How to Make Greek Yogurt Bagels Without Self Rising Flour

You want chewy, tangy bagels that come together fast — but you don’t have self-rising flour. Good news: you can make delicious Greek yogurt bagels without self rising flour using pantry staples and one bowl. This quick method keeps things simple: Greek yogurt, all-purpose flour, and a touch of baking powder and salt replace self-rising flour so you’ll still get that soft inside and crisp outside.

You’ll learn what to measure, how to adjust texture, the easy shape → boil → bake routine, plus storage tips and tasty variations. These Greek yogurt bagels without self rising flour are perfect for busy mornings, last-minute brunches, or a simple weekend bake.

What You'll Need for Greek Yogurt Bagels Without Self Rising Flour

Gather these ingredients and tools before you start so the process stays quick.

• Ingredients:
  • 1 1/2 cups (180 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (240 g) plain Greek yogurt (full-fat for best texture)
• Optional additions:
  • 1 tablespoon sugar or honey (for slight browning)
  • Toppings: everything bagel seasoning, sesame, poppy seeds
• Tools:
  • Mixing bowl, wooden spoon, baking sheet, large pot, slotted spoon, parchment paper

Tip: If your Greek yogurt is very thick, stir it briefly so it mixes evenly. For a softer crumb use full-fat yogurt.

Preparing Your Ingredients and Dough

1. In a bowl, whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt until combined.
2. Add 1 cup Greek yogurt and fold with a spoon until a shaggy dough forms.
3. Turn dough onto a lightly floured surface. Knead 6–8 times until it’s smooth but slightly sticky.
   • If dough is too sticky, sprinkle 1–2 tablespoons more flour.
   • If too dry, add 1 tablespoon yogurt.

Let the dough rest for 5 minutes; this relaxes the gluten and makes shaping easier. Short rest saves time and improves texture.

Shape, Boil, and Bake: Step-by-Step Instructions

Follow these numbered steps for reliable results:

1. Divide dough into 6 equal pieces (about 2 ounces / 55 g each).
2. Roll each piece into a tight ball, then poke a hole through the center with your finger and gently widen to form a 1.5–2 inch hole.
3. Bring a large pot of water to a boil. Add 1 tablespoon baking soda (optional for color) and 1 tablespoon sugar (optional).
4. Boil bagels 30 seconds per side—use a slotted spoon to flip.
5. Transfer to a parchment-lined baking sheet. Brush lightly with water or egg wash, and sprinkle toppings if desired.
6. Bake at 425°F (220°C) for 15–20 minutes, until golden brown.

Warnings: Use caution when boiling. Don’t overcrowd the pot—work in batches.

Troubleshooting quick fixes:

• If bagels spread too thin, your dough was too wet; add 1 tablespoon flour next time.
• If they’re dense, knead slightly more or make sure baking powder isn’t expired.

Serving, Storage, and Variations

Serve warm, split and toasted, with cream cheese, jam, or savory toppings. These bagels taste best the day you bake them, but they store well:

• Room temp: store in a paper bag inside a bread box for 1–2 days.
• Refrigerator: up to 4 days in an airtight container.
• Freezer: slice and freeze bagels up to 3 months; toast directly from frozen.
• Reheat in a toaster oven at 350°F for 5–7 minutes to refresh the crust.

Variations:

• Stir 1/2 cup raisins + 1 tsp cinnamon into dough for a sweet twist.
• Add 2 tablespoons chopped herbs or 1/2 cup shredded cheese for savory options.

You’ve now got a simple method to make Greek yogurt bagels without self rising flour that’s fast, forgiving, and satisfying. Pin this guide for your next brunch and try the everything-topped version first — which topping will you try? Ready to make this happen? Let's do it!