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easy bagel recipe no yeast
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This quick bagel recipe uses Greek yogurt and baking powder instead of yeast, resulting in a chewy texture in less than an hour. The high-protein bagels are infused with roasted garlic and rosemary for a savory flavor, perfect for a fast breakfast or snack.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 2.5 teaspoons baking powder
- 0.75 teaspoon fine sea salt, plus flaky sea salt for garnish
- 1 cup plain unsweetened Greek yogurt, full-fat preferred
- 1 whole head garlic, approximately 50g
- 2 sprigs fresh rosemary, divided (1 sprig finely chopped for dough, 1 sprig left whole for garnish)
- 2 tablespoons olive oil, divided
- 1 large egg, whisked for egg wash
Instructions
- Roast Aromatics: Preheat oven to 400°F (200°C). Slice off the top quarter of the head of garlic. Drizzle with 1 tablespoon of olive oil, wrap tightly in foil, and roast for 30–40 minutes until cloves are soft. Let cool, then squeeze out the mashed cloves. Finely chop one sprig of fresh rosemary.
- Create the Yogurt Dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Add the Greek yogurt, half of the mashed roasted garlic (reserve the rest for topping), and half of the chopped rosemary. Mix with a spoon until a shaggy dough forms.
- Knead and Shape: Turn the dough onto a lightly floured surface. Knead by hand for 5–7 minutes until smooth and elastic. Divide the dough into 4 equal pieces. Roll each piece into an 8-inch rope, then pinch the ends together to form a seamless bagel shape.
- The Boiling Step: Bring a pot of water to a gentle boil. Carefully drop each bagel into the boiling water and cook for exactly 1 minute per side. Use a slotted spoon to transfer the boiled bagels to a parchment-lined baking sheet.
- Add Toppings and Bake: Preheat oven back to 400°F (200°C). Whisk the large egg with 1 teaspoon of water to create an egg wash. Brush the tops and sides of each bagel generously with the egg wash. Sprinkle with the remaining mashed roasted garlic, chopped rosemary, and flaky sea salt. Bake for 20–25 minutes until golden brown.
- Cool and Serve: Let the bagels cool on a wire rack for at least 10 minutes before slicing. Cutting into them too early can result in a gummy texture.
Notes
To avoid a gummy texture, ensure the bagels cool on a wire rack for at least 10 minutes before slicing. If the dough feels sticky during kneading, add a teaspoon more flour at a time. The high-protein Greek yogurt is key to the texture, so avoid non-dairy alternatives or thin regular yogurt.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 395 calories
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 54 mg