2-Ingredient Yogurt Bagels

My kitchen counter was a mess of failed bagel attempts when my neighbor casually mentioned her secret: just yogurt and self-rising flour. I was skeptical at first—where was the yeast, the overnight cold fermentation, the boiling water bath? But that next Saturday morning, I mixed these two ingredients together and watched the dough come together with almost embarrassing ease. Twenty-five minutes later, golden bagels emerged from the oven, and I realized I'd been overthinking breakfast this entire time.

I made these for my sister's surprise visit last Tuesday, and she couldn't believe I'd baked them that morning. She sat at my kitchen table with melted butter dripping down her chin, asking if I'd started a bakery side hustle. It became the kind of small moment you don't expect to remember, but now whenever I see self-rising flour at the store, I think about her skeptical face turning into pure delight.

Ingredients

• Self-rising flour (1 1/2 cups): This is your secret weapon—it already contains salt and baking powder, so the dough rises on its own without any fuss or extra ingredients to measure.
• Plain Greek yogurt (1 cup): Full-fat or low-fat both work, but the tanginess and moisture are what bind everything together and create that tender, chewy texture that makes people ask for the recipe.
• Egg (1, beaten, optional): The egg wash gives your bagels that shiny, bakery-quality finish that makes them look far more impressive than they actually are to make.
• Sesame seeds or everything bagel seasoning (1 tbsp, optional): These toppings aren't necessary, but they add personality and that satisfying crunch that makes people think you've been doing this forever.

Instructions

Heat your oven and prep your space:

Set the oven to 375°F and line a baking sheet with parchment paper—this simple step means your bagels won't stick and cleanup is almost laughably easy.

Combine your two magic ingredients:

Dump the self-rising flour and Greek yogurt into a mixing bowl and stir with a spatula until a shaggy, somewhat sticky dough forms. Don't overthink this moment; it should look a bit rough and rustic.

Knead into smoothness:

Transfer the dough to a lightly floured surface and knead gently for 2 to 3 minutes until it becomes smooth and elastic. You'll feel it transform under your hands, becoming cohesive and almost silky.

Shape your bagels:

Divide the dough into 4 equal pieces and roll each into a ball. Take each ball and roll it into a rope about 8 inches long, then wrap it around to form a ring and pinch the ends together firmly so they seal.

Add toppings if you like:

Brush each bagel with beaten egg and sprinkle your chosen toppings across the tops. Even if you skip this step, they'll still taste wonderful, but the egg wash does make them glisten.

Bake until golden:

Place the bagels in the oven for 22 to 25 minutes until they turn golden brown and sound hollow when tapped on the bottom. The aroma alone will have everyone in your house asking what you're making.

Cool before serving:

Let them rest on a wire rack for a few minutes so the interiors finish setting and you don't burn your mouth on the first bite.

Save

There's something almost magical about pulling a warm bagel from the oven and knowing you made it with your own hands in less than half an hour. My family now requests these instead of store-bought, which feels like the highest compliment a home cook can get.

Why This Works So Well

The magic here is that self-rising flour already contains everything needed to make dough rise and set, while Greek yogurt provides moisture, structure, and a subtle tang that makes these bagels taste surprisingly complex. Together, they skip the entire fermentation process that traditionally takes hours, yet still deliver that chewy, slightly dense crumb everyone loves about a real bagel. I learned this works because the yogurt's acidity and fat content interact with the flour in ways that mimic what yeast fermentation usually does, just faster.

Customize Your Bagels

One afternoon I experimented with different toppings while my kids watched, and we discovered that these bagels accept almost any topping without complaint. Everything bagel seasoning feels classic, but poppy seeds taste wonderful, and one memorable batch I scattered shredded cheddar on top and they became almost like a savory bread. You could even sprinkle cinnamon and a touch of sugar on top if you wanted a subtle sweetness for breakfast.

Storage and Make-Ahead Tips

These bagels stay fresh in an airtight container for about three days, but honestly they rarely last that long in my house. I've started making double batches and freezing half, then toasting them straight from frozen whenever I need a quick breakfast or want to impress someone with homemade bagels.

• Freeze leftover bagels in an airtight container or freezer bag for up to three months, and simply toast them from frozen when you want one.
• If you're serving them the same day, wrap them in a clean kitchen towel while still slightly warm to keep them soft and steamy.
• These pair beautifully with cream cheese, butter, peanut butter, or avocado—whatever your mood calls for.

Save

These two-ingredient bagels have become my go-to when I want homemade bread without the intimidation factor. Give them a try and see why my kitchen has stopped ordering bagels from anywhere else.

Recipe Help & FAQs

→ What makes these bagels soft and chewy?

The combination of Greek yogurt and self-rising flour creates moisture and a tender texture without yeast, resulting in soft, chewy bagels.

→ Can I use non-dairy yogurt alternatives?

Yes, thick non-dairy yogurt alternatives can replace Greek yogurt for a dairy-free option without sacrificing texture.

→ How do I shape the bagels properly?

After dividing dough, roll each piece into a rope about 8 inches long and join the ends securely by pinching to form the classic bagel shape.

→ Are toppings necessary?

Toppings like sesame seeds or everything seasoning are optional but add extra flavor and texture to the bagels.

→ Can whole-wheat flour be used instead?

Yes, substituting self-rising flour with whole-wheat self-rising flour adds fiber and a nuttier flavor to the bagels.