But First We Brunch!

menu icon
go to homepage
  • Spring Brunch
  • Biscuits
  • All Recipes
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • Spring Brunch
  • Biscuits
  • All Recipes
  • About
  • Subscribe
×
But First We Brunch » Recipes » Breads and muffins

2-Ingredient Bagels

Published: Mar 6, 2024 by Cynthia Christensen · This post may contain affiliate links · 16 Comments

381 shares
  • Facebook
  • Reddit
  • Flipboard
  • WhatsApp
  • SMS
5 from 10 votes
Jump to Recipe

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!

Two ingredient bagels, one with cream cheese, on a wooden cutting board.

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'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!)

Jump to:
  • Ingredients
  • Note about Greek yogurt
  • Substitutions
  • Variations
  • Equipment: Silicone baking mat vs Parchment paper
  • Instructions
  • Expert tip
  • Recipe FAQs
  • More easy bread recipes
  • 📖 Recipe
  • 💬 Comments

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.

Labeled image of ingredients needed to make two ingredient bagels.

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. 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!

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.

Want a sweet treat with no yeast? Try my 2 ingredient dough cinnamon rolls. Using the same easy dough as these bagels, you can make fluffy and delicious cinnamon rolls filled with ooey gooey cinnamon sugar and topped with a cream cheese glaze!

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.

Using hand to smooth out parchment paper on a sheet pan.

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

Combining Greek yogurt and self rising flour together in a bowl.

Step 1: In a large bowl combine self rising flour with Greek yogurt.

2 Ingredient bagel dough after mixing in a bowl.

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.

Gathering lose scraps of 2 Ingredient bagel dough together to form a cohesive mass.

Step 3: Dump the dough onto a lightly floured counter and gather together into a rough ball.

Kneading two ingredient bagels dough.

Step 4: Knead dough by grabbing the far end, folding it over itself with your fingers, and pulling it back. 

Kneading two ingredient bagels dough.

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.

Shaping a batch of 2 Ingredient bagel dough into a large ball.

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

Gathering the edges of two ingredient bagel dough together to form a ball.

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.

Rolling 2 Ingredient bagel dough into a ball.

Step 2: Roll the ball, seam side down, in your cupped hand, on your counter until you get a smooth ball.

Using the palms of my hands to roll 2 Ingredient bagel dough into a long rope.

Step 3:  Using the palms of your hands, roll each ball into a 10 inch long rope.

Bringing to end of a rope of 2 Ingredient bagel dough together to form a circle.

Step 4: Join the ends of the rope to form circles. Repeat with the rest of your dough balls.

Topping and baking your bagels

Brushing an egg wash on two ingredient 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.

Sprinkling sesame seeds on top of two ingredient bagels.

Step 2: Sprinkle with your choice of topping

Unbaked two ingredient bagels with toppings, ready to go into the oven.

Step 3: Place on a parchment lined baking sheet.

Six 2 ingredient bagels on a parchment lined baking sheet.

Step 4: Bake at 375°F  for 22 to 25 minutes, or until fluffy and fully browned.

Six 2 ingredient bagels on a parchment lined baking sheet.

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.

Don't need a big batch Make one bagel - just for yourself. My Bagel for One (or two) makes one big bagel or two smaller bagels. When you want to treat yourself. And maybe a friend. If you must.

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.

A sesame seed 2 Ingredient bagel with cream cheese with a bite taken out.

Recipe FAQs

Can I make a smaller or larger batch of 2-ingredient bagels?

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.

What is the best way to store and reheat 2-Ingredient bagels?

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.

Can I freeze these bagels?

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.

Everything seasoning 2 Ingredient bagel with cream cheese on a plate with eggs and bacon.

More easy bread recipes

  • A loaf of no knead bread, sliced open.
    Super Easy No-Knead Bread
  • baked crusty rolls with a knife and butter.
    No Knead Crusty Rolls
  • Easy yogurt biscuits on a parchment lined sheet pan.
    Easy Yogurt Biscuits
  • Garlic Butter Naan on a platter.
    Garlic Butter Naan
Cynthia from But First We Brunch writing down a brunch recipe.

Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia

📖 Recipe

A sesame seed 2 Ingredient bagel with cream cheese.

2-Ingredient Bagels

In my 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!
5 from 10 votes
Author: Cynthia Christensen
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Rest time (optional) 15 minutes mins
Total Time 40 minutes mins
Course Bread, Breakfast, Brunch
Cuisine American
Servings 6 bagels
Calories 219 kcal

Equipment

  • Large silicone spatula
  • Parchment paper OR
  • Silicone baking mat
  • Large sheet pan
Prevent your screen from going dark

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 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 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.

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!

Notes

Only Greek yogurt has the needed consistency to make the dough as intended in this recipe. In a pinch, you can use sour cream. Plain yogurt is too thin and adjustments would need to be made with the flour content.
Make your own self-rising flour by adding 1 ½ teaspoons of baking powder and ½ teaspoon of kosher salt to each cup of all-purpose flour.
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.
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.
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.
Calories: 219kcal | Carbohydrates: 33g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 291mg | Potassium: 146mg | Fiber: 2g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 0.03mg | Calcium: 126mg | Iron: 1mg

The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.

Tried this recipe?I would love for you to leave a comment!

More Breads and Muffins Recipes

  • View of a loaf of bread on a black counter against a white tile backdrop.
    One Hour Sandwich Bread Recipe (with Video)
  • Angle view of lavender honey ricotta toast on a black background.
    Lavender-Honey Whipped Ricotta Toast
  • Sliced everything bagel on a wooden cutting board.
    Quick Bagel for One (or Two)
  • A frosted strawberry roll on a white plate with a portion of the roll on a silver spoon.
    Overnight Strawberry Sweet Rolls with Strawberry Frosting
381 shares
  • Facebook
  • Reddit
  • Flipboard
  • WhatsApp
  • SMS

Comments

    5 from 10 votes (1 rating without comment)

    Leave a star rating and review, ask a question, or share a tip! Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This Recipe!




  1. Flo Tashjian says

    May 25, 2025 at 11:22 am

    5 stars
    As a person who does not like to bake , these 2 ingredient bagels are easy to make and are very tasty. I like that there is protein in them from the cottage cheese. Makes me feel better about eating a bagel! Thanks Cynthia for sharing!

    Reply
    • Cynthia Christensen says

      May 25, 2025 at 11:29 am

      I'm so happy to turn you into a "baker"!

      Reply
  2. Lenore says

    March 30, 2025 at 7:47 pm

    5 stars
    This recipe came out great I have made these but following your recipe and instructions made all the difference thanks for all your great recipes

    Reply
  3. Michelle Ragusa says

    March 30, 2025 at 2:05 pm

    5 stars
    This 2 ingredient bagel reccipe is fantastic! It was my first time trying this recipe, and I love that it was just 2 ingredients and so easy to make. It also has a great amount of protein with the greek yogurt which I love too! I made them for my Mom, husband and I, and we absolutely loved them! I added the eveything bagel seasoning to them, and the outside crunch with the soft inside of the bagel were the perfect match!

    Reply
  4. Barbara Aguilar Pacheco says

    March 28, 2025 at 4:46 pm

    5 stars
    This recipe was SO easy! I didn’t have self rising flour, however I loved that I could use my regular flour with the tips provided. I made plain bagels, it was quick, easy, and they came out so deliciously! My husband was so impressed that I made homemade bagels 💁🏽‍♀️ little does he know these were 2 ingredients and super easy, I’ll let him think otherwise 😉.

    Reply
  5. Meghan P says

    March 24, 2025 at 12:21 pm

    5 stars
    Best bagel recipe yet! These are so easy to make and taste amazing- so light and fluffy! My whole house smells like a bagel shop!

    Reply
  6. Karen Carbone says

    March 16, 2025 at 2:19 pm

    5 stars
    Recipe is absolutely as advertised! Easy! Quick! Bagels in no time at all. I didn't have self rising flour so I used bread flour (as suggested for more chew) with baking powder and salt. Worked like a charm. Didn't need any extra yogurt. Love that the recipe makes just six also. We used them up in a few days. They kept perfectly, especially when toasted. Will prob turn this dough into flatbreads soon.

    Reply
  7. Adelaide Miller says

    March 06, 2025 at 3:06 pm

    5 stars
    WOW - I've seen people make these on Instagram before, but I wasn't too motivated to try them until I discovered they were for this month's bake club! I threw them together, and man, they are delicious! I added some garlic for a super savory base for breakfast sandwiches tmr morning...we'll see how many make it until then. 🙂

    Reply
  8. Kathleen says

    July 10, 2024 at 12:38 pm

    I made these today and they were so delicious! I may never eat store-bought again again! Thanks for the recipe!

    Reply
    • Cynthia Christensen says

      July 10, 2024 at 3:21 pm

      That's amazing to hear! Thank you!

      Reply
  9. Mima mendez says

    March 27, 2024 at 4:57 pm

    5 stars
    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

    Reply
    • Cynthia Christensen says

      March 27, 2024 at 5:00 pm

      Thank you so much! Knowing that your daughter was able to help and everyone loved the recipe made my heart grow three sizes ❤️

      Reply
  10. Connie says

    March 11, 2024 at 9:10 pm

    5 stars
    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.

    Reply
    • Cynthia Christensen says

      March 12, 2024 at 7:35 am

      That’s so amazing! I’m glad you enjoyed the recipe and I hope that you try even more of my recipes 🥰

      Reply
      • Genny Painter says

        January 16, 2025 at 9:29 am

        Can you use whole wheat flour

        Reply
        • Cynthia Christensen says

          January 16, 2025 at 3:55 pm

          I've never used whole wheat flour by itself in bagels, but I would recommend a 50-50 mix of whole wheat flour and all purpose flour. To make it self-rising, you'll need to add one and a half teaspoons of baking powder and a quarter teaspoon of kosher salt for every cup of the mix.

          Reply
Picture of the author with a banner, stating welcome to my blog I am Cynthia.

In our house we get up with the sun, and most of us don't stop working until late in the night, so breakfast and brunch are our family meals. So join me at the kitchen counter, where I cook up delicious food for my busy family, starting first thing in the morning!

More about me →

Trending Recipes

  • Sliced crispy corned beef on a wooden cutting board.
    Crispy Corned Beef (Oven or Slow Cooker Method)

  • Two blueberry smoothies on a white background with blueberry scattered about.
    Any Fruit Yogurt Smoothie Recipe

  • Basic buttermilk muffins on a white background.
    Basic Buttermilk Muffins with Variations

  • White plate containing a piece of toast with crispy prosciutto and creamy ricotta scrambled eggs.
    Creamy Ricotta Scrambled Eggs

  • A blackberry sage refresher on a black counter with a accoutrements behind.
    Copycat Starbucks Blackberry Sage Refresher

  • Two ingredient bagels, one with cream cheese, on a wooden cutting board.
    2-Ingredient Bagels

Spring Brunch

  • Angled view of a blood orange mimosa Mocktail with a blood orange garnish.
    Blood Orange Mimosa Mocktail

  • Two blueberry smoothies on a white background with blueberry scattered about.
    Any Fruit Yogurt Smoothie Recipe

  • An orange glazed donut with a bite taken out of it on a wire rack.
    Easy Blood Orange Glazed Donuts

  • Strawberry sheet pan pancake on a white plate with syrup and fresh berries.
    Strawberry Sheet Pan Pancakes

  • Hash brown patty on a plate with sour cream and chives on the side.
    Homemade Hash Brown Patties

  • A stack of mini quiche Lorraine on a white plate with a tan rim.
    Mini Quiche Lorraine Recipe (in a Muffin Pan)

Footer

Follow

↑ back to top

About

About Cynthia
The Breakfast Club
Newsletter
Media & Events
Contact Page

Notices

Privacy Policy
Accessibility Policy
Terms of Service

AS AN AMAZON ASSOCIATE, AT NO COST TO YOU, I MAY EARN FROM QUALIFIED PURCHASES MADE THROUGH LINKS ON MY WEBSITE.

Copyright © 2025 But First We Brunch

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.