Okay, let’s just say it: two-ingredient Greek yogurt bagels saved my sanity. I mean, who wants to stand around waiting for dough to rise or keeps a stash of mystery ingredients in their pantry? Not me! If you’re impatient (like I am, just a tad), and you want a soft, chewy bagel before your coffee gets cold, this is about to be your new thing. Promise. Ready to see how easy this is? 
What is two-ingredient dough?
You know that moment when you open the fridge, and there’s leftover Greek yogurt staring back? Grab it. That’s half the magic, right there! The other hero in this recipe is self-rising flour. Combining the two gives you an awesomely sturdy dough without eggs, yeast, or even fussing with baking soda baths. Wild, huh?
Two-ingredient dough feels like some wizardry, but it’s just simple science. The yogurt’s creaminess plus the flour’s gentle lift means you get soft bagels every single time. You don’t need a stand mixer. Heck, I don’t even use a rolling pin, most days.
“These are my go-to for quick breakfasts. Never thought I’d make bagels at home and now my whole family is obsessed!”
How to make 2 ingredient bagels from scratch
Okay, pay attention (but not too much, ‘cause honestly, you can’t mess this up). Dump equal parts self-rising flour and plain Greek yogurt in a big bowl. Start mixing. You’ll see the clumps come together. If it’s super sticky, sprinkle a tad more flour.
Once you’ve got a shaggy, admittedly weird ball, knead it for maybe three minutes. That’s it. No timers. Just get it smooth enough. Rip your dough into four pieces, roll each into a little snake, then pinch the ends. That’s your classic bagel shape. Place them on a greased baking tray. You can brush them with egg wash if you want shiny tops, but you absolutely don’t have to. Bake at about 375 degrees until golden (usually 20–25 minutes, depending on your oven, which always seems to have a mind of its own).
Fresh, warm bagels, before your favorite show is over.
Tips and Tricks for PERFECT 2 ingredient bagels
If you want bagels that’ll have people swearing you bought them from a five-star restaurant, here’s what I’ve learned (some of it the hard way).
- Always use thick, full-fat Greek yogurt. The watery stuff makes sticky dough, and nobody wants that!
- When you knead, do it quick. Over-handling makes them tough. Just get them smooth and stop.
- Don’t skip parchment or greasing your pan. Trust me, scraping stuck bagels at 7 AM sets a bad tone for your day.
- Bagels taste best fresh, but toast up like a dream on day two.
Test these out and you’ll see what I mean!
Are 2 ingredient bagels healthier than traditional bagels?
People always ask this and here’s the honest scoop—yes, usually. Traditional bagels are calorie bombs (I still love ‘em, but wow). With just Greek yogurt and flour, these are lighter and way higher in protein. No weird additives, so you skip all that fuss.
Plus, if you use non-fat or low-fat yogurt, you can make these even lighter. Full-fat tastes richer, obviously. Balance, right? If you’re tracking your nutrition, these fit right into most plans. Still, don’t go eating six in a row. I’ve been there. Learn from my mistakes.
2 Ingredient Bagel Flavor Variations
Listen, plain is great, but switching it up is half the fun. My favorite? I toss a handful of everything bagel seasoning on top before baking. You could mix in a handful of shredded cheddar and chopped jalapeños for a spicy kick, or go sweet with a dusting of cinnamon and a drizzle of honey after baking.
And don’t judge me, but sometimes I make little pizza bagels by splitting them open and adding sauce and cheese. Imagine the possibilities. Half the time, I just use whatever’s in the fridge—sun-dried tomatoes, olives, a pinch of parmesan. Go wild.
Serving Suggestions
Let me rapid-fire some ideas so you’re not standing in your kitchen wondering.
- Toast them up and slather on your favorite cream cheese, sweet or savory.
- Stack with eggs and bacon for a crazy-good breakfast sandwich.
- Try them mini-style as party snacks (two bites and gone).
- Split one open and go full-on pizza bagel with sauce, cheese, and pepperoni.
Trust me, you’ll never get bored.
Common Questions
Do I have to use self-rising flour for two-ingredient Greek yogurt bagels?
Self-rising is best because it’s got the leavening built in, but you can totally make your own. Just add 1 1/2 tsp baking powder plus 1/4 tsp salt for each cup of regular flour.
Can I use regular yogurt, not Greek?
Honestly, it’s not ideal. Regular yogurt is too runny and won’t make a sturdy dough. Your bagels might turn into blobs. Stick to Greek if you can.
Do these freeze well?
Surprisingly, yes! Once they cool, pop them in a freezer bag. Reheat in the toaster and you’re golden.
Can I double the recipe?
For sure. Just keep the dough in equal amounts. If it gets too sticky doubling up, add a sprinkling of extra flour.
Why are my bagels hard or dense?
Most of the time, it’s from over-kneading or using too much flour. Next round, go gentler and lighter. You’ll get fluffier results.
Go Ahead—Bagel Like a Pro!
So there you have it. If you ever thought making bagels at home was for pro bakers with hours to spare, think again. These two-ingredient Greek yogurt bagels are fast, reliable, and almost impossible to mess up. Go ahead—give them a try. For more basic and healthy recipe ideas, check out the tips here on eatingwell.com’s healthy breakfast bread roundup. And seriously, let me know which flavor you fall in love with first.
2 Ingredient Bagels
Ingredients
Method
- Combine equal parts self-rising flour and plain Greek yogurt in a large bowl.
- Mix until clumps form. If the dough is too sticky, sprinkle with more flour.
- Knead the dough for about three minutes until smooth.
- Divide the dough into four pieces, roll each into a snake shape, and pinch the ends together to form bagels.
- Place the bagels on a greased baking tray. Optionally brush with egg wash for a shiny top.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden.