Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (2024)

FAQs

Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste? ›

If you try to use a plain, natural yogurt you'll find the dough quite hard to work with – it'll be really sticky and you'll have to use a lot more flour to bring it together. You can use a fat-free Greek yogurt too if you prefer, I've found it works just as well as regular Greek yogurt. You could also use sour cream.

If you try to use a plain, natural yogurt you'll find the dough quite hard to work with – it'll be really sticky and you'll have to use a lot more flour to bring it together. You can use a fat-free Greek yogurt too if you prefer, I've found it works just as well as regular Greek yogurt. You could also use sour cream.

Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast. Open a new packet of yeast and mix 1 teaspoon (3 g) of it with 1 cup (240 mL) of warm water and 1 tablespoon (13 g) of sugar. Let the yeast mixture proof for 10 minutes.

Do You Have to Boil Bagels? Yes! Boiling bagels sets and thickens their crust before they're baked — it's the step that makes a bagel a bagel, not just a round piece of bread. Boiling also prevents them from rising too much in the oven, giving bagels their signature dense, chewy centers.

Greek yogurt and milk

Blend together equal parts Greek yogurt and whole milk and use it in place of the same amount of heavy cream. Note that this substitute can add thickness to dishes like soups or sauces, but it shouldn't be used in recipes that require whipping.

Buttermilk

Buttermilk is the liquid that is left after butter has been churned, and it's a great choice to use in baking or bread recipes instead of Greek yogurt. The acidity of buttermilk will help your dough to rise higher, but because it's thinner than Greek yogurt you may have to use less.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

Once your bagels are shaped and risen, they're ready for a water bath. Most of our recipes call for boiling, though we do have one, Chewy Bagels, that calls for steaming if you want to give this a try. There's not much difference in the final products, though steaming tends to be a faster, less messy process.

Why do my homemade bagels come out flat? ›

According to Molly, “If the bagels proof too much, they'll deflate in the water bath.” If you're keeping an eye on your dough, she advises pulling it a little too early rather than a little too late (and definitely before they double in size), as it's better to be underproofed.

Bagel dough rises fast and if you let the pre-shaped ropes hang out too long, they'll start developing giant air bubbles inside which you'll want to collapse in the next step.

Over proofed dough will lose its strength too early and cause the bagels to deflate either during the second rise or while cooking.

If you don't boil your bagels, you'll be baking round bread. There's more to a bagel than the shape. The boiling sets the crust of the bagel to get the signature thin crunchy crust. It also affects the texture of the bread inside.

Our bagels are boiled in our Brooklynized^® water and then baked fresh daily at our stores. Staying true to the traditional New York style bagel, these gourmet bagels, which are hot and ready to be served, are crunchy on the outside and chewy on the inside. Find a Location.

While they both can taste pretty tart, sour cream will be much richer. Unlike Greek yogurt, which ranges from 100–300 calories per cup, sour cream tends to be more caloric because of its higher fat content. If this only made you more confused, just ask someone from Bon Appetit.

Greek Yogurt as a Substitute for Sour Cream can be readily used in Chilled Recipes. Yogurt – especially Greek yogurt – makes a terrific substitute for sour cream in dips, salad dressings, and garnishing chilled soups. It's also perfect for marinades, either on its own or as a stand-in for buttermilk.

Also, Greek yogurt is generally lower in fat and calories, making it a healthier alternative for those watching their weight or heart health. However, sour cream also has its own benefits. It is rich in calcium and vitamin A, making it a nutrient-dense addition to your diet.

Greek yogurt

It can be used as a 1:1 substitute for sour cream in cheesecake. Greek yogurt is a great option for those looking for a healthier option, as it is lower in fat and calories than sour cream.