These 2-ingredient Greek Yogurt Bagels are soft, slightly chewy, and so easy to make! With just self-rising flour and Greek yogurt, you'll have fresh, delicious bagels in minutes-no yeast or special equipment needed
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While they don't have the exact flavor or texture of traditional bagels, they're still incredibly delicious.
They're perfect for breakfast, brunch, or a quick snack.
Plus, they're high in protein and lower in calories, so they're a healthier option you'll definitely want to try!
🥯 If you love quick and easy bread recipes, be sure to try my traditional Soda Bread or Quick Bread.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Plain Greek Yogurt: Addsprotein and a tangy flavor. For more benefits of Greek yogurt, check out this guide by Healthline.
- Self-Rising Flour: Helps the bagels rise without yeast.
How to Make 2-Ingredient Greek Yogurt Bagels
Note: Full instructions are provided in the recipe card below.
Preheat your oven to 375°F (190°C).
Mix the Greek yogurt and self-rising flour to form a dough.
Shape the dough into bagels and bake for 20-25 minutes until golden brown.
Watch Recipe Video
Camila's Tips & Variations
- Flouring the Surface: Make sure your work surface and hands are well-floured to prevent the dough from sticking while you shape it.
- Topping Ideas: Sprinkle sesame seeds, poppy seeds, everything bagel seasoning, or cinnamon sugar on top before baking. Make sure to brush the bagels with butter, egg yolk, egg white, milk, or water to help the toppings stick. Can't find Everything Bagel Seasoning? Make your own by mixing 1 tablespoon dried minced onions, 1 tablespoon dried minced garlic, 1 tablespoon sesame seeds, 1 tablespoon poppy seeds, and 1 teaspoon kosher salt. Store in an airtight container.
- No self-rising flour on hand? For this recipe, you can easily make your own by sifting together 300g of all-purpose flour, 4 teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of fine salt. Then whisk thoroughly until everything is well combined, and use as directed in the recipe. Note: Baking soda is optional-it's just for extra lift and can be left out if you don't have it.
- Versatile Dough: This dough is flexible! Use it to make pizza crusts, buns, pretzels, and more.
Storing & Freezing
- Storing: These bagels are best enjoyed fresh out of the oven, but you can store them in an airtight container at room temperature for up to 2 days.
- Freezing: To freeze, let the bagels cool completely. Place them in a ziplock bag, squeezing out as much air as possible. They'll keep well in the freezer for up to 3 months. Thaw them in the refrigerator overnight or leave them at room temperature until softened.
Frequently Asked Questions
Why is my dough too sticky to handle?
If the dough feels too sticky, add 1 to 2 tablespoons of extra self-raising flour and gently mix it in. Be careful not to overwork the dough, as this can affect the texture of the bagels.
My bagels didn't rise enough. What went wrong?
The dough in this recipe doesn't require yeast, so the rise comes from the self-raising flour. Make sure your self-raising flour is fresh. Old flour may not provide the proper lift.
Why are my bagels not browning?
The egg wash helps the bagels brown. Make sure to apply it evenly on all sides. If the bagels still aren't browning, your oven may not be hot enough, so double-check the temperature.
Why didn't my toppings stick to the bagels?
If your toppings didn't stick, it could be because the egg wash wasn't applied evenly or thickly enough. Be sure to brush a generous amount of egg wash on each bagel before adding toppings.
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Recipe
2-Ingredient Greek Yogurt Bagels - No Yeast Needed!
Ingredients
- 300 g self-rising flour
- 350 g thick nonfat Plain Greek yogurt or low fat
- 1 egg, optional , It helps the bagels brown better and makes sure the toppings stay on.
- 1 tablespoon bagel seasoning blend, optional
Instructions
- Preheat the oven to 375°F (190°C) and adjust the oven rack to the upper-middle position. Line a 13x18-inch (33x46 cm) baking sheet with parchment paper.
- In a medium bowl, combine the self-raising flour and yogurt. Mix with a rubber spatula until the dough comes together into a slightly tacky mass with no crumbs remaining, about 1 to 2 minutes. If the dough feels too sticky, add 1-2 tablespoons of extra flour. Let it rest for 5 minutes.
- Transfer the dough to a well-floured surface-it may be a bit sticky at this point. Shape it into a flat disc and divide it into 6 equal portions (about 111.3g each). Lightly dust each piece with flour. Roll each portion into a ball. It's okay if the dough looks a bit rough and craggy, similar to biscuit dough.
- Lightly flour your hands, then use your finger to poke a hole in the center of the dough ball. Gently stretch the dough to form a bagel shape, aiming for a hole about 1.5 inches (4 cm) wide and a height just under 1 inch (2.5 cm). Repeat with the remaining dough, dusting with flour as needed to prevent sticking.
- Place the shaped bagels on the prepared baking sheet. In a small bowl, whisk together the egg and 2 teaspoons of water, then lightly brush each bagel with the egg wash. If desired, sprinkle about ½ teaspoon of bagel seasoning on each bagel.
- Bake for about 25 minutes or until the bagels are golden. Allow them to cool on the baking sheet for at least 15 minutes before serving. Enjoy warm or at room temperature.
Watch how to make it
Notes
- Storing: These bagels are best enjoyed fresh out of the oven, but they can be stored in an airtight container at room temperature for up to 2 days.
- Freezing: To freeze, let the bagels cool completely. Place them in a ziplock bag, squeezing out as much air as possible. They'll keep well in the freezer for up to 3 months. Thaw them in the refrigerator overnight or leave them at room temperature until softened.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
