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
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!