Sourdough discard bagels without yeast is the perfect solution when you’re craving fresh, chewy bagels but don’t want to wait for dough to rise. If you’ve ever wanted a quick and easy way to make homemade bagels without yeast, you’re in the right place!
These no-yeast bagels come together with simple pantry staples: flour, baking powder, salt, and yogurt. Baking powder acts as the rising agent, replacing yeast, while yogurt keeps the dough moist and adds a slight tang. The result? A soft, golden bagel with that perfect chew.
Nutritionally, these bagels offer a good balance of carbs, protein, and healthy fats, depending on your toppings. A plain bagel made with Greek yogurt is high in protein, making it a great breakfast option. Want extra fiber? Swap in whole wheat flour!
If you love bagels but enjoy experimenting with different styles, you might also want to check out these Sourdough Discard Bagels—a great way to use up extra sourdough starter while still keeping things homemade!
So, grab your mixing bowl, and let’s make some fresh bagels in no time. Sourdough discard bagels without yeast, no stress—just pure bagel bliss.
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Why You’ll Love Sourdough discard bagels without yeast
Let’s face it—traditional bagel recipes can be a little… needy. They require proofing, kneading, and a whole lot of waiting. But with Sourdough discard bagels without yeast, you get all the chewy goodness without the hassle.
1. No Waiting Around
The best part? No proofing. Regular bagels need hours to rise, but this recipe skips that step entirely. Just mix, shape, and bake.
2. Perfect for Beginners
If you’ve never made bagels before, this is the easiest way to start. There’s no need to worry about yeast activation or dough texture—just stir everything together, and you’re good to go.
3. Pantry Staples Only
You probably have everything you need in your kitchen already. Flour, baking powder, salt, and yogurt are all you need to create that classic bagel chewiness.
4. Customizable and Fun
Want an everything bagel? Sprinkle on some seasoning. Craving cinnamon raisin? Mix in a little sugar and some raisins. These bagels are a blank canvas for whatever flavors you love.
5. Just as Satisfying as Traditional Bagels
You might think a bagel without yeast wouldn’t be the same, but trust me, they hit the spot. Whether you slather them with cream cheese, butter, or jam, they deliver on taste and texture.
Speaking of unique bagels, have you ever tried using sourdough? Check out these Sourdough Discard Bagels for a tangy twist on homemade bagels!
So, if you’re looking for a quick, foolproof way to make Sourdough discard bagels without yeast at home, this recipe is about to become your new favorite. Let’s move on to the ingredients you’ll need!
Ingredients for Sourdough discard bagels without yeast
One of the best things about making sourdough discard bagels without yeast is that you probably have all the ingredients sitting in your pantry. No special trips to the store—just simple, everyday items that come together to make magic.
1. Flour
- All-purpose flour works great for a soft yet chewy texture.
- If you want a slightly chewier bagel, you can use bread flour.
- Whole wheat flour? Totally an option, but mix it with some all-purpose for the best texture.
2. Baking Powder
This is the secret to making these bagels rise without yeast. It gives the dough just enough lift to create that classic bagel structure.
3. Salt
Don’t skip this! A little salt brings out the flavor and gives the bagels that slightly savory taste.
4. Greek Yogurt
- Acts as the binding ingredient and adds a slight tangy flavor, similar to traditional bagels.
- It keeps the dough moist and makes the bagels soft on the inside.
- No Greek yogurt? You can swap in sour cream or a mix of milk and vinegar.
5. Egg (Optional for Topping)
If you want that gorgeous golden crust, brush your bagels with an egg wash before baking. Want a vegan option? Try a little almond milk instead.
6. Toppings (Because Why Not?)
- Everything bagel seasoning for a classic touch.
- Sesame or poppy seeds for a nutty crunch.
- Cinnamon sugar if you’re feeling sweet.
Now that we’ve got everything ready, let’s talk about the tools you’ll need to pull off these bagels like a pro!
Essential Tools for Making Sourdough discard bagels without yeast
Good news—no fancy gadgets are required to make these easy sourdough discard bagels without yeast! If you have a basic kitchen setup, you’re already set. But a few simple tools can make the process even smoother.
1. Mixing Bowl
This is where the magic happens. A large mixing bowl gives you enough space to stir and combine the dough without making a mess.
2. Spoon or Spatula
Since there’s no yeast involved, you won’t need to knead the dough for long. A sturdy spoon or spatula helps mix everything together quickly before you shape the bagels.
3. Baking Sheet & Parchment Paper
You’ll need a baking sheet to cook the bagels, and parchment paper keeps them from sticking. If you don’t have parchment, a light greasing of the pan works, too.
4. Sharp Knife or Dough Cutter
This helps divide the dough into equal portions. A bench scraper or even a butter knife will do the trick if you don’t have a dough cutter.
5. Small Bowl for Egg Wash (Optional)
If you want that golden brown crust, you’ll need an egg wash. A small bowl and a pastry brush will help apply it evenly.
6. Cooling Rack
Okay, I get it—waiting is hard. But letting your bagels cool on a rack keeps them from getting soggy on the bottom.
Now that we have everything ready, let’s get to the fun part—making the bagels!
How to Make Sourdough discard bagels without yeast
Now for the fun part—bringing these sourdough discard bagel without yeast to life! This method is quick, simple, and totally foolproof.
Step 1: Mix the Dough
In a large bowl, combine:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Greek yogurt
Stir everything together with a spoon until a shaggy dough forms. If it feels too sticky, sprinkle in a little more flour. If it’s too dry, add a touch more yogurt.
Step 2: Shape the Bagels
Lightly flour your hands and divide the dough into 4 equal pieces. Roll each piece into a ball, then poke a hole in the center with your thumb. Gently stretch the hole to form a bagel shape.
Step 3: Optional—Boil for a Chewier Texture
Traditional bagels get boiled before baking for that signature chew. If you want to try it, bring a pot of water to a simmer, drop in each bagel for about 30 seconds, then drain. This step is totally optional!
Step 4: Add Toppings & Bake
Place the bagels on a parchment-lined baking sheet. If you want a golden crust, brush them with an egg wash (1 beaten egg). Sprinkle on your favorite toppings—sesame seeds, everything seasoning, or even cinnamon sugar.
Bake at 375°F (190°C) for 20-25 minutes, until golden brown and firm to the touch.
Step 5: Cool & Enjoy!
Let them cool on a wire rack (if you can resist). Then, slice, toast, and top however you like!
Next up—swaps and substitutions so you can make these bagels fit your needs!
Swaps & Substitutions for sourdough discard bagels without yeast
One of the best things about these sourdough discard bagels without yeast is how flexible they are. Whether you have dietary restrictions or just want to switch things up, here are some simple swaps that work perfectly.
1. No Greek Yogurt? No Problem!
Greek yogurt adds moisture and structure, but if you’re out, try these alternatives:
- Regular Yogurt – Works just fine, but the dough might be a little softer.
- Sour Cream – Adds a rich, tangy flavor.
- Milk + Vinegar – Mix 1 cup milk with 1 tablespoon vinegar, let it sit for 5 minutes, and use it in place of yogurt.
2. Want a Dairy-Free Option?
No worries! Try:
- Coconut yogurt for a slight sweetness.
- Almond or soy yogurt for a neutral taste.
3. Need a Gluten-Free Bagel?
Swap the all-purpose flour for a 1:1 gluten-free flour blend. Some brands work better than others, so you may need a little extra moisture.
4. Looking for a Sweeter Bagel?
If you love cinnamon raisin or honey wheat bagels, try these swaps:
- Add 1 tablespoon of honey or maple syrup to the dough.
- Stir in ½ teaspoon cinnamon and a handful of raisins or dried fruit.
5. Want an Extra Chewy Crust?
Boiling your bagels before baking makes them chewier. Try simmering them for 30 seconds per side in water with a teaspoon of baking soda.
Now that your bagels are baking, let’s talk about the best toppings and spreads to serve them with!
What to Serve With sourdough discard bagels without yeast
Freshly baked sourdough discard bagels without yeast are great on their own, but let’s be real—the toppings and spreads make them amazing. Whether you’re into classic flavors or want to get creative, here are some tasty ways to enjoy them.
1. Classic Spreads (Because You Can’t Go Wrong)
- Cream Cheese – The ultimate bagel pairing. Try plain, chive, or honey walnut!
- Butter – Simple, rich, and delicious, especially when the bagel is warm.
- Peanut Butter or Almond Butter – For a nutty, protein-packed option.
- Jam or Honey – Sweet, fruity, and perfect for a breakfast bagel.
2. Savory Options for a Hearty Bagel
- Avocado & Egg – Mash avocado on top and add a fried or boiled egg.
- Smoked Salmon & Cream Cheese – A classic combo with red onion and capers.
- Tuna or Chicken Salad – Stuff your bagel for a filling meal.
- Hummus & Veggies – A great dairy-free option with crunch.
3. Sweet Bagel Combos
- Cinnamon Sugar Butter – Mix butter, cinnamon, and sugar for a warm, cozy treat.
- Nutella & Banana – Because chocolate and bananas belong together.
- Apple & Cheddar – Sweet, crunchy, and surprisingly good.
If you’re a bagel fan, you might also love these Sourdough Discard Bagels without yeast for a fun twist!
Next up—let’s answer some common bagel questions!
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How to Make sourdough discard bagels without yeast?
- Total Time: 35 minutes
- Yield: 4 bagels 1x
- Diet: Vegetarian
Description
Quick and easy no-yeast sourdough discard bagels that are chewy, golden, and made with pantry staples.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Greek yogurt
- 1 egg (optional for topping)
- Everything bagel seasoning, sesame seeds, or cinnamon sugar for topping
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, and salt.
- Add Greek yogurt and mix until a dough forms.
- Divide dough into 4 equal portions, roll into balls, and poke a hole in the center to form a bagel shape.
- Optional: Boil bagels in simmering water for 30 seconds per side for extra chewiness.
- Place bagels on a baking sheet, brush with egg wash (if using), and sprinkle with toppings.
- Bake for 20-25 minutes until golden brown.
- Let cool on a wire rack before slicing and serving.
Notes
For a dairy-free version, use coconut or almond yogurt. For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
Keywords: sourdough, bagels, no yeast, easy, homemade
FAQs About sourdough discard bagels without yeast
Can you use sourdough discard for bagels?
Yes! If you have sourdough discard sitting in your fridge, you can absolutely use it in bagels. While this recipe is designed to be yeast-free, sourdough discard can add a nice tangy flavor. If you’re curious, check out these Sourdough Discard Bagels for a great way to put that starter to use!
Why are my sourdough bagels so chewy?
Sourdough bagels tend to be chewier because of the fermentation process. The longer the dough ferments, the more gluten develops, creating a denser, chewier texture. If you prefer a softer bagel, you can try shortening the fermentation time or using a mix of all-purpose and bread flour.
What can I make with sourdough discard?
Sourdough discard is super versatile! Besides bagels, you can use it in pancakes, waffles, crackers, or even pizza dough. It adds great flavor and reduces waste.
Are sourdough bagels a thing?
Absolutely! Sourdough bagels are just like traditional bagels but made with a sourdough starter instead of commercial yeast. They have a slight tang and a chewy texture that bagel lovers adore.
Is a sourdough bagel healthier?
Sourdough bagels can be a bit healthier than regular bagels because they are easier to digest and have a lower glycemic index. The fermentation process also increases the availability of nutrients like B vitamins and minerals.
Why are my sourdough bagels sinking?
If your sourdough bagels are sinking, it could be due to over-proofing or too much hydration in the dough. Try shortening the fermentation time and ensuring the dough is firm enough to hold its shape.
sourdough discard bagels without yeast? No Problem!
And there you have it—homemade bagels made easy without yeast! No waiting, no kneading for hours, just simple ingredients and big flavor. Whether you go classic with cream cheese or get fancy with smoked salmon, these bagels are ready to be your new go-to breakfast.
What’s great about this recipe? It’s fast, foolproof, and totally customizable. Craving a savory bagel? Add everything seasoning. Got a sweet tooth? Cinnamon sugar is your best friend. Want to experiment with sourdough? Check out these Sourdough Discard Bagels for another homemade twist!
So, what are you waiting for? Whip up a batch, toast ‘em up, and enjoy! And hey—if you try these, let me know what toppings you picked. Bagels are better when shared (even if it’s just a picture on social media).
Happy baking!
