2-Ingredient Bagels
Updated Dec 27, 2025
2-ingredient bagels made with Greek yogurt and self-rising flour. No boiling required! Bake delicious bagels with toppings or enjoy plain.
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Make Bagels with 2 Ingredients
2-Ingredient Bagels are the easiest thing you’ll whip up this week. All you need is some self-rising flour and Greek yogurt, and you’re on your way to fresh, warm bagels right at home. These easy homemade bagels with yogurt are super versatile and great for breakfast, lunch, or snacking.
It amazes me how great the texture comes out even though they are made with only 2 ingredients. You can even customize them with any toppings, like poppy seeds, everything bagel spice, or sesame seeds or even shredded cheese.
Happy Cooking!
– Yumna
2-Ingredient Bagel Ingredients
- Self-rising flour: You should be able to find self-rising flour at any grocery store, but if you’re having trouble, you can make your own with regular flour, a bit of baking powder, and a pinch of salt.
- Greek yogurt: I always go for plain, full-fat yogurt!
Optional Add-Ons
- Egg: I like to use an egg to give my bagels that golden sheen, but an egg-substitute or non-dairy milk (to brush on top) will work, too.
- Salt: Just a pinch is all you’ll need!
- Toppings: Poppy seeds, sesame seeds, or everything bagel spice are my favorites, but feel free to get creative.
How to Make 2-Ingredient Bagels
2-Ingredient Bagels
2-ingredient bagels made with Greek yogurt and self-rising flour. No boiling required! Bake delicious bagels with toppings or enjoy plain.
Ingredients
- 2 cups self-rising flour
- 2 cups Greek yogurt
- 1 egg
- pinch salt
- 3 tablespoons toppings of choice poppy seeds, everything bagel spice, sesame seeds
Instructions
- Preheat the oven to 375˚F and line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour and Greek yogurt. Stir with a wooden spoon until a coarse, shaggy dough forms. Scrape the dough onto a floured surface, then knead by hand for 2 to 3 minutes, or until a smooth round of dough forms. Flatten into a disc, cover with a towel and let rest for 10 minutes.
- Cut into 8 equal pieces. Roll each piece of dough into a ball, then cover again and let rest for 10 minutes.
- Lightly coat your hands in flour. Using your thumb, make a hole in the center of each ball of dough about 1 ½ -inch wide, pulling on the outer edge of the dough as you turn it around your thumb to form an evenly shaped bagel. Place on prepared baking sheet and repeat with remaining dough.
- Lightly beat the egg with a pinch of salt. Brush the tops of the bagels with egg wash, then sprinkle with desired toppings, if using.
- Bake for 25-30 minutes, or until golden brown on top.
Equipment
Notes
My Top Tip: Avoid using a rolling pin! I always use my hands to shape my bagels to prevent the dough from getting too thin.
Storage: Once your bagels have cooled down, pop them into an airtight container or a resealable plastic bag, and they’ll last up to 5 days in the fridge. When you’re ready to eat, throw them in the toaster, or if they’re tasting a bit stale, wrap them in a damp paper towel and microwave for 20 seconds.
Freezing: You can definitely freeze these bagels! Once they’re cool, wrap each bagel individually in plastic wrap and then place them all in a big freezer bag. They’ll be good to go for up to 2 months. When you’re craving one, just pull it out of the freezer and toss it straight into the toaster or the microwave.
Nutrition
Calories: 151kcal, Carbohydrates: 25g, Protein: 10g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.3g, Trans Fat: 0.01g, Cholesterol: 23mg, Sodium: 26mg, Potassium: 109mg, Fiber: 1g, Sugar: 2g, Vitamin A: 32IU, Calcium: 63mg, Iron: 0.4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Start with cold Greek yogurt. I like to keep my yogurt in the fridge until I’m ready to use it, because chilled yogurt helps the dough stay firm (which makes it easier to shape).
- Pre-stir your yogurt. Before mixing it with the flour, give your yogurt a good stir. It makes it smoother and easier to combine with the flour.
- Avoid using a rolling pin. I always use my hands to shape the bagel dough, rather than a rolling pin to prevent the dough from getting too thin.
- Don’t rush the baking. Keep an eye on the bagels, but don’t open the oven door too often. You want to keep that heat in there!
Serving Ideas
- Serve with spreads: Spreads are the best part of fresh bagels! My go-tos are cream cheese, chia seed jam, hazelnut chocolate spread, and cashew butter or almond butter.
- Make a bagel sandwich. I love using these bagels to make a smoked salmon sandwich, an egg salad sandwich, or a tuna salad sandwich. They’re great open-faced or closed!
- Add an egg. For a full breakfast, top the fresh bagels with fried eggs, or scrambled eggs.
FAQs
Why didn’t my bagels brown on the outside?
If your bagels didn’t brown well, your oven may not have been preheated properly or you may have have skipped the egg wash. The egg wash helps in getting that golden brown crust!
How do I get a smooth surface on my bagels?
Make sure to knead your dough until it’s smooth and elastic, and shape the bagels neatly without any creases or folds.
Comments
Followed the recipe almost exactly except used Trader Joe’s gluten free 1:1 flour. It was so bitter and also had to put the bagels in for way longer than 30 min. Maybe another 20 min more to reach proper internal temperature 🙁 Is the flour the reason it didn’t turn out?
Hi there! Was your GF flour self-rising? If not, did you add a pinch of baking powder to help your bagels rise? The baking powder helps mute some of the acidity of the yogurt, I’m guessing your flour did not have the baking powder included.
This bagel recipe is GREAT!!! I’ve made it a few times, now and it’s amazing! Super simple!! It’s a great breakfast food too! Blueberries, chocolate chips, and an everything bagel seasoning goes great as an add on!! Also, if you have a donut pan (for baking) that works great, too! THANK YOU SO MUCH, YUMNA FOR THIS DELICIOUS RECIPE!!!
Sincerely,
Laura
Yay! So glad you loved them!
So easy and so good! I’m not a baker and even I don’t screw this up.
Ha! Glad you have enjoyed these!
Easy peasy and delicious! Problem is that they are so hard to resist that I end up eating them all myself.
Lol I totally get that! So glad you liked them!
I’ve made bagels before, using the traditional methods. I really wanted to like this recipe. But for whatever reason, my batch did not sufficiently rise to a level where they could be used as sandwich material. The outsides were crisp , the insides had a good texture, but they just didn’t rise all that much.
I will say it was the easiest method I’ve ever used. Perhaps my SR flour was old so that may have been why. I’m actually tempted to boil one of the raw bagels to see what would happen. I’ll be making another batch, but only of to finish the yogurt I have left.
I’ve made bagels before, using the traditional methods. I really wanted to like this recipe. But for whatever reason, my batch did not sufficiently rise to a level where they could be used as sandwich material. The outsides were crispy, the insides had a good texture, but they just didn’t rise all that much.
I will say it was the easiest method I’ve ever used. Perhaps my SR flour was old so that may have been why. I’m actually tempted to boil one of the raw bagels to see what would happen. I’ll be making another batch, but only of 6vto finish the yogurt I have left.
I made these for breakfast and used my air fryer! I added cinnamon to the egg wash of and added raisins for half of the batch. The other half I added garlic powder to the egg wash and topped with sesame seeds! Sweet and savory for a delicious breakfast 👍🏼
Love that combo!
Gianna,
Great idea with the cinnamon in the egg wash!!
Hello! Definitely got my attention for these bagels. No boiling! Two ingredient!! Only question I have is, can I bake these in my air fryer?
Thanks so much!!
Hi Pam, I don’t see why not! I did not test them in the Air Fryer so I am not 100% on that. But, if you try it you’ll have to let me know how they turned out.
Could I make these bagels with whole wheat flour?
As long as it is self-rising with the leavening agents mixed in, it should work. I did not test this recipe with whole wheat flour, though so I am not sure.