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.
Table Of Contents
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.
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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