Looking to exclude yeast in your bagel? No problem- you can make tasty bagels without yeast. The best thing is that this method is absolutely fool-proof. Not an insult, though, but even a noob will get it right.
One other good thing about making these treats without yeast is that you do not have to wait for the rising – just get your dough ready, and it’s 30 minutes to enjoying the trophy.
No-yeast bagel recipe
So, how do you make bagels without yeast? We answer that today with the following recipe:
- One cup of self-rising flour
- One cup of Greek yogurt
- Half tablespoon sea salt
- One tablespoon sesame seeds
- One tablespoon poppy seeds
- One tablespoon flax seeds
- One egg
- Set the oven to 190 degrees Celsius.
- Place a parchment paper over the baking tray to save the tray from sticking flour.
- Mix the flour, salt and Greek yogurt in a bowl until an even ball of dough remains. If the dough is too hard, add a tablespoon of water to help it form.
- Use a pinch of flour to lightly dust the surface on which you’ll knead the dough.
- Place the dough on the surface and knead it to a flattened ball.
- Divide the dough into four equally sized strips.
- Roll each strip into an even round log.
- Bring the ends of each log together, squeezing and mixing them until well jointed.
- After forming each strip log into a circle, place on the parchment paper-lined baking tray.
For the topping:
If you want a topping on your bagel, it’s equally easy to include it. This is how you prepare it:
- Beat one egg in a small bowl and extract the egg white. Use a fork to mix the egg white with one teaspoon of water.
Applying the topping
- Lightly apply the egg wash on each bagel.
- Mix the optional toppings and sprinkle them evenly on the bagels.
- Transfer the bagels on the baking tray to the upper rack of the preheated oven.
- Let the bagels bake for 20 minutes.
- Transfer the bagels still on the baking tray to a cooling rack for about 15 minutes.
- If need be, store bagels in a Ziploc bag for up to five days at room temperature and six months if frozen.
Your yummy bagels are now ready! See-? That’s one of the easiest recipes to follow through.
Tips to always nail the no-yeast bagels
Once you taste these ones, you’ll always want to bake more. To always get it right, here are a few tips to keep in mind:
- Using a wooden spoon to mix the flour and the yogurt before forming the dough with your hands makes the overall job easy.
- Always stop kneading once the dough has matured, lest it begins to turn sticky.
- If the dough turns too loose (the case with regular yogurt, which is thinner than the Greek yogurt), add a little flour at a time while mixing fully. If it happens the other way round, add a little yogurt at a time as you mix evenly.
- Apply some flour on the kneading surface to prevent the dough from sticking. This also saves you cleaning time.
- Avoid using a rolling pin to make the bagel strips if you do not intend to end up with very thin bagels.
- Do not try to form bagels by making a hole from the center of the round dough. Such holes usually close up when baking.
- Always place parchment paper on the baking tray to prevent the dough from sticking.
- Should you freeze the bagels for storage, thaw them overnight at room temperature. Avoid defrosting in a microwave oven.
See in Video: How to Make Bagels Without Yeast
That’s the simplest recipe that yields amazing no-yeast bagels from just three main ingredients, only25 minutes, and absolutely no cooking skills.
Excel as you try it out.
Rita C. Donnell (Jennifer) has spent the last 26 years studying and practicing nutrition science. She has used a larger part of this time in improving people’s livelihoods. She has done so by coming up with unquestionable ideas on how to tackle food problems in her community. Readmore