These 2-Ingredient Bagels are a revolutionary solution for anyone craving freshly baked bread without the need for yeast or long proofing times. With just self-rising flour and Greek yogurt, you can whip up chewy, golden bagels in under 40 minutes. Topped with everything bagel seasoning, these are perfect for breakfast, snacks, or sandwich bases—easy, fast, and utterly satisfying.

Why You’ll Love This Recipe

This recipe combines simplicity with flavor, making it an ideal choice for beginner bakers or those in a rush. Here’s why it stands out:

Only two main ingredients required
No yeast, boiling, or long rise times
Chewy texture and golden crust similar to traditional bagels
High in protein thanks to Greek yogurt
Customizable with various toppings and mix-ins

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup self-rising flour
1 cup plain Greek yogurt (full-fat preferred)
1 egg, beaten (for egg wash)
1–2 tbsp everything bagel seasoning

Directions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a medium mixing bowl, combine the self-rising flour and Greek yogurt. Stir until a shaggy dough forms.
Transfer the dough to a floured surface and knead for 2–3 minutes until smooth and elastic.
Divide the dough into 4 equal portions. Roll each into a rope and form into a bagel shape by pinching the ends together.
Place the formed bagels onto the prepared baking sheet.
Brush the tops with the beaten egg and sprinkle generously with everything bagel seasoning.
Bake for 22–25 minutes, or until the bagels are golden brown and firm to the touch.
Optional: Broil for 1–2 minutes at the end for extra browning. Let cool slightly before serving.

Servings and timing

Servings: 4 bagels
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories per serving: Approximately 145 kcal

Variations

Sweet Option: Skip the seasoning and add cinnamon and raisins to the dough, then top with a light honey glaze.
Cheese Lover’s: Add shredded cheddar or mozzarella into the dough before shaping.
Gluten-Free: Use a 1:1 gluten-free self-rising flour blend for a gluten-free version.
Vegan Version: Replace the Greek yogurt with a thick non-dairy yogurt and skip the egg wash or use a plant-based milk wash.
Mini Bagels: Divide the dough into 6 or 8 smaller portions for mini bagels, adjusting the baking time accordingly.

Storage/Reheating

Storage:
Store cooled bagels in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing:
These bagels freeze well. Wrap individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or toast directly from frozen.

Reheating:
To reheat, warm in a toaster or oven at 350°F (175°C) for 5–8 minutes until heated through and slightly crisp.

FAQs

Can I make my own self-rising flour?

Yes. Combine 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.

What kind of Greek yogurt works best?

Plain, full-fat Greek yogurt provides the best texture and moisture. Avoid non-fat varieties, which may yield a drier dough.

Can I skip the egg wash?

Yes, though the egg wash gives the bagels a glossy, golden finish. For a vegan option, use a plant-based milk alternative.

Is the dough supposed to be sticky?

It may be slightly sticky at first. Lightly flour your surface and hands to make kneading easier.

Can I make these without a stand mixer?

Absolutely. This dough mixes easily by hand with a spoon and minimal kneading.

Are these bagels chewy like traditional ones?

They are softer but still chewy, especially when eaten fresh. For extra chewiness, broil briefly after baking.

Can I use flavored Greek yogurt?

Plain yogurt is recommended for a neutral base, but you can experiment with mildly flavored yogurts for sweet versions.

Why did my bagels turn out dense?

Over-kneading or using too much flour can lead to denser bagels. Knead only until smooth and don’t pack flour too tightly when measuring.

Can I double the recipe?

Yes, the recipe doubles easily. Just ensure your baking sheet has enough space for even baking.

How can I add more flavor to the dough?

Incorporate herbs, shredded cheese, or spices directly into the dough for extra flavor.

Conclusion

These 2-Ingredient Bagels offer the perfect solution for quick and delicious homemade baking. With just a few pantry staples and no complicated steps, you’ll enjoy freshly baked bagels anytime—whether for breakfast, brunch, or a satisfying snack. Adaptable, freezer-friendly, and wonderfully simple, they’re bound to become a favorite in your kitchen.

2-Ingredient Bagels

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These 2-Ingredient Bagels are the ultimate no-yeast bread hack—made with just self-rising flour and Greek yogurt! Chewy, golden, and topped with everything bagel seasoning, they’re a quick and healthy option for homemade bagels without the fuss.

Author: Asma
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 bagels
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup self-rising flour
1 cup plain Greek yogurt (full-fat preferred)
1 egg, beaten (for egg wash)

1-2 tbsp everything bagel seasoning

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or grease lightly.
In a medium bowl, combine self-rising flour and Greek yogurt. Mix until a shaggy dough forms.
Transfer to a floured surface and knead for 2–3 minutes until smooth.
Divide dough into 4 equal pieces. Roll each into a rope and shape into bagels, sealing ends.
Place on baking sheet. Brush tops with beaten egg and sprinkle generously with everything bagel seasoning.
Bake for 22–25 minutes, until golden and firm.
Optional: Broil for 1–2 minutes for a deeper golden crust. Let cool slightly before serving.

Notes

If you don’t have self-rising flour, make your own by mixing 1 cup all-purpose flour with 1½ tsp baking powder and ¼ tsp salt.
Use non-dairy yogurt and skip the egg wash for a dairy-free/vegan option.

Store leftovers in an airtight container and toast before serving for best texture.