No Boil Yogurt Protein Bagels

Name: No Boil Yogurt Protein Bagels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 2 cups self-rising flour; 1 cup plain Greek yogurt; 1 egg (for wash); Seasonings of your choice (e.g., everything bagel seasoning); Pinch of salt

Highlighted under: Quick Collection

I absolutely love whipping up these No Boil Yogurt Protein Bagels for breakfast! They are not only quick to make but also packed with protein and a delightful chewy texture. The best part is there’s no boiling involved, which makes the process so much easier for busy mornings. I like to add various toppings, from everything bagel seasoning to cream cheese, making them versatile for any palate. Trust me, you'll be amazed at how simple and delicious homemade bagels can be!

Created by

Elodie March

Last updated on 2026-02-16T06:47:36.325Z

When I first experimented with making bagels, I was blown away by how easy they could be without all the traditional boiling and resting techniques. This no-boil method maintains the chewy texture we all love while saving a lot of time. By simply using yogurt for moisture and protein, I found the perfect base for these bagels.

After many trials, I discovered that letting the dough rest before shaping it into bagels enhances the texture even more. Plus, sprinkling them with seasoning before baking gives an extra layer of flavor that complements the slight tang from the yogurt.

Why You'll Love These Bagels
Quick and easy to prepare without boiling
Packed with protein for a satisfying breakfast
Perfectly chewy texture that rivals traditional bagels

Dough Consistency and Texture

Achieving the perfect dough consistency is crucial for the best bagel texture. As you combine the self-rising flour and Greek yogurt, aim for a sticky yet manageable dough. If your dough feels too wet, don’t be shy with the flour—gradually sprinkle in more until it feels tacky but not overly sticky. Once kneaded, the dough should appear smooth and elastic with a slight sheen, which indicates that the gluten is well-developed.

When kneading, use a light dusting of flour on your work surface to prevent sticking. Knead for just 1-2 minutes, focusing on firm and swift motions. Over-kneading can lead to dense bagels, so stop as soon as the dough feels cohesive. This quick kneading is essential to achieving that hallmark chewy texture of bagels without the traditional boiling step.

Baking Tips for Perfect Bagels

Baking these bagels correctly is essential to achieve that golden-brown exterior. Make sure to preheat your oven to 375°F (190°C) before placing the bagels inside. When they are baking, keep an eye on them after 15 minutes; look for a golden color and a slightly firm texture. Depending on your oven's heat distribution, you might need to rotate the baking sheet midway to ensure even cooking.

When brushing the egg wash, don't skimp! A generous layer not only enhances browning but also creates a beautiful glossy finish. If you're using toppings like everything bagel seasoning or sesame seeds, make sure to apply them right after egg washing while it’s still wet. This will help them adhere better during the baking process.

Ingredients

Gather these simple ingredients to get started on your No Boil Yogurt Protein Bagels:

Bagel Ingredients

2 cups self-rising flour
1 cup plain Greek yogurt
1 egg (for wash)
Seasonings of your choice (e.g., everything bagel seasoning)
Pinch of salt

With these ingredients on hand, you'll be ready to create delicious bagels in no time!

Instructions

Follow these steps to make your No Boil Yogurt Protein Bagels:

Mix the Dough

In a large bowl, combine the self-rising flour and Greek yogurt, mixing until a sticky dough forms. If the dough is too sticky, add a little more flour as needed.

Knead the Dough

Flour your surface lightly and knead the dough for about 1-2 minutes until it becomes smooth and elastic.

Shape the Bagels

Divide the dough into 8 equal pieces and shape each piece into a bagel by rolling it into a rope and pinching the ends together.

Prepare for Baking

Place the shaped bagels on a baking sheet lined with parchment paper. Beat the egg and brush it on top of each bagel. Sprinkle with your chosen seasoning.

Bake the Bagels

Preheat your oven to 375°F (190°C). Bake the bagels for 20 minutes until they are golden brown and cooked through. Enjoy fresh or toasted!

Once baked, these delicious bagels are ready to be enjoyed warm, topped with your favorite spreads or served plain.

Pro Tips

For an extra flavor boost, consider mixing in herbs or spices directly into the dough before shaping.

Storing and Reheating Bagels

These No Boil Yogurt Protein Bagels are best enjoyed fresh, but you can easily store any leftovers. Allow the bagels to cool completely, then wrap them in aluminum foil or place them in an airtight container. They can stay fresh at room temperature for up to 2 days. For longer storage, consider freezing them. Just make sure to wrap them tightly in plastic wrap followed by foil, and they can last up to 2 months in the freezer.

When you're ready to enjoy a bagel from the freezer, remove it and let it thaw at room temperature for about 30 minutes. You can pop it in the toaster or an oven preheated to 350°F (175°C) for about 5-10 minutes to restore their chewy texture. This way, you'll have delicious bagels on-demand!

Flavor Variations and Toppings

One of the best parts about these bagels is how versatile they are! While everything bagel seasoning is a classic choice, feel free to experiment with other toppings. Try mixing in some shredded cheese or herbs into the dough for a savory twist. You can also top them with your favorite seeds or coarse sea salt after egg-washing for extra flavor and texture.

For a sweet version, consider adding a tablespoon of honey or cinnamon to the dough. You can also serve them with cream cheese, avocado, or a flavored spread to cater to various taste preferences. These bagels can easily transition from savory to sweet, making them perfect for any breakfast or snack time.

Questions About Recipes

→ Can I use regular yogurt instead of Greek yogurt?

It's best to use Greek yogurt for its thicker consistency, which helps the bagels achieve the right texture.

→ How can I store leftover bagels?

Store them in an airtight container in the fridge for up to 3 days, or freeze them for longer preservation.

→ Can I add other ingredients to the dough?

Yes! Feel free to mix in ingredients such as cheese, dried herbs, or even diced vegetables for added flavor.

→ What if I don't have self-rising flour?

You can make your own by combining 2 cups of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt.