2-Ingredient Yogurt Bagels (Printable)

Soft, chewy bagels crafted with Greek yogurt and self-rising flour for a quick homemade treat.

# What You Need:

→ Dough

01 - 1 1/2 cups self-rising flour
02 - 1 cup plain Greek yogurt

→ Toppings

03 - 1 egg, beaten
04 - 1 tablespoon sesame seeds or everything bagel seasoning

# How-To Steps:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine self-rising flour and Greek yogurt. Mix with a spatula until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
04 - Divide dough into 4 equal pieces. Roll each piece into a ball, then shape into a rope approximately 8 inches long. Join the ends to form a bagel shape and pinch to seal.
05 - Place bagels on the prepared baking sheet. Brush tops with beaten egg and sprinkle with chosen toppings if desired.
06 - Bake for 22-25 minutes until golden brown and cooked through.
07 - Cool slightly on a wire rack before serving warm with your preferred spreads.

# Expert Advice:

01 -
  • These bagels come together in under 40 minutes total, which means you can have fresh bagels while your coffee is still hot.
  • Only two pantry staples needed—no special equipment, no waiting for dough to rise, no yeast drama.
  • They're surprisingly tender and chewy, nothing like the dense, gummy bagels some no-rise recipes produce.
  • Endlessly customizable with whatever toppings you have on hand, from everything seasoning to shredded cheese.
02 -
  • Don't skip kneading those 2–3 minutes—it develops the gluten in the flour and is why these bagels chew properly instead of falling apart.
  • If your dough feels too sticky while shaping, dust your hands and work surface lightly with flour, but resist the urge to add more flour to the dough itself or they'll be dense and dry.
03 -
  • Freeze any extras in a zip-top bag for up to a month—they thaw and re-toast beautifully and taste almost as good as fresh.
  • If you want them slightly chewier, use full-fat Greek yogurt; for a lighter crumb, low-fat works just fine and tastes equally good.
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