How To Make Bagels With Self Rising Flour

You can absolutely make bagels with self rising flour, and they turn out surprisingly chewy and delicious.
 
Making bagels with self rising flour is a fantastic shortcut because this flour already contains baking powder and salt, which gives your bagels a nice rise without needing yeast.
 
If you’ve been wanting to try homemade bagels but felt intimidated by yeast and long proofing times, learning how to make bagels with self rising flour is your perfect starting point.
 
In this post, we’ll walk through the simple process of making bagels with self rising flour, the best ingredients to use, and tips to get that classic bagel texture at home.
 
Let’s dive right in.
 

Why You Can Easily Make Bagels with Self Rising Flour

The reason you can make bagels with self rising flour comes down to the leavening agents already mixed into the flour.
 
Self rising flour has baking powder and salt added during milling, so you skip the yeast entirely.
 
This makes the process faster, more forgiving, and perfect for beginners who want fresh bagels without the fuss.
 
So when you make bagels with self rising flour, you’re relying on chemical leavening instead of biological fermentation.
 

1. It’s a Quick and Foolproof Method

When you make bagels with self rising flour, there’s no waiting for dough to double in size.
 
Yeast doughs can take hours to proof, but self rising flour works its magic in minutes.
 
You simply mix your dough, shape your bagels, and boil them almost immediately.
 
That speed is a game changer for busy mornings or when a bagel craving hits suddenly.
 

2. The Texture Is Surprisingly Close to Traditional Bagels

Many people think you need high-gluten bread flour to get that signature chew, but that’s not entirely true.
 
When you make bagels with self rising flour, you still get a satisfyingly dense and chewy crumb.
 
The key is in the boiling step, which sets the crust and gives the inside that wonderful bite.
 
So don’t worry that self rising flour will give you fluffy bread rolls instead of bagels.
 

3. You Control the Ingredients

Making bagels with self rising flour means you know exactly what’s going into your food.
 
No preservatives, no dough conditioners, just flour, yogurt or milk, and a few pantry staples.
 
It’s also easy to customize with toppings like sesame seeds, everything seasoning, or cinnamon sugar.
 
That’s the beauty of homemade bagels, you make them exactly the way you like them.
 

How to Make Bagels with Self Rising Flour Step by Step

Now let’s get into the actual process of making bagels with self rising flour because it’s simpler than you might think.
 
You’ll need just a few basic ingredients and about 30 minutes from start to finish.
 
Here’s your ingredient list:
 
– 2 cups self rising flour (plus a little extra for dusting)
– 1 cup plain Greek yogurt (full fat works best)
– 1 tablespoon sugar (optional, for a hint of sweetness)
– 1 egg beaten with a tablespoon of water (for an egg wash)
– Toppings of your choice
 

Step 1: Mix Your Dough

To make bagels with self rising flour, start by preheating your oven to 375°F (190°C).
 
In a large bowl, combine the self rising flour and Greek yogurt.
 
Stir with a spatula until a shaggy dough starts to form.
 
Then, turn the dough out onto a lightly floured surface and knead it gently for a few minutes.
 
The dough will be sticky at first, but it will come together as you work it.
 
If it’s too wet, sprinkle a little more self rising flour until it’s smooth and pliable.
 

Step 2: Shape Your Bagels

Once your dough is smooth, divide it into four equal portions.
 
Roll each portion into a ball, then poke your thumb through the center to create a hole.
 
Gently stretch the hole to about 1.5 inches wide, as it will shrink slightly during boiling.
 
This is the most fun part of making bagels with self rising flour, so get your hands in there.
 
Place the shaped bagels on a parchment-lined baking sheet while you prepare the boiling water.
 

Step 3: Boil the Bagels

The boiling step is what sets bagels apart from regular bread, and it works the same when you make bagels with self rising flour.
 
Fill a large pot with water and bring it to a rolling boil.
 
You can add a tablespoon of honey or sugar to the water, which helps with browning and adds a subtle sweetness.
 
Carefully drop the bagels into the boiling water, one or two at a time.
 
Boil each side for about 30 to 45 seconds.
 
The longer you boil, the chewier the bagel will be, so adjust to your preference.
 
Use a slotted spoon to remove the bagels and place them back on the baking sheet.
 

Step 4: Add Toppings and Bake

Brush each boiled bagel with the egg wash you prepared earlier.
 
This will give your bagels a shiny, golden crust as they bake.
 
Now sprinkle on your favorite toppings, like everything seasoning, sesame seeds, poppy seeds, or flaky sea salt.
 
Bake the bagels for about 20 to 25 minutes, or until they’re deep golden brown and sound hollow when tapped on the bottom.
 
Let them cool on a wire rack for a few minutes before slicing.
 

Tips for Perfectly Making Bagels with Self Rising Flour

Even though the process is simple, a few tips will make your bagels even better.
 
Here’s what to keep in mind every time you make bagels with self rising flour.
 

1. Use Full Fat Greek Yogurt

The yogurt is the liquid and fat source in this recipe, and full fat gives you a richer, more tender bagel.
 
Non-fat yogurt can make the dough drier and harder to work with.
 
So when you make bagels with self rising flour, choose full fat for the best results.
 

2. Don’t Over-Knead the Dough

Because self rising flour contains baking powder, over-kneading can activate the leavening too early and make the bagels tough.
 
Knead just until the dough is smooth and elastic, about two to three minutes.
 
That gentle handling keeps your bagels tender and chewy at the same time.
 

3. Boil, Don’t Skip It

Some people try to skip the boiling step when they make bagels with self rising flour, but that’s a big mistake.
 
Boiling sets the crust quickly, which prevents the bagel from rising too much in the oven.
 
This is what gives you that dense, chewy interior instead of a puffy roll.
 
So always take the extra few minutes to boil your bagels.
 

4. Customize Your Flavors

Making bagels with self rising flour is a blank canvas for creativity.
 
You can mix dried herbs, shredded cheese, or even minced garlic directly into the dough.
 
Or keep it classic and just brush with butter right after baking.
 
The possibilities are endless, and you’ll never want to buy store-bought bagels again.
 

So, How Do You Make Bagels with Self Rising Flour?

You make bagels with self rising flour by mixing it with Greek yogurt, shaping the dough into rings, boiling them briefly, and baking until golden.
 
That’s the entire process, and it’s incredibly simple and satisfying.
 
You don’t need any special equipment or advanced baking skills to pull this off.
 
Whether you’re a seasoned baker or a total novice, this recipe will give you fresh, delicious bagels in no time.
 
So next time you’re craving a warm bagel with cream cheese, don’t rush to the bakery.
 
Just grab your self rising flour and make a batch at home.
 
You’ll be amazed at how easy it is to make bagels with self rising flour, and your kitchen will smell incredible.
 
Enjoy every bite of your homemade creation, and feel free to experiment with different toppings and mix-ins.
 
Happy baking.