Bagel Recipe Without Yeast

I love the idea of warm, fresh bagels on a weekend morning, but I rarely have the patience for yeast dough. This foolproof bagel recipe without yeast uses a quick Greek yogurt-based dough to get you bakery-quality results fast, delivering a tender, chewy crumb with a perfectly golden crust. The real secret here is the savory cream cheese and everything spice swirl, transforming a simple bagel into a gourmet treat that smells incredible while it bakes. If you need a quick breakfast idea or a high-protein snack that’s family-friendly, these bagels are perfect. We’ll show you how to get the classic chewy texture without the long wait, making this bagel recipe without yeast ideal for last-minute brunch. Get ready for warm, homemade bagels on your table in under an hour, fresh from your oven.

Ingredients

The beauty of this bagel recipe without yeast lies in its simplicity. We rely on self-rising flour and Greek yogurt to create a high-protein dough that skips the lengthy proofing process required by a traditional bagel recipe without yeast. This makes it ideal for a fast, family-friendly breakfast or easy dinner ideas.

• Self-Rising Flour: 300 g (2 ½ cups). This provides both the structure and the leavening in one step, replacing the need for yeast and allowing for immediate use. Ensure you measure accurately using the scoop-and-level method, or use a kitchen scale for best results. If you don’t have self-rising flour, use plain flour combined with 3 teaspoons of baking powder and 1 teaspoon of fine salt.
• Fine Sea Salt: 5 g (1 teaspoon). Used in the main dough to enhance the flavor and balance the tartness of the Greek yogurt. Do not omit this ingredient, as it is crucial for a well-rounded taste.
• Plain Greek Yogurt, Full-Fat: 240 g (1 cup). This acts as the binder and leavening activator (with the self-rising flour) for a quick dough that doesn’t require rising. Full-fat plain Greek yogurt works best for texture and richness; low-fat or non-Greek yogurt may require slight adjustments to the flour amount. I find full-fat gives a much richer texture, but I’ve successfully used 2% in a pinch for a healthier option.
• Cream Cheese, Full-Fat, softened: 150 g (5.3 oz). Forms the base for the savory swirl filling inside the bagel dough. It’s important that the cream cheese is fully softened to room temperature so it can be easily spread onto the dough without tearing.
• Finely Chopped Scallions (Green Onions): 30 g (¼ cup). Adds a fresh, mild onion flavor to the cream cheese swirl. Ensure the scallions are chopped very finely so they distribute evenly throughout the filling and don’t make the dough too difficult to roll up.
• Everything Bagel Spice Blend: 15 g (1 tablespoon), divided. Adds a classic savory flavor to both the filling and the topping of the finished bagels. You’ll divide this between the filling (10g / 2 tsp) and the topping (5g / 1 tsp) later in the recipe.
• Water, for boiling: 1.5 liters (6 cups). Used for the essential boiling step which sets the crust and provides a chewy interior texture. Ensure you use a wide pot to accommodate the bagels as they boil.
• Baking Soda: 10 g (1 tablespoon). Added to the boiling water to increase the alkalinity, giving the bagels their classic dark, glossy crust and chewy texture. Do not add baking soda to the dough directly, only to the boiling water.
• Large Egg, for egg wash: 1 large egg, beaten with 15 ml (1 tablespoon) water. Provides the shine and helps the everything bagel spice adhere to the surface during baking. Ensure the egg wash is fully beaten to prevent large streaks of yolk or whites on the finished bagels.

Instructions

Following these steps for a quick bagel recipe without yeast will ensure a successful, chewy result in under 30 minutes. The method involves a crucial boil before baking, essential for a proper bagel texture, even with a yogurt dough. For this specific bagel recipe without yeast, we use a swirl technique to infuse flavor throughout the entire bagel, which is a key part of making this a quick and delicious high-protein meal.

1. Prepare the Quick Bagel Dough: In a large bowl, whisk together the self-rising flour and fine sea salt until fully combined. Add the Greek yogurt and mix with a spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic; the dough will be slightly sticky at first but will come together with kneading. If the dough is too dry after kneading, add 1 teaspoon of water or yogurt at a time until it reaches a soft, pliable texture.
2. Make the Savory Swirl Filling: In a separate small bowl, combine the softened cream cheese, finely chopped scallions, and 10 g (2 teaspoons) of the everything bagel spice blend. Mix until all ingredients are well combined and evenly distributed throughout the cream cheese. For best results, make sure the cream cheese is completely soft before mixing to avoid clumping.
3. Preheat and Prepare Baking Surface: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. This high oven temperature is necessary to quickly cook the bagels and achieve the perfect crust.
4. Roll and Spread the Dough: On a lightly floured surface, roll out the bagel dough into a rectangle shape approximately 30 cm x 20 cm (12 inches x 8 inches). Evenly spread the cream cheese mixture over the rolled-out dough, leaving a 1 cm (½-inch) border along one of the longer edges. Leave the border clean to ensure a tight seal when rolling.
5. Roll and Slice the Swirl: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed to seal the log securely. Using a sharp knife, carefully slice the log lengthwise down the middle, creating two long strands with the cream cheese swirl exposed, ensuring not to cut through the end (leave about 2.5 cm / 1 inch attached).
6. Twist and Form the Bagels: Gently twist the two strands together, keeping the swirled side facing outwards for maximum visual appeal. Form the twisted log into a circle, bringing the ends together to create a bagel shape, pinching firmly to seal the ends together. Repeat this process for each bagel, forming 4 large bagels total from the dough log.
7. Boil the Bagels for Crust Development: Bring the 1.5 liters (6 cups) of water to a rolling boil in a wide pot. Add the 10 g (1 tablespoon) of baking soda to the boiling water (be careful as it will bubble up). Carefully lower the bagels, one or two at a time, into the boiling water and boil for 30 seconds on each side.
8. Top and Bake: Using a slotted spoon, remove the boiled bagels from the water and place them on the prepared baking sheet. Brush the tops and sides of each bagel generously with the egg wash, then sprinkle the remaining 5 g (1 teaspoon) of everything bagel spice blend over the bagels. Bake for 18-20 minutes, or until the bagels are golden brown and cooked through; let cool slightly before slicing. I like to slice one in half to show off the swirl, arranging it on a light ceramic plate for maximum visual impact before serving.

Troubleshooting Your Greek Yogurt Bagel Dough

Why is my dough so sticky?

The stickiness of Greek yogurt dough can vary based on the specific brand and moisture content of your yogurt. If the dough feels unworkable after 5 minutes of kneading, add an extra tablespoon of flour at a time until it reaches a manageable consistency for this `bagel recipe without yeast`. If the dough is too dry, add a teaspoon of yogurt or water slowly until it comes together.

Can I use a stand mixer to knead the dough?

Yes, you can use a stand mixer with a dough hook attachment. Mix on medium-low speed for 3-5 minutes, or until the dough pulls away from the sides of the bowl. This method can reduce kneading time and ensure a consistent texture for a high-protein snack.

Why did my bagels crack while baking?

Cracking often happens if the dough was over-kneaded or if the oven temperature was too high too quickly. Ensure you stick to the recommended 5-7 minute kneading time and don’t overwork the gluten. You can also spritz the bagels lightly with water halfway through baking to keep the surface moist.

Flavor Variations and Topping Ideas

Sweeten it up

Swap the everything spice and scallions for a cinnamon-sugar swirl with a small amount of melted butter. To make this variation, brush the rolled-out dough with melted butter and sprinkle heavily with cinnamon and sugar before rolling and twisting. This creates a delicious sweet treat that pairs perfectly with coffee.

Jalapeno Popper Swirl

Add finely diced pickled jalapeños and cheddar cheese to the cream cheese filling. This variation delivers a spicy and savory kick, similar to a jalapeno popper appetizer. Top the finished bagels with more cheddar cheese for extra flavor during baking.

Onion and Garlic

If you don’t have everything bagel spice, replace it with a mix of dried minced garlic, dried minced onion, and sesame seeds. This achieves a similar savory flavor profile for the bagel’s interior and crust. You can also add fresh herbs like chives or dill to the cream cheese for a different flavor twist.

FAQs

How long do these bagels last, and how should I store them?

Once cooled completely, store these homemade bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bagels for up to 3 months; toast directly from frozen. This is perfect for healthy meal prep.

Can I make the bagel dough ahead of time?

Yes, you can prepare the dough and form the bagels up to 24 hours in advance. Complete steps 1-6, then cover the shaped bagels with plastic wrap and refrigerate until ready to boil and bake. Allow them to come to room temperature for 15 minutes before boiling for best results.

Is it possible to bake these without boiling them first?

Yes, you can skip the boiling step and go directly to the egg wash and baking. However, boiling is essential for achieving the glossy, chewy, and slightly leathery crust characteristic of a true bagel. Without boiling, the texture will be softer, more similar to a bread roll from a quick `bagel recipe without yeast` where structure is built differently.

What if I don’t have self-rising flour?

You can make your own self-rising flour substitute for this easy `bagel recipe without yeast`. For every 1 cup of all-purpose flour, add 1.5 teaspoons of baking powder and 1/4 teaspoon of fine salt. Whisk these together thoroughly before proceeding with the recipe.

Can I use non-Greek yogurt or low-fat yogurt instead?

Non-Greek yogurt has a higher moisture content, which will result in a much stickier dough and may require significantly more flour. Low-fat Greek yogurt will still work, but the final texture may be less soft and rich for this high-protein `bagel recipe without yeast`. For best results, stick with full-fat Greek yogurt.

Conclusion

Ditch the complicated steps and make these bakery-quality savory swirl bagels at home in no time with this easy `bagel recipe without yeast`. Save this recipe for a quick and healthy breakfast option by saving it to Pinterest for later!

bagel recipe without yeast

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sarah Mali
• Total Time: 45 minutes
• Yield: 4 large bagels 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A quick and easy bagel recipe that uses a Greek yogurt-based dough instead of yeast, featuring a savory cream cheese and everything bagel spice swirl for a high-protein breakfast or snack.

---

Ingredients

Scale 1x2x3x

• 300 g (2.5 cups) self-rising flour
• 5 g (1 teaspoon) fine sea salt
• 240 g (1 cup) plain Greek yogurt, full-fat
• 150 g (5.3 oz) cream cheese, full-fat, softened
• 30 g (0.25 cup) finely chopped scallions (green onions)
• 15 g (1 tablespoon) everything bagel spice blend, divided
• 1.5 liters (6 cups) water, for boiling
• 10 g (1 tablespoon) baking soda
• 1 large egg, beaten with 15 ml (1 tablespoon) water, for egg wash

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Quick Bagel Dough: In a large bowl, whisk together the self-rising flour and fine sea salt. Add the Greek yogurt and mix with a spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic; if too dry, add 1 teaspoon of water or yogurt at a time.
2. Make Savory Swirl Filling: In a small bowl, combine the softened cream cheese, finely chopped scallions, and 10 g (2 teaspoons) of the everything bagel spice blend. Mix until evenly distributed throughout the cream cheese.
3. Preheat Oven and Prepare Pan: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
4. Roll and Spread Dough: On a lightly floured surface, roll out the bagel dough into a rectangle approximately 30 cm x 20 cm (12 inches x 8 inches). Evenly spread the cream cheese mixture over the rolled-out dough, leaving a 1 cm (0.5 inch) border along one of the longer edges.
5. Roll and Slice Swirl Log: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed securely. Using a sharp knife, carefully slice the log lengthwise down the middle, creating two long strands with the cream cheese swirl exposed, ensuring not to cut through the end (leave about 2.5 cm / 1 inch attached).
6. Twist and Form Bagels: Gently twist the two strands together, keeping the swirled side facing outwards. Form the twisted log into a circle, bringing the ends together to create a bagel shape, pinching firmly to seal the ends together. Repeat this process for each bagel, forming 4 large bagels total from the dough log.
7. Boil Bagels for Crust Development: Bring 1.5 liters (6 cups) of water to a rolling boil in a wide pot. Add the 10 g (1 tablespoon) of baking soda to the boiling water. Carefully lower the bagels, one or two at a time, into the boiling water and boil for 30 seconds on each side.
8. Top and Bake: Using a slotted spoon, remove the boiled bagels from the water and place them on the prepared baking sheet. Brush the tops and sides of each bagel generously with the egg wash, then sprinkle the remaining 5 g (1 teaspoon) of everything bagel spice blend over the bagels. Bake for 18-20 minutes, or until golden brown and cooked through. Let cool slightly before slicing.

Notes

To achieve the best texture, ensure you use full-fat Greek yogurt. If you don’t have self-rising flour, use plain flour combined with 3 teaspoons of baking powder and 1 teaspoon of fine salt. Ensure the cream cheese is fully softened for easy spreading.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bagel (180 g)
• Calories: 450 calories
• Sugar: 7 g
• Sodium: 550 mg
• Fat: 20 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 65 mg