2-Ingredient Yogurt Bagels (Printable Version)

Soft, chewy bagels crafted from yogurt and self-rising flour for a quick homemade treat.

# Ingredient List:

→ Dough

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

→ Topping

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

# Directions:

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 to 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 to seal.
05 - Place bagels on prepared baking sheet. Brush tops with beaten egg and sprinkle with chosen topping if desired.
06 - Bake for 22 to 25 minutes, or until golden brown and cooked through.
07 - Cool slightly on a wire rack before serving.

# Expert Advice:

01 -
  • No yeast means no waiting around for dough to proof—these bagels go from bowl to oven in about 15 minutes flat.
  • Two ingredients sounds like a compromise, but the Greek yogurt creates a soft, chewy crumb that feels like you actually know what you're doing.
  • They freeze beautifully, so you can make a batch and toast one whenever the craving hits.
02 -
  • Don't skip the kneading step—those 2 to 3 minutes of gentle work develop the gluten in the flour and make a real difference in texture and chewiness.
  • Greek yogurt thickness matters more than you'd think; if yours is very runny, your dough will be unforgiving, so use full-fat or strained yogurt for the best results.
03 -
  • If your dough feels too sticky to handle, dust your hands with flour rather than adding more flour to the dough itself, which can make them dense.
  • Pinching the bagel seams tightly matters—loose seams can come undone in the oven and you'll end up with bagel bread instead of a proper ring.
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