2 Ingredient Bagels

Why you’ll love this recipe

I love how simple this recipe is because it only requires a couple of main ingredients that I usually already have at home. I do not need yeast or long rising times, which makes it incredibly convenient. I also like how versatile the dough is, since I can make sweet or savory bagels depending on my mood. The texture turns out soft on the inside with a slightly crisp exterior, which makes them feel just as comforting as bakery-style bagels.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups self-rising flour (do not substitute for all-purpose flour)
• 2 cups Greek yogurt (I use 2% Fage)
• egg wash (1 egg beaten with 1 tablespoon water) (optional)
• melted butter, sesame seeds, poppy seeds, everything bagel seasoning, dried onion flakes, mini chocolate chips, or other toppings

Directions

I start by preheating the oven to 350°F so it is ready when the bagels are shaped.

I mound the self-rising flour onto a clean countertop or cutting board.

I scoop the Greek yogurt into the center of the flour.

I use my hands to gradually pull the flour into the yogurt, mixing and kneading until a dough forms.

I continue kneading the dough until it becomes smooth, slightly elastic, and no longer sticky.

I shape the dough into a ball and divide it into 8 equal pieces.

I roll each piece into a log and connect the ends to form a bagel shape.

I place the shaped bagels onto a baking sheet lined with parchment paper.

I bake them for 15 minutes. If I want a glossy finish, I brush them with egg wash before baking.

After the first bake, I increase the oven temperature to 500°F and bake for another 3 to 5 minutes until the tops are nicely browned.

If I want extra flavor, I brush the bagels with melted butter after the first bake and add my favorite toppings before the final bake.

Servings and timing

I get 8 bagels from this recipe.

I usually spend about 40 minutes total, including preparation and baking time.

Variations

I like to switch things up by adding different toppings or mix-ins. Sometimes I sprinkle sesame seeds or everything bagel seasoning for a classic savory option. Other times, I add mini chocolate chips for a sweeter version. I also enjoy mixing dried herbs or garlic powder into the dough for extra flavor. When I want a richer taste, I brush the bagels with butter right after baking.

Storage/reheating

I store the bagels in an airtight container at room temperature for up to 2 days, or in the refrigerator for a slightly longer shelf life. When I want to keep them longer, I freeze them and slice them beforehand for convenience.

To reheat, I toast them in a toaster or warm them in the oven for a few minutes until they are heated through and slightly crisp again. I find that toasting brings back the best texture.

FAQs

Can I use all-purpose flour instead of self-rising flour?

I do not recommend it unless I add baking powder and salt separately, since self-rising flour already contains leavening agents that help the bagels rise.

What type of yogurt works best?

I prefer thick Greek yogurt because it gives the dough the right consistency. If I use a thinner yogurt, the dough can become too sticky.

Why is my dough too sticky?

If my dough feels too sticky, I add a little more flour while kneading until it becomes manageable and smooth.

Can I make these bagels gluten-free?

I can try using a gluten-free self-rising flour blend, but the texture may be slightly different from traditional bagels.

Do I need the egg wash?

I do not have to use it, but I find that it gives the bagels a more golden and shiny finish.

Conclusion

I really enjoy how quick and flexible these 2 Ingredient Bagels are. They make homemade baking feel easy and approachable, and I can customize them however I like. Whether I go for sweet or savory, they always turn out satisfying and perfect for any time of the day.

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