2 Ingredient Bagels (with Greek Yogurt)

These small batch Greek yogurt bagels come together in just under 40 minutes, with no boiling required. Soft inside, chewy outside, and easily made gluten-free, two ingredient bagels are one of the easiest solo baking recipes you'll ever make.

"Amazing! My new go to recipe! Thank you, from a picky New Yorker!"

⭐⭐⭐⭐⭐ - Rose, One Happy Dish reader

Greek yogurt bagels are one of my favorite easy baking recipes to make. And yes, they taste shockingly close to bakery-style bagels, minus the fuss. If you've tried my 3-ingredient PB cookies or 2-minute chocolate sauce before, it's no secret that I love, love, love a good shortcut recipe. And this easy bagel recipe is no exception.

Follow along, I'll show you how to make them!

🌿 Ingredients

As promised, only two ingredients are required for this easy bagel recipe: just self rising flour and Greek yogurt. (You can also make your own self rising flour if you don't have any on hand.) I tested the dough with different kinds of Greek yogurt and found that whole milk Greek yogurt had the best results and texture. Just make sure to look for real Greek yogurt (not "Greek style" yogurt; that tends to be too thin for this recipe.)

If you'd like to add any toppings (recommended!) the only other thing you'll need besides the toppings is an egg and a little water; that'll help the toppings stick to your bagels. I almost always use everything bagel seasoning which you should be able to find at most large grocery stores. Cinnamon sugar is also great for a sweet bagel.

See recipe card below for exact quantities.

🥧 Serving suggestions

I love spreading cream cheese or butter on my bagel, but if you want to take things to the next level topping-wise I can't recommend this lox bagel recipe enough. Enjoy!

🍳 Recipe

2 Ingredient Bagels (with Greek Yogurt)

Allison Campbell

5 from 3 ratings

Learn how to make small batch bakery-style bagels with just two ingredients; no yeast, rising time or boiling required.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 236

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 1 ¾ cups self rising flour or homemade self rising flour, plus extra for dusting (see notes for gluten free)
• 1 to 1 ¼ cups plain Greek yogurt (see notes)

Optional ingredients:

• 1 egg whisked, for topping
• 2 tablespoons everything bagel seasoning or your favorite bagel toppings

Equipment

• large mixing bowl
• silicone spatula
• cutting board
• baking sheet
• parchment paper
• pastry brush (optional, for egg wash)

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Method

 

1. Add the flour and 1 cup of Greek yogurt to a large bowl. Mix with a spatula until a thick dough forms. If needed, add more yogurt 1 tablespoon at a time until the dough comes together. The dough should be soft and slightly tacky, but not wet or sticky.
   1 ¾ cups self rising flour, 1 to 1 ¼ cups plain Greek yogurt
2. Lightly flour a clean surface and knead the dough for 2-3 minutes until smooth. (Optional: Let the dough rest for up to 10 minutes before kneading for easier handling.)
3. Divide into 4 equal pieces. Roll each into a ball, then poke a hole through the center. Gently stretch the hole and slightly flatten each bagel so they bake evenly.
4. Place on a parchment-lined baking sheet. Brush with egg wash and sprinkle with toppings if desired.
   1 egg, 2 tablespoons everything bagel seasoning
5. Bake at 350°F (177°C) for 22-25 minutes, or until the bagels are golden and feel firm to the touch. If needed, add an extra 3-5 minutes to ensure the centers are fully baked through.
6. Let cool for at least 5 minutes before serving.

Nutrition

Calories: 236kcalCarbohydrates: 42gProtein: 13gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 24mgPotassium: 143mgFiber: 1gSugar: 2gVitamin A: 4IUCalcium: 78mgIron: 1mg

Video

Notes

Gluten free bagels: Use gluten free self rising flour (affiliate link) or make your own self rising flour using the gluten free option. You may need a few extra minutes of baking time.

Greek yogurt: Use thick Greek yogurt (not regular yogurt); whole milk or 2% Greek yogurt will give you the best texture, but nonfat works as well.

Storage: Homemade bagels will stay fresh for up to 5 days in an airtight container in the fridge, or up to 2 months in the freezer.

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