I know this recipe boasts a lot of miracles like no-yeast and no-boil and I know that some New York Bagel enthusiasts might think this recipe is blasphemous, but let me just state that I know all this already and am 100% in agreement that this is not a traditional bagel. I’ll be the first to admit it. Nothing beats a classic bagel because, when done right, it can be extraordinary and out of this world! But with all that being said, in these times, yeast is nowhere to be found. I can’t seem to get a hold of any type of yeast no matter where I look. To make matters worse lately I’ve had an undeniable craving for bagels. My solution? These No-Yeast No-Boil Bagels. They fill the craving and get the job done. Before you write them off though, I urge you to give them a try and let me know what you think. But let’s just say you are one of the lucky people who do happen to have yeast on hand, then I’ve got you covered because these New York Bagels from the blog archives are still my go-t0 bagel recipe. Or if you’re looking for something else outside the box, perhaps these bagel doughnuts or bagel cookies will satisfy you?
This is one of the easiest doughs you’ll ever make, which is a bonus. In the bowl of a stand mixer, whisk together the flour, baking powder and salt.
**Note: You don’t need a stand mixer for this. You could easily make this dough by hand with just a bowl and a wooden spoon. Since this is a no-yeast recipe, the high amount of baking powder is what acts as the leavening for this dough.**
Add the yogurt and mix with the dough hook attachment until the dough comes together. Knead on medium speed until it becomes soft and only slightly sticky, about 1 to 2 minutes.
**Tip: Greek yogurt is better for this recipe because it has less moisture in it, which creates a better textured dough, but if all you have is plain regular yogurt, just keep in mind that you’ll probably need less. So start by adding 1 cup of it and then adding more, a tablespoon at a time, until the dough comes together.**
Cover the bowl loosely with plastic wrap and let rest at room temperature for 15 minutes. You can use either keep it in the same mixing bowl or transfer to a lightly greased mixing bowl, it doesn’t really matter.
**Note: Because we just worked the gluten in the dough by mixing it, it is important to allow it to rest for a short period of time to allow the dough to soften and relax a bit. This really helps with the texture of the bagels.**
Transfer the dough to a floured work surface and knead a few times to create a smooth ball of dough. Cut into six even pieces. Working with one piece at a time, adding more flour as needed, roll each into a thick log, about 10 to 12 inches in length and then form into a circle, pinching the ends together.
**Note: Depending on how thick you want the bagels, that is what’ll determine the length of the dough you’ll be rolling out. If you want thicker, fluffier, bagels you’ll want to roll them a bit shorter.**
Transfer the shaped bagel dough to the prepared baking sheet and continue shaping the remaining dough pieces in the same way. Once all are done, brush the bagels with egg wash and top with the Everything Bagel seasoning.
**Tip: You can top the bagels with whatever toppings you prefer. Just sesame seeds or just poppy seeds or even cheese and jalalpeño would be delicious! You can create whatever flavored bagels you like. A bit of cinnamon and raisins worked into the dough while it’s being kneaded would be delicious too!**
Bake until golden brown, about 18 to 20 minutes. Remove from the oven and let cool to room temperature before slicing, toasting and serving.
You can serve the bagels right then and there or you can transfer them into a food storage bag or wrap them tightly in plastic wrap and store in the fridge for up to 4 days. Just warm up or toast in the toaster or under the broiler when ready to serve.
Serve them with plain (or flavored) cream cheese or with sliced tomato, cucumber, red onion and capers if you want to take them over the top.
You can also turn these easy bagels into breakfast sandwiches with cooked eggs, cheese and bacon (or sausage), which is my personal favorite way to eat a bagel. Excessive? Maybe, but so delicious.
Like I stated before, these aren’t exactly like the authentic New York bagels but they are the perfect answer to a quick fix craving. They’ll really satisfy a craving when you don’t have the time nor the yeast on hand, and we all know how scarce yeast is nowadays.
I hope you’ll give this recipe a try soon or keep it in mind the next time you’re wanting a bagel without all of the hassle of kneading and resting and boiling and so forth. The breakfast sandwich is really the way to go, just throwing that out there. If you have any questions on substitutions on the recipe, don’t hesitate to drop it below. Stay safe and stay home, my friends!
No-Yeast No-Boil Bagels
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 3/4 cups plain Greek yogurt
- 1 large egg beaten with a splash of water
- 2 tablespoons Everything Bagel seasoning optional
Instructions
- Preheat oven to 425°F degrees. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, whisk together the flour, baking powder and salt. Add the yogurt and mix with the dough hook attachment until the dough comes together. Knead on medium speed until it becomes soft and only slightly sticky, about 1 to 2 minutes. Cover the bowl loosely with plastic wrap and let rest at room temperature for 15 minutes.
- Transfer the dough to a floured work surface and knead a few times to create a smooth ball of dough. Cut into six even pieces. Working with one piece at a time, adding more flour as needed, roll each into a thick log, about 10 to 12 inches in length and then form into a circle, pinching the ends together. Transfer to the prepared baking sheet and continue shaping the remaining dough pieces.
- Brush the bagels with egg wash and top with the Everything Bagel seasoning or desired toppings. Bake until golden brown, about 18 to 20 minutes. Remove from the oven and let cool to room temperature before slicing, toasting and serving. Enjoy!
Thank you, thank you for this beautiful recipe! You are right, the hand-rolled boiled traditional bagels are the best – but these look just as tasty in their own way, and I’m very grateful to have a substitute. I really appreciate you taking the time to develop this and post it, and of course take some of your outstanding photos of it.
A very clever recipe which looks delicious – thank you! And as usual – fantastic photography. Staying home, staying safe and hope all is well with you and yours, Jon.
I made these for breakfast this morning!
My family gave it a thumbs up!
Done In under an hour it was a nice surprise when they all woke up! Thanks for a great recipe!
FYI
Kitchen specialties and granary ships yeast at a reasonable price! I ordered it last week and received it today!
Hi Joy!
Could you sub regular yogurt for the Greek yogurt? Just working with what I have at home!
Thanks!
You can definitely use regular yogurt!
Yum! We used bread flour and plain lowfat yogurt, and topped with za’atar, because that’s what we had. I will never fear running out of bagels again!
Can I add a frozen fruit to it so they are not plain
I think that frozen fruit would add too much moisture to the dough. I’d recommend dried fruit instead!
Can I use sour cream instead of yogurt?
Yes you can!
Could I add shredded cheese to the mix.
Yes! You definitely can! Sharp white cheddar or parmesan would be delicious!
These are very good but the recipe first appeared on Skinny Taste several years ago. You really should attribute it. I have zero connection to Skinny Taste except as a reader
Hello Amy, I’m not familiar with Skinny Taste, as I’ve never heard of it. I always attribute whenever possible. This was given to me from a reader/friend. Thank you for letting me know though. I searched for the recipe you mentioned and the ingredient proportions are completely different than this recipe…so It’s not the same recipe.