These easy 2 ingredient bagels are made with just Greek yogurt and self-rising flour. There's no yeast or boiling required!
They come together quickly and are perfect for breakfast, sandwiches, or a simple snack.
Looking for more breakfast inspiration? Be sure to check out my collection of breakfast ideas.
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Table of Contents
- Recipe at a Glance
- Tried, Loved, and Rated 5 Stars!
- Why you'll love these Greek Yogurt Bagels
- Main Ingredients Needed
- Optional Toppings for Bagels
- Substitutions and Variations
- Step-by-Step Instructions
- Prepare the Egg Wash
- Everything but the Bagel Seasoning
- How long to Bake 2 Ingredient Bagels?
- Insider Tips from My Kitchen to Yours
- How to Store 2 Ingredient Bagels
- Recipe FAQ's
- More Bread Recipes to LOVE
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Recipe at a Glance
Prep: 10 min | Cook/Bake: 20–25 min | Difficulty: Easy | Servings: 4 bagels
Main Ingredients: self-rising flour, Greek yogurt
Best For: quick breakfast, sandwiches, simple homemade bread
Make Ahead: dough can be mixed and shaped ahead, then baked when ready
Storage: store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days; reheat before serving
Serve these bagels with my herb butter recipe, or pair them with a breakfast casserole with eggs and sausage or a yogurt fruit and granola parfait to round out your meal.
Tried, Loved, and Rated 5 Stars!
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
⭐⭐⭐⭐⭐
Why you'll love these Greek Yogurt Bagels
- Made with just 2 simple ingredients
- No yeast or rising time required
- Dough can be made ahead and refrigerated for up to 2 days
- Versatile dough that can also be used for breadsticks, pizza dough, flatbread, or pretzel bites
- Easy to work with using a little flour to prevent sticking
Main Ingredients Needed
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
Optional Toppings for Bagels
If you’re adding toppings, brush the bagels with an egg wash (1 egg mixed with about a tablespoon of water) before baking so they stick and create a golden, shiny finish.
Substitutions and Variations
Air Fryer Option: Want to skip the oven? Try my 2 ingredient bagels air fryer recipe for a quicker method.
No self-rising flour? You can make your own by combining 1 cup of all-purpose flour with 2 teaspoons of baking powder and ½ teaspoon of salt.
For extra flavor, try adding toppings like everything bagel seasoning or Cinnamon Toast Crunch Cinnadust Seasoning before baking.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a bowl, combine flour and yogurt. Turn out onto a floured surface. I like to use parchment baking sheets 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.
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.
Prepare the Egg Wash
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.
Insider Tips from My Kitchen to Yours
✔️ DO lightly flour your hands when working with the dough to keep it from sticking and make shaping easier.
❌ DO NOT skip letting refrigerated dough come to room temperature before shaping, or it will be difficult to work with.
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.
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.
More Bread Recipes to LOVE
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📖 Recipe Card
2 Ingredient Bagels
Ingredients
- 1 cup self-rising flour
- 1 cup plain non-fat Greek yogurt
- 1 egg plus 1 tablespoon of water; optional if you want to add toppings such as sesame seeds or poppy seeds
Method
- 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 tablespoon 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.
Nutrition
Notes
Tips
- Lightly flour your hands and work surface when handling the dough to prevent sticking and make shaping easier.
- If the dough feels too sticky, add a small amount of flour a little at a time until it becomes easier to work with.
- For best results, use thick Greek yogurt rather than regular yogurt to help the dough hold together properly.
Storage & Make Ahead
- Store leftover bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a toaster or oven before serving.
- The dough can be prepared ahead and refrigerated for up to 2 days. Let it come to room temperature before shaping and baking.v
Veronica says
Love, love this recipe!! So easy, and delicious. Made several batches..some with Asiago cheese, everything seasoning, jalapeños with Asiago cheese. My husband ate them right out of the oven with butter. (Wish I could post a photo) thank you for sharing this recipe.
Lois says
Thank you for the wonderful comment and 5-star review. I did send you an email asking for you to send a photo to me and I can share it on FB and IG! Thank you!
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!
Ashley says
These were wonderful, my very picky husband even enjoyed it. The only thing I would do differently is add salt to the flower mixture.
Lois says
Thank you for the great comment and 5-star review!
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!