2 Ingredient Bagels

4.58 from 28 votes

Soft, homemade bagels made with just two simple ingredients: Greek yogurt and self-rising flour. No yeast, no boiling, and ready in under 30 minutes. Perfect for breakfast, sandwiches, or snacks.

Prep Time10

Cook Time22

Additional Time3

Total Time35

Course: Bread

Cuisine: American

Keyword: 2 ingredient bagel recipe

Servings: bagels

Calories: 166kcal

Author: Lois

Equipment

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

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 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.

Notes

Note: If you don’t have self-rising flour, you can make your own by combining 1 cup of all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Whisk together before using.

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

Nutrition