Fresh, warm bagels straight from my own oven used to feel like a weekend project that required yeast, rising time, and a whole lot of patience. Then I discovered this 2-Ingredient Greek Yogurt Bagels recipe, and everything changed. It’s one of those simple kitchen wins that makes me feel like a baking genius without actually working that hard.
I love making these bagels when I’m craving something cozy but don’t want to run to the store. They’re soft on the inside, lightly golden on the outside, and sturdy enough to hold all my favorite toppings. Whether I spread them with cream cheese, pile them high with eggs, or use them for mini sandwiches, they always deliver.
What You Need To Make This Recipe
Self-Rising Flour:
This is the magic ingredient that replaces yeast and baking powder in one go. Self-rising flour already contains baking powder and salt, which helps the bagels rise beautifully in the oven. It gives them structure and that classic chewy texture without any complicated steps.
Greek Yogurt:
Thick, plain Greek yogurt is what binds the dough together and gives these bagels their tender crumb. I prefer full-fat or 2% for the best flavor and texture, but nonfat works too. The yogurt adds moisture and a subtle tang that makes the bagels taste like they came from a bakery.
Ingredients List
- 1 cup self-rising flour
- 1 cup plain Greek yogurt (thick, not runny)
Optional (for topping):
- 1 egg (for egg wash)
- Sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt
How to Make 2-Ingredient Greek Yogurt Bagels
Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Mix the Dough
In a medium mixing bowl, combine the self-rising flour and Greek yogurt. Stir with a spoon or spatula until a shaggy dough forms. Once it starts coming together, use your hands to knead it gently in the bowl until mostly smooth.
Knead and Shape
Transfer the dough to a lightly floured surface. Knead for about 2–3 minutes, just until the dough becomes smooth and slightly elastic. Divide it into 4 equal pieces. Roll each piece into a rope and connect the ends to form a bagel shape, pressing gently to seal.
Add Toppings (Optional)
If you’d like a shiny, golden finish, brush the tops with beaten egg. Sprinkle with your favorite toppings like sesame seeds or everything bagel seasoning.
Bake
Place the shaped bagels onto the prepared baking sheet. Bake for 20–25 minutes, or until they are puffed and golden brown. For extra browning, you can broil them for the last 1–2 minutes, watching carefully.
Cool and Serve
Let the bagels cool for at least 10 minutes before slicing. This helps the inside set properly. Then slice, toast if desired, and enjoy with your favorite spreads or fillings.
Tips for Making This Recipe
- Use thick Greek yogurt. If your yogurt is too runny, the dough will be sticky and hard to shape.
- Don’t over-knead the dough. A few minutes is enough; too much kneading can make the bagels dense.
- If the dough is too sticky, sprinkle in a little more flour, one tablespoon at a time.
- For extra flavor, mix seasoning directly into the dough before shaping.
- Store leftover bagels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- These freeze beautifully. Slice before freezing so you can toast them straight from frozen.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt works best because it’s thick and high in protein. Regular yogurt is usually too thin and may make the dough overly sticky.
What if I don’t have self-rising flour?
You can make your own by combining 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
Are these bagels chewy like traditional bagels?
They’re slightly softer than classic boiled bagels, but they still have a satisfying chew and golden crust.
Can I make them in an air fryer?
Yes. Air fry at 350°F (175°C) for about 12–15 minutes, checking for doneness and browning.
Can I make them gluten-free?
You can try using a gluten-free self-rising flour blend, but the texture may vary depending on the brand.