No-Boil Bagels

Kate Kaput
No Boil Bagels

If you’ve ever wanted to enjoy crispy-on-the-outside, chewy-on-the-inside everything bagels without leaving home, well, this is the recipe for you – no boiling required!

This recipe, which comes from food influencer Michelle Koehn of @midwestfoodiegirl, yields six bagels that are the perfect size and thickness for making breakfast sandwiches or just piling on a shmear of your favorite cream cheese.

(Psst: No self-rising flour? No problem. Make your own using this substitute from King Arthur Flour: For each cup of flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt. Whisk ingredients together and then use as directed where the recipe calls for self-rising flour.)

2 cups self-rising flour
½ cup plain, nonfat Greek yogurt
½ tsp salt
¾ cup water (room temp or warm)
1 tsp active yeast (If you’re using yeast that comes pre-portioned, note that this is less than half of a full packet.)
1 egg
1 tsp water
Pinch of sea salt
“Everything” seasoning
  1. Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat (which will keep the bottoms of your bagels from burning).
  2. In a bowl, mix together flour, salt, and yeast. Stir in yogurt and mix until it begins to combine. Add ¾ cup of water until the mixture combines and becomes sticky.
  3. Let dough sit for at least 30 minutes.
  4. Flour your hands as needed to prevent the dough from sticking, then divide dough into six equal parts. Shape each portion into a ball, using your thumbs to create a hole in the center of each and gently shaping each into a uniformly sized ring.
  5. Make an egg wash by whisking together the egg, salt, and water in a small bowl until smooth.
  6. Dunk each bagel into your egg wash mixture until it’s completely coated. Over a bowl, sprinkle your desired amount of everything bagel seasoning on all sides.
  7. Place each bagel on parchment-lined baking sheet and bake for 20-25 minutes or until golden brown.