Name: No-Rise Greek Yogurt Bagels
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 cups all-purpose flour (plus a little extra for dusting); 4 teaspoons baking powder; 1 1/2 teaspoons sea salt; 2 cups plain Greek yogurt (full-fat for best texture); 1 egg, beaten (for egg wash); Everything Bagel Seasoning (for topping)

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These no-rise Greek yogurt bagels bake up chewy, slightly tangy, and ready in under an hour — no boiling required. They’re perfect when you want fresh bagels for brunch without the fuss of yeast, proofing, or long waits. If you want to reference the original method or compare notes, check the full write-up on the original no rise Greek yogurt bagels post for photos and a printable card.

Why you’ll love this dish

This recipe takes the classic bagel idea and makes it weekday-friendly: no yeast, no waiting, just simple pantry staples and Greek yogurt for moisture and chew.

“Soft inside, lightly crisp outside, and ready in the time it takes to brew coffee — this is my go-to when guests arrive unexpectedly.” — a reader review

Reasons to try it:

Speed: no rising times or boiling—mix, shape, and bake.
Accessibility: uses common ingredients (flour, baking powder, yogurt).
Texture: Greek yogurt gives a tender, slightly tangy crumb that mimics traditional bagels without the fuss.
Kid- and crowd-friendly: everything bagel topping is a hit for family breakfasts, and kids can help shape them.

Step-by-step overview

You’ll whisk the dry ingredients, fold in Greek yogurt until a sticky dough forms, divide and shape into rings, brush with egg wash, top with seasoning, then bake at 375°F for 25–30 minutes. Expect crumbly-looking dough at first — it comes together as you work it. The whole process is straightforward and forgiving.

What you’ll need

2 cups all-purpose flour (plus a little extra for dusting)
4 teaspoons baking powder
1 1/2 teaspoons sea salt (not table salt)
2 cups plain Greek yogurt (full-fat for best texture)
1 egg, beaten (for egg wash)
Everything Bagel Seasoning (for topping)
Notes and substitutions:
If you don’t have sea salt, use the correct measured equivalent of table salt (about 3/4 teaspoon), but sea salt gives better flavor.
Low-fat Greek yogurt will work but can produce a slightly drier crumb; add a tablespoon of milk if the dough feels too stiff.
For an egg-free gloss, brush with milk or a mixture of milk and a little oil.

How to prepare it

Preheat your oven to 375°F and line a cast iron skillet or baking sheet with parchment paper.
In a large bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, and 1 1/2 teaspoons sea salt until evenly combined.
Add 2 cups plain Greek yogurt to the dry mix. Use a spatula or wooden spoon to fold until the dough looks crumbly and sticky. It’s normal if it seems shaggy—don’t overwork it.
Turn the dough onto a lightly floured surface. Divide into 8–10 equal pieces (10 for smaller bagels). Roll each into a ball.
Place the balls on parchment to prevent sticking. Flatten each into a disc, then use your finger to poke a hole through the center and gently widen it to form a bagel shape. Press and smooth edges as needed.
Brush the tops with beaten egg. Sprinkle Everything Bagel Seasoning over each egg-washed bagel.
Arrange bagels on your prepared skillet or baking sheet with space between them.
Bake in the preheated oven for 25–30 minutes, until golden and set. Let cool slightly on a rack before slicing.

Best ways to enjoy it

Classic: sliced, toasted, spread with cream cheese and smoked salmon.
Savory breakfast sandwich: scrambled egg, cheddar, and avocado.
Sweet take: spread with honey butter and banana slices.
Brunch board: serve warm bagels with an assortment of spreads (herbed cream cheese, hummus, labneh) and pickled vegetables.

Storage and reheating tips

Room temperature: store in an airtight bag for up to 2 days.
Refrigerator: keep in an airtight container for up to 5 days; bring to room temp or warm before eating.
Freezing: halve or whole, wrap tightly in plastic, then foil, and freeze up to 3 months. Reheat from frozen at 350°F for 10–15 minutes or thaw overnight then toast.
Reheating: slice and toast or warm in a 350°F oven for 6–8 minutes. If using a microwave, zap briefly (10–15 seconds) then toast to restore texture — microwaves can make them gummy if overdone.
Food safety note: because the egg wash uses raw egg, ensure bagels reach a full bake and cool slightly before handling to avoid cross-contamination.

Pro chef tips

Use full-fat Greek yogurt for the best chew and flavor; it adds richness that low-fat versions lack.
If dough is too sticky to shape, dust your hands and the work surface with a little flour rather than adding more yogurt—too much liquid changes the bake.
For a glossy, deeply golden finish, brush with egg wash; for a softer crust, use milk instead.
Want to switch it up? Try sesame, poppy seed, or coarse salt instead of everything seasoning.
For other quick, no-fuss snacks to pair with these bagels, consider lighter handhelds like air fryer rice paper noodle rolls for a contrasting texture and flavor.

Flavor swaps

Whole wheat: swap up to half the all-purpose flour with whole wheat flour; the bagels will be denser.
Herbed: mix 1–2 teaspoons dried herbs (oregano, dill) into the dough for an herby loaf.
Cheese: press grated sharp cheddar or asiago on top before baking for a savory crust.
Sweet bagels: fold in a tablespoon of sugar and 1/2 teaspoon cinnamon; top with coarse sugar or a cinnamon-sugar mix.

Common questions

Q: How long does this take from start to finish?
A: Active hands-on time is about 20–25 minutes. Baking takes 25–30 minutes, so plan roughly 50–60 minutes total.

Q: Can I make the dough ahead of time?
A: Because this is a no-rise dough, it’s best shaped and baked the same day. You can refrigerate shaped bagels for up to 12 hours; add a few extra minutes to the baking time if they’re cold.

Q: Do I need to boil bagels first like traditional bagels?
A: No. This recipe skips the boiling step. Baking at 375°F gives a pleasant crust and chewy interior without the extra step.

Q: Can I use self-rising flour instead of all-purpose?
A: If you use self-rising flour, omit the baking powder and salt in the original proportions, since self-rising already contains leavening and salt. Expect a slightly different texture.

Q: Are these bagels gluten-free?
A: No — these use all-purpose flour. To make a gluten-free version, use a tested 1:1 gluten-free flour blend formulated for baking and follow any blend-specific adjustments.

If you have other questions about timing, swaps, or troubleshooting an unusually wet or dry dough, ask — I’ll help you adjust for your pantry and oven.