These 2 Ingredient Bagels are simply made with self rising flour and non-fat Greek yogurt!
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.
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.
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.
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.
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.
2 Ingredient Bagels
Recipe Details
Ingredients
BAGEL DOUGH:
- 2 cups self rising flour
- 1 to 2 cups nonfat plain Greek yogurt (see Recipe Notes for tips)
TOPPINGS:
- 1 large egg
- pinch of fine sea salt
- 1 teaspoon water
- everything bagel seasoning mix, sesame seeds, poppy seeds, etc (all optional)
Instructions
- 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.
Video
Notes
- 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.
Nutrition
THESE BAGELS ARE AMAZING!!!! For those saying they don’t resemble real bagles I think they absolutely do and I followed the recipe to a tee!!! For homage 2 ingredient bagels these are amazing. I will
be making again and again and again!!
Surprisingly yum!!
These came out great! I made mine smaller and lumpier to better mimic real (ie. Montreal-style) bagels. I’m not going to pretend that the similarities continued from there — taste and texture were completely different, of course, but still delicious, with a great chew, a soft centre, and a crispy exterior (when toasted) that was the perfect vehicle for cream cheese. Freezing hasn’t affected the texture at all — I thaw one in the fridge overnight and then cut and toast. I created my self-rising flour from your instructions (it’s not available where I live) and Fage 0%, needing the full two cups, so that put each bagel at just under 150 calories and 9 grams of protein. I’m going to be making these again in other varieties, like cinnamon raisin, 🙂
This recipe is simple and the bagels taste great! I put poopy seeds, sesame seeds, and shredded Asiago cheese on top of mine.
These were so good…and so easy… I will definitely be making these again
So fun ! Made exactly per recipe . Came out great . So easy . That’s the best thing about it , you don’t have to do anything else !
Really like the diversity and ease of this recipe. For the bagels I personally would add a little sugar but I was still pleased with them.
So good and so easy! I did use bread flour and it was not quite as dense as a regular bagel but it had a nice “chew”. I halved the recipe because it’s just hubby and me, and I got 4 small bagel. Not mini bagels, but smaller than what you would but in a store. I think they’re a perfect size! I might try subbing an egg yolk or two for some of the yogurt to make “egg” bagels. Thanks for a really nice recipe and all the helpful hints!
A slight modification makes it easier. I used 2 cups self rising flour, 1 cup of Fage non fat Greek Yogurt and 1/8 cup of water. I placed these ingredients into a bread machine, water first, then yogurt, then flour and allowed the bread machine to knead the mixture. No mess and easy. Bagels were perfect.
Interesting- thank you!
Question about bread flour? If I substitute it in place of self rising flour, do I need to do anything different?
You need the self rising flour, but it’s easy to make from All purpose.
For example, if a recipe calls for 2 cups of self-rising flour, you would mix together 2 cups of all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt.
I have made these twice now and they are so amazing. And they are so simple to make and plan on making them again to try mixing up the flavors. As i have only made everything and plain ones so far.
So yummy! 😋. I dropped the raw/uncooked bagels in boiling water for about 30-45 seconds each before baking. Mmmmm! Gave them a good chewy texture. Ended up cooking the for about 30 minutes then cutting in half and put in the toaster
Used the bread flour for my self rising. Even my super picky bagel snob ran off with a plain one. Make sure to make the holes BIG or you end up with butt puckers. Still taste awesome
Super easy and so good!! Definitely will make again. Anyone substitute flavored Greek yogurt for the plain?
So the dough rests for 12-24 hrs? Does it do this in the fridge or counter top? Thanks!
Where are you seeing that the dough needs to rest? It doesn’t need to rest at all- you can mix and form the bagels.
Food Lion store brand Greek Yogurt works great in this recipe also.
These are beyond delicious and so easy to make . I’ve made this recipe over 10 times and they are fool proof !!
I love how simple this is. I confess I made it even simpler after the first time. Instead of shaping it like a bagel, I just made 8 round and about 3.5 to 4 inch rolls – didn’t top them with anything. Then I baked as directed – but didn’t add the extra heat to super brown them. I use them like bagels – and as sandwich rolls. They’re delicious!
These are so easy to make, we have made them twice and they are foolproof!!! First time was everything bagel seasoning, second time was cranberries mixed in with a cinnamon sugar topping !!!
I add one egg for each cup of yougurt and flour. I boil for two minutes per side, let cool, add egg wash and seasoning. So much better!
These are awesome!!! I made my own self rising flour with bread flour. I added 2 tbs. Sour cream to low fat Greek yogurt. I will make them again! Baking for 25 min. at 375 was sufficient to make golden brown. Shaped 7 bagels.
I accidentally bought regular instead of Greek, how can I thicken it?
You can Google to see if that’s possible, but it really needs to be Greek!
Strain it in a sieve lined with a coffee filter.
Strain it with a cheesecloth lined colander or with a fine mesh strainer. I usually strain mine in the fridge for at least 24 hours for the thickest consistency. They actually make yogurt strainers and you can find them in Amazon.
These bagels are amazing! They’re fun to top with whatever I’m feeling that day and my boys devour them. Thank you!
Can dough be made and refrigerated for later in the day?
I haven’t tried that!
Could I substitute a different flour for the AP or bread flour? I’d love to make these! Thank you for sharing your recipe!
I haven’t tried any alternative flours, but if you read through the comments you might find others who have!
I love love love these! 2nd time in 3 days. Being on WW, bagels are such a high point count. These are only 3 pts!! I bought mini muffin pans from Amazon. Metal ones. Sprayed the pans just in case even thought they are non stick. I followed the directions exactly and they turned out perfect!! Added everything bagel topping and cinnamon sugar for hubby’s. He loved them too. Thank you so much! Really enjoyed. I wish I could send you a picure of them!
This recipe is awesome. And so versatile. Any additives you want work so well. I made this recipe for the 2nd time today…and I made 6 batches, all different flavors. Every one turned out perfect!
Tasted more like a biscuit than a bagel
That’s because it basically is a biscuit, just shaped like a bagel. It’s missing not just the steps of preparation that give the texture of a bagel, but the ingredients that give it the flavor of one. It’s a biscuit shaped in a ring. Nothing against it as something tasty to eat, but a bagel, it’s not.
Can I use cashew yogurt? I cannot have dairy.
I haven’t tried it, so not sure!
Could you use oat flour?
I have not tried using oat flour, so I’m not sure.
So good perfect
LOVE this!! Made these with Fage 0% fat yogurt. I only had about 1.25 cups on hand so my mixture was still a tad dry. I added about half a tsp of water to the mixture and kneaded in a decent amount of flour. Turned out perfect! I did half with everything bagel seasoning and half with brown sugar cinnamon. The brown sugar and cinnamon was a HIT. We whipped up a honey butter to dip them in. Im going to try it with a cinnamon almond butter and apple butter spread as well. Love Garden Vegetable cream cheese on the Everything Bagels. The yogurt gives the dough a great tang, like sourdough. 10/10 would reccomend.
Can I use dairy free Greek yogurt?
I have not tried that, so not sure.
Is there something you can add to take away the sour taste of the yogurt
Not in the bagel itself, so perhaps a little jam helps counterbalance that.
Can you substitute gluten free flour to make gluten free?
I have not tried this.
YES…make with gf flour…add the baking powder unless you are lucky enough to find gf self rising flour…I’ve baked in oven and air fryer and both are delicious!!!
love this recipe!
I have a bit flour after baking. Does it means too much flour were used while kneading?
No, that’s probably normal.
Made these bagels for brunch I was having with my family. They were a hit!!! I make these every chance I get! Love this recipe 🥰!
How many dietary fiber grams are in each bagel?
Probably negligible if it’s not showing up…
My daughter in law gave me the recipe. I use a combination of whole wheat and a multi grain flour. I also add shredded cheese and jalapeño peppers to the dough mixture. If you want lighter increase the baking powder by half. Love these
DELICIOUS. I’d been wanting to try a 2-ingredient bagel recipe for months now and I finally did. My husband described these as “wicked good.” My neighbor loved them as well. They’re delicious and now I can’t wait to take the basic recipe and explore a variety of flavors with it – plain, everything, sesame, asiago, garlic parmesan, cinnamon raisin and MORE!
i made blueberry bagel with these and they were so good !! i was thinking about making a cinnamon raisin version, did u try it? if so how did they turn out?
Here’s how I did the cinnamon raisin version: https://www.recipegirl.com/2-ingredient-cinnamon-raisin-bagels/
I was nervous about it not tasting like a bagel or as good, but it was so delicious and light and warm I loved it!!
Best recipe for these bagels!
Try adding another baking sheet underneath instead of parchment! The extra metal buffer will help reduce browning.
Thanks for the tip!
Could you substitute whole
Wheat flour in the make your own self rising flour? Thanks!
I haven’t tried making these with whole wheat flour, so I’m not sure.
Great recipe. Have made several times using the “homemade” self rising flour. They’re delicious and beautiful. After cooling, I wrap each bagel individually in plastic wrap and freeze them. Put them in a zip lock bag and pull out what we need. Always fresh! Thank you
Burned bottom
..recipe says to add another parchment sheet if bottoms are getting too brown..means taking bagels out of oven,bremoving them adding parchment and returning all to oven..how do you adjust the time to account for this? There must be a better way, anyone,? They were delicious otherwise.
Extra baking sheet (pan) not parchment paper. Hope this helps!?
This bagel recipe made my day. So easy and so delicious.
Can I use regular Greek yogurt instead of fat free??
Yes.
I just tried these for the first time. I used the trick for creating self rising flour using bread flour. They turned out amazing. I will definitely be making them again. I need to find some everything bagel seasoning too.
Could these be made the night before, up to the point of baking, and refrigerated overnight? Then just popped in the oven in the morning?
I haven’t tried that. I think it might be better to bake them all and then re-heat.
I got my ‘everything bagel at Amazon, but have since seen it at Safeway.
I’ve made both versions of this now, one with normal self rising flour and then one with self rising bread flour. I gotta say, it tasted SO much more like a real bagel with the bread flour! So easy and delicious!! Will be making these more often!
Thanks for the tip!
Somebody shared this with me n I live the simplicity- I will be trying these, what other self rising flour could you use?
I’m not aware of another self-rising flour. But if you don’t have SR flour, you can easily make your own: https://addapinch.com/how-to-make-self-rising-flour/
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
Thank you Lori!! DELICIOUS!!! I love these so much!!!!! Thanks for the fabulous directions and pictures!!!! They are SOOOO yummy!!!!!!
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!
For some reason mine came out completely raw inside & I cooked for 10 mins longer than needed. Not sure what I did wrong.
is there a way to make this low carb or gluten free – like use coconut flour ?
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.
My bagels seemed really small – did I do something wrong or are they suppose to be small 🙂
Just depends how large you shape them!
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.
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?
You can certainly experiment with that!
Just made these and my family is devouring them! They’re also asking when I’m making them again. A winner!
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!
Is that 24carbs per bagel?
yes- the nutritional info is for one bagel
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
Could you use whole wheat flour? If so, what would the nutritional information be?
I have no idea- you can certainly try!
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.
Thanks- glad you enjoyed!
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!
Really good taste, and quick to make!
so delicious and easy!!
Can these be made to be the bagel thins?
Hmmmm, I have not tried that!
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!!
My friend recently made these bagels and they were AWESOME. So, I thought I’d give them a try. LOL…I learned that even with only TWO ingredients, I can mess up a recipe. The dough was SO STICKY, even after adding at least another 1/2 cup of flour that more of the dough was on my hands than on the floured surface. I gave up and dumped it all in the trash. Should I have just kept adding flour?
Yes– the texture of the dough is completely dependent on how much moisture is in the Greek yogurt you are using. Try again, and start with 1 cup of yogurt!
THESE ARE NOTHING SHORT OF AMAZING! EVEN WHEN YOU CUT THEM OPEN, THE INSIDE LOOKS IDENTICAL TO HIGH-QUALITY–AND EVEN PERHAPS NY-STYLE==BAGELS! BEST 20 MINUTES I HAVE SPENT IN THE KITCHEN IN A LONG, LONG TIME!
Hi. Any thought if you can use dairy free Greek style yogurt?
I’ve never tried!
I just made this recipe and read all your posts and decided to only put 1 1/2 cups of yogurt and it came out perfect, The dough was not sticky at all and cooked beautifully. I had to take them out at 18 minutes because the were golden brown. I used my convection oven. The only reason I did not give a 5 star is because I have not tried them yet!
The recipe was very easy to follow but my flour yogurt did not come out smooth. It was very sticky and stuck to board when needing and in hands. What do I do to get the smooth texture. I was trying to make stuffed bagels with cream cheese.
The yogurt might have had too much moisture. Maybe start with a little less yogurt. I’ve never tried to stuff them.
I haven’t tried the bagels yet but was wondering if you could add blueberries to the dough?
You can try!
The ratio is off. Needs more flour than yoghurt… otherwise way too sticky.
Completely depends on how much liquid is in the Greek yogurt you choose to use.
Just made these but only used a cup and a quarter of Greek yogurt and they turned out perfect!!!
I just took them out of the oven, and oh my goodness it is delicious! I was only able to find one container of Fage, but I used Oikos for the rest of it and it worked perfectly with self-rising flour. I followed the baking directions exactly as written. I’m going to give it another try in a day or two, and make sure I am able to get consistent results.
Can these be frozen once baked? Would love to make a big batch of these and freeze them so I can pull one out when I want a bagel, instead of buying bagels at the grocery store which have twice the calories.
Yes, just put them in a well sealed freezer zip baggie.
How do you store the bagels?
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.
After failing twice with this dough recipe from another site, I tried the stand mixer directions here and they worked perfectly. Followed the Recipe Girl Instructions exactly as written. Amazing!
Great taste!! Easy… but definitely need extra baking time to lose the doughy-ness.. I did an extra 10 and still not quite done but still good..
so simple and easy and so darn delicious! Love these so much!
I’m all about simple! These were great. Sprinkled Trader Joe’s Everything But the Bagel seasoning on top.
That is so awesome that you can make bagels with only two ingredients!! 🙂
Total waist of ingredients. Total fail. Same problem as everyone. Had to add alit more flour to stop from sticking and no it wasn’t my Greek yogurt. I thought when I pulled them out of the oven at 22 minutes that maybe they were going to turn out but about 30 sec later they started to fall. I still but then in for 5 minutes at 450 that that would work but the center was gummy and doughy. Will not try this again
Curious what kind of Greek yogurt you used… I use FAGE brand, and that’s the one that works best for me with these bagels.
I’ve made this recipe several times and read these reviews. The wetness to the dough is an issue but I keep adding the flour until it is the right consistency. My only issue is that they are so small! Right now I’m trying to cover them with a towel for an hour to see if they rise a bit more before putting them in the oven. Any suggestions on how to make them larger?
Christina
Mine dont look exactly like yours but they sure taste good! Super easy, great taste, perfect amount at once. There will be more made in the near future!
This is the second time I have made this recipe, I switched my Greek yogurt brand to Fage non fat yogurt. These are so gummy in the middle, I had to make my own self rising flour and ended up adding sooo much flour just to be able to work with it. I’m getting super frustrated. Any suggestions would be most appreciated. Thank you.
Danielle
Ohhh, sorry you’re having trouble. If the yogurt seems too wet then perhaps let the yogurt drain for a bit before you use it.
Having the EXACT same experience as Marie. Have been at it for over an hour, adding almost twice the amount of flour to manage the stickiness, too sticky to even form into balls, etc. Washed hands, re-flouring hands and giving it one more go, but I have to get to work. :-/ So disappointed…was so excited about this recipe. 🙁 (used Chobani plain, non-fat Greek yogurt)
Lovely recipe! Flavor was great. I used chobani coconut yogurt and they were to die for. Mine cooked in about 15 mins though. I did half the recipe to make sure I liked it. Definitely gonna make them again and again. So easy!
I just made these bagels and they were great
But how do you store the leftover ones ?
You can store them in a sealed container or zip baggie. Some people have had success freezing them too.
I attempted this recipe but the dough was uncooked on the inside and the outside was crunchy… so my first batch didn’t turn out that great. I even tried baking it longer by 10 minute at 400 degrees but it still seemed uncooked. Should I have added more flour? Boiled it first before baking? What should I do?
It could have been the yogurt that you used. If the Greek yogurt is an especially “wet” yogurt, that has an effect on the texture of the bagel.
I AM OBSSESED! These turned out so great and I can’t stop eating them with everything from eggs to avocado on top 🙂 Thank for this genius recipe!
Hi there,
How long should these sit after coming out of the oven? Thanks! Whitney
Until they are somewhat cooled.
amazing! I used sour cream instead of greek yogurt and it works just as well!
That’s interesting- I haven’t tried it. Thanks for sharing that!!
I love these bagels! They taste just like regular store-bought bagels, but fresher and healthier. The bagels were so easy to make and they taste delicious with cream cheese or butter.
As a fellow New Yorker who is trying to watch what she eats…..”Thank you!” This is a great addition to my weekend treat and our family loves them. I cannot wait to try different toppings. This time around we just sprinkled cinnamon on top, which is one of our typical bagel shop favorite toppings.
Hi
My granddaughter has celiac disease
How can I make these bagels which where terrfic
You could try using a gluten-free flour, but I have not done so myself so I cannot recommend if you will be successful with the substitute. You can try!
Not sure what I did wrong. They looked great on the outside but were raw on the inside. They are now cut in half and back in the oven. Any idea what went wrong.
It may have been the yogurt– perhaps it was a brand that was too wet?
I haven’t used this recipe yet, but I was wondering if I could use sour cream instead of greek yogourt.
No, that is not the same.
Can you use 1 to 1 gluten free flour fo this recipe?
I haven’t tried it!
Hi, I just made the bagels, they are still in the oven. The hardest part was the dough being sticky but I used flour to help with this issue. What is the best way to store the bagels ? Thanks !
Covered container, eaten within a few days. You can probably freeze them too in a freezer zip.
This are amazing! Can I freeze them?
I think so! Just store them in a freezer bag.
Can you use coconut yogurt? I am intolerant to casein and can’t eat regular yogurt.
I haven’t tried it, so I’m not sure!
Please tell me what I’m doing wrong. I am so frustrated and have been standing here in my kitchen or 45 minutes trying to knead the incredibly sticky dough (carefully measured the flour to begin with but at now up to almost double). I have tried by hand, and in my mixer, and it is not even close to smooth and only wants to be a puddle of stickiness in the bottom of the bowl. I was so excited to try what everyone seems to think is such an easy recipe and now my heart has sunk. I’m about to throw the whole thing away which is a huge waste especially during these times when I’m trying to limit my shopping trips. Please help.
I’m so sorry you are having trouble! Did you read the recipe notes? There is a specific note about the Greek yogurt: Stay away from yogurt that is labeled “Greek style” yogurt as it tends to have more moisture. Suggested brands include: Fage Total 0% Greek Yogurt and Stonyfield Greek Yogurt.
Does it have to be non-fat yogurt?? I have plain Greek regular yogurt
I’m sure you can use that– it will change the nutritional information.
I just want to say thank you for sharing this recipe! i can’t get over how delicious and easy they are. I still cannot believe self rising flour and Greek yogurt make a dough! I’m obsessed and my family loves them! They don’t believe i made them! I will never buy bagels again! I’ve made 3 batches in 2 days! Five star rating from me!
Hi Maryanne,
I’m excited to make your 2 ingredient bagels today. I just wanted yo know is it ok to add cinnamon and raisins to the dough or lemon zest and blueberries?
Thank you, Yolanda
I haven’t tried it myself, but I think people have tried that with success (at least the cinnamon/raisin combo).
THESE WERE THE BEST BAGELS I’VE EVER HAD!! they were so dense and moist on the inside, omg wow! And only two ingredients!! The dough had a slight sour taste to it, but I personally believed that it added to the flavor. I highly recommend these!!! I made half with parmesan cheese on top, and the other half with cinnamon and sugar!!! Yummy!!
Can you use dannon light yogurt? Don’t have any greek yogurt. Thanks for suggestions.
It will not be the same if not using Greek yogurt.
Has anyone tried adding some shredded cheese into the dough to make cheese bagels?
Sounds good to me, but I haven’t tried it yet!
Amazing recipe!! Could I substitute using whole wheat flour?
I haven’t tried using whole wheat flour.
I make these over and over. they are delicious! I make 2 batches out at a time and freeze the bagels. I take them out a little before I need them and toast them or eat as is. Great recipe, easy directions!
Can these be made using sour cream instead of yogurt?
I don’t think so!
Can I use bread flour?
I have never tried these using bread flour.
really asking for a friend…can you use gluten free flour? BTW, I made these today and everyone LOVES them! Even my picky 15 year old!!
someone mentioned that they used “dannon light and fit” yogurt to make these. was that plain or vanilla? trying to make due with what I have in the fridge
2 ingredient begal
Can this be made gluten free? If so what can I sub the flour for?
I have not tried using gluten free.
My bagels won’t cook inside.
They turned out great! They were a hit at my job. I didn’t use the egg wash on top I just sprayed extra-virgin olive oil spray on the top of them.
I made breakfast bagels by adding some Splenda, vanilla, and cinnamon. I think the bagels have a sour-dough taste because of the yogurt so you really have to off-set that to make them sweet. I have also added cocoa powder, coconut, PB2 powder, and pecans. The kids like coming up with their own combinations, which is fun for them. The Splenda keeps the WW points at three but if you don’t care about that, the sky’s the limit. I love that they are so fast and easy.
Can you make these with almond flour?
I have not tried making these with almond flour. I would imagine they’d turn out quite different.
i’m on the blue plan and when i enter the nutritional info into the recipe builder they come up as 4 instead of 3, am i missing something?! HELP!! lol
Hmmm- I have the recipe typed into the WW app. The only thing in the recipe that has points is the flour, which computes to 24 points for 8 servings. That computes to 3 per bagel!
How are these best stored?
I made mine with dannon light and fit that I needed used up. So delicious!
Covered container is fine. They should freeze well too!
Can you make this with full fat Greek yogurt?
Yes, but it will change the nutritional info.
Tried this for the first time and loved it! They all disappeared fast so now I have to make more. The best greek Yogurt was the key! I bought everything bagel at trader Joes, it is great. I also loved the texture better because was not so chewy. Thanks for sharing!
Absolutely delicious!
This is the first time I have ever made a bagel, I do make lots of biscuits. So I tried this recipe and it was great. I think the texture was a little more like a biscuit, but the flavor was very good. I topped them with some harvarti cheese. My husband said it’s a keeper. So will be making more of these.
So good!!’
Decided to test these with dairy free soy yogurt (not Greek) and a homemade white/wheat self rising flour mix and for anyone wondering, they still turn out well but you just have to add way more flour! I figured I would need to with the moisture content of the soy yogurt!
Can u make these with gluten free flour?
I haven’t tried that yet!
I followed the recipe EXACTLY as stated with the EXACT ingredients and time, but my bagels were raw, deflated and did not look anything at all like these pictures.
I’m sorry you had trouble. Did you use one of the brands of Greek yogurt that is recommended in the tips? Moisture content in Greek yogurt varies a lot. If the dough is very sticky, you may need to add more flour. Be sure to watch the video, and the bagel dough should be just like you see in the video.
I make these often, but mine are never smooth like yours. The dough is super soft, and the end product is all craggy. They taste fine, but wish I could get them to look more like bagels. Thoughts? Should I use a ton more flour?
It’s hard to get them perfect looking! Have you watched the how-to video? I’d recommend using one of the brands of Greek yogurt that is recommended in the tips. Moisture content in Greek yogurt varies a lot. If the dough is very sticky, you may need to add more flour.
Do you think it’s possible to do this with almond flour?
I haven’t tried making these with almond flour, so I’m not sure!
Love it! Will definitely make again. I needed a little extra flour as well but a fantastic sub for a deli bagel. Would adding Xanthan Gum help them “plump up” bigger? Thank you!
I’m not familiar with what xanthan gum does to things, so I’m not sure!
I’ve made these twice now and both times after baking they were very doughy, almost raw inside. The second time making them I added a little more flour, rolled them out thinner, baked them 15 minutes longer and skipped the last step with the 450 degree oven. The bagels were better, but still slightly uncooked inside. Any idea why? FYI: I used nonfat Greek yogurt and bread flour.
The recipe calls for using Self Rising Flour… not bread flour. 🙂
These were awesome. I didn’t add any additional toppings except for the egg wash. Will be definitely making them again. I do have one question tho, if you use the dough for pizza’s, should you pre-bake the dough for a little bit so it gets completely done? Thank you for recipe. Its definitely worth the WW 3 points.
I’m not sure about that as I haven’t tried it!
Thank you for the recipe, I can’t believe how great these taste! What is the best way to store them? Do you keep them in the refrigerator or on the counter? Air tight or loosely closed container?
Thanks,
In a ziploc or a covered container at room temp!
Can you make self rising flour with almond flour or coconut flour?
No, that will not be the same!
Would it still work if I added cinnamon and raisin to make breakfast bagels?
I think it might!
I just made this bagels for a quick grab and go breakfast. I even made the self rising flour. So..easy. They were delicious. I topped mine with chia seeds. I will definitely make these again and again . Thanks
Tried for the first time and they were amazing! I did 3 with everything bagel seasoning and the rest were plain. The plain ones could probably use a little sea salt on the top to help with flavor.
I made these tonight and when I took them out of the oven before raising the temp the bagels looked awesome but as I waited for the oven to hit 450 the bagels deflated a lot. Any clue what I did wrong?
I’m not sure!
Delicious! I used my stand mixer – was simple and scrumptious. I needed a bit of extra flour cause the dough was too sticky but that might have been from moisture in Greek yogurt. I used egg wash and made three different flavors: topped with dried minced garlic, sesame seeds and Trader Joe’s Onion Salt blend. They were soft and scrumptious.
I am really looking forward to trying this recipe! I wanted to thank you not only for this create hack on a beloved comfort food, but also thank you for the “recipe notes”…. I’ve been cooking and baking for many years but didn’t know some of those hacks!
You’re welcome!
I really like these bagels!! Satisfies the craving for sure! I do think that I will try the bread flour next time for a more chewy texture. I tried to calculate the bagel and it came out to 4…..not sure why, but I trust you! 🙂
Thank you for sharing such great WW recipes so we can enjoy good food with less points!
What is the best way to store these? And, for how long? I used almond milk plain yogurt, oat flour and cauliflower flour and they turned out great! My husband is allergic to eggs, wheat and milk. I can’t compare them to the original recipe but we really loved them!
Glad to hear! You can wrap leftover bagels in plastic and reheat the next day without refrigerating, or refrigerate for up to 3 days.
To freeze, slice each bagel open and wrap individually with foil or plastic wrap. To reheat pop them back into the oven or toaster until warm.
I made these this morning and not sure what I did wrong. The insides were doughy but the outsides were definitely cooked. I used my stand mixer and the Fage 0% Greek yogurt. Could someone tell me when might’ve caused this?
It’s hard to say!
I had the same issue sadly 🙁 I’m wondering if I made my dough too wet. I even tried baking them wrapped in foil for 30 extra minutes once I realized they were raw and it did virtually nothing. I’m super bummed because they look and smell delicious, just made an error somehow! i’m going to remake them a second time and use less yogurt.
Hi first time making, i added cinnamon, pumpkin pie spice, raisins, and a little brown sugar. I forgot about the salt for the topping, can that be added into the dough? I did not knead by hand, made in the stand mixer, and i should if added more flour but wasn’t able to at the moment so i went with it. My husband said they were great and i i think future batches will be batter! Thanks
My bagels came out flat any suggestions on what I did wrong?
maybe too much liquid in the yogurt you used? That’s all I can think of…
Lori, do you know if the AP flour could be substituted with almond flour?
Thank you.
Hi Teena- I have not tried it yet!
Tastes great!. Now, this is not a NY Bagel but add a smear of your favorite cream cheese for a tasty snack. I used my mixer to combine the ingredients and then kneaded by hand adding flour until I thought it felt right. I used 0% Fage Greek Yogurt in this and followed the directions exactly.
These bagels are awesome. But it does not say how to store the bagels. Can you please let me know how to store them
You can wrap leftover bagels in plastic and reheat the next day without refrigerating, or refrigerate for up to 3 days.
To freeze, slice each bagel open and wrap individually with foil or plastic wrap. To reheat pop them back into the oven or toaster until warm.
Wow! These are the best bagels I have ever tasted. I used FAGE 5% yogurt, and made my own Everything Bagel seasoning. I used AP flour with salt and baking soda. It is an easy recipe! They are Amazing. I’m a bagel snob!
Have you tried making them in an air fryer?
Not yet!
Can fruit like blueberries be added to this? I’m craving a blueberry bagel like crazy but the points are crazy!
I haven’t tried adding fruit to them. Dried fruit would probably work best. Let me know if it works!
Do these last if you freeze some? Also wondering how many days they would last not in the freezer
You can wrap leftover bagels in plastic and reheat the next day without refrigerating, or refrigerate for up to 3 days.
To freeze, slice each bagel open and wrap individually with foil or plastic wrap. To reheat pop them back into the oven or toaster until warm.
I am gluten and dairy intolerant. Any suggestions
I don’t have a gluten free, dairy free version- sorry!
Can these be made a day ahead?
Yes, they’re best made the day of, but they should be fine the following day too.
These are so delicious and satisfy my bagel cravings! I can’t get over how easy they are to make and with only two ingredients! Thanks for sharing the recipe!
Soooo good! Satisfying my bagel craving.
I made these last night, sooo good! I will add a little more salt next time, but these were impressively delicious!
Love these!! I have made them 3 times! So easy and very yummy! Thank you!!
How can I make this with wholemeal?
I’m not familiar with wholemeal, sorry!
I loved it! So good and very easy to make!
Is there any substitution for low fat greek yogurt? Could sour cream be used instead? Just wondering…
I don’t think so- these are just made with the Greek yogurt!
I’m super impressed by these bagels! I can’t believe they’re only two ingredients!
I adore bagels, but it takes forever to make them from scratch! Your recipe is so darn easy–they were terrific for a quick fix!