Name: No-Rise Greek Yogurt Bagels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 cups all-purpose flour (plus a little for dusting); 4 teaspoons baking powder; 1 1/2 teaspoons sea salt; 2 cups plain Greek yogurt (full-fat preferred); 1 egg, beaten (for egg wash); Everything Bagel Seasoning (or substitute sesame seeds, poppy seeds, or coarse salt)

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No-rise Greek yogurt bagels are a fast, hands-on way to get a chewy, slightly tangy bagel without the wait for yeast or proofing. They come together with pantry staples and bake in about half an hour—perfect for a lazy weekend brunch or a quick homemade sandwich. If you want a warm bowl and a soft roll to dunk it in, these bagels pair nicely with a cozy homemade chicken noodle soup for an easy comfort-food meal.

Why you’ll love this dish

These bagels save time without sacrificing the chew and flavor you want from a traditional bagel. They skip the yeast and boiling step, so you can move from bowl to oven in minutes. They’re also budget-friendly (minimal ingredients), family-approved (kids love rolling the dough), and forgiving for novice bakers.

“Crispy outside, soft and tangy inside — these bagels became our weekend staple. No waiting, no fuss, just tasty mornings.” — A reader review

Where this recipe shines:

Quick: No-rise means they’re ready the same day, in under an hour.
Versatile: Top with everything seasoning, sesame, or cinnamon sugar.
Convenient: Uses Greek yogurt for moisture and a mild tang.

Step-by-step overview

You’ll whisk dry ingredients, fold in Greek yogurt until a sticky dough forms, shape into 8–10 bagels, brush with egg wash, top, and bake. Expect a crumbly-to-cohesive dough that firms as you shape it; the whole process (prep + bake) takes around 45–60 minutes.

What you’ll need

2 cups all-purpose flour (plus a little for dusting)
4 teaspoons baking powder
1 1/2 teaspoons sea salt (use sea salt, not table salt for texture and flavor accuracy)
2 cups plain Greek yogurt (full-fat gives best texture)
1 egg, beaten (for egg wash)
Everything Bagel Seasoning (or substitute sesame seeds, poppy seeds, or coarse salt)

Notes and substitutions:

Greek yogurt: If too thick, stir in up to 1–2 tablespoons milk to loosen. Non-dairy yogurts will change texture and may yield a softer crumb.
Sea salt: Measured by volume—if you only have table salt, reduce by about 1/4 to avoid over-salting.
Egg wash alternatives: Use a little milk or olive oil if you prefer not to use egg (but be aware the shine will be reduced).

Step-by-step instructions

Preheat oven to 375°F (190°C).
In a large bowl, whisk together flour, baking powder, and sea salt until evenly combined.
Add the Greek yogurt and stir with a spatula or wooden spoon. The mixture will start crumbly then come together into a sticky dough.
Turn the dough onto a lightly floured surface and gently knead just until smooth—about 6–8 turns. Avoid overworking.
Divide the dough into 8–10 equal pieces. Roll each into a ball and place on a sheet of parchment paper.
Flatten each ball into a disc and use your finger to poke a hole through the center. Gently stretch and shape into a bagel—remember the hole will shrink slightly while baking, so make it a bit larger than you think.
Brush the tops with beaten egg and sprinkle with Everything Bagel Seasoning.
Arrange the bagels on a parchment-lined cast iron skillet or baking sheet, leaving room between them.
Bake for 25–30 minutes, until golden brown and firm to the touch.
Cool on a wire rack for at least 10 minutes before slicing.

Timing tip: If your oven runs hot, check at 20 minutes to prevent over-browning.

Best ways to enjoy it

These bagels are excellent sliced and toasted, then topped with classic spreads or used for sandwiches.

Serving ideas:

Classic: Cream cheese, smoked salmon, capers, and thinly sliced red onion.
Savory sandwich: Smashed avocado, sliced tomato, arugula, and a fried egg.
Sweet: Butter and honey or cream cheese with jam.
Brunch platter: Serve halved bagels with a selection of cheeses, cold cuts, and pickled vegetables.

If you want to experiment with a different crisping method for small batches, you can borrow air-fryer techniques from other recipes—check an example of an air-fryer rice paper noodle rolls method for inspiration on high-heat crisping ideas.

Storage and reheating tips

Room temperature: Store cooled bagels in an airtight container or zip-top bag for up to 2 days.
Refrigerator: Keeps 3–4 days but may dry slightly; toast before serving to revive texture.
Freezer: Wrap each bagel individually in plastic wrap and place in a freezer bag for up to 1 month. Thaw at room temperature or toast from frozen.
Reheating: For best texture, slice and toast in a toaster or toaster oven. To refresh without toasting, warm in a 350°F oven for 5–8 minutes.

Food safety note: Because these use an egg wash, store leftovers promptly and follow usual cold-chain safety—don’t leave perishable toppings at room temperature for more than 2 hours.

Pro chef tips

Use full-fat Greek yogurt for better chew and structure. Low-fat can be used but yields a slightly drier crumb.
Don’t over-flour the work surface; a dusting is enough. Too much flour makes the bagels dense.
Keep the central hole larger than you want; bagels expand and the hole contracts in the oven.
If your dough is too sticky to handle, chill it for 10–15 minutes to firm it up slightly.
For extra shine and crispness, double-brush with egg wash (once before seasoning, once three minutes into baking)—but watch for over-browning.

Creative twists

Sesame & Everything mash-up: Half sesame seeds, half everything seasoning.
Onion-garlic cheddar: Mix finely shredded cheddar into the dough and top with garlic flakes.
Sweet cinnamon raisin: Fold in 1/2 cup raisins and sprinkle cinnamon sugar on top instead of savory seasoning.
Gluten-free: Substitute a 1:1 gluten-free flour blend (results vary; expect a more cake-like crumb).
Vegan: Use a thick plant-based yogurt and a milk/oil wash; texture will be softer and less chewy.

Common questions

Q: How long does prep actually take?
A: Active prep (mixing and shaping) is about 15–20 minutes. With baking, allow 40–50 minutes total.

Q: Can I skip the egg wash?
A: Yes—use milk, plant milk, or a light oil brush. You’ll lose the glossy finish and slightly reduced browning.

Q: Will these be as chewy as traditional yeast bagels?
A: They won’t be identical to boiled, yeast-risen bagels; expect a softer interior and quicker chew. The yogurt adds tang and structure that mimics some bagel characteristics.

Q: Can I make the dough the night before?
A: This recipe is designed to be no-rise and best fresh. You can refrigerate shaped bagels overnight, then bring to room temp and bake, but the texture may change slightly.

Q: Are these safe for people with egg allergies?
A: The egg is only an exterior wash; you can omit it or use milk/olive oil. If avoiding eggs entirely, use an alternative wash and ensure cross-contact safety for severe allergies.