Are you looking to make something special for breakfast but don't know what? Look no further and come join me on this baking adventure as we explore how to make a delicious homemade 2 ingredient bagel recipe.
Made with only Greek yogurt and self-rising flour and a few simple steps, you can have your own bakery-style homemade bagels in no time!
Let me show you this breakfast idea the whole family is going to love to eat and love to help you prepare!
I can't believe it has taken me almost two years to get this recipe posted here on the blog. That's right, two years!
My husband and I made these bagels and absolutely loved them. They're incredibly easy to make and very delicious.
The best part is that not only are these bagels made with minimal ingredients and effort, but they also taste amazing too!
Table of Contents
- What Our Readers Think
- Two Ingredient Bagels Air Fryer
- Greek Yogurt Bagels
- 🛒Helpful Kitchen Tools
- Ingredients
- Toppings for Bagels
- How do you make self rising flour?
- Step-by-Step Instructions
- Kitchen Tool Spotlight
- Egg Wash for Bagels
- Everything but the Bagel Seasoning
- How long to Bake 2 Ingredient Bagels?
- Before You Begin!
- Recipe FAQ's
- How to Store 2 Ingredient Bagels
- More Recipes to LOVE
- 📖 Recipe Card
- 💬 Comments
What Our Readers Think
These are DELICIOUS. My 13 and 11 year old granddaughters make them too, so easy to make!!!! I have made them as everything bagels, cinnamon raisin and also made them topped with shredded cheddar cheese. I no longer get store bought bagels. Glad I came across your recipe. Thank you so much.
- Madeleine
⭐⭐⭐⭐⭐
Check out my NEW Recipe!
Two Ingredient Bagels Air Fryer
Teaser text for your recipe.
Greek Yogurt Bagels
- You can make this dough and then refrigerate it for up to two days before forming the dough into bagels.
- You'll need to let it come to room temperature first before attempting to form the dough.
- This 2 ingredient dough can also be used to make bread sticks, pizza dough, flatbread; even pretzel bites!
- The dough is very sticky, so make sure you flour your hands while kneading the dough together for about 5 minutes or until it's smooth and no longer sticky.
🛒Helpful Kitchen Tools
Silpat Set of 2More InformationEverything but The Bagel SesameMore InformationReynolds Kitchens Cookie Baking Sheets,More InformationDiiKoo Butter Dish 17 oz,More InformationHasense Porcelain Butter Dish withMore Information
Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Self-rising flour - you'll need extra flour for kneading, so keep the flour canister nearby.
- Greek Yogurt
- Egg Wash - you don't need to brush with an egg wash if you're just making them plain. But I like the look the egg wash gives to the bagels.
Toppings for Bagels
If you choose to use toppings, you'll need a beaten egg to brush on top of the bagels as well as your favorite toppings:
- Kosher Salt
- Sesame Seeds
- Everything but the Bagel Seasoning
How do you make self rising flour?
It's easy to make your own self-rising flour at home simply by combining the following ingredients in a bowl:
- 1 cup of plain flour
- 2 teaspoons baking powder
Step-by-Step Instructions
Step 1: In a bowl, combine flour and yogurt. Turn out onto a floured surface (parchment paper works well!) and knead for about 5 minutes, adding flour to your hands as needed, until the dough is smooth and only slightly tacky. Form the dough into a round and divide it into four equal pieces.
Kitchen Tool Spotlight
Parchment baking sheets paper prevents the dough from sticking and makes cleanup a breeze!
Step 2: Shape each piece of dough into a long log about 4 to 6 inches long. Then make a circle pinching the ends together forming the bagel shape.
Egg Wash for Bagels
Step 3: Place each bagel on a baking sheet that's been lined with either Parchment Baking Sheets or a Silpat baking mat. Then brush an egg wash on top followed by your preferred seasonings.
Everything but the Bagel Seasoning
Step 4: These bagels were brushed with an egg wash and then sprinkled with Everything but the Bagel Seasoning Mix. My family loved these!
How long to Bake 2 Ingredient Bagels?
Step 5: Start by baking the bagels in a 350°F oven for 18 to 20 minutes. Then, increase the oven temperature to 425°F and bake for an additional 3 to 4 minutes to achieve that perfect golden brown color.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
No. You have to use Greek yogurt to make this dough or the dough won't be thick enough to form into bagels. Make sure you use Greek yogurt and not Greek style yogurt. If there is any liquid in the yogurt, drain the liquid off before adding it to the self-rising flour.
Boiling isn't required for Greek yogurt bagels because their texture is already pleasantly chewy. However, a short boil can be used if you want to experiment with a slightly different look and feel.
How to Store 2 Ingredient Bagels
Pantry: Place the cooled bagels in an airtight container or resealable plastic bag. If you're planning to eat them within a day or two, you can store them at room temperature.
Refrigerator: If you want to keep them fresh for a longer period, refrigerate the bagels. They can stay fresh for up to 5 days when stored in the refrigerator.
Freezer: If you'd like to save the bagels for later, make sure to tightly wrap them in plastic wrap or aluminum foil before putting them in a freezer-safe bag. They can be stored in the freezer for up to 3 months.
Thawing and Reheating: When you're ready to enjoy the bagels, you can thaw them at room temperature or toast them straight from the freezer.
More Recipes to LOVE
📖 Recipe Card
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2 Ingredient Bagels
Ingredients
- 1 cup self-rising flour
- 1 cup plain non-fat Greek yogurt
- 1 egg plus 1 teaspoon of water; optional if you want to add toppings such as sesame seeds or poppy seeds
Instructions
- In a bowl, combine the flour and Greek yogurt together using a wooden spoon.
- As soon as the dough comes together, turn the dough out onto a floured surface and knead until the dough forms a ball.
- The dough is quite sticky, so make sure you flour your hands and the surface well. You may need to work extra flour into the dough to get it to come together.
- Cut the dough in half and then in half again until you have four even pieces.
- Shape each piece of dough into a long log about 4 to 6 inches long. Then make a circle pinching the ends together forming the bagel shape.
- Place each bagel on a baking sheet that's been lined with either parchment paper or a silpat.
- Prepare the egg wash by beating together the egg with one teaspoon of water. Brush on top of each bagel and then add the preferred seasonings.
- Bake in the preheated 350°F oven for about 22 minutes.
- Then remove the tray from the oven and increase the temperature to 450°F.
- Return the baking sheet to the oven and bake for an additional 3 to 4 minutes or until the tops of the bagels have browned.
- Store the bagels in a airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.
Notes
- 1 cup of plain flour
- 2 teaspoons baking powder
Yvonne Marie says
Made these last night and ate them straight out of the oven. They were definitely sticky when kneading the dough. Next time I will try a little more flour and see if that helps. Toasted one this am and had with peanut butter. Very good!
Lois says
I'm glad you enjoyed the recipe.
Estelle Forrest says
I cannot wait to try this out! Thanks for linking up at the SSPS last week. I will be featuring your recipe on next week's Pit Stop!
Lois says
Thank you! I hope you enjoy the recipe!
Lisa | Handmade in Israel says
These look wonderful! I am not so experienced in bread making but I do like a good bagel. Going to try them.
Sherrie says
I just made these bagels, I think I over worked them but they seem to be to heavy and they don't get done in the middle of the bagel
Are you supposed to make them look like a roll? Cause my bagel shape didn't turn out like what you are posting.
Lois says
I'm sorry your's didn't turn out like my photos! They should look like a bagel, with the hole in the middle. I hope you try again!
Melissa says
I just made the bagels. And let’s just say I’m never buying store ones again. So good and way healthier for you. Thank you sharing.
Lois says
Glad you enjoyed the recipe!
Sherrie says
This was such an easy recipe with great results. The taste was really great. I will be making these again and again.
Lois says
THank you for the great review Sherrie!
Shannon Capka says
We have made these twice now and put everything but the bagel seasoning on them and they were amazing! And so simple and easy to make! Can't wait to try different variations! Thanks for the recipe!
Lois says
Thank you for leaving a 5 star review!
Joanne says
Can I substitute the yogurt for sour cream?
Lois says
No, you need the active cultures in Greek yogurt are really important for this bagel recipe! They act as a natural leavening agent, helping the bagels rise. I hope you try the recipe and let me know how they turn out for you!
Pam says
Love the first ET bagel I made with this recipe, absolutely great!! Next ones I make are going to be a 1/2 recipe, only me eating them…and going to add jalapeños and sharp cheddar cheese, hope they turn out as good 🤞🏻🤞🏻
Lois says
I'm so glad you enjoyed the recipe!
Lee Altvater says
I had these yesterday at a Mother's Day Brunch. They are FABULOUS!!! My son in laws mom made them with everything seasoning. OMG the centers were perfectly soft while the outside had a great crunch. Definitely making these this weekend.♥️
Lois says
Thank you for the great comment!
Madeleine says
These are DELICIOUS. My 13 and 11 year old grandaughters make them too, so easy to make!!!! I have made them as everything bagels, cinnamon raisin and also made them topped with shredded cheddar cheese. I no longer get store bought bagels. Glad I came across your recipe. Thank you so much.
Lois says
What a great idea!!! THank you so much for the GREAT comment and review. I'm going to try the cinnamon raisin idea next!
Shelly M. says
Madeleine, can you tell me how much cinnamon and raisins you add, or do you just add to your taste? Would love to try those, too.
Alicia says
Just made these ( I also made the self rising flour) they look amazing, added everything but the bagel topping! Looking forward to making a breakfast sandwich with it in the morning!😋
Lois says
I'm so glad they turned out great for you! Thanks for leaving a comment!
Heather McLean says
I am going to try cinnamon raisin bagels.
Lois says
Ohhh...that sounds yummy! Please let me know how they turn out!
VA says
I do remembering seeing this recipe before, but have added great pictures and directions. I can't wait to try.
Thanks
Lois says
Thank you. I hope you enjoy the recipe!
Jennifer says
Cannot wait to try this recipe, it sounds amazing!! I’m off to buy ingredients then try to get down to the recipe again. The amount of pop ups and ads is insane…not your fault I know, just letting you know the experience of find the recipe was very frustrating. I have sesame seeds and everything bagel…my family is so excited for these!!
Lois says
At the top of every recipe is post is a Jump to Recipe button that takes right to the recipe card. I hope that helps in the future! I hope you enjoy the recipe. My son works at Liberty University also!
Jennifer says
I just made these and they look wonderful! So excited to try them! I used flourish flour from Amazon to get more fiber in the recipe to counter the carbs. Thank you!
Lois says
Glad to hear you enjoyed the recipe. Thanks for commenting!
Maxine Yaged says
Will this work with gluten free flour?
Lois says
I have not tried this recipe using gluten free flour, but I think it should work. Let me know!
Bernice says
Love the recipe, but I typically have to double the amount of flour in order to work the dough. Is that typical?
Lois says
I'm not really sure! I haven't had a problem with needing to add more flour. Thank you for visiting.
Cyndi says
Sounds wonderful! I would like to know how to make in an air frier please
Lois says
The instructions are included in the recipe post towards the bottom in the section titled "Air Fryer Bagels." I hope you try them!
Diane says
This sounds amazing, I'm going to have to give it a try -- especially in the air fryer. Thanks for sharing. Pls consider sharing at the Fabulous Friday link party: https://southhousedesigns.com/fabulous-friday-link-party-1-20-23/
So glad I found you and this recipe.
Lois says
Thank you Diane!
Kelli says
Can you boil these before baking like yeast bagels?
Lois says
I'm not really sure. I haven't tried it. But it might be interesting to try and update this post with another way of preparing them. Let me know if you try and how it works for you. Thank you!
Cheryl says
I never dreamed bagels could be made with only two ingredients! Thanks so much for sharing! I am visiting you from Linda's place. God bless you in this new year!
Lois says
Thank you for a lovely comment Cheryl. Enjoy your new year as well!
Jacki Johnson says
Think this would work with almond flour?
Lois says
I haven't worked with almond flour, so I'm not sure how the consistency will be. If you try, please let me know!
Darcy says
What temperature do yiu baje at? I can’t seem to see it in the recipe?
Lois says
I'm sorry about that. It is written in the blog post, but I neglected it in the recipe card. It's been updated to read 350°F for 18 to 20 minutes, then bake at 450°F for 3 minutes to brown the bagels.
Linda B says
Directions say to remove bagels from oven then raise temp to 450. So then are the bagels actually cooling down while waiting until oven reaches 450? Then put them back in? Trying to figure out if removing from oven actually affects how it will turn out. Why not just keep the bagels in the oven and just raise temp to 450 without having to open the door. Thanks.
Lois says
I have always removed the tray from the oven while my oven reaches the higher 450°F temperature. It only takes my oven a few minutes, the bagels do not cool down. They are basically baked after 22 minutes at 350°F. You return them to the oven to brown them for a few extra minutes.
Elmer Oltmann says
Will adding Blue Berries effect the recipe?
Lois says
I'm not really sure. I've only made the bagels according to this recipe. Let me know if you try!
Margy says
That looks simple. No raising and no boiling. I'll have to give it a try. - Margy
Sandra Carnahan says
Can I use plain yogurt instead of greek
Lois says
No. You have to use Greek yogurt to make this dough or the dough won't be thick enough to form into bagels. Make sure you use Greek yogurt and not "Greek style" yogurt. If there is any liquid in the yogurt, drain the liquid off before adding it to the self-rising flour. Thanks for a great question.
Joanne says
I just whipped up a batch of these this morning. I like mine plain or sprinkled with a little cinnamon. I use this dough for everything too- making homemade pizzas, as a topping for turkey pot pie, etc. It's so good.