In a quest to make the most out of the least, I'm bringing you the most delicious 2-Ingredient Bagels! Made with only self-rising flour and Greek yogurt, they need no yeast, no mixer, and next to no time!
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I've been trying for close to a year to create a simple bagel that requires almost no hands on time. After trying over and over to make bagels out of my no-knead bread technique, I pivoted to something even simpler; a 2-Ingredient bagel that requires no yeast, no fancy kitchen equipment, and that can be ready in about 40 minutes.
Using self-rising flour and Greek yogurt, this versatile dough is also known as "magic dough". Originally a Weight Watchers dough recipe, it has grown popular far out of the realm of diet food and it is often used to make pizza crust, quick rolls, and of course, these 2-ingredient bagels. They are a softer bread than traditional bagels, but can't be beat for flavor and time savings.
Most two ingredient dough recipes call for equal volumes of self-rising flour and yogurt, but I find that my modified quantities work better to give you a better bagel experience.After mixing, just give your magic dough a short rest while you preheat your oven and you can easily shape your dough into bagels, give them your favorite toppings, bake, and enjoy the easiest bagels ever!
(p.s. I haven't given up on my idea of an easy yeast bagel, but guys, I'm hungry. I want it nowwwwww!)
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❤️ What you'll love about this recipe
- Quick - From opening your container of yogurt to eating your first bagel takes less than an hour!
- Easy - Shaping your bagels may sound intimidating, but if you allow your dough to rest for a short period, it will be easy to work with and easy to shape. You'll be bagel rich in no time!
- Adaptable - Want a low fat or nonfat option? I've got you covered.
- Versatile - Perfect with a classic cream cheese schmear, these yogurt bagels are also the perfect blank slate for a breakfast sandwich.
- High protein - Using Greek yogurt, you are guaranteeing at least 3 grams of protein in every bagel, if you care about those things.
Minimal ingredients/Maximum flavor If you are looking for another quick recipe that uses self-rising flour and Greek yogurt, try my Quick English Muffin Recipe. They cook up light and fluffy on the stovetop with all the nooks and crannies you crave!
Ingredients
You might want to go get another shopping cart to carry everything on this enormous list. We'll wait.
See recipe card below for exact quantities.
Go small My Vegan Biscuits require only 3 ingredients, yet they give you so much flavor, flakiness, and fluffiness. Vegan biscuits. Who knew?!
Note about Greek yogurt
It’s very important that you use a thick Greek yogurt for this recipe. I've used Stonyfield and Cabot, as well as my local store brand, and they all work well. If you use plain (non-Greek) yogurt or your yogurt is runny or has excess liquid in it, it will probably make the dough too sticky, so be sure to allow any visible liquid drain off before measuring out your yogurt.
It's always easier to start out with a drier dough and add more liquid to hydrate it than the other way around. If your dough looks dry, add more yogurt, one tablespoon at a time, up to ¼ cup, until it comes together as shown in the instructions below.
Substitutions
- Greek yogurt - As stated in the note above, you need the thick texture of Greek yogurt to make this dough work the way it is intended. I prefer full fat Greek yogurt, but nonfat will work as well. In a pinch, you can substitute with an equal amount of sour cream.
- Self-rising flour - If you don't have self rising flour, you can make your own. For the 2 cups of self rising flour needed for this recipe, you can substitute 2 cups of all-purpose flour and add 1 tablespoon of baking powder and 1 teaspoon of kosher salt. Whisk well and continue with the recipe as written.
- Gluten free - Although I haven't used it in this recipe, I have read about other recipe writers using a one to one gluten free flour to make their 2-ingredient bagels with great success. If you try it, let me know in the comments!
Self-rising flour to the rescue! If you're looking for another great recipe to use up your self-rising flour, you've gotta try my 3-Ingredient Stuffed Bagel Bites! Or make my Grandma's Sweet Milk Biscuits made with self-rising flour and whole milk!
Variations
- Bacon and cheddar - After brushing with your egg or yogurt wash, add cooked bacon bits and shredded or sliced cheddar.
- Garlic - Add 1 teaspoon garlic powder to your self rising flour and continue the recipe as written. Top with dehydrated garlic after your egg wash, then bake.
- Cinnamon sugar - Mix ¼ cup of granulated sugar with ½ teaspoon of cinnamon. Add one tablespoon of cinnamon sugar to your self rising flour and continue the recipe as written. After egg washing your bagel, sprinkle with the remaining cinnamon sugar, then bake.
- Mini bagels - Instead of 6 standard size bagels, make 8 or 10 mini bagels. Since they are smaller, you will need to bake these for less time.
Equipment: Silicone baking mat vs Parchment paper
I recommend using a silicone baking sheet or parchment paper on your large sheet pan to prevent your bagels from sticking. Silicone baking sheets are extremely resistant to sticking, can be washed and reused, and are the perfect size for a standard size large sheet pan. I do find, ironically, that over time they become sticky and therefore... less nonstick.
I prefer pre-cut parchment paper because the kind that comes in a roll tends to stay "rolled". You can get around that problem by cutting your parchment paper to the size required, crumpling it up into a ball, and smoothing it out on your pan. When using pre-cut sheets, I can also cut them even more to fit smaller sheet pans, line loaf pans, and transfer no-knead bread dough to a hot dutch oven.
Instructions
My instructions have you mixing and kneading your 2-ingredient bagel dough by hand, but you absolutely can mix this in a stand mixer - even better if making a large batch! Just use the dough hook and knead for 3 to 5 minutes. Below find the old school directions:
Mixing and kneading your bagel dough
Step 1: In a large bowl combine self rising flour with Greek yogurt.
Step 2: Mix until you have a shaggy, clumpy dough. If the dough seems too dry, add more yogurt, 1 tablespoon at a time, up to ¼ cup, until it comes together.
Step 3: Dump the dough onto a lightly floured counter and gather together into a rough ball.
Step 4: Knead dough by grabbing the far end, folding it over itself with your fingers, and pulling it back.
Step 5: Then push the dough away from you with the heel of your palm in a rocking motion, alternating hands as you go if you like.
Step 6: After 4 to 5 minutes you should be able to form a ball with a fairly smooth surface that feels a little tacky, but not sticky. If you have the time, wrap in plastic wrap and let rest on the counter for 15 minutes to allow the glutens in the dough to relax before you shape your bagels. Preheat oven to 375°F while it rests.
Tired? Did you get this far into the recipe and realize you don't feel like making bagels anymore? 😆 That's OK! Just roll the dough out and make my Yogurt Flatbreads in your cast-iron pan!
Shaping your bagels
Step 1: Divide the dough into 6 equal pieces, about 90 grams each. Shape each into a ball by pressing out flat and gathering the edges together on top like a drawstring purse.
Step 2: Roll the ball, seam side down, in your cupped hand, on your counter until you get a smooth ball.
Step 3: Using the palms of your hands, roll each ball into a 10 inch long rope.
Step 4: Join the ends of the rope to form circles. Repeat with the rest of your dough balls.
Topping and baking your bagels
Step 1: Make an egg wash with a large egg whisked with 1 tablespoon of water, or mix more greek yogurt with a bit of water to make a milk consistency. Brush the top of each bagel with your chosen wash.
Step 2: Sprinkle with your choice of topping
Step 3: Place on a parchment lined baking sheet.
Step 4: Bake at 375°F for 22 to 25 minutes, or until fluffy and fully browned.
Hint: Your bagels will continue to "bake" even after you remove them from the oven. Cutting into a hot bagel, as much as we all want to, will result in the texture being gummy. Please go against your natural instincts and allow your bagels to cool completely before slicing and enjoying.
If you would like your bagels to have even more color, without overbaking them, remove bagels from the oven and turn the temperature up to 450°F. When the oven temperature is reached, place your bagels back into the oven for 5 more minutes to brown them further.
Expert tip
If you would like a more authentic bagel chew in your 2-ingredient bagels, you can make your own self-rising bread flour. Bread flour has more protein that gives baked goods a crustier exterior and a chewier interior and using it to make "2-Ingredient Bagels" seems like a great idea.
To make your own self-rising bread flour measure 2 cups of bread flour and add 1 tablespoon of baking powder and 1 teaspoon of kosher salt. Whisk together well. Add your Greek yogurt and mix. You may need a couple of extra tablespoons of Greek yogurt to get the dough to come together. Knead the dough and continue the recipe as written.
Recipe FAQs
Yes you can. In the upper right corner of the recipe card, just click on the 2X button and all of the ingredient measurements will double. If you want to make a small batch, just 3 or 4 bagels, click on the .5X button and all of the ingredients will be cut in half.
Store cooled bagels in a zip top bag for up to 3 days on the counter. Reheat by toasting or placing in a 350°F oven for 5 minutes.
Of course! To freeze bagels for up to 1 month, slice first and then place in a zip top bag. Defrost on the counter at room temperature for an hour before toasting or baking to reheat.
More easy bread recipes
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-Cynthia
📖 Recipe
2-Ingredient Bagels
Ingredients
- 2 cups (240 g) self rising flour
- 1 ¼ cups (300 g) Greek yogurt
Optional toppings
- 1 large egg
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 2 tablespoons everything bagel seasoning
Instructions
- In a large bowl combine self rising flour with Greek yogurt until you have a shaggy, clumpy dough. If the dough seems too dry, add more yogurt, 1 tablespoon at a time, up to ¼ cup, until it comes together.
- Dump the dough onto a lightly floured counter and gather together into a rough ball.
- Knead the dough for 3 to 4 minutes, or until you have a soft dough with a smooth surface, dusting the counter with more flour if the dough sticks (see pictures in post, above). When done, the dough should be smooth and not sticky. Shape into a ball and cover with plastic wrap. Let rest for 15 minutes, while you preheat the oven to 375°F.
- Divide into 6 equal pieces (about 90 grams each). Shape each piece into a ball and, using the palms of your hands, roll each ball into a 10 inch rope. Join the ends to form circles and place each bagel on a sheet pan covered with parchment paper.
- Make an egg wash with a lareg egg whisked with 1 tablespoon of water, or mix more greek yogurt with a bit of water to make a milk consistency. Brush the top of each bagel with your chosen wash and sprinkle with your choice of topping.
- Bake at 375°F for 22 to 25 minutes, or until fluffy and fully browned. Let cool and let cool completely before slicing and enjoying with your favorite toppings.
Connie says
These are excellent! I went from “how good can something be that only has 2 ingredients!” to making these two nights in a row. I passed out this recipe at least 10 times in the last 24 hours.
Cynthia Christensen says
That’s so amazing! I’m glad you enjoyed the recipe and I hope that you try even more of my recipes 🥰
Mima mendez says
Love love love this recipe!
Thank you for sharing your nuggets of wisdom ! The recipe is written so well and guides your every step with pictures (which I love) my 9 year old was able to help me with the recipe and she had so much fun!
Flavor was amazingly yummy .. My family loves them 🙂 will be doing more this week <3 God bless
Cynthia Christensen says
Thank you so much! Knowing that your daughter was able to help and everyone loved the recipe made my heart grow three sizes ❤️
Kathleen says
I made these today and they were so delicious! I may never eat store-bought again again! Thanks for the recipe!
Cynthia Christensen says
That's amazing to hear! Thank you!