Easy Two-Ingredient Bagels

You won’t believe how easy it is to make homemade bagels with just self-rising flour and Greek yogurt! These two-ingredient bagels come together without yeast, boiling, or waiting for dough to rise.

The dough is mixed, kneaded, shaped into bagels, then baked until beautifully golden brown. For an extra golden finish, brush them with an optional egg wash and add your favorite seasonings before baking. They’re perfect for an easy homemade breakfast and can be served warm with cream cheese, butter, eggs, or your favorite breakfast toppings.

• No yeast required – There’s no yeast to activate and no long rise time.
• Only two ingredients for the dough – Self-rising flour and Greek yogurt are all you need.
• No boiling – Unlike traditional bagels, these go directly into the oven.
• Easy to customize – Change the toppings to make different flavors.
• Great for breakfast – Serve them with cream cheese, butter, eggs, or breakfast sandwiches.
• Beginner friendly – You don’t need to be an experienced bread baker to make them.

Watch how I make this in the video above

For the Bagel Dough

2 cups self-rising flour

Self-rising flour already contains leavening, which allows these bagels to rise without yeast.

1½ cups plain Greek yogurt

Greek yogurt provides the moisture needed to bring the flour together into a dough while also adding a slight tang.

If your dough is too dry: Add additional Greek yogurt 1 tablespoon at a time until the dough comes together.

Optional Egg Wash

• 1 large egg
• 1 tablespoon milk
• 1 tablespoon water

The egg wash isn’t part of the two-ingredient dough, but it helps give the bagels a beautiful golden finish and helps the seasoning stick.

Optional Topping

• Everything bagel seasoning, as needed

For the Baking Sheet

• Nonstick cooking spray or
• Parchment paper

Step 1: Preheat the oven

Preheat your oven to 375°F.

Lightly coat a baking sheet with nonstick cooking spray or line it with parchment paper. Set aside.

Step 2: Sift the flour

Sift 2 cups of self-rising flour into a large mixing bowl.

Sifting helps break up lumps and gives you an evenly textured flour before making the dough.

Step 3: Add the Greek yogurt

Make a well in the center of the flour.

Add 1½ cups plain Greek yogurt to the well.

Using a rubber spatula or wooden spoon, begin working the flour into the yogurt until the mixture comes together.

At this point, the dough will look shaggy and feel sticky. That’s okay.

Don’t immediately start adding more flour just because it doesn’t look like a smooth bread dough yet.

Step 4: Check the consistency

If you have loose flour that simply won’t incorporate and the dough feels genuinely too dry, add additional Greek yogurt 1 tablespoon at a time.

You can use up to approximately ½ cup additional yogurt if necessary, but don’t add it all at once.

Greek yogurt brands and flour can vary, so let the dough tell you what it needs.

Step 5: Knead the dough

Knead the dough for approximately 7 minutes.

As you knead, the shaggy mixture should gradually transform into a smoother, more cohesive dough.

By the end of kneading, the dough should feel much smoother and hold together well.

A little stickiness is okay.

Step 6: Divide the dough

Lightly flour your work surface.

Transfer the dough to the floured surface and form it into an even shape.

Using a bench scraper or dough cutter, divide the dough into 8 approximately equal portions.

For the most evenly sized bagels, you can weigh the dough and divide the total weight by eight, but that’s completely optional.

Step 7: Shape the bagels

Take one portion of dough and shape it into a smooth ball.

Create a hole through the center and gently stretch it outward to form a bagel shape.

Repeat with the remaining seven portions.

Don’t make the center hole too tiny because it can shrink as the bagel expands in the oven.

Transfer the shaped bagels to your prepared baking sheet, leaving some space between them.

Step 8: Make the egg wash (optional)

In a small bowl, whisk together:

• 1 large egg
• 1 tablespoon milk
• 1 tablespoon water

until completely combined.

Using a pastry brush, lightly brush the egg wash over the tops of each bagel.

This helps create that beautiful golden-brown exterior during baking.

Step 9: Add the seasoning (optional)

Sprinkle everything bagel seasoning generously over each egg-washed bagel.

The egg wash will help the seasoning adhere while the bagels bake.

Step 10: Bake

Place the baking sheet in your preheated 375°F oven.

Bake until the bagels have risen and the tops are golden brown (approximately 20-25 minutes).

Transfer them from the oven and allow them to cool slightly before slicing.

Don’t panic when the dough looks shaggy

That’s normal at the beginning. Give the dough time to come together before deciding it needs more yogurt.

Add extra yogurt gradually

If the dough really is too dry, don’t pour another ½ cup of yogurt into the bowl at once. Add 1 tablespoon at a time until the dough reaches the proper consistency.

Don’t over-flour your work surface

A little flour keeps the dough manageable. Too much gets worked into the dough and can produce heavier, drier bagels.

Give the dough the full kneading time

Those approximately 7 minutes of kneading help transform your shaggy dough into something smooth and workable.

Make the center holes larger than you think

The bagels will expand as they bake, which can cause a small center hole to close.

How to Serve Two-Ingredient Bagels

Serve your bagels warm or toasted with:

• Cream cheese
• Butter
• Jam or preserves
• Peanut butter
• Eggs
• Bacon or sausage

You could also slice one open and turn it into a breakfast sandwich with egg, cheese, and your favorite breakfast meat.

Storage

Allow the bagels to cool completely before storing.

Place them in an airtight container or resealable bag and refrigerate for up to 4 days.

For longer storage, freeze the cooled bagels in a freezer-safe container or bag. For convenience, slice them before freezing so individual halves can be reheated or toasted.

How to Reheat

For the best texture, slice the bagel and toast it until warmed through.

You can also briefly warm a whole bagel in the microwave, although toasting will give you a better exterior texture.

Looking for more breakfast recipes? Try one of these easy recipes next:

Did you make these two ingredient bagels? Leave a star rating and let me know how they turned out!