Soft Yogurt Bagels Without Yeast

Name: Soft Yogurt Bagels Without Yeast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 bagels
Ingredients: 1 cup plain Greek yogurt; 1 cup all-purpose flour (plus more for kneading); 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 egg (for egg wash); Sesame or poppy seeds (optional)

Highlighted under: Ready in Minutes

I love making these Soft Yogurt Bagels Without Yeast whenever I want a quick and delightful breakfast. With just a handful of ingredients, I can whip up warm, chewy bagels in no time. The secret lies in using yogurt, which not only keeps them soft but also adds a subtle tangy flavor. Whether I’m enjoying them plain or topped with cream cheese and fresh herbs, these bagels never fail to impress. They're perfect for those moments when I crave something homemade but don't have the time for traditional recipes.

Created by

Lydia Spencer

Last updated on 2026-01-24T11:25:09.848Z

When I first tried making yogurt bagels without yeast, I was skeptical if they would turn out as fluffy as traditional ones. However, using Greek yogurt helped create a soft texture that mimicked the chewiness we all love. I found that letting the dough rest for just a few minutes really enhances the flavor and texture.

Another tip I discovered is to boil the bagels briefly before baking. This step gives them that authentic bagel exterior, resulting in a beautiful golden crust that’s crispy on the outside and soft within. Each bite is a comforting reminder of my favorite bagel shop.

Why You'll Love These Bagels
Quick and easy to prepare without any yeast required
Soft, chewy texture with a delightful tang from yogurt
Versatile base that pairs well with sweet or savory toppings

Understanding the Ingredients

Each ingredient plays a crucial role in the success of these bagels. The Greek yogurt is not just a moisture source; it activates the baking soda, creating a light and airy texture. Using plain Greek yogurt ensures that the bagels maintain their soft consistency without overwhelming sweetness, making them suitable for both savory and sweet toppings. Opting for low-fat yogurt can also work, but keep in mind that it may alter the texture slightly, making them less dense.

The choice of flour is another significant factor. All-purpose flour will give you a balance of structure and softness, resulting in the desired chewy texture. If you want to experiment, you could try a blend of whole wheat flour for added fiber; however, you may need to adjust the liquid slightly to avoid a dry dough. Remember, the right flour influences how well the bagels hold their shape and chew.

Perfecting the Bagel Shape

Shaping the bagels correctly is important for consistent cooking and presentation. Make sure when you shape the dough into balls, you gently roll them to avoid overworking the gluten, which can lead to tougher bagels. After poking a hole in the center, widen it carefully, as it shrinks during boiling and baking. A diameter of about 1–1.5 inches before boiling is recommended, which allows for the perfect bagel form without risking too small of a hole.

For added flavor and crunch, don't skip the optional topping of sesame or poppy seeds. Before baking, brushing the boiled bagels with an egg wash enhances the browning process, ensuring that the crust gets that beautiful golden color and a glossy finish. If you want a more pronounced flavor, you could also mix some garlic powder or dried onion into the seeds.

Ingredients

Bagel Ingredients

1 cup plain Greek yogurt
1 cup all-purpose flour (plus more for kneading)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg (for egg wash)
Sesame or poppy seeds (optional)

Instructions

Prepare the Dough

In a mixing bowl, combine Greek yogurt, flour, baking powder, baking soda, and salt. Stir until a shaggy dough forms, then knead on a floured surface until smooth, about 2-3 minutes.

Shape the Bagels

Divide the dough into four equal pieces. Roll each piece into a ball, then poke a hole in the center to form a bagel shape. Make sure the hole is wide enough, as it will shrink during cooking.

Boil the Bagels

Bring a pot of water to a gentle boil. Carefully add the bagels, a few at a time, and boil for 1-2 minutes on each side. Remove them with a slotted spoon and place them on a baking sheet.

Bake the Bagels

Preheat your oven to 375°F (190°C). Brush the boiled bagels with beaten egg and sprinkle with seeds if desired. Bake for 15 minutes or until golden brown.

Pro Tips

For extra flavor, consider adding a pinch of garlic powder or dried herbs to the dough. These bagels are best enjoyed fresh but can be stored in an airtight container for up to two days.

Serving Suggestions

These bagels are incredibly versatile and can be served in numerous ways. For a classic breakfast, slather them with cream cheese and top with fresh herbs like chives or dill for a refreshing kick. Alternatively, try layering them with smoked salmon and capers for a twist on the traditional lox bagel. You can also slice them horizontally and use them for mini sandwiches or bagel sandwiches filled with your choice of ingredients.

For a sweeter option, try spreading a layer of butter and a sprinkle of cinnamon sugar over a warm bagel. You could even add sliced bananas or strawberries on top for a delightful brunch treat. The mild flavor of these bagels is a blank canvas that can cater to various tastes, making them perfect for any meal.

Storage and Reheating Tips

If you have leftover bagels, store them in an airtight container at room temperature for up to two days. For longer preservation, freeze them in a resealable bag; they'll last for about a month. When freezing, it helps to slice them beforehand for easy toasting later. Just ensure they are well-wrapped to avoid freezer burn. Defrosting is simple; leave them out at room temperature or pop them in the microwave on defrost for a quick warm-up.

When you’re ready to enjoy, a quick toast in the oven or toaster can revive their chewy texture. If using the oven, setting it to 350°F (175°C) and toasting for about 5-7 minutes will give you a lovely warm bagel with a crispy exterior. I like to keep a few pre-baked and frozen for those busy mornings when I crave something fresh and homemade.

Questions About Recipes

→ Can I use non-Greek yogurt for this recipe?

Yes, but Greek yogurt gives a thicker consistency and better texture.

→ Do I have to boil the bagels?

Boiling gives the bagels their traditional chewy texture, but you can skip it if you're in a hurry.

→ Can I freeze these bagels?

Absolutely! Make sure to freeze them in an airtight bag and toast them when you're ready to eat.

→ What toppings pair well with these bagels?

Cream cheese, avocado, or even smoked salmon make excellent toppings for these bagels.