2-Ingredient Yogurt Bagels

I discovered these bagels by accident on a Tuesday morning when my kitchen felt too small for the usual routine. No yeast packets in the pantry, no time for proofing—just self-rising flour and a container of Greek yogurt staring back at me. Something clicked: what if I stopped overthinking breakfast and let two simple ingredients do the work? Twenty minutes later, I was pulling golden, chewy bagels from the oven, and my skepticism had completely dissolved.

My partner was skeptical when I announced I'd made bagels with two ingredients, but one bite changed everything—he ate three before asking how I'd managed it. That's when I realized this recipe isn't just about convenience; it's about the small victory of creating something that feels indulgent from practically nothing. Now it's become our Saturday ritual, each of us customizing our bagels while the kitchen fills with warmth and the smell of baking bread.

Ingredients

• Self-rising flour (1 1/2 cups): This is the backbone—it already contains baking powder and salt, which means you skip the chemical step entirely and get lift without yeast or waiting around.
• Plain Greek yogurt (1 cup): Use full-fat if you want richer, softer bagels, or low-fat if you prefer them slightly firmer; the yogurt adds moisture and creates that subtle tang that makes people ask what your secret ingredient is.
• Egg wash (1 beaten egg, optional): This isn't just for show—it creates that glossy, bakery-quality finish and helps toppings stick.
• Toppings (sesame seeds, everything bagel seasoning, or poppy seeds, optional): These are your chance to personalize; they add texture and prevent the bagels from feeling one-note.

Instructions

Heat your oven and prepare:

Preheat to 375°F and line your baking sheet with parchment paper so the bagels don't stick and cleanup becomes effortless.

Combine flour and yogurt:

Mix them in a large bowl with a spatula—you're looking for a shaggy dough that looks slightly messy at first. Don't panic; this is supposed to feel loose.

Knead until smooth:

Transfer to a lightly floured surface and knead for just 2-3 minutes until the dough feels elastic and cohesive. The flour will gradually hydrate and transform the texture.

Divide and shape:

Split into 4 equal pieces, roll each into a ball, then stretch into a rope about 8 inches long. Join the ends and pinch firmly so they don't split apart during baking.

Add your finishing touches:

Brush with egg wash and sprinkle toppings if you're using them. This step only takes a minute but makes a visible difference.

Bake until golden:

Pop them in the oven for 22-25 minutes—they're done when the tops are golden brown and the bottoms sound hollow when tapped. Trust your eyes over the timer.

Cool slightly before serving:

Let them rest on a wire rack for a few minutes so the interior finishes setting while the outside stays tender.

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There's something almost meditative about shaping bagels by hand—rolling each dough ball into a rope and sealing the ring feels like a small ritual. I've watched friends' faces light up when they realize these came from their own kitchen, and that moment never gets old.

Why These Bagels Feel Effortless

The magic is in self-rising flour doing the heavy lifting—it's like having a shortcut baked into the ingredient itself. No kneading for ten minutes, no proofing overnight, no checking if the dough has doubled. You mix, shape, and bake in roughly the time it takes to get properly dressed. This is the kind of recipe that makes you feel capable without demanding much skill, which is exactly why it works.

Customizing Your Bagels

Plain bagels are perfect, but the real fun starts when you experiment with toppings and mix-ins. I've pressed chopped olives into dough before baking, added everything bagel seasoning, sprinkled shredded sharp cheddar—each version tastes intentional rather than improvised. The base recipe is so forgiving that you can play around without worrying about ruining the whole batch.

Serving and Storing

Eat them warm with butter, cream cheese, or whatever spread calls to you—they're equally good plain or dressed up. Leftover bagels actually get better the next day; slice and toast them to bring back some of that fresh-from-the-oven warmth.

• Store cooled bagels in an airtight container at room temperature for up to two days, or freeze them individually wrapped for up to a month.
• Toast from frozen for a quick breakfast that tastes freshly baked, though letting them thaw at room temperature first gives a softer result.
• If dairy-free yogurt is your only option, make sure it's thick and creamy, not thin like drinking yogurt, so the dough comes together properly.

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These bagels remind me that the best recipes are often the simplest ones, the ones that surprise you with their results rather than their complexity. Make them once and you'll understand why I keep returning to this formula.

Recipe Questions & Answers

→ What makes these bagels soft and chewy?

Using Greek yogurt combined with self-rising flour creates a tender dough that yields a soft, chewy texture without yeast.

→ Can I substitute the self-rising flour?

Yes, you can use whole-wheat self-rising flour for a nuttier flavor and added fiber while maintaining texture.

→ Are toppings necessary for these bagels?

Toppings like sesame seeds or everything seasoning add extra flavor and visual appeal but are completely optional.

→ How long does the baking process take?

Bake the shaped bagels for about 22 to 25 minutes until they turn golden brown and are cooked through.

→ Is it possible to make these bagels dairy-free?

Yes, swap Greek yogurt with a thick, non-dairy yogurt alternative to accommodate dairy-free diets.