2-Ingredient Bagels (30 Minutes, No Yeast!)

Let’s talk about these amazing 2-ingredient bagels made with Greek yogurt and flour. They are so simple and delicious it’s almost unbelievable!

I’ll be the first to say that a real bagel from a fresh bagel store is the obvious choice for the best bagels, but these homemade bagels are a great alternative to the ones you’d find in the bread aisle at the grocery store. And they’re much fresher and healthier than what you’ll find on store shelves.

Two-ingredient bagels come from an old Weight Watchers (WW) recipe that really hits the mark. While I’m not into WW, per se, I am definitely into this recipe.

The two ingredients in this easy bagel recipe are:

• Full-fat Plain Greek Yogurt (I use Fage 5%)
• Self-rising flour (OR do what I do and use regular all-purpose flour with baking powder and salt; yes, gluten-free flour works!)

2-Ingredient Bagels How-To’s

If you’re like me and love bagels but don’t always have the time (or patience) to make them the traditional way, this recipe is a total game-changer. With no yeast and no boiling required, these homemade bagels can be whipped up in under 30 minutes.

They’re not only faster to make but also healthier than many store-bought options, which are often loaded with preservatives and unnecessary ingredients.

These bagels are versatile too! You can top them with anything from bagel seasoning to sesame seeds, poppy seeds, or even a little sea salt and garlic. Plus, they’re perfect for a variety of dietary needs—you can make them gluten-free, vegan, or even add flavorings like cinnamon or onion.

Choosing the Ingredients for Your Bagels

The right flour and yogurt is key to getting the right texture and flavor. Here are a few tips to get the best results:

• All-Purpose Flour: Don’t have self-rising flour? Me either. You can easily make your own self rising flour by combining 300g (about 2.5 cups) of all-purpose flour with 2 teaspoons (10g) of baking powder and 1 teaspoon of salt. This combination works just as well in this recipe, and I actually prefer it since I always have all-purpose flour, baking powder, and salt on hand.
• Self-Rising Flour: This is the easiest option because it already contains baking powder and salt, so you can just mix it directly with the Greek yogurt. However, many people don’t have self-rising flour on hand, so you can easily make your own.
• Gluten-Free Flour: If you’re gluten-sensitive or prefer to avoid gluten, you can still enjoy these bagels by using a gluten-free self-rising flour. I’ve had great success with gluten-free blends, and the texture comes out just as light and fluffy as with regular flour. Just make sure your gluten-free flour blend includes xanthan gum or another binding agent to keep the dough together.
• Whole Wheat Flour: If you’re looking to up the fiber content, you can substitute half of the all-purpose with whole wheat flour. If you do this, you’ll make your own self-rising flour. Keep in mind that this will result in a denser, more hearty bagel, but it’s a great option for those looking for a more filling, nutrient-dense option.
• Alternative Flours Won’t Work: Gluten-free all-purpose flour WILL work, but Almond flour or chickpea flour won’t work here as they are too dense and won’t give the bagels the right structure.
• Yogurt: Full-fat Greek Yogurt is best here. I’ve tried regular plain yogurt and reduced-fat yogurt. Trust that Full-fat Greek Yogurt will give you the best outcome. You can use vegan yogurt to make these if you want them vegan, but note that your results might not look exactly like the photos.

How to Make Self-Rising Flour

I rarely have self-rising flour, but I always have regular ap flour, baking soda and salt, so here’s a general recipe to make your own:

To make the self-rising flour for this recipe, simply combine:

• 300 grams (~2.5 cups) all-purpose flour
• 10 grams (2 teaspoons) baking powder
• 1 teaspoon Kosher salt (or fine sea salt such as Real Salt)

Important Note: Baking powder and baking soda are not the same! Baking powder contains both an acid and a base, which means it causes your dough to rise on its own when mixed with wet ingredients. Baking soda, on the other hand, needs an acidic ingredient (like vinegar or yogurt) to activate it. Be sure to use baking powder for this recipe to get the best results.

Tips for Handling 2-Ingredient Bagel Dough

Now that you’ve chosen your flour, let’s talk about the dough. This dough is a little different than traditional bread dough because it’s much simpler, but there are a few tricks to making it perfect:

1. If Possible, Weigh the Ingredients: This is a recipe that it pays off to weight the ingredients, because different flours and different yogurts have different weights. If you don’t have a scale I gave you cup measurements. But get a scale! They are cheap and go a LONG way to make your baked goods turn out better. I have this one.
2. Mix, then Knead: After mixing the dough, you’ll need to knead it with your hands for about 1-2 minutes. If the dough feels sticky, add a bit more flour, a tablespoon at a time, until it’s smooth and easy to handle. Letting the dough rest for about 10 minutes will also help the flour absorb the yogurt, which gives you the best texture.
3. Flour Your Surface: When you roll out the dough, you can lightly flour your work surface to prevent sticking. This will make shaping the dough into bagels much easier.
4. Shape Your Bagels: You can either roll each portion of dough into a ball, then press your thumb through the center to create a hole, or roll the dough into logs and close the loop to make a circle. You can also use a silicone mini bagel pan if you prefer a more uniform shape, but I don’t think you need it. I like to make 6 small bagels with this recipe, but you can make 4 larger-sized bagels.

Variations and Flavor Ideas

The beauty of these 2-ingredient bagels is how customizable they are. Here are some fun ideas to change up the flavor and toppings:

• Classic Everything Bagel Seasoning: This is always a favorite. Sprinkle everything bagel seasoning on top before baking for that savory, salty flavor we all love.
• Sesame or Poppy Seeds: Simple yet delicious. Brush your bagels with an egg wash or butter before adding seeds so they stick well.
• Cinnamon and Sugar: If you’re in the mood for something sweet, mix cinnamon with a little sugar and sprinkle it on top. You can even add a pinch of cinnamon to the dough for extra flavor.
• Garlic and Sea Salt: For a savory option, sprinkle minced garlic and sea salt on top of your bagels before baking. The combination of flavors is incredible.
• Cheese Bagels: If you’re a cheese lover, you can sprinkle shredded cheese on top of your bagels for a melty, golden brown finish. Try cheddar, mozzarella, or even Parmesan.

Storing and Freezing Your Bagels

These bagels are so easy to make that you’ll want to have them on hand all the time. Here’s how to store them:

• Storing at Room Temperature: Once cooled, store your bagels in an airtight container at room temperature for up to 3 days.
• Refrigeration: If you want them to last a bit longer, store them in the fridge for up to 5 days. Just warm them up in the toaster or oven before eating.
• Freezing: These bagels freeze beautifully! Place them in a ziplock bag and store them in the freezer for up to 6 months. To reheat, let them thaw in the fridge overnight or pop them straight into the oven or toaster.

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Frequently Asked Questions

Can I Use Plain Yogurt Instead of Greek Yogurt?

Greek yogurt is thicker and creamier than regular plain yogurt, which is why it works so well in this recipe. Using plain yogurt might make the dough too sticky and difficult to work with. I highly recommend sticking with plain Greek yogurt for the best results.

Can I Make These Bagels Gluten-Free?

Absolutely! Just use gluten-free self-rising flour or mix gluten-free flour with baking powder and salt per the instructions above. The bagels will come out just as delicious with a slightly different texture. If you’re used to gluten-free baked-goods then you’ll love these.

Do These Bagels Taste Like Traditional Bagels?

While these 2-ingredient bagels don’t have the exact chewy texture of a traditional boiled bagel, they’re still delicious and a close second. Think of them as a cross between a bagel and a soft roll. I’ll be the first to say that nothing beats a real bagel! But these are perfect for anyone looking for a quick, healthier bagel option without all the fuss.

These Greek yogurt and flour bagels are the perfect quick fix for any bagel craving. With just two ingredients—Greek yogurt and self-rising flour—you can have fresh, warm bagels ready in under 30 minutes. Plus, they’re packed with protein and can be customized to suit any flavor profile you’re in the mood for.

Whether you’re topping them with everything bagel seasoning, sesame seeds, or a sweet cinnamon-sugar mix, these bagels are sure to become a go-to in your kitchen. Enjoy them warm with a spread of cream cheese, avocado, or even peanut butter. Give them a try and let me know your favorite toppings!