Crispy No Yeast Yogurt Bagels

The Key to the Dough

The foundation of these bagels is the combination of Greek yogurt and self-rising flour, which creates a unique texture without the need for yeast. The yogurt adds moisture and richness, while the self-rising flour contains baking powder that helps the dough rise quickly. Be sure to use full-fat Greek yogurt for the best flavor and texture; non-fat varieties can result in a drier bagel.

Kneading the dough is crucial for developing a uniform texture. When mixing, avoid overworking the dough. You want to mix until just combined and then gently knead until it’s smooth. The dough should be slightly tacky, but if it’s too sticky to handle, add a little extra flour while kneading. This will help maintain the bagels' structure without making them tough.

Mastering the Bagel Shape

Shaping the bagels properly will ensure they bake evenly and maintain a good texture. When rolling the dough into balls, make sure they’re smooth and tight to prevent them from losing shape in the oven. Poking the hole in the center should be done carefully—aim for a diameter that’s about one to two inches wide, as the hole will shrink during baking, especially when using a high oven temperature.

To make the shaping process easier, you might find it helpful to use a floured surface and your hands. With a little practice, creating the perfect bagel shape can be quick and fun, plus your confidence in this skill will grow each time you prepare this recipe!

Storage and Serving Suggestions

These bagels are best enjoyed fresh from the oven, but they can be stored for later. Once cooled, keep them in an airtight container at room temperature for up to two days. For longer storage, consider freezing them. Place the bagels in a zip-top bag, and they can last for up to three months. To reheat, simply toast them directly from the freezer for a few minutes until warmed through.

When it comes to toppings, the possibilities are endless! I love using everything bagel seasoning or a sprinkle of coarse salt for a savory flair. If you prefer sweetness, try adding a drizzle of honey or jam on top. These bagels also pair beautifully with cream cheese, avocado, or smoked salmon, making them a versatile option for breakfast or snacks.

Troubleshooting Your Bagels

If your bagels come out too dense, it could be that the dough was overkneaded. Take care to knead only until smooth; overworking the dough can develop too much gluten, making them tough. If they spread too much during baking, ensure you’ve shaped them tightly and that your oven temperature is accurate.

For bagels that are too pale, it could be a sign that they need more time in the oven. Each oven is different; if they aren’t browning as expected, you can give them an extra 1-2 minutes. Alternatively, check your egg wash application—ensure it’s even and covers the bagels well for that fantastic golden color.

Ingredient Substitutions and Variations

If you're out of self-rising flour, you can make your own by mixing all-purpose flour with baking powder and salt. Combine 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and a pinch of salt for this recipe. Be sure to adjust any additional salt according to your taste, as the self-rising flour already contains it.

For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt that contains a similar creamy consistency. Just be cautious that some non-dairy yogurts can be thinner, which might require more flour to achieve the right dough texture.