2-Ingredient Yogurt Bagels

My friend Sarah texted me at 7 a.m. on a Tuesday asking if bagels were worth the effort, and I realized I'd never told her about the two-ingredient miracle that changed my weekday mornings. She was skeptical when I explained it was just self-rising flour and Greek yogurt—no yeast, no overnight proofing, no complicated technique. By that weekend, she'd made three batches and sent me a photo of her daughter biting into one, that satisfying chew visible even through the screen. It became our quiet joke that something this good shouldn't be this simple.

I made these for the first time on a random Thursday when my daughter's school called asking if I could bring breakfast for her class party the next morning. I stood in my kitchen at 9 p.m. slightly panicked, then remembered a recipe I'd saved months earlier. I made a double batch, and watching those dough ropes transform into perfect bagel shapes felt like a small kitchen victory. Thirty minutes later, golden bagels were cooling on the rack, and I actually slept that night knowing we had something real and good to bring.

Ingredients

• Self-rising flour (1 1/2 cups / 190 g): This is the secret ingredient that makes everything work—it already contains baking powder and salt, so there's no need to fuss with leavening agents or worry about rise times.
• Plain Greek yogurt (1 cup / 240 g): Full-fat works beautifully and creates a softer crumb, but low-fat works too if that's what you have—the protein in the yogurt is what gives these their structure and slightly tangy flavor.
• Egg (1, beaten, optional): This is your egg wash, giving the bagels that beautiful golden shine and helping toppings stick if you decide to use them.
• Sesame seeds or everything bagel seasoning (1 tbsp, optional): A finishing touch that adds texture and flavor, though plain bagels are equally wonderful if you're in a minimalist mood.

Instructions

Heat and prepare:

Set your oven to 375°F (190°C) and line a baking sheet with parchment paper—this small step means you're not scrambling when the dough is ready.

Mix the dough:

Combine the self-rising flour and Greek yogurt in a large bowl, stirring with a spatula until a shaggy, slightly sticky dough comes together; it should look rough but cohesive.

Knead gently:

Turn the dough onto a lightly floured surface and knead for just 2 to 3 minutes until it becomes smooth and elastic—you're developing the gluten, but you don't want to overwork it.

Shape your bagels:

Divide the dough into 4 equal pieces, roll each into a ball, then roll and stretch each into a rope about 8 inches long. Wrap it around your fingers, bring the ends together, and pinch firmly to seal—this is where they become actual bagel shapes.

Optional finish:

Brush the tops with beaten egg and sprinkle your chosen topping, if using, pressing gently so it sticks.

Bake until golden:

Place in the oven for 22 to 25 minutes, checking around the 20-minute mark—they should be golden brown on top and feel firm when you tap them gently.

Cool slightly:

Transfer to a wire rack and let them cool for a few minutes before eating, though honestly, they're hard to resist while still warm.

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My neighbor smelled these baking and knocked on my door in the middle of a Tuesday afternoon, and we ended up sitting at my kitchen counter toasting one and talking for an hour about nothing in particular. That's when I realized these bagels had become more than breakfast—they were the reason someone walked over, the reason we slowed down and shared something warm and real. Food that brings people together without requiring a three-day plan or impressive technique feels like a small gift.

Variations That Actually Work

Once you make these basic bagels, you'll start imagining endless possibilities, and the beautiful part is that most of them work. Whole-wheat self-rising flour makes them slightly nuttier and adds fiber if you're thinking ahead nutritionally. Dairy-free versions are straightforward—just use a thick non-dairy yogurt alternative like cashew or coconut yogurt, and they rise and bake exactly the same way. I've also made them with herbs stirred right into the dough (fresh dill is incredible), and cheddar mixed into the mix transforms them into something savory and almost pizza-like.

Topping Ideas and Pairings

The topping world is genuinely open here, and I've learned that what sounds weird often becomes your favorite combination. Everything bagel seasoning is the obvious choice and works every single time, but poppy seeds feel more delicate, dried onion adds a savory punch, and shredded cheese creates these little crispy bits that are unexpectedly wonderful. I've even brushed them with melted butter and sprinkled cinnamon and a touch of sugar for a breakfast-dessert hybrid that shouldn't work but absolutely does.

Serving and Storage Wisdom

These are best enjoyed warm or toasted with whatever toppings you love—cream cheese, butter, nut butter, jam, smoked salmon if you're feeling fancy, or just plain because they're genuinely that good on their own. They keep in an airtight container for about three days, and honestly, day-old bagels are perfect for toasting because the toaster brings back that tender interior texture.

• Freeze them in an airtight bag for up to a month and toast straight from frozen whenever you want fresh bagels without the work.
• Store them in the fridge if you won't eat them within a day, but room temperature in a bread box or container is actually fine for the first few days.
• If they somehow get a bit stale, slice them, toast them, and use them as the base for open-faced sandwiches rather than letting them go to waste.

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Making bagels at home without yeast or complicated timing feels like unlocking a small secret that changes how you think about breakfast. Every time I make these, I'm grateful they exist.

Common Recipe Questions

→ What flour works best for these bagels?

Self-rising flour is ideal as it contains the right amount of leavening agents, providing a soft texture without yeast.

→ Can I use non-dairy yogurt instead?

Yes, thick non-dairy yogurt alternatives work well to maintain the dough's consistency for dairy-free options.

→ Is it necessary to use an egg wash?

Egg wash is optional; it helps achieve a shiny, golden crust but can be omitted or substituted with plant-based brushes.

→ How long should the bagels bake?

Bake at 375°F (190°C) for 22-25 minutes until they turn golden brown and are cooked through.

→ Can I add toppings to these bagels?

Yes, toppings like sesame seeds, everything seasoning, or poppy seeds can be added before baking for extra flavor and texture.