No-Boil Bagels

Kate Bigam Kaput
Recipe by
Kate Bigam Kaput

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 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.)

2 c self-rising flour
½ cup plain, nonfat Greek yogurt
½ tsp salt
¾ c 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 Bagel seasoning
  1. Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat (this 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 it 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. Sprinkle your desired amount of everything bagel seasoning on all sides while holding the bagel over a bowl.
  7. Place each bagel on the baking sheet and bake for 20-25 minutes until golden brown.