Easy 2-Ingredient Greek Yogurt Bagels – No Yeast Needed!
User Reviews
5
Easy 2-Ingredient Greek Yogurt Bagels – No Yeast Needed!
Description
This recipe combines self-rising flour with Greek yogurt to form a dough that is kneaded briefly, rested, and shaped into bagels by creating a hole in the center and stretching the dough. The dough, similar to biscuit dough in texture, requires no yeast or lengthy proofing, simplifying preparation and yielding a quicker homemade bagel option.
Baked at 375°F, the bagels develop a mild crust with a soft interior. The optional egg wash improves browning and helps seasonings like everything bagel spice stick to the surface. These bagels avoid the traditional boiling step, so their texture differs from classic bagels, offering a softer bread alternative.
They are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. For longer storage, the bagels freeze well for up to three months and should be thawed in the refrigerator or at room temperature before eating.
Ingredients
- 300 g self-rising flour
- 350 g Greek yogurt or low fat, thick, nonfat, plain
- 1 egg It helps the bagels brown better and makes sure the toppings stay on, optional
- 1 tablespoon bagel seasoning blend optional
Instructions
- Preheat the oven to 375°F (190°C) and adjust the oven rack to the upper-middle position. Line a 13x18-inch (33x46 cm) baking sheet with parchment paper.
- In a medium bowl, combine the self-raising flour and yogurt. Mix with a rubber spatula until the dough comes together into a slightly tacky mass with no crumbs remaining, about 1 to 2 minutes. If the dough feels too sticky, add 1-2 tablespoons of extra flour. Let it rest for 5 minutes.
- Transfer the dough to a well-floured surface—it may be a bit sticky at this point. Shape it into a flat disc and divide it into 6 equal portions (about 111.3g each). Lightly dust each piece with flour. Roll each portion into a ball. It’s okay if the dough looks a bit rough and craggy, similar to biscuit dough.
- Lightly flour your hands, then use your finger to poke a hole in the center of the dough ball. Gently stretch the dough to form a bagel shape, aiming for a hole about 1.5 inches (4 cm) wide and a height just under 1 inch (2.5 cm). Repeat with the remaining dough, dusting with flour as needed to prevent sticking.
- Place the shaped bagels on the prepared baking sheet. In a small bowl, whisk together the egg and 2 teaspoons of water, then lightly brush each bagel with the egg wash. If desired, sprinkle about ½ teaspoon of bagel seasoning on each bagel.
- Bake for about 25 minutes or until the bagels are golden. Allow them to cool on the baking sheet for at least 15 minutes before serving. Enjoy warm or at room temperature.
Notes
- Store these bagels in an airtight container at room temperature for up to two days to keep them fresh.
- They freeze well for up to three months; cool completely before freezing in a ziplock bag with excess air removed.
- Thaw frozen bagels in the refrigerator overnight or let them sit at room temperature until softened before serving.
User Reviews
Overall Rating
5
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