2 Ingredient Bagels

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These 2 Ingredient Bagels are simply made with self rising flour and non-fat Greek yogurt!

platter of 2 Ingredient Bagels with decorative blue and white striped napkin

Traditional homemade bagels, while easy to make, are a bit time consuming. The yeasted dough requires plenty of resting time (usually overnight). It is then poached in boiling water before being baked in the oven.

The recipe for these 2 ingredient bagels skips the yeast and the poaching liquid. The bagel dough is simply made from two ingredients- self rising flour and nonfat Greek yogurt), shaped into rolls, topped with egg wash and any desired seasonings, and then baked.

In less than 45 minutes, you can have hot fresh bagels ready for cream cheese, lox, nut butter, or whatever fillings your heart desires!

A note about the Greek yogurt:

It’s very important that you use a thick, nonfat Greek yogurt for this recipe. Fage and Stonyfield are two brands that work well. If the yogurt is too runny or has liquid in it, it will probably make the dough too sticky.  A thicker Greek yogurt should work perfectly. If your dough is sticky add more flour or use less yogurt. Take a look at the video to see if the Greek yogurt you’re using looks as thick as it does in the video.

one half of a bagel with stack of 2 Ingredient Bagels in background

How do these 2 ingredient bagels compare to traditional bagels?

Of course these 2 ingredient bagels cannot truly mimic the iconic chew and bite of a traditional poached and baked bagel. However, they come pretty darn close!

If you want a bagel with more “chew” make your own self-rising flour using bread flour instead of all-purpose flour. The additional protein in bread flour will help get that desired texture. See *Recipe Notes in the recipe below for details.

4 photos showing the process of forming dough into Bagels

What’s the easiest way to shape bagels?

Most recipes will tell you to roll the bagel dough into a rope and then pinch the edges together. I prefer a different method.

Shape each portion of dough into a ball. Use your thumbs to make a hole in the center of each ball. Gently pull and stretch until the dough is a uniform sized ring.

overhead shot of 2 Ingredient Bagels on a baking sheet just out of the oven

overhead shot of 2 Ingredient Bagels on a white plate lined with parchment paper

Before baking, the bagel dough is brushed with egg wash. The egg wash allows any desired toppings to stick to the dough. More importantly, the egg wash helps to give the baked bagels their brown coloring.

There are countless variation on bagel toppings. Use the ever popular “everything bagel seasoning mix” of poppy seeds, sesame seeds, garlic powder, onion flakes, and sea salt. I’ve seen this “mix” sold at Trader Joe’s. Or stick to a plain egg-washed version!

These 2 ingredient bagels make for great breakfast sandwiches!

How to store 2-Ingredient Bagels:

Eat these bagels warm out of the oven, or let cool and store in a zip baggie or well-sealed container for up to 24 hours. If you keep them refrigerated, they should stay good up to 3 days. If you want to freeze them, wrap them individually and let them thaw before cutting open and toasting.

stack of bagels

Weight Watchers Bagels:

2 ingredient bagels are also known as “Weight Watchers Bagels.”  Regular bagels are far too caloric to enjoy when you’re following the Weight Watchers program, but since Greek yogurt is “free” on the Freestyle program, these bagels are a great breakfast option.  Each bagel is counted as 3 Weight Watchers Freestyle SmartPoints.

This magical 2-ingredient dough recipe can be used to make several other baked goods. Using a different ratio of flour to yogurt, you can make pizza dough or pretzel bites!

If you are interested in more easy no-yeast bread recipes, you might like this Irish Soda Bread or Flaky Buttermilk Biscuits. These Black Pepper Gougeres or these Garlic Herb and Cheese Bread Sticks are also great options!

Things you can buy to help you make the best 2-Ingredient Bagels:

  • SELF RISING FLOUR: I’m partial to this brand– love it!
  • EVERYTHING BAGEL SEASONING: If you cannot get to Trader Joe’s, this is a good brand too… and it can be delivered tomorrow.
  • RIMMED BAKING SHEETS: I use these baking sheets for absolutely everything >> bagels, roasted vegetables, salmon, baked chicken and cookies!
  • PARCHMENT PAPER: These are awesome!  They’re pre-cut pieces of parchment that fit your rimmed baking sheet perfectly.
platter of 2 Ingredient Bagels with decorative napkin
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4.62 from 49 votes

2 Ingredient Bagels

These 2 ingredient bagels are simply made with self rising flour and non-fat Greek yogurt! Finish them with your choice of toppings. 
3 4 3
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 bagels
Calories 151kcal
Course Breakfast
Cuisine American
Keyword 2 ingredient bagel recipe, 2 ingredient bagels, weight watchers bagels



  • 2 cups self rising flour
  • 1 to 2 cups nonfat plain Greek yogurt (see Recipe Notes for tips)


  • 1 large egg
  • pinch of fine sea salt
  • 1 teaspoon water
  • everything bagel seasoning mix, sesame seeds, poppy seeds, etc (all optional)


  • Preheat the oven to 375 degrees F. Place parchment paper on a baking sheet. Lightly coat with cooking spray to prevent the bagels from sticking. 
  • In a large bowl, use a sturdy spatula to combine the self-rising flour and 1 CUP OF THE YOGURT until the mixture clumps to a shaggy dough. Add additional yogurt until you have a good consistency that is not quite sticky. You may or may not need to add a full additional cup of yogurt to the dough. It depends on the moisture content of the yogurt you are using. Dump the mixture onto a lightly floured work surface. Knead the dough together by hand for about 5 minutes, until the dough is smooth and elastic. If your dough is sticky add more flour or use less yogurt. (see Recipe Notes below for tips).
  • Divide the dough into 8 equal parts. Shape each portion of dough into a ball. Use your thumbs to make a hole in the center of each ball. Gently pull and stretch until the dough is a uniform sized ring. Repeat with remaining rounds. Flour your hands as needed. 
  • Arrange the shaped bagels on the prepared baking sheet. Mix together the egg wash by whisking the egg, salt, and water in a small bowl until smooth. Brush the egg wash mixture over the bagels. Sprinkle desired toppings over bagels.
  • Bake for 20 to 22 minutes, rotating the baking sheet midway through baking. Remove from the oven. Increase oven temperature to 450 degrees F. Return the baking sheet to the oven and bake for another 3 to 4 minutes until the tops of the bagels have browned. 
  • Eat warm out of the oven, or let cool and store in a zip baggie or well-sealed container for up to 24 hours. If you keep them refrigerated, they should stay good up to 3 days. If you want to freeze them, wrap them individually and let them thaw before cutting open and toasting.



  • To make homemade self-rising flour: combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt.
  • To make a bagel with more "chew," substitute bread flour for AP flour in homemade self-rising flour recipe listed above. 
  • Use strained thick Greek yogurt. Stay away from those that are labeled "Greek style" yogurt as they tend to have more moisture. Suggested brands include: Fage Total 0% Greek Yogurt and Stonyfield Greek Yogurt. If there is any liquid in your yogurt, it should be drained before using. Thick Greek yogurt works the best!
  • The dough can also be mixed together in a stand mixer using a dough hook attachment. Add the ingredients to a mixing bowl and mix on low speed until a shaggy dough forms. Increase to medium speed and knead until the dough no longer sticks to the sides of the bowl. 
  • When rotating the baking sheet, check if the bottoms of the bagels are browning too fast. If so, simply place another baking sheet under the current baking sheet and continue baking.


Serving: 1bagel | Calories: 151kcal | Carbohydrates: 24g | Protein: 9g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 25mg | Sodium: 27mg | Potassium: 110mg | Fiber: 0g | Sugar: 1g | Vitamin A: 35IU | Calcium: 63mg | Iron: 0.4mg | Blue WW Smartpoints: 3 | Green WW Smartpoints: 4 | Purple WW Smartpoints: 3


More Recipes Using Greek Yogurt...
Maryanne Cabrera of The Little Epicurean

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  • hoyt rosemarie wrote:

    Somebody shared this with me n I live the simplicity- I will be trying these, what other self rising flour could you use?

  • Lorie wrote:

    I only had 1 cup of almond yogurt so I used 1 cup of homemade self rising flour . The yogurt was wetter so I kept sprinkling more regular flour while I was kneading until it was no longer sticky probably added 1/2 c extra . I decided to place them in boiled water for a minute then placed them on the parchment paper I had to cook them about 25 minutes until they were golden I brushed them with butter and sprinkled with crushed Himalayan salt . They were shiny crispy on the outside and soft in the inside . They were so yummy

  • Sherrin Richards wrote:

    Thank you Lori!! DELICIOUS!!! I love these so much!!!!! Thanks for the fabulous directions and pictures!!!! They are SOOOO yummy!!!!!!

  • Seamus’s Mum wrote:

    I made these bagels with full fat Greek yogurt and carbquick flour…. I made six hand rolled onion bagels at 2 grams of Carbs per bagel… and they were great! This recipe is a keeper for sure!

  • Danielle wrote:

    For some reason mine came out completely raw inside & I cooked for 10 mins longer than needed. Not sure what I did wrong.

  • Karissa wrote:

    is there a way to make this low carb or gluten free – like use coconut flour ?

    • Lori Lange wrote:

      I think people have commented that they’ve tried using GF flour blend with success. I don’t know that I’ve heard anything about using coconut flour.

  • Lauren wrote:

    My bagels seemed really small – did I do something wrong or are they suppose to be small 🙂

    • Lori Lange wrote:

      Just depends how large you shape them!

  • Morgan wrote:

    These are great! The first time I made them was back in March and I seriously make them at least once a month now. I love to make a bunch and freeze them to have on hand. They taste just like a regular bagels but healthier which I love! I doubt I’ll ever go back to buying bagels.

  • Sarah wrote:

    Could you add blueberries or cinnamon raisin to the dough? My kids love those kind of bagels and I’m wondering if it would turn out the same?

    • Lori Lange wrote:

      You can certainly experiment with that!

  • Barbara wrote:

    Just made these and my family is devouring them! They’re also asking when I’m making them again. A winner!

  • Bevin wrote:

    These are great! Super easy and delicious for a major bagel loving family! We’ve made them twice with Trader Joe’s everything but the bagel seasoning on top. Both times I used 2 single serve yogurt containers and the consistency was great. Next time I’m wondering if I could do strawberry Greek yogurt for a sweet strawberry bagel?!?! Yum!

  • Megan wrote:

    Is that 24carbs per bagel?

    • Lori Lange wrote:

      yes- the nutritional info is for one bagel

  • Lynn wrote:

    Made these this morning used 24 ounces of no fat Greek yogurt In stand mixer….added self rising flour til it formed a ball. Laid it out on floured parchment paper…made ball and stuck my thumb in middle making sure it would not close up when baking. Used egg wash ..added everything seasoning by BADA TO TOPS. BAKED AS DIRECTED
    Wow they are great ..you will want to eat them all. Very easy

  • Stephanie wrote:

    Could you use whole wheat flour? If so, what would the nutritional information be?

    • Lori Lange wrote:

      I have no idea- you can certainly try!

  • Christine Haggarty wrote:

    I made this recipe 1 month ago and froze them, I just pulled them out , cut them in 1/2 and toasted them. OMG!!!!!!!!!! they are delicious!!!!!! Will make a double recipe and freeze them again!!!! Just use 1 1/2 cups of , dough will not be sticky.

    • Lori Lange wrote:

      Thanks- glad you enjoyed!

  • Rebecca wrote:

    Made one batch with flour – came out great but definitely didn’t look like yours!? Next batch tried with almond flour to make gluten free. Really good! 3rd batch tried cassava flour – not good. Crumbly. I will stick with almond flour in the future. Might try quinoa flour next. Great fun though!

  • Kei Kei wrote:

    Really good taste, and quick to make!

  • Lily wrote:

    so delicious and easy!!

  • Sue Boettger wrote:

    Can these be made to be the bagel thins?

    • Lori Lange wrote:

      Hmmmm, I have not tried that!

  • BL wrote:

    My flour to yogurt ratio was 3.3 cups to 2 cup. I used stoneyfield but lowfat, not non fat. Used self rising dough. Not sure without was so sticky without an extra cup plus if flour. Just out of the oven though and they smell divibe!!