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No-Yeast Homemade Bagel Thins

These bagels are probably going to blow your mind. They’re made with a three-ingredient bagel dough. No big deal, just three ingredients.

This dough is actually super helpful to have on hand because you can use it for a ton of different things, like pizza dough, garlic knots, or bagels! Kind of impressive for one dough that doesn’t even have yeast in it!

So for these bagels, I wanted to model the thin bagels you can buy in the store. I love a good thick bagel just as much as the next person, but when it comes to making sandwiches, I like the thinner bagels! If you don’t want to bagel your bagels thin, only make four bagels instead of eight!

I topped mine with everything bagel seasoning, because that’s my favorite topping, but you could choose to leave these plain, or top with whatever flavors you like best!


2 cups of bread flour

4 teaspoons of baking powder

2 cups of fat-free Greek yogurt, drained of all extra liquid

1 and a half teaspoons of salt

1 egg

Everything bagel seasoning

Preheat oven to 375 degrees.

Begin by combining the flour, baking powder, and salt in a bowl and whisk together.

Then, add in the yogurt. Mix until it forms a shaggy dough, and then dump onto a lightly floured board.

Knead the dough until it comes together, about 10-15 minutes!

Cut the dough into 8 even slices and form it into balls.

Roll each ball out into about an 8-inch log and then bring the ends together to create a circle. Pinch together really well, to ensure they stick together while baking.

Crack the egg into a bowl, and add in a splash of water. Brush over the bagels, and sprinkle flavoring of choice onto bagels.

Bake in a 375-degree oven for about 25-30 minutes, checking to make sure they are fully cooked and lightly browned.

These bagels last for about 5 days stored in an airtight container! I like to make a perfectly packed bagel sandwich for lunch! Loaded up with tons of delicious flavors sandwiched between a super flavorful bagel! That’ll have me counting down the minutes until lunchtime!

-Holly Michelle

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