What’s Up, Hungry People

Today we’re diving into a delicious recipe for no yeast, no rise bagels. Remember 2020? It was the year of the great yeast shortage and a resurgence in home baking from scratch. If you couldn’t find yeast back then, these bagels would have been your best friend, and they still are!

Flour was another hot commodity during the pandemic, but rest assured, you can bake these bagels with any all-purpose flour you can get your hands on. Any type of wheat flour will work just fine!

And hey, I’m going to go ahead and consider this a workout because you’ll need to knead your dough until it’s nice and elastic. This process will take about 10 minutes and really gets your upper body pumping.

Let the bagels cool for at least 15 minutes before cutting for the best slicing experience—or better yet, let them cool overnight to bring out that classic bagel chewiness. Baking bagels quickly became my favorite activity during quarantine. I like to toss mine in a toaster for a few minutes to get them nice and crispy before adding a schmear of cream cheese.

Here’s What You Need

Flour: Forms the base of your dough, providing structure and texture.
Baking powder: Helps the bagels rise slightly, giving them a nice texture.
Greek yogurt: Adds moisture and a slight tang, making the dough soft.
Sea salt: Enhances the flavor of the dough.
Egg: Used for the egg wash to give the bagels a shiny, golden crust.
Water: Adjusts dough consistency and helps in the egg wash.
Old-fashioned oats: Adds texture and nuttiness to the topping.
Dried minced garlic: Brings a robust flavor to the bagel topping.
Dried minced onion: Adds a savory taste to the topping.
Sesame seeds: Offers a nutty flavor and crunch to the topping.
Poppy seeds: Adds a slight crunch and subtle flavor to the topping.

Let’s Cook

In a large bowl, stir together the flour, baking powder, Greek yogurt, and sea salt until a thick, sticky dough forms. If the dough feels too dry, add warm water gradually until it comes together nicely.

Kneading the Dough

Dust a flat surface with the extra flour. Turn out the dough and begin to knead it, adding more flour as needed for dusting. This part is a bit of a workout, but it’s worth it! Knead for about 10 minutes until you have a smooth and elastic dough. Then, cover the dough and let it rest for one hour at room temperature.

Shaping the Bagels

Preheat your oven to 375°F. Divide the dough into 8 even-sized balls. Here’s a fun part: using your thumb, press through the center of each ball and gently work the dough into a ring shape.

Preparing to Bake

Place the bagels on a baking sheet lined with parchment or a silicone mat. In a small bowl, whisk together the egg and water. Brush each bagel with the egg wash so that the top and sides are covered. This will give them that beautiful, golden-brown finish.

Adding the Topping

In another bowl, mix together the ingredients for the everything bagel topping. Sprinkle the mixture generously over the tops of each bagel. Go as heavy or light as you like with the toppings—make these bagels your own!

Baking the Bagels

Bake the bagels for 30-40 minutes, until they are golden brown and puffed up. Let them cool completely before slicing. This waiting period helps develop that perfect bagel texture. Trust me, it’s worth the wait!

Enjoying Your Bagels

Once cooled, I love to toss my bagels in a toaster for a few minutes to get them extra crispy before spreading on my favorite cream cheese or stacking them with my favorite sandwich ingredients.

Tips for Perfect Bagels

Consistency of Dough: If your dough feels too sticky, add flour a tablespoon at a time until it’s workable. If it’s too dry, add warm water gradually.
Kneading Tips: Knead the dough for the full 10 minutes. This helps develop the gluten, giving your bagels that chewy texture.
Resting Time: Letting the dough rest is crucial. It allows the gluten to relax, making the dough easier to shape and helping the bagels achieve a better texture.
Cooling Time: For the best texture, let the bagels cool for at least 15 minutes. If you have the patience, cooling them overnight enhances their chewiness.
Topping Customization: Feel free to customize the toppings. Add cheese, herbs, or seeds to create your own signature bagel flavor.

Making no yeast, no rise bagels is a fun and rewarding way to enjoy homemade bagels without the hassle of yeast. Whether you’re using them for breakfast or a quick snack, these bagels hit the spot every time. Let them cool completely before slicing to get that perfect bagel texture, and don’t forget to toast them for a bit of extra crispiness. Serve them with your favorite cream cheese or turn them into a hearty sandwich. You’ll love how easy and delicious these bagels are, even after the days of the yeast shortage are behind us. Enjoy baking, Hungry People!

No Yeast, No Rise DIY Bagels

The Starving Chef

These no yeast, no rise bagels are soft, chewy, and perfect for a quick homemade treat.

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Prep Time 1

Cook Time 30

Cooling Time 1

Total Time 1 30

Course Breakfast

Cuisine Healthy, Quick & Easy

Servings bagels

Equipment

Ingredients

3 ¼ cup flour
¼ cup flour + more as needed for dusting
1 tablespoon baking powder
¼ cup warm water as needed
1 ½ cups plain Greek yogurt
½ tablespoon sea salt
1 egg
1 tablespoon water

FOR EVERYTHING BAGEL TOPPING:

¼ cup old fashioned oats
1 tablespoon dried minced garlic
1 tablespoon dried minced onion
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 teaspoon sea salt

Instructions

In a large bowl, stir together the 3 ¼ cups flour, baking powder, Greek yogurt, and sea salt until a thick, sticky dough forms. Add the warm water as needed to form the dough.
Dust a flat surface with the remaining ¼ cup flour. Turn out the dough and begin to knead, adding more flour as needed for dusting. Knead for about 10 minutes, until a smooth and elastic dough forms. Cover and rest for one hour at room temperature. This develops the gluten into a softer dough, but the dough will not rise.
Preheat the oven to 375°F. Cut the dough into 8 even-sized dough balls. Using your thumb, press through the center of each ball and work the dough into a ring shape.
Arrange the bagels on a baking sheet lined with parchment or a silicone mat. In a small bowl, whisk together the water and egg. Brush each bagel with the egg wash so that the top and sides are covered.
In another bowl, combine the ingredients for the everything bagel topping. Sprinkle over the tops of each bagel, as desired.
Bake the bagels for 30-40 minutes, until golden brown and puffed up. Let cool completely before slicing. Spread on your favorite cream cheese or add your favorite sandwich ingredients. Enjoy!