Craving a freshly baked bagel but don’t have the time or patience for yeast, proofing, or boiling water? I’ve got you covered. These 2 ingredient Greek yogurt bagels are soft, chewy, golden, and ready in under 40 minutes. They taste so close to bakery-style bagels that I always end up making a second batch right away. Whether I’m in the mood for a savory everything bagel or a sweet cinnamon version, this recipe never disappoints.
Why You’ll Love This Recipe
I love this recipe because it’s quick, simple, and incredibly satisfying. I don’t need any fancy ingredients—just self-rising flour and Greek yogurt. The result is a batch of warm, chewy bagels that taste like they took hours to make. I can also customize them however I like, adding everything bagel seasoning, sesame seeds, or cinnamon sugar for variety. Plus, they’re naturally high in protein and can easily be made gluten-free. It’s my go-to breakfast when I want something impressive without much effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ¾ cups self-rising flour (or homemade self-rising flour), plus extra for dusting
1 ¼ cups plain Greek yogurt (whole milk Greek yogurt gives the best texture)
1 egg, whisked (optional, for topping)
2 tablespoons everything bagel seasoning or other toppings of choice
Directions
I start by adding the flour and yogurt to a large mixing bowl and stirring until a thick dough forms. If it feels a little dry, I add a spoonful of yogurt at a time until it comes together.
I lightly flour my surface and knead the dough for a few minutes until it’s smooth. Sometimes, I let it rest for 10 minutes first—it makes the dough easier to handle.
Once the dough feels right, I divide it into four equal portions, roll each into a ball, and poke my thumb through the middle to shape them into bagels.
I line a baking sheet with parchment paper and place the bagels on top. If I’m using toppings, I brush each with a little egg wash and sprinkle on everything bagel seasoning or cinnamon sugar.
I bake them at 350°F (177°C) for 22–24 minutes until golden and puffed. If I use gluten-free flour, I give them an extra 5 minutes to make sure the centers cook through.
I let them cool for about 5 minutes before slicing or serving warm with cream cheese or butter.
Servings and Timing
This recipe makes 4 bagels and takes about 37 minutes from start to finish—15 minutes of prep time and 22 minutes of baking time. Each bagel has around 236 calories, making it a light but satisfying breakfast or snack option.
Variations
I love experimenting with different flavors and toppings:
Sweet: I mix in a teaspoon of cinnamon and sprinkle the tops with cinnamon sugar before baking.
Savory: I add shredded cheddar and chives to the dough for a cheesy bagel.
Gluten-Free: I use a 1:1 gluten-free flour blend with added baking powder and salt to make self-rising flour.
Mini Bagels: I divide the dough into eight smaller portions for bite-sized bagels—perfect for brunch platters.
Storage/Reheating
I store leftover bagels in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. When I’m ready to eat one, I thaw it at room temperature and pop it into the toaster or oven for a few minutes until warm and crisp again.
FAQs
How can I make self-rising flour at home?
I simply mix 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. It works perfectly in this recipe.
Can I use nonfat Greek yogurt instead of whole milk?
Yes, but I prefer whole milk Greek yogurt because it makes the bagels richer and softer. Nonfat works fine if that’s what I have on hand.
Why is my dough too sticky?
If my dough feels too sticky, I just sprinkle in a bit more flour, one tablespoon at a time, until it’s easy to handle.
Can I make these bagels in an air fryer?
Absolutely. I air fry them at 320°F (160°C) for about 12–14 minutes until golden. It’s a great option for small batches.
Do I have to use an egg wash?
No, but I like using it because it helps the toppings stick and gives the bagels a nice glossy finish. Olive oil or water can also be used as substitutes.
Conclusion
I love how these 2 ingredient Greek yogurt bagels turn out every single time—golden, chewy, and full of flavor without any of the usual baking hassle. Whether I top them with everything seasoning or go for a sweet twist, they’re always a hit. This recipe has become one of my favorite breakfast staples because it’s so easy, quick, and endlessly customizable.
These 2‑Ingredient Greek Yogurt Bagels are soft, chewy, golden‑baked bagels made in under 40 minutes using just self‑rising flour and Greek yogurt—no yeast, no boiling, no special equipment.
Total Time:Approximately 37 minutes
Yield:4 bagels
Ingredients
1 ¾ cups self‑rising flour (or homemade: 1½ tbsp baking powder + ¼ tsp salt to each cup of all‑purpose flour)
1 ¼ cups plain Greek yogurt (whole‑milk preferred for best texture)
1 egg, whisked (optional, for topping)
2 tablespoons everything bagel seasoning or other topping of choice
Instructions
Preheat oven to 350 °F (177 °C). Lightly dust a work surface with extra flour.
Combine the self‑rising flour and the Greek yogurt in a large mixing bowl and stir until a thick dough forms. If the dough seems too dry, add 1 tablespoon Greek yogurt at a time until it comes together.
Transfer the dough to the floured surface and knead briefly (about 1–2 minutes) until smooth.
Divide the dough into four equal portions. Roll each portion into a ball, then use your thumb to poke through the middle of each to form a bagel shape.
Line a baking sheet with parchment paper. If using toppings, brush each bagel with the whisked egg (optional) and sprinkle the everything bagel seasoning (or other topping) on top.
Bake the bagels for 22–24 minutes, until golden brown and puffed. If using gluten‑free flour or a denser mix, you may bake up to 27–29 minutes for a fully cooked center.
Let bagels cool slightly (about 5 minutes) before slicing or serving warm with cream cheese, butter, or favorite spread.
Notes
For garlic or savory variation, stir ¼ tsp garlic powder or a handful of chopped chives into the dough before shaping.
For a sweet version, add 1 tsp cinnamon to the flour and sprinkle cinnamon sugar instead of everything seasoning.
If dough is too sticky to handle, dust lightly with extra flour (1–2 tablespoons at a time) but avoid over‑flouring else texture may become dry.
To make a gluten‑free version, use a 1:1 gluten‑free self‑rising flour blend (ensure it contains the rising agent) and bake toward the longer side of the time range.
Store leftovers in an airtight container at room temperature up to 2 days, or in the refrigerator for up to 5 days. Freeze for up to 2 months. Reheat by toasting or warming in a 350 °F oven for 5 minutes to restore crust.
