frozen, slice them first (easier than cutting a frozen bagel), then toast straight from the freezer — 2 to 3 cycles in a standard toaster gets them back to a crisp exterior and warm center. A toaster oven at 375°F for about 8 minutes works even better if you have one.
Common problems and fixes
- Dough is too sticky to shape: Add flour one tablespoon at a time, working it in with your hands. Different brands of Greek yogurt vary in thickness, so small adjustments are normal. Lightly flour your hands and the work surface rather than dumping a lot into the dough at once.
- Bagels spread flat instead of holding their shape: The dough was too wet, or the ropes were rolled too thin before forming the ring. Aim for ropes about ¾ inch thick. If the dough feels slack, chill it for 5 minutes before shaping.
- Seasoning falls off after baking: The egg wash needs to be applied right before the seasoning goes on — press the seasoning gently into the wet egg wash with your fingertips rather than just sprinkling it on top.
- Pale, doughy-looking exterior: Your oven likely runs cool. Use an oven thermometer to check; if it’s under 375°F, the bagels won’t brown properly. Also make sure the rack is in the center position, not too low.
- Gummy or undercooked interior: The bagels need the full 20 minutes. Tap the bottom — a done bagel sounds hollow. If the tops are browning too fast before the inside is set, tent loosely with foil for the last 5 minutes.
30-Minute Greek Yogurt Everything Bagels
Equipment
- Large mixing bowl
- Whisk
- Silicone spatula
- Bench scraper or knife
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Pastry Brush
- Small bowl (for egg wash)
- Cooling rack
Ingredients
For the Pan:
- 1 teaspoon neutral oil (avocado, canola, or grapeseed) lightly oil the parchment for extra crisp bottoms
For the Dough:
- 1 ½ cups all-purpose flour spoon and level; for best texture, use an unbleached flour
- 2 teaspoons baking powder aluminum-free for cleaner flavor
- ½ teaspoon fine sea salt adjust to 3/4 teaspoon if you prefer a saltier bagel
- 1 cup thick Greek yogurt whole-milk (5%) preferred; drain watery yogurt 10 minutes if needed
For Finish and topping:
- 1 teaspoon honey optional; whisk into egg wash for gentle sweetness and shine
- 1 large egg for egg wash; substitute 2 tablespoons milk for egg-free
- 1 teaspoon water to loosen the egg wash
- 2 tablespoons everything bagel seasoning Trader Joe’s or homemade; see tips for variations
Instructions
- Heat the Oven and Prep the Pan: Set a rack in the center and preheat to 400°F (204°C). Line a baking sheet with parchment and lightly brush with 1 teaspoon neutral oil for crisper bottoms.
- Combine Dry Ingredients: In a large bowl, whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until evenly mixed and airy. You should see an even, pale color with no streaks.
- Add the Yogurt: Add 1 cup thick Greek yogurt. Use a silicone spatula to fold until a shaggy dough forms. Sensory cue: it should be tacky but not wet. If sticky, sprinkle 1 to 2 teaspoons additional flour over the dough surface and fold just until it releases from the bowl.
- Knead Briefly: Turn the dough onto a lightly floured surface. Knead with the heels of your hands for about 60 seconds until the surface looks smooth and the dough feels springy. Avoid over-kneading to keep the crumb tender.
- Divide and Shape: Pat into a rectangle and divide into 4 equal pieces (about 3 1/2 to 4 ounces each). For classic rings, roll each piece into an 8-inch rope, then wrap and pinch the ends firmly to seal. Alternatively, poke a hole in the center and gently stretch to a 2-inch opening; the hole should look a bit wide, as it will shrink in the oven.
- Make the Egg Wash: In a small bowl, whisk 1 large egg with 1 teaspoon water and 1 teaspoon honey (optional) until smooth and glossy. Brush each bagel generously; this creates sheen and helps seasoning adhere.
- Season: Sprinkle 2 tablespoons everything bagel seasoning evenly over the tops. Press lightly so the seeds stick. Transfer the shaped bagels to the prepared baking sheet, spacing them apart.
- Bake: Bake at 400°F (204°C) for 18 to 22 minutes, rotating the pan after 12 minutes, until the bagels are deeply golden and fragrant. Sensory cue: the tops should be glossy and the bottoms lightly crisp. Optional: for extra color, broil for 45 to 60 seconds—watch closely.
- Cool Briefly and Serve: Transfer to a cooling rack for 5 minutes to set the crumb. Slice and enjoy warm, or let cool completely for cleaner slices.
- Air Fryer Option: Cook shaped, egg-washed, and seasoned bagels at 320°F (160°C) for 12 to 14 minutes until golden, turning once if your basket browns unevenly.
Notes
Jen’s Tips:Â
- Self-Rising Shortcut: Use 1 1/2 cups self-rising flour and omit the baking powder and salt.
- Yogurt Matters: Thick, full-fat Greek yogurt yields the best chew. If your yogurt is runny, drain it through a fine sieve or paper towel for 10 minutes.
- Gluten-Free: Substitute a cup-for-cup gluten-free flour blend with xanthan gum. Add 1 teaspoon psyllium husk for improved elasticity if you have it.
- Egg-Free Wash: Brush with milk or cream for color, or 1 tablespoon aquafaba for sheen.
- Flavor Twists: Try sesame-only, poppy, garlic–parm (add 2 tablespoons finely grated Parmesan after egg wash), or cinnamon-sugar (skip everything seasoning; dust with 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon after baking).
- Make-Ahead: Shape, cover, and refrigerate up to 12 hours. Bake straight from the fridge; add 2 minutes to the bake time.
Serving Suggestions:Â
- Slice and slather with whipped scallion cream cheese; add smoked salmon, paper-thin red onion, capers, and lemon for a classic board.
- Build a breakfast sandwich with soft-scrambled eggs, sharp cheddar, and a swipe of Dijon.
- Visual Cues: A deep golden crust with a glossy sheen, seeds well-adhered, and a tender, slightly chewy crumb.
Culinary Context:Â
Bagels trace their roots to Ashkenazi Jewish baking and became iconic in New York. Traditional bagels are yeasted, boiled, then baked. This streamlined, no-boil method trades long fermentation for convenience, using Greek yogurt to deliver moisture and tenderness while still capturing that satisfying bagel bite.Optional Advanced Instructions:Â
- Freeze: Cool completely, slice, and freeze up to 2 months. Toast from frozen or reheat at 350°F (177°C) for 8 to 10 minutes.
- Parallel Prep: While the oven heats, mix the dough and line your pan to keep the total time near 30 minutes.
Timing:Â
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Course:Â
BreakfastOrigin:Â
American Jewish (New York influence) with a modern, home-cook twistNutrition
FAQ
Can I use regular plain yogurt instead of Greek yogurt?
No — regular yogurt is too thin and will make the dough unworkably wet. You need the thick, strained kind. If Greek yogurt isn’t available, labneh or full-fat skyr are the closest substitutes.
Do I really need to boil the bagels first?
No, and this recipe is specifically designed to skip that step. The high oven temperature sets the crust quickly and creates a similar barrier effect. The texture is slightly different from a traditionally boiled bagel, but there’s no boiling required here.
My dough is crumbly and won’t come together — what did I do wrong?
Your yogurt was probably too dry, or you measured the flour heavy. Add the yogurt one tablespoon at a time until the dough holds together when pressed. It should feel like soft Play-Doh — not sticky, but not dry.
Can I make these without everything bagel seasoning?
Yes. Plain, sesame seeds, or poppy seeds all work fine. You can also leave them completely bare — the egg wash alone gives a decent golden crust.
Can I double the recipe?
Yes, doubling works well. Mix in two separate batches if your bowl is small — a crowded bowl makes it harder to get the dough fully combined. Bake on two sheet pans and rotate them halfway through.
How do I know when the bagels are actually done?
The tops should be deep golden brown and the bottoms should sound hollow when tapped. If you’re unsure, 20 minutes at the correct oven temperature is almost always enough — err on the side of leaving them in an extra 2 minutes rather than pulling them early.
More quick recipes to try
- Quick Soft Pretzels
- Quick No-Yeast Beignets
- Quick Vanilla Cinnamon French Toast
- Quick Skillet Garlic Flatbreads