Be warned, these No Rise Greek Yogurt Bagels vanish faster than you can say “warm and soft.” The first time I pulled them from the oven, butter started melting on a warm slice and the kitchen smelled like a cozy bakery on a Sunday morning. The yogurt gives them a tender crumb and a little tang that makes the crust sing. If your hands end up dusted with flour and you find yourself sneaking another bite before anyone sees, you are in excellent company.
One small note before we get baking: if you like exploring other yogurt-based bakes, I once compared cottage cheese and Greek yogurt versions in a little kitchen experiment that turned into a curiosity-fueled favorite. You can read about that comparison for more kitchen ideas at cottage cheese vs Greek yogurt bagel comparison.
Why You’ll Love This No Rise Greek Yogurt Bagels
These bagels are the kind of recipe that makes you feel clever and cozy at the same time. No yeast, no waiting for dough to rise, and hardly any fuss. They come together fast, bake into lightly golden rings, and taste like a hug.
Families love them for breakfast, lunchbox smiles, and snack attacks at tea time. They are perfect for mornings when you want something warm but do not want to spend hours lighting up the oven and waiting. They also travel well to potlucks and school swaps because people remark on how homemade they look and how comforting they taste.
A little memory: my aunt would bake something similar when the kids came over, and the minute she slid the tray out we all gathered around like kids at a magic show. Those simple, warm bites started conversations and left sticky fingerprints on napkins. That’s the kind of baking I want to help you make: simple, memorable, and shared.
How to Make No Rise Greek Yogurt Bagels
“If your kitchen smells like butter and brown sugar, you’re doing it right.”
Now for a quick overview. You mix flour with a leavening agent, fold in thick Greek yogurt until you get a sticky, manageable dough, form little rounds, poke a hole, brush, and bake. The dough will be soft and a bit sticky; that is normal. As the bagels bake they puff slightly, the tops turn a soft gold, and the edges crisp just enough to give a satisfying bite.
You will notice the dough is not elastic like yeast dough. It is more biscuit-like, which is why we call them no rise bagels. But do not let the name fool you. They are chewy in all the right places and tender where you want them to be. If you enjoy other quick yogurt treats, try pairing a batch with something cold for dessert. I keep little frozen snack ideas in mind when I bake these, and one of my favorites is a cold treat that pairs nicely with a warm bagel texture you can read about in this playful recipe for frozen Greek yogurt peanut butter bites.
Before the ingredients, let your oven preheat so it is ready when your hands are floury and impatient.
The Sweet Line-Up
2 cups all-purpose flour
4 teaspoons baking powder
1 and 1/2 teaspoon sea salt
2 cups plain Greek yogurt
1 egg (beaten for egg wash)
Everything Bagel Seasoning blend (for topping)
Friendly notes: Use a thick, full-fat Greek yogurt for the best texture. The flavor and tenderness benefit from richer yogurt. Also, don’t skip the pinch of sea salt. Salt helps the flavors sing, and it makes the tang of the yogurt pop in the best way.
If you are curious about pumpkin-spiced Greek yogurt bakes or other seasonal spins, I once swapped a few ingredients and learned a couple of tricks that turned a plain idea into a seasonal favorite. That recipe style inspired me to experiment a lot and you can find one of those playful pumpkin muffin spins at Greek yogurt pumpkin muffins recipe.
Step-by-Step Directions
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
Make sure the oven is fully preheated; that heat gives the bagels a quick lift. - In a large bowl, whisk together the flour, baking powder, and sea salt until well combined.
This helps the baking powder spread evenly and keeps the texture light. - Add the Greek yogurt to the dry mixture and combine until a crumbly, sticky dough forms.
Don’t overmix we want tender crumbs, not tough dough. A few streaks of flour are okay. - Turn the dough out onto a floured surface and divide it into 8-10 equal pieces. Shape each piece into a ball.
I find a kitchen scale helpful, but rough evenness is fine. If it sticks, dust your hands lightly with flour. - Flatten each ball into a disc and poke a hole in the center to shape it into a bagel.
Make the hole a bit larger than you think you need; it will tighten slightly while baking. - Brush the tops with the beaten egg and sprinkle Everything Bagel Seasoning over each one.
The egg wash gives a glossy, golden finish and helps the seasoning stick. - Arrange the bagels on the prepared baking sheet with space in between.
Leave a couple inches between each so they bake evenly and do not steam each other. - Bake for 25-30 minutes until golden on top.
Look for a light deepening of color and a firm top when you press gently. - Once baked, allow to cool on a wire rack for at least 10 minutes before serving.
The crumb sets as it cools, and a short rest gives the inside a lovely texture.
A few mini tips tucked into the steps: if your yogurt is very wet, drain a little before measuring to avoid a soggy dough. If the bagel edges brown too fast, tent with foil for the last five minutes. And if a piece of dough refuses to cooperate, roll it between your palms; warmth helps shape.
Serving No Rise Greek Yogurt Bagels With Love
The best way to serve these is warm, with something that melts. Think real butter or a tangy cream cheese spread. If you want dessert vibes, a scoop of vanilla ice cream melted just a touch on top turns a simple bagel into a warm-cool treat that makes everyone smile.
For brunch, split a bagel and add smoked salmon, capers, and a smear of cream cheese. For a cozy evening dessert, warm a bagel, spread a dab of honey butter, and watch people reach for seconds. I also like offering a small bowl of jam and a plate of sliced fruit. There is something about a warm ring and companions on a plate that pulls conversation into slow, happy corners.
These bagels are kid-approved and adult-relaxing. They fit into holiday mornings, lazy Saturdays, and whenever company pops in. Serve them as soon as they are cool enough to handle, because warm bread almost always tastes better and brings people together.
How to Store and Enjoy Later
If you plan to eat them the same day, keep them in an airtight container at room temperature for up to one day. They are at their peak warmth and softness in those first hours.
For longer storage, cool completely, then bag them in a zip-top bag with a paper towel to absorb extra moisture. Freeze for up to one month. To reheat from frozen, pop them in a toaster oven at 325 degrees F for 8-10 minutes or microwave for 20-30 seconds, then finish in a hot oven for a minute to crisp the exterior.
If you want a fresh-baked feel, slice frozen bagels and toast them directly from the freezer. They reheat quickly and keep that homemade charm even a week later. For sandwich making, briefly warming both sides melts fillings and makes bites taste like they just came from the oven.
Tips, Tricks, and Sweet Secrets
Linda’s Little Baking Lessons are short and useful. Here are a few things I learned after making these bagels more times than I can count.
- Texture tuning: If your dough seems too sticky, sprinkle a tablespoon or two of flour and fold gently. If it seems too dry, add a teaspoon of yogurt at a time. The dough should be soft and slightly tacky.
- Flavor upgrades: Mix a teaspoon of garlic powder into the dough for savory lovers. For a sweeter spin, fold in a tablespoon of brown sugar and top with cinnamon sugar before baking.
- Topping ideas: Everything Bagel Seasoning is classic and crisping. Try sesame seeds, poppy seeds, or a sprinkle of coarse salt for variety.
- Make-ahead move: Form the bagels and freeze them on a tray. Once firm, transfer to a bag. Brush with egg wash and bake from frozen, adding a minute or two to the time.
- Leftovers reimagined: Toast a bagel and turn it into French toast. Dip halves in a lightly sweetened egg wash and cook in a skillet for a weekend treat.
If you like to keep a repertoire of similar cozy bakes, you might enjoy a pumpkin muffin twist that pairs the same Greek yogurt magic with autumn spices. I have a few favorites that inspire seasonal baking at home and one of them is a simple muffin idea at Greek yogurt pumpkin muffins.
Delicious Variations
These bagels are a great canvas for creativity. Here are a few ways to change the mood based on season and craving.
- Fall cozy: Stir a teaspoon of pumpkin pie spice into the flour and add a tablespoon of brown sugar. Top with a cinnamon sugar mix before baking.
- Herb garden: Add chopped rosemary and a tablespoon of grated Parmesan to the dough. Brush with olive oil instead of egg for a rustic look.
- Sweet and nutty: Fold in 1/3 cup chopped walnuts and a teaspoon of orange zest. After baking, drizzle a thin orange glaze for a citrus-sweet finish.
- Everything deluxe: After brushing with egg, add minced onion, poppy seeds, sesame seeds, and dried garlic flakes for a homemade everything bagel experience.
- Berry breakfast: Fold in 1/2 cup fresh blueberries gently into the dough. Press tops lightly and sprinkle with a little sugar for a jammy bite.
No matter the variation, the core idea stays the same: quick, comforting, and full of home-baked warmth.
FAQs About No Rise Greek Yogurt Bagels
Can I use low-fat Greek yogurt instead of full-fat?
Yes, you can. The texture will be slightly less rich, but the bagels still bake up tender. If the dough feels dry, add a teaspoon of yogurt at a time until you reach the right tackiness.
What if my dough is crumbly and will not stick together?
Add a teaspoon or two of yogurt and gently knead until it comes together. If you add too much, dust with a touch of flour. The dough should be cohesive, not stiff.
Can I skip the egg wash?
You can. The bagels will look a little paler and the seasoning might not stick as well. For a glossy finish without egg, try brushing with a little melted butter or milk.
How do I make these dairy-free?
Try a thick dairy-free yogurt that mimics Greek yogurt texture. Expect slight differences in flavor and crumb. Run a small test batch to tune quantities.
Will these bagels be dense like traditional yeast bagels?
They are different. These have a tender, slightly chewy crumb with a biscuit-like lift. They are not as dense as boiled-and-baked yeast bagels, but they are deliciously satisfying in their own right.
A Final Bite
Conclusion
Bake, share, and smile. Once you try these No Rise Greek Yogurt Bagels, they will find their way into your rotation for quick breakfasts and spontaneous get-togethers. They are forgiving, fast, and full of that warm-from-the-oven feeling that turns ordinary days into small celebrations.
If you want a different take on two-ingredient yogurt bagels without yeast, take a peek at Dished by Kate’s two-ingredient bagel recipe for inspiration and comparison. For another easy, no-yeast bagel option with helpful step-by-step tips, check out Skinnytaste’s Easy No-Yeast Yogurt Dough bagel recipe.
Bake this once and you will be asked to bring them again and again. Share slices with family, pass around a plate at gatherings, and enjoy the small, warm moments that come from pulling something homemade from the oven.
No Rise Greek Yogurt Bagels
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and sea salt until well combined.
- Add the Greek yogurt to the dry mixture and combine until a crumbly, sticky dough forms.
- Turn the dough out onto a floured surface and divide it into 8-10 equal pieces. Shape each piece into a ball.
- Flatten each ball into a disc and poke a hole in the center to shape it into a bagel.
- Brush the tops with the beaten egg and sprinkle Everything Bagel Seasoning over each one.
- Arrange the bagels on the prepared baking sheet, leaving space in between each.
- Bake for 25-30 minutes until golden on top.
- Once baked, allow to cool on a wire rack for at least 10 minutes before serving.
