I had been seeing recipes for “no yeast” or “2 ingredient” bagels out there, and had to try them for myself. I’ve made actual water bagels many, many times over the years so I do have experience with it. I wondered would these just taste like biscuits? Rolls? Or would they actually mimic bagels.
The consensus is the family loved them. They are about halfway between a roll and a bagel. Chewy, yet soft, but with a great flavor profile. They take very little prep time, and are ready quickly to enjoy. Without the heaviness of biscuits.
No Yeast Bagels
- 2 cups self-rising flour (plus more for kneading)
- 1 to 2 cups nonfat greek yogurt
- 1 large egg, room temperature
- Pinch fine sea salt
- 1 tsp cool water
Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper, then spray the paper with oil.
Add 2 cups self rising flour to a mixing bowl. Add in 1 cup of the yogurt, mixing in with a spoon or spatula. If the dough is still dry and crumbly, add up to another ½ cup of flour, working in. You are looking for a dough that comes together but isn’t “wet”.
Flour a work area with more self-rising flour, knock the dough out. Knead by hand for 5 minutes, adding more flour as needed, until the dough is smooth and elastic.
Divide the dough into 8 portions.
Either gently roll into a ball, and using your thumb, put a hole into it and stretch until it looks like a bagel. Or take a section, roll between your palms into a log, make a circle and pinch the ends.
Place each bagel onto the prepared sheet.
Whisk the egg, salt and water together. Use a pastry brush to liberally coat each bagel with the egg wash.
Sprinkle toppings on as desired.
Bake for 22 minutes, then turn up the oven to 450° and bake for 4 minutes more.
Let cool and then enjoy.
Should you have leftovers (not in our house!), they can be stored once cooled in a freezer bag on the counter for 24 hours, or 3 days in the refrigerator. They can also be frozen, but wrap each bagel first. Let thaw wrapped before toasting.
When buying the greek yogurt, make sure it is “strained” and isn’t thickened with pectin or gelatin, because this will change how the dough behaves. The less ingredients, the better. If you open your yogurt and it has yogurt water on top, drain it off.
For topping, I used Everything Bagel.