Quick Yogurt Bagels Noyeast Skinnystyle
- Quick Hook
- A Short Backstory
- Difficulty and Time
- Yield and Serving Ideas
- Main Benefits
- What Makes It Special
- When to Serve
- Honest Notes from My Kitchen
- Opening note
- Main Ingredients
- Seasoning Notes
- Equipment Needed
- Cooking Method — Quick Yogurt Bagels (No-Yeast, Skinny-Style)
- Serving Suggestions
- Storage Tips
- Variations
- Nutrition Basics
- Frequently Asked Questions
- 📝 Recipe Card
Quick Hook
Bagel Recipe (Easy No-Yeast Yogurt is my weekend lifesaver.
Honestly, I crave that tangy bite every Saturday.
The flavor is mildly tangy and slightly sweet.
The golden crust with tender inside wins every time.
A Short Backstory
These are inspired by the Skinnytaste Bagel Recipe tradition.
Bagels trace back to Jewish bakeries in Eastern Europe.
They became New York comfort food.
This version skips yeast and speeds things up.
Difficulty and Time
This is easy for home cooks.
You need basic skills only.
Prep Time: 20 minutes active.
Rest: 10 15 minutes optional.
Bake: 18 22 minutes at 425° F ( 220° C) .
Total time: ~45 60 minutes depending on boiling.
Yield and Serving Ideas
Makes six medium Homemade Bagels.
Slice and toast for brunch sandwiches.
Great with cream cheese, smoked salmon, or avocado.
Try Bagel Toppings like Everything Bagel Seasoning or sesame.
Main Benefits
Greek yogurt adds extra protein and moisture.
This boosts nutrition without heavy fats.
Perfect for busy mornings or casual brunches.
Works great as Crispy Bagels With Sesame Seeds too.
What Makes It Special
No-Yeast Yogurt Bagels bake fast.
They need no proofing or long waits.
A quick Baking Soda Boil Bagel Method gives chew.
That step mimics classic texture well.
When to Serve
Serve at lazy weekend brunches.
Bring them to potlucks and watch them vanish.
They pair with coffee, soup, or salads.
Honest Notes from My Kitchen
I once over kneaded and made tough bagels.
Lesson learned: knead six to eight times only.
If dough feels sticky, flour sparingly.
I love trying a Greek Yogurt Bagel Recipe twist.
Now, onto the ingredients and step-by-step method.
Get your bowls and a baking sheet ready.
Opening note
I love quick breads. Seriously, they save dinner. This Ingredients & Equipment section fits the Bagel Recipe (Easy No-Yeast Yogurt vibe.
It’s inspired by the Skinnytaste Bagel Recipe idea. These are perfect for Homemade Bagels fans.
Main Ingredients
Dough base:
- 2 cups (240 g) all-purpose flour or 2 cups (240 g) self rising flour.
- If using AP flour add 2 tsp (8 g) baking powder and 1 tsp (6 g) fine sea salt.
- 1 cup (240 g) plain Greek yogurt. Full fat or 2% gives best texture.
- 1 tbsp (15 g) honey or granulated sugar, optional.
- 1 tsp (5 g) vanilla extract, optional for mild sweetness.
Toppings & finish:
- 1 large egg + 1 tbsp (15 ml) water for egg wash (optional).
- Toppings: 2 tbsp sesame seeds, 2 tbsp poppy seeds, or 2 tbsp everything seasoning mix.
- Boil bath (optional for chew): 6 cups (1.4 L) water + 1 2 tbsp (15 30 g) baking soda.
Quality tips:
- Use Greek yogurt that is thick and tangy. Thin yogurt makes a slack dough.
- Choose fresh flour. Old flour tastes flat.
- Buy coarse sea salt for topping. It adds crunch.
Seasoning Notes
Essential spice combos:
- Everything blend: sesame, poppy, dried garlic, dried onion, coarse salt.
- Sesame + flaky salt = classic, nutty crunch.
- Poppy + lemon zest for bright notes.
Flavor enhancers and aromatics:
- A touch of honey lifts the dough.
- Brush with egg for shine. Milk gives softer crust.
- Toast seeds briefly for extra aroma before topping.
Quick substitutions:
- No everything seasoning? Mix 1 tbsp sesame + 1 tbsp poppy + 1 tsp garlic powder + 1 tsp onion flakes.
- No egg wash? Use milk or plant milk.
Equipment Needed
Essential tools:
- Large mixing bowl.
- Measuring cups and spoons or kitchen scale.
- Baking sheet and parchment paper.
- Pastry brush and a large pot if you boil.
Common household alternatives:
- Use a wooden spoon for mixing.
- Use a skillet lid as a slotted spoon substitute.
- A cooling rack can be a clean oven rack flipped upside down.
Closing thought I once overboiled bagels. They came out oddly chewy. Lesson learned: short boil wins. These tips make great No-Yeast Yogurt Bagels , a true Quick No-Yeast Bagel Recipe .
Try them with Bagel Toppings and aim for Crispy Bagels With Sesame Seeds using the Baking Soda Boil Bagel Method .
Enjoy your Greek Yogurt Bagel Recipe adventure.
Cooking Method Quick Yogurt Bagels (No-Yeast, Skinny Style)
Oh my gosh, I first tried the Bagel Recipe (Easy No-Yeast Yogurt from SkinnyTaste and fell in love. As Julia Child said, “People who love to eat are always the best people.
” That fits here. These Homemade Bagels are fast. They taste great with classic Bagel Toppings.
Prep Steps
Have your mise en place ready. Measure flour, yogurt, and honey. Line a baking sheet and preheat oven. Keep a small bowl for toppings like Everything Bagel Seasoning.
Use a scale for even sizes. Safety first. Be careful with hot water and steam. Handle boiling water with care.
step-by-step Process
- Preheat oven to 425° F ( 220° C) and line a sheet.
- Mix flour, baking powder, salt, yogurt and honey. Knead 6 8 times. Dough should be smooth and slightly tacky.
- Divide into 6 pieces. Shape rings or poke holes and stretch gently. Rest 10– 15 minutes to relax the dough.
- Optional: bring water to a simmer, add baking soda. Lower bagels and simmer 30 60 seconds per side . Remove and drain. This is the Baking Soda Boil Bagel Method.
- Brush with egg wash. Add toppings like sesame or Everything Bagel Seasoning for Crispy Bagels With Sesame Seeds.
- Bake 18– 22 minutes at 425° F ( 220° C) . Rotate halfway. Look for deep golden color and a hollow sound when tapped.
Visual cues: dough should not stick. After boiling, bagels look glossy. After baking, they must be deep golden. The crumb should be set. If unsure, they sound hollow.
Pro Tips
Use Greek Yogurt Bagel Recipe style yogurt for best texture. Weigh dough for consistent size. Shortcut: skip the boil for a Quick No-Yeast Bagel Recipe.
Texture will be softer. Common mistake: over kneading. It makes dense bagels. make-ahead: shape tonight and refrigerate on the sheet. Bake next morning for fresher bagels.
Honestly, nothing beats a warm bagel with cream cheese. Try Everything Bagel Seasoning or a classic sesame top. These No-Yeast Yogurt Bagels deliver fast joy.
Life is short. Eat the bagel. I learned that the hard way. I once burned six bagels trying to mimic a Skinnytaste Bagel Recipe.
Honestly, practice made them great. I followed the Bagel Recipe (Easy No-Yeast Yogurt approach. It changed my mornings.
Serving Suggestions
Serve these Homemade Bagels warm. Split and slather with cream cheese. Add Bagel Toppings like smoked salmon and capers. For a crunchy bite, make Crispy Bagels With Sesame Seeds.
Want a classic? Use Everything Bagel Seasoning. For brunch, stack eggs and cheddar. Pair with coffee or a light tea.
A mimosa works on lazy weekends.
Storage Tips
Cool completely before storing. Refrigerate in a sealed bag for up to three days. For longer storage, freeze bagels individually.
Wrap in foil and then place in a freezer bag. Thaw at room temperature for thirty to sixty minutes. Reheat by toasting or baking briefly.
Bake at 350° F ( 175° C) for five minutes to refresh. If you boiled using the Baking Soda Boil Bagel Method, they hold moisture well.
That step helped my bagels stay chewy for days.
Variations
Need a dietary swap? Use a thick dairy-free yogurt. Or try a gluten-free flour blend. Both change texture a bit.
For seasonal twists, fold in chopped rosemary in spring. Swap in pumpkin spice and nuts in fall. Try the Greek Yogurt Bagel Recipe version with lemon zest for summer.
The Quick No-Yeast Bagel Recipe adapts easily.
Nutrition Basics
One bagel has about 195 calories. It provides roughly eight grams of protein. The Greek yogurt adds calcium and probiotics.
Whole grain swaps boost fiber nicely. This recipe is lower effort than traditional bagels. It still delivers on flavor and chew.
I still mess up toppings sometimes. But the joy of Homemade Bagels never fades. If you try No-Yeast Yogurt Bagels, laugh at small disasters.
They taste better when shared. Try this Quick No-Yeast Bagel Recipe soon. You will love the crust that comes from a short boil and a hot bake.
Frequently Asked Questions
What makes the Bagel Recipe (Easy No-Yeast Yogurt different from a traditional yeast bagel?
This no-yeast yogurt method uses tangy Greek yogurt and baking powder/self rising flour instead of proofing yeast, so you skip long rises and get bagels on the table in under an hour.
Texture is slightly more tender and less chewy than a long fermented bagel, though an optional brief baking soda boil (30 60 seconds per side) will give you a chewier, shinier crust like a classic bagel. Tip: don’t over knead a few gentle folds are enough to keep them soft rather than tough.
Can I use all-purpose flour instead of self rising flour and what adjustments should I make?
Yes use 2 cups (240 g) all-purpose flour plus 2 teaspoons baking powder and 1 teaspoon fine sea salt to mimic self rising flour. Weighing ingredients with a kitchen scale is a big help for consistent results, and if the dough feels too sticky, dust lightly with flour rather than adding a lot more to avoid dry bagels.
For a nuttier, slightly denser result, swap up to 50% of the AP flour for whole wheat and add a tablespoon of honey or molasses for extra moisture.
How should I store, freeze, and reheat these no-yeast yogurt bagels so they stay fresh?
Store cooled bagels in a paper bag inside a sealed container at room temperature for 1 2 days to help them keep a pleasant crust; refrigeration tends to stale bread faster. For longer storage, slice and freeze in a zip-top bag for up to 2 3 months toast straight from frozen or thaw at room temperature and refresh in a 350°F (175°C) oven for 5 8 minutes.
Avoid microwaving whole bagels if you want to preserve chew and texture, but a brief zap can work in a pinch for softened cream cheese spreads.
Why did my bagels come out dense or gummy, and how can I fix that next time?
Density or gumminess usually comes from under kneading, too-wet dough (yogurt brands vary), or overloading with flour while shaping. Fixes: use a scale for accurate yogurt-to-flour ratio, knead just 6 8 gentle turns until the dough holds together, and let shaped bagels rest 10 15 minutes before baking to relax the gluten.
Also try the brief baking soda boil for a better crust and structure it helps set the exterior and avoids a soggy interior.
Are these Quick Yogurt Bagels healthy and how can I adapt the recipe to be lighter or more protein packed?
These bagels are relatively light for a bagel about 195 kcal, ~8 g protein, ~35 g carbs per bagel as a rough estimate though toppings like butter, cream cheese or smoked salmon will change those numbers.
To boost nutrition, use part whole wheat flour, add seeds (sesame, poppy, or flax) for fiber and healthy fats, or serve with extra protein like smoked salmon, cottage cheese or an egg to keep it balanced.
If you’re watching fat, choose 2% Greek yogurt and lighter spreads, but full fat yogurt gives a richer crumb if you prefer taste over calories.
Quick Yogurt Bagels Noyeast Skinnystyle
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 195 kcal |
|---|---|
| Protein | 8 g |
| Fat | 1.5 g |
| Carbs | 35 g |
| Fiber | 1 g |
| Sugar | 3.5 g |
| Sodium | 300 mg |
