Two Ingredient Yogurt Bagels

Name: Two Ingredient Yogurt Bagels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 bagels
Ingredients: 1 cup Greek yogurt (full-fat or non-fat); 1 cup self-rising flour

Highlighted under: Simple Cooking

I love making Two Ingredient Yogurt Bagels when I want a quick and satisfying treat without a lot of fuss. This simple recipe combines just two ingredients—Greek yogurt and self-rising flour—to create a delightful dough that transforms into bagels in no time. I find that the tanginess of the yogurt balances perfectly with the dough's texture, yielding a bagel that’s chewy on the outside yet soft on the inside. Plus, they're a fantastic option for breakfast or a snack anytime during the day!

Created by

Arden Whitlock

Last updated on 2026-02-10T21:17:36.625Z

When I started experimenting with quick breads, I stumbled upon the concept of yogurt bagels, and my life changed! These bagels require minimal ingredients and are ready in just about 25 minutes, making them ideal for busy mornings. I mix my dough gently to ensure a light texture, which is key to creating that irresistible chewiness.

One of my favorite techniques is to let the bagels boil briefly before baking. It might seem like an extra step, but this helps create a glossy, chewy exterior that enhances the overall bagel experience. I enjoy experimenting with different toppings, like everything bagel seasoning, which adds another layer of flavor!

Why You'll Love This Recipe

Quick and simple with only two ingredients
Healthy alternative to traditional bagels
Can be customized with your favorite toppings

The Importance of Greek Yogurt

Using Greek yogurt in this bagel recipe is not only key to achieving the right texture but also infuses the bagels with a subtle tanginess that pairs beautifully with their chewiness. The high protein content in Greek yogurt helps provide structure to the dough while keeping the bagels moist. If you're looking to achieve a slightly different flavor, you can experiment with flavored Greek yogurts, but be mindful that they may influence the overall taste of your bagels.

When selecting your yogurt, consider opting for full-fat varieties if you prefer a richer taste and denser bagel. For those watching their fat intake, non-fat Greek yogurt will work just as well, leading to lighter bagels without compromising too much on flavor. Ensure that the yogurt is fresh for the best results; expired yogurt can alter the texture and taste of your dough.

Mastering the Boiling Process

Boiling the bagels is an essential step that helps create that classic bagel exterior—chewy yet inviting. When you drop the bagels into the boiling water, make sure the water is at a rolling boil; this helps them hold their shape while cooking. I usually add a teaspoon of baking soda to the water, which enhances browning and gives the bagels a nice sheen once baked.

After boiling each bagel for around one minute on each side, look for them to puff slightly and develop a resilient skin. Be careful not to overcrowd the pot; boil them in batches if necessary to avoid lowering the water temperature. This is crucial for ensuring even cooking and achieving the ideal texture.

Topping and Serving Suggestions

These bagels can be customized to match your taste preferences by adding various toppings before baking. Some popular choices include everything bagel seasoning, sesame seeds, or a sprinkle of cheese. Just a light brush of egg wash will help your toppings adhere while providing a beautiful golden finish. Feel free to get creative with flavored salts or herbs for an extra punch!

Once baked, these bagels are best enjoyed fresh but can be stored in an airtight container for a couple of days. To reheat, simply pop them in a toaster or under the broiler for a few minutes until warmed thorough. You can also slice and freeze the bagels individually for up to three months—just toast them directly from frozen for a quick snack or breakfast option.

Ingredients

Gather the following ingredients before you start:

Ingredients

1 cup Greek yogurt (full-fat or non-fat)
1 cup self-rising flour

Now you are ready to prepare your dough!

Instructions

Follow these simple steps to make your bagels:

Prepare the Dough

In a mixing bowl, combine the Greek yogurt and self-rising flour until a shaggy dough forms. Transfer the dough to a floured surface and knead it gently for about 1 minute until it becomes smooth.

Shape the Bagels

Divide the dough into four equal pieces. Roll each piece into a rope and form a circle, pinching the ends together to seal.

Boil and Bake

Bring a large pot of water to a boil. Carefully drop each bagel into the boiling water and cook for about 1 minute on each side. Remove them with a slotted spoon and place on a baking sheet. Bake at 375°F for 15 minutes or until golden brown.

Let the bagels cool slightly before enjoying!

Pro Tips

Feel free to customize your bagels with toppings like sesame seeds, poppy seeds, or even a sprinkle of cheese before baking for added flavor.

Ingredient Substitutions

If you don't have self-rising flour on hand, you can create your own by combining all-purpose flour with baking powder and salt. For each cup of all-purpose flour, add 1 and ½ teaspoons of baking powder and a pinch of salt. This substitution will yield a similar affect, ensuring your bagels still rise and develop that light texture you're looking for.

For a gluten-free version, consider using gluten-free self-rising flour blends, which are widely available. Monitor the dough's consistency, as gluten-free flours can vary in moisture absorption. Adding a bit more yogurt or adjusting the flour might be necessary to keep the dough from becoming too dry.

Scaling the Recipe

This two-ingredient bagel recipe is easily scalable, allowing you to make more on busy mornings or for gathering with friends. Simply double or triple the quantities of yogurt and self-rising flour while maintaining the same ratios. Remember to adjust boiling and baking times if you're making a larger batch; you may need to boil the bagels in increments to avoid crowding.

When scaling up, make sure to have ample space on your baking sheet, as bagels need room to expand slightly as they bake. This is particularly important if you're adding toppings, as they can create additional moisture that affects the baking time.

Troubleshooting Common Issues

If your dough is too sticky after mixing, don't hesitate to sprinkle a bit more self-rising flour while kneading. Aim for a soft, slightly tacky dough—if it becomes too dry, your bagels will lack the desired chewiness. On the other hand, if the dough seems too dry, a small splash of water or additional yogurt can help even things out.

After baking, if your bagels come out too dense, it might be due to over-kneading the dough or boiling them for too long. Aim for gentle kneading until smooth, and adhere to the boiling time for optimal results. Adjusting these steps in future attempts can help you achieve your ideal bagel texture.

Questions About Recipes

→ Can I use regular flour instead of self-rising flour?

Yes, but you will need to add baking powder and salt to replicate the self-rising effect.

→ How do I store leftover bagels?

Store any leftover bagels in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

→ Can I add herbs or spices to the dough?

Absolutely! Adding herbs like rosemary or spices like garlic powder can enhance the flavor of your bagels.

→ What dips pair well with these bagels?

Cream cheese, hummus, or even avocado spread make great dips for these tasty bagels.