Can You Make Bagels With Self Rising Flour

Yes, you can make bagels with self rising flour, and they turn out surprisingly soft, fluffy, and perfectly edible.
 
If you’ve been wondering whether you can make bagels with self rising flour instead of traditional yeast or bread flour, the short answer is a confident yes.
 
You can make bagels with self rising flour because this flour already contains baking powder and salt, which gives you the lift you need without any yeast.
 
This means you can make bagels with self rising flour in about half the time it takes for classic yeast-based bagels, since there’s no proofing or waiting for dough to rise.
 
In this post, we’ll walk through how you can make bagels with self rising flour, the texture you should expect, and a few tips to get the best results.
 
Let’s jump right into the flour bin and get started.
 

Why You Can Make Bagels With Self Rising Flour

The key reason you can make bagels with self rising flour comes down to how this flour is formulated.
 
Self rising flour is a blend of all-purpose flour, baking powder, and salt.
 
The baking powder acts as a leavening agent, releasing carbon dioxide gas when it gets wet and heated.
 
That gas creates air pockets in the dough, which gives your bagels their rise and a tender crumb.
 
So when you make bagels with self rising flour, you skip the yeast entirely, which also means you skip the long fermentation time.
 
Here’s a closer look at why this works so well.
 

1. No Yeast, No Waiting

Traditional bagels rely on yeast to ferment and rise, which can take hours.
 
But because you can make bagels with self rising flour using chemical leaveners, you can mix, shape, and boil your bagels in under an hour.
 
This makes self rising flour bagels perfect for a quick breakfast or a last-minute brunch craving.
 
You don’t need to activate yeast in warm water or worry about the dough doubling in size.
 
It’s a streamlined process that delivers fresh bagels fast.
 

2. The Texture Is Softer and Cakier

When you make bagels with self rising flour, the texture will differ from a chewy New York-style bagel.
 
Instead of a dense, chewy bite, you’ll get a softer, more bread-like or cake-like interior.
 
This is because baking powder produces a more tender crumb compared to yeast’s gluten development.
 
If you prefer softer bagels, like the ones from grocery store bakery aisles, then you make bagels with self rising flour and you’ll be thrilled with the result.
 
However, if you’re seeking that classic chewy bagel texture, keep in mind that self rising flour won’t give you that same bite.
 

3. You Still Get a Nice Crust

Boiling the bagels before baking is a step you shouldn’t skip, even when you make bagels with self rising flour.
 
The boiling process sets the crust and gives the outside a slight chew, even if the inside is softer.
 
You can add honey, barley malt syrup, or baking soda to the boiling water to enhance browning and flavor.
 
So even though the interior is tender, you make bagels with self rising flour that have a satisfying golden exterior.
 

How to Make Bagels With Self Rising Flour Step by Step

Ready to get your hands doughy?
 
Here’s a simple, foolproof method so you can make bagels with self rising flour at home.
 

Step 1: Gather Your Ingredients

You’ll need 2 cups of self rising flour, 1 cup of plain Greek yogurt (full-fat works best), and 1 large egg for an egg wash.
 
The yogurt adds moisture and a slight tang, which mimics the flavor of fermented bagels.
 
You can make bagels with self rising flour using just these ingredients, plus any toppings like sesame seeds, everything seasoning, or poppy seeds.
 

Step 2: Mix the Dough

In a large bowl, combine the self rising flour and Greek yogurt until a shaggy dough forms.
 
Turn the dough out onto a lightly floured surface and knead it for about 2 to 3 minutes.
 
Because you make bagels with self rising flour, you don’t need to knead for the usual 10 minutes that yeast dough requires.
 
The dough should be smooth and slightly tacky but not sticky.
 

Step 3: Shape the Bagels

Divide the dough into four equal portions.
 
Roll each portion into a ball, then poke a hole in the center with your finger.
 
Gently stretch the hole to about 1 to 1.5 inches wide.
 
This is the classic bagel shape, and it’s easy to do when you make bagels with self rising flour since the dough is so pliable.
 

Step 4: Boil and Bake

Bring a large pot of water to a boil and add a tablespoon of honey or sugar.
 
Drop the bagels in, one or two at a time, and boil for 30 seconds per side.
 
Preheat your oven to 375°F (190°C) while the water heats up.
 
After boiling, place the bagels on a parchment-lined baking sheet.
 
Brush the tops with beaten egg and sprinkle with your favorite toppings.
 
Bake for 20 to 25 minutes until golden brown.
 
That’s it, you make bagels with self rising flour that are ready to eat warm.
 

Tips for the Best Self Rising Flour Bagels

To really nail this recipe, keep these friendly tips in mind.
 

1. Don’t Overwork the Dough

Since self rising flour has baking powder already in it, over-kneading can cause the gluten to develop too much, making the bagels tough.
 
You only need to knead until the dough comes together smoothly.
 
Remember, you make bagels with self rising flour for speed and simplicity, so keep the handling light.
 

2. Adjust the Flour If Needed

Greek yogurt brands vary in moisture content.
 
If your dough is too sticky, add a tablespoon of self rising flour at a time until it’s workable.
 
If it’s too dry, add a teaspoon of water or milk.
 
The goal is a soft, non-sticky dough, and you can easily make bagels with self rising flour with a little tweak.
 

3. Use Full-Fat Yogurt

Full-fat Greek yogurt provides the richness and moisture needed for a tender crumb.
 
Non-fat yogurt can make the dough drier and harder to shape.
 
So for the best outcome, stick with full-fat, and you make bagels with self rising flour that are moist and delicious.
 

4. Boiling Time Matters

Boiling for a shorter time (30 seconds per side) will give you a softer crust.
 
Boiling for a minute or more will produce a thicker, chewier crust.
 
Choose your preferred texture, but know that you can make bagels with self rising flour either way.
 

So, Can You Make Bagels With Self Rising Flour?

Yes, you can make bagels with self rising flour, and it’s a fantastic shortcut for home bakers.
 
You can make bagels with self rising flour that are soft, fluffy, and ready in under an hour.
 
While they won’t have the dense chew of traditional boiled-and-baked yeast bagels, they’re a delicious and easy alternative.
 
So next time you’re craving fresh bagels but don’t have yeast or bread flour, grab that box of self rising flour.
 
You can make bagels with self rising flour and enjoy warm, homemade bagels any morning of the week.
 
Happy baking, and don’t forget the cream cheese.