Forget the hours of rising time and complicated techniques! This easy bagel recipe requires no yeast, making it perfect for busy weeknights or beginner bakers. These bagels boast a delightfully chewy texture and are incredibly adaptable to your favorite toppings.
Why Choose a No-Yeast Bagel Recipe?
Many people shy away from making bagels because of the yeast. Yeast requires specific temperatures and timing, which can be intimidating for novice bakers. This recipe eliminates that hurdle, allowing anyone to enjoy homemade bagels with minimal effort. The result is a slightly denser bagel, but still incredibly satisfying.
Ingredients You'll Need:
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar (granulated or brown)
- 1 ½ cups warm water
- 2 tablespoons olive oil or melted butter
- Sesame seeds, poppy seeds, everything bagel seasoning (optional)
Step-by-Step Instructions:
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Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
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Add Wet Ingredients: Stir in the warm water and oil (or melted butter) until a shaggy dough forms. Don't overmix; a few lumps are okay.
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Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, just until it comes together. The dough will be slightly sticky, but don't add too much extra flour.
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Shape the Bagels: Divide the dough into 8 equal pieces. Roll each piece into a smooth ball, then poke a hole in the center using your finger or the handle of a wooden spoon. Gently stretch the hole to about 1-1 ½ inches in diameter.
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Add Toppings (Optional): Sprinkle your chosen toppings (sesame seeds, poppy seeds, everything bagel seasoning, etc.) onto the bagels.
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Boil the Bagels: Bring a large pot of water to a boil. Carefully drop 4 bagels into the boiling water and cook for 1 minute per side. This gives them that signature chewy texture. Remove with a slotted spoon and set aside. Repeat with the remaining bagels.
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Bake the Bagels: Preheat your oven to 400°F (200°C). Place the boiled bagels on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
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Cool and Enjoy: Let the bagels cool slightly on a wire rack before slicing and serving.
How Long Do No-Yeast Bagels Last?
Properly stored, your no-yeast bagels will last for 3-4 days at room temperature in an airtight container or bag. For longer storage, you can freeze them. Simply wrap them individually in plastic wrap and then place them in a freezer-safe bag. They'll keep for up to 3 months in the freezer.
Can I Make These Bagels Ahead of Time?
While you can prepare the dough ahead of time and refrigerate it overnight, it's best to boil and bake the bagels the same day. This ensures the best texture and prevents them from drying out.
What Other Toppings Can I Use?
The beauty of these bagels is their versatility! Experiment with different toppings, such as:
- Everything Bagel Seasoning: A classic choice!
- Poppy Seeds: Adds a slightly nutty flavor and pleasing texture.
- Sesame Seeds: A simple yet delicious option.
- Garlic Powder: For savory bagels.
- Onion Powder: Another great savory option.
- Cinnamon Sugar: For sweet bagels.
This easy no-yeast bagel recipe is a fantastic way to enjoy fresh, homemade bagels without the fuss of yeast. Give it a try and enjoy the delicious results!
