These 2-ingredient bagels are made with only self-rising flour and Greek yogurt – no yeast, no mixer, and easily come together in next to no time! They’re quick, simple, and perfect for breakfast or a snack.
Easy Bagel Recipe (Greek Yogurt Bagels)
Two Ingredient Bagels satisfy bread cravings without added sugar, preservatives, or unnecessary ingredients. I used to make these Weight Watchers Bagel recipes all of the time!
Made with Greek yogurt and self-rising flour, they’re lower in sodium and fat, packed with protein, and healthier than store-bought. With thick, chewy skin, a super moist center, and no boiling or fancy tools, this is the simplest no-yeast bagel recipe ever!
Ingredients for Two Ingredient Bagels
- Self-rising flour: Self-raising flour is essential to ensure the dough rises and puffs up. Do not substitute all-purpose flour, almond flour, or coconut flour for this bagel recipe. You can make your own self-rising flour by mixing 2 cups all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
- Greek yogurt: I used 2% Fage yogurt for this recipe, but it will work just as well with your favorite brand and style of full-fat Greek yogurt or non-fat plain Greek yogurt. The thick texture of Greek yogurt is necessary for the best results. If the yogurt is watery, drain it first before adding it to the flour. I do not recommend using plain yogurt (non Greek) because I find the dough becomes too sticky and hard to knead together.
See the recipe card for full information on ingredients and quantities.
How to Make 2 Ingredient Bagels: Step-by-Step Guide
- Make The Dough: Add the yogurt to the center of a flour mound. Then, use your hands to scoop the flour from the outside into the inside of the mound, kneading until it forms a dough with some elasticity.
- Roll And Shape Round: Form a ball with the dough and slice it into 8 separate pieces (I like to use a pizza dough cutter to cut through the dough). Roll each piece into a log and loop the two ends together to form a round bagel. TIP: This is a great time to add an egg wash and toppings if you want them.
- Bake The Bagels: Place the bagels on a parchment paper lined baking sheet (or use a silicone mat)and bake at 350 degrees Fahrenheit for 15 minutes. Turn the temperature up to 500°F and continue baking until browned on top.
- Serve: Enjoy with your favorite spreads and bagel toppings!
Serving Suggestions
Baked bagels can be sliced open, toasted, and topped with your favorite spreads. My favorites include cream cheese, melted butter, Nutella, peanut butter, jam or jelly. For a “diet-friendly” option, spread a wedge of Laughing Cow cheese on top.
What else can you serve between the bagel? Why not make a breakfast sandwich! Add a cooked egg, some turkey bacon, and low-calorie cheese, and you will have a delicious bagel sandwich for breakfast or brunch!
Variations and Toppings for 2 Ingredient Bagels
The possibilities are endless when it comes to customizing these bagels with different flavors! Whether you’re into sweet or savory, they’re incredibly versatile! Try sprinkling on some sesame seeds, cinnamon sugar, poppy seeds, dried onion flakes, parmesan cheese, or even mini chocolate chips. Of course, the plain version is just as delicious!
My personal favorite flavor is Everything But the Bagel Seasoning from Trader Joe’s. Can’t get to Trader Joe’s? No problem. Make your own mix of dried minced garlic, poppy seeds, white sesame seeds, black sesame seeds, dried onion flakes, and flaked or coarse sea salt or get Everything But the Bagel Seasoning here!
Bake Cinnamon Raisin Bagels: You can add 1 tsp of cinnamon into the bagel batter and mix in some raisins.
Bacon Cheddar Bagels: Add cooked bacon bits and shredded or sliced cheddar cheese into the batter and sprinkle some on top.
Bake Other Breads: This same 2 ingredient bagel dough is thick and sturdy enough to be baked into pizza crusts, sandwich buns, soft pretzels, and so much more!
More Low Carb Recipes
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2 Ingredient Bagels
Ingredients
- 2 cups self-rising flour do not substitute all-purpose
- 2 cups Greek yogurt I used 2% Fage
Instructions
- Preheat oven to 350°F.
- Mound flour on clean countertop or cutting board.
- Scoop yogurt into center of flour.
- Use your hands to scoop flour from the outside into the inside of the mound, kneading it together with the yogurt until it forms a dough.
- Continue kneading the dough until it has some elasticity (can be stretched) and is somewhat smooth and no longer sticky.
- Form a ball with the dough and slice into 8 separate pieces.
- Roll each piece into a log and loop the two ends together to form the bagels.
- Place bagels on a sheet pan lined with parchment paper.
- Bake for 15 minutes. Turn oven temperature up to 500°F and continue baking bagels until they are browned on top (3-5 minutes).
- Optional: Brush tops and sides of bagels with an egg wash before initial baking and add toppings
Jenn’s Notes
- To Store: Store your bagels in an airtight container for up to 3 days, either in the fridge or at room temperature, whichever you prefer. I like to keep mine in the refrigerator because I find they keep better. And since we typically toast them before eating, the coldness doesn’t matter.
- To Freeze: For longer storage, place the bagels in the freezer or up to 3 months. I love to make a big batch and freeze half a dozen for an easy breakfast option later on!
- To Reheat: Reheat in the toaster or even in the air fryer.
- When you’re kneading the dough, you want it so that it can be stretched and is somewhat smooth and no longer sticky. That’s how you will know it’s ready.
- If the dough seems sticky, add a little bit more flour to it.
- Before Baking, you can brush the tops and sides of the bagel dough with an egg wash. Or after the bagels have baked for the first 15 minutes, you can brush them with melted butter and sprinkle them with any toppings. Proceed baking at 500°F for 3-5 minutes until the tops and/or the toppings of the bagels have browned.
- The bagels will continue to cook even after they’redremoved them from the oven. Make sure you allow your bagels to cool completely before slicing and serving. Cutting into a hot bagel will result in the texture being gummy.
- You can make gluten free bagels by mixing together your own gluten-free self-raising flour blend. Simply add baking powder, salt, and a binder (like xanthan gum or psyllium husk) to your favorite gluten-free flour and follow this recipe as written.
Great
Can protein powder be added to this recipe? I’d love to try these as a healthier option after bariatric surgery.
I have never tried that to advise. I don’t think it would work the same.
supper easy, and could not believe its the best, and it’s soft and also hove the chewy of a bagel just love this recipe