2-Ingredient Yogurt Bagels

# How To Make It:

01 - Preheat your oven to 375°F. Line a baking sheet with parchment paper.

02 - In a large mixing bowl, combine the self-rising flour and Greek yogurt. Mix with a spatula until a shaggy dough forms.

03 - Transfer the dough to a lightly floured surface. Knead for 2-3 minutes until smooth and elastic.

04 - Divide the dough into 4 equal pieces. Roll each piece into a ball, then shape each into a rope about 8 inches long. Join the ends to form a bagel shape, pinching to seal.

05 - Place bagels on the prepared baking sheet. Brush tops with beaten egg and sprinkle with your chosen topping.

06 - Bake for 22-25 minutes, or until golden brown and cooked through.

07 - Cool slightly on a wire rack before serving.

# Expert Advice:

01 -

They're genuinely ready faster than you can brew good coffee—no yeast fussing or overnight proofing required.
The texture is soft and chewy in that honest way homemade bagels should be, with a slight tang from the yogurt that makes them taste less simple than they are.
You probably have these ingredients already, which means fresh bagels whenever the craving strikes without a grocery trip.

02 -

Don't skip the kneading step even though it's brief—those 2-3 minutes develop the gluten network and create the chew that separates these from dense doorstops.
If your dough feels too sticky, dust lightly with flour, but resist the urge to add more flour to the mixture itself; the yogurt-to-flour ratio is already balanced for the right texture.

03 -

Full-fat Greek yogurt creates noticeably softer, more tender bagels than low-fat versions—worth seeking out if texture matters to you.
Pinch the bagel seam really firmly when closing the ring; a weak seal means it might split open and flatten slightly during baking.

2-Ingredient Yogurt Bagels (Print-Friendly)

# What You'll Need:

→ Dough

→ Topping

# How To Make It:

# Expert Advice: