2-Ingredient Yogurt Bagels

I discovered these bagels by accident on a Tuesday morning when I'd overslept and had nothing in the pantry except self-rising flour and a container of Greek yogurt. The combination seemed impossible—too simple, almost suspicious—but forty minutes later, I was biting into something warm and genuinely chewy that tasted nothing like a kitchen shortcut. My partner looked skeptical until she tried one, and now they're our go-to when we want that bagel satisfaction without the fussy proofing and planning.

I made a batch for my sister's surprise visit last spring when she mentioned craving a real bagel but said she had no time for breakfast runs. Watching her split one open and watch the steam rise, then taste it with that quiet moment of genuine surprise—that's when I realized this recipe was more than just convenient. It became our shared secret, something we now make together on lazy weekend mornings while drinking too much coffee and planning the week.

Ingredients

• Self-rising flour (1 1/2 cups or 190 g): This is the quiet hero of the recipe—it already contains salt and leavening agents, which means the bagels rise gently in the oven without any yeast fermentation, creating that tender interior without the wait.
• Plain Greek yogurt (1 cup or 240 g): Full-fat or low-fat both work beautifully; the yogurt provides moisture, tang, and structure, binding everything into a dough that feels almost impossibly smooth once kneaded.
• Egg (1, beaten, optional): A quick egg wash gives the bagels that glossy, bakery-style finish and helps toppings stick like they belong there.
• Sesame seeds or everything bagel seasoning (1 tbsp, optional): These aren't essential, but they transform a plain bagel into something that feels intentional and finished.

Instructions

Warm your oven and prepare:

Heat to 375°F (190°C) and line a baking sheet with parchment paper—this takes just a moment but prevents any sticking and makes cleanup effortless.

Mix flour and yogurt:

Combine them in a large bowl with a spatula, stirring until a shaggy, rough dough forms that looks more like wet flour than a smooth dough. Don't overthink it at this stage; the transformation happens next.

Knead until silky:

Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes—this is where the magic happens, as the dough smooths out and becomes almost velvety under your hands. You'll feel it transform from rough and sticky to elastic and pleasant.

Divide and shape into bagels:

Split the dough into 4 equal pieces, roll each into a ball, then gently stretch each ball into a rope about 8 inches long. Connect the ends by pressing them together firmly, creating that classic bagel ring shape.

Add your finishing touches:

Brush each bagel with beaten egg and sprinkle with your chosen topping if you're using one—this step is where they start to look like real bagels fresh from a bakery.

Bake until golden:

Place in the oven for 22 to 25 minutes, watching until the tops turn a warm golden brown and they feel firm when gently pressed. The kitchen will smell like toasted flour and something comforting that makes everyone ask what's baking.

Cool and enjoy:

Transfer to a wire rack for a few minutes so the steam escapes and they set up properly. Serve them warm with whatever toppings call to you.

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Last summer, I brought these to a neighborhood picnic, fully expecting them to be overshadowed by store-bought options, but instead I spent the afternoon answering the same question: "You made these?" There's something deeply satisfying about feeding people something simple and honest that they assumed had to be complicated. It reminded me that the best recipes are the ones that feel impossible until they're not.

Variations and Flavor Ideas

Once you've made these once, you'll start seeing possibilities everywhere. I've swapped half the self-rising flour for whole-wheat flour for extra earthiness, added a teaspoon of honey to make them slightly sweet, and even experimented with adding fresh herbs like dill or everything seasoning right into the dough. Each version tastes distinctly different, but they all bake in the same thirty minutes, making this recipe feel endlessly customizable without ever becoming complicated.

Storing and Reheating

These bagels keep beautifully in an airtight container for three days at room temperature, though honestly they rarely last that long in my house. I've learned that reheating them wrapped loosely in foil at 325°F for about five minutes restores that tender warmth without drying them out, making them taste almost as good as fresh. For longer storage, they freeze wonderfully for up to a month and can go straight from freezer to toaster without thawing.

Toppings and Serving Suggestions

The beauty of these bagels is how they welcome whatever you're in the mood for—they're sturdy enough for thick cream cheese and lox, casual enough for simple butter and jam, and interesting enough to make even peanut butter feel intentional. I've learned through experimentation that the toppings matter less than the quality of what you're spreading; a really good cream cheese with fresh herbs feels like a luxury breakfast even though it costs almost nothing. The bagels themselves are neutral enough to play well with sweet or savory additions, so you can build different breakfasts depending on what the morning calls for.

• Try pairing them with whipped ricotta and fresh berries for a lighter, summery breakfast.
• A smear of almond butter with honey and sliced banana creates something that feels both nourishing and indulgent.
• Cream cheese, smoked salmon, and thin red onion slices deliver that bagel-shop experience without leaving your kitchen.

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There's something genuinely special about standing in your kitchen holding a warm bagel you made from two ingredients that were already sitting there. These have become the recipe I reach for on mornings when I want something that feels like a small act of self-care, or when I want to impress someone without fussing.

Recipe Questions & Answers

→ What makes these bagels soft and chewy?

The combination of self-rising flour and Greek yogurt creates a tender dough that bakes into soft, chewy bagels without the usual yeast fermentation.

→ Can I use non-dairy yogurt instead of Greek yogurt?

Yes, using a thick non-dairy yogurt alternative will work well to maintain moisture and texture in the bagels.

→ How do I shape the bagels properly?

After kneading, divide the dough into portions, roll each into a rope about 8 inches long, then join the ends firmly to create the classic bagel shape.

→ Are toppings necessary for these bagels?

Toppings like sesame seeds or everything bagel seasoning are optional but add extra flavor and a pleasant crunch to the finished bagels.

→ What is the best way to achieve a shiny crust?

Brushing the bagels with a beaten egg before baking enhances their color and gives a glossy finish.