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bagel recipe without yeast
- Total Time: 45 minutes
- Yield: 4 large bagels 1x
- Diet: Vegetarian
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
- 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
Instructions
- 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.
- 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.
- Preheat Oven and Prepare Pan: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- 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.
- 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).
- 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.
- 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.
- 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