2-Ingredient Yogurt Bagels (Printable)

Soft, chewy bagels featuring self-rising flour and Greek yogurt for a quick, homemade breakfast or snack.

# What You’ll Use:

→ Dough

01 - 1 1/2 cups self-rising flour
02 - 1 cup plain Greek yogurt, full-fat or low-fat

→ Toppings

03 - 1 egg, beaten, for egg wash (optional)
04 - 1 tablespoon sesame seeds or everything bagel seasoning (optional)

# How-To:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine self-rising flour and Greek yogurt. Mix with a spatula until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface. Knead for 2-3 minutes until smooth and elastic.
04 - Divide dough into 4 equal pieces. Roll each piece into a ball, then shape into a rope approximately 8 inches long. Join the ends to form a bagel shape, pinching firmly to seal.
05 - Place bagels on prepared baking sheet. Brush tops with beaten egg and sprinkle with selected topping, if desired.
06 - Bake for 22-25 minutes, or until golden brown and cooked through.
07 - Cool slightly on a wire rack before serving. Serve warm, plain or with preferred spreads.

# Expert Advice:

01 -
  • You can go from bare pantry to warm bagels in under an hour without a single rise cycle or timing anxiety.
  • The tender crumb tastes homemade in the way that makes people ask if you baked them, but the two-ingredient simplicity means you actually will.
02 -
  • Don't skip the kneading step even though you're tempted to—those 2 to 3 minutes transform the texture from dense to genuinely chewy, and that's where these earn the name bagels instead of dense bread pucks.
  • Full-fat Greek yogurt creates a tender, softer crumb than low-fat, though both absolutely work; I've learned this matters more than I expected when it comes to that satisfying bite.
03 -
  • Keep your hands lightly floured while shaping the bagel rings, but don't use too much flour or the dough will lose its lovely elasticity and become tough.
  • If you find yourself without Greek yogurt, thick non-dairy yogurt alternatives work just as well, creating the exact same tender crumb and chewy texture.
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