2-Ingredient Yogurt Bagels (Printable Version)

Quick, soft, and chewy bagels made with yogurt and self-rising flour, perfect for breakfast or snacks.

# Ingredient List:

→ Dough

01 - 1 1/2 cups self-rising flour
02 - 1 cup plain Greek yogurt, full-fat or low-fat

→ Topping

03 - 1 egg, beaten, for egg wash (optional)
04 - 1 tablespoon sesame seeds or everything bagel seasoning (optional)

# Directions:

01 - Preheat oven to 375°F. 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. 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 prepared baking sheet. Brush tops with beaten egg and sprinkle with chosen topping if desired.
06 - Bake for 22-25 minutes until golden brown and cooked through.
07 - Cool slightly on a wire rack before serving.

# Expert Tips:

01 -
  • No yeast, no proofing, no stress—these bagels come together in under 40 minutes from start to finish.
  • Only two ingredients in the dough means you probably have everything you need right now, and there's something liberating about that simplicity.
  • They taste genuinely homemade and chewy, the kind of bagels that make your kitchen smell like a proper bakery.
02 -
  • Don't skip the kneading step—even those brief 2–3 minutes transform the dough's texture from rough and sticky to silky, which is what makes the final bagel chewy instead of dense.
  • If your yogurt is very thin or runny, the dough will be difficult to shape; using thicker yogurt or draining it through a fine sieve for 10 minutes beforehand makes all the difference in how much your dough cooperates.
03 -
  • Full-fat Greek yogurt gives you a slightly richer, chewier result than low-fat, though both work; the key is that it's thick enough to hold the dough together.
  • If you don't have parchment paper, a well-oiled baking sheet works fine, but the bagels are less likely to stick with parchment, and cleanup is infinitely easier.
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