2-Ingredient Bagels

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!

Save This Recipe! 💌

I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!

I agree to be receive new recipes from But First We Brunch

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!)

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.

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. or make simple cottage cheese bagels.
• 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!

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.

Recipe FAQs

More easy bread recipes