2-Ingredient Yogurt Bagels (Print Version)

Easy, quick soft bagels using yogurt and self-rising flour, ideal for warm breakfasts or snacks.

# What You’ll Need:

→ Dough

01 - 1 1/2 cups self-rising flour
02 - 1 cup plain Greek yogurt, full-fat or low-fat

→ Topping

03 - 1 egg, beaten for egg wash (optional)
04 - 1 tablespoon sesame seeds or everything bagel seasoning (optional)

# How to Make It:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine self-rising flour and Greek yogurt. Mix with a spatula until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.
04 - Divide dough into 4 equal pieces. Roll each piece into a ball, then shape into a rope approximately 8 inches long. Join the ends to form a bagel shape and pinch to seal.
05 - Place bagels on prepared baking sheet. Brush tops with beaten egg and sprinkle with sesame seeds or everything bagel seasoning if desired.
06 - Bake for 22 to 25 minutes until golden brown and cooked through.
07 - Cool slightly on a wire rack before serving warm, plain or with desired spreads.

# Additional Tips::

01 -
  • You can make real bagels in under 40 minutes, which means Saturday breakfast doesn't require waking up at 5 a.m. to start dough.
  • The ingredient list is genuinely just two things you probably already have, and somehow they transform into something chewy and satisfying that tastes homemade because it actually is.
  • There's something quietly powerful about mixing a bowl and having bagels 35 minutes later, no yeast temperament or proofing drama.
02 -
  • If your dough feels too sticky to handle, dust your surface with a bit more self-rising flour, but resist the urge to add extra flour to the dough itself—that's when they become tough instead of chewy.
  • The egg wash makes a real difference in how they look and feel, but it's not required; even plain bagels brown beautifully and taste exactly as good.
03 -
  • Don't skip the light kneading step—those 2 to 3 minutes of working the dough are what creates the slightly chewy texture that makes these feel like real bagels instead of dinner rolls.
  • If your yogurt is thin or very loose, your dough might be wetter than expected; a small sprinkle of extra flour makes a difference, but trust that slightly sticky is correct and resist over-flouring.
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