2-Ingredient Yogurt Bagels

My roommate texted me at 7 AM asking if I could bring bagels to brunch, and I almost said no—until I remembered finding this recipe buried in my notes. Two ingredients. That's it. I was skeptical, honestly, but something about the simplicity made me curious enough to try it before work. Twenty minutes later, I pulled four golden bagels from the oven and couldn't believe what I was holding. They were chewy, they were real, and I'd somehow become the person who makes bagels now.

I made a triple batch last Saturday for a potluck, and someone actually asked for the recipe before they'd even finished eating. That's never happened to me. I watched my friend tear into one with cream cheese and lox, and she got this look on her face like she'd just discovered something. It's the kind of recipe that sneaks up on people because they expect it to be kind of mediocre, and then it isn't.

Ingredients

• Self-rising flour (1 1/2 cups): This is the whole trick—it already has salt and leavening built in, so you're not starting from scratch like traditional bagel recipes. I learned the hard way that regular all-purpose flour won't give you the same lift or chew.
• Plain Greek yogurt (1 cup): Full-fat works best because it creates a richer, chewier crumb, but I've used low-fat and the bagels still turned out great. The protein in the yogurt gives these bagels their signature texture without any fussing.
• Egg wash (1 egg, optional): This is what gives them that beautiful golden shine and helps toppings stick, but honestly, I've made them without and they're still delicious.
• Toppings (1 tbsp optional): Sesame seeds, everything bagel seasoning, poppy seeds, or even just sea salt—totally up to you and what you're in the mood for.

Instructions

Get your oven ready:

Preheat to 375°F and line a baking sheet with parchment paper so your bagels don't stick and you won't spend 10 minutes scraping them off later.

Mix your dough:

Dump the flour and yogurt into a bowl and stir them together with a spatula until you get this shaggy, rough looking dough. It'll look a little unpromising at this stage, but keep going—this is totally normal.

Knead until smooth:

Transfer to a lightly floured surface and knead for just 2 to 3 minutes until the dough gets smooth and elastic. You're not making bread here, so you don't need to knead it forever—just enough to bring it together.

Shape your bagels:

Divide the dough into 4 pieces, roll each into a ball, then stretch it into a rope about 8 inches long. Connect the ends and pinch them together firmly so they don't fall apart in the oven—this is the move that matters.

Add your toppings:

Brush with egg wash if you want that shiny finish, then sprinkle with whatever topping calls to you. Skip this step if you prefer plain bagels, and they'll still be excellent.

Bake until golden:

Pop them in for 22 to 25 minutes, watching until the tops turn a nice golden brown. They should feel firm on the outside but still give a little when you squeeze them gently.

Cool slightly:

Let them rest on a wire rack for a few minutes so they firm up enough to slice without falling apart, then eat while they're still warm.

Save

I brought these to my parents' house last month, and my dad, who is not an easy person to impress, actually asked what bakery I'd gotten them from. When I told him I'd made them, he got this quiet, proud look. It's one of those recipes that feels like a small magic trick you get to pull off.

Why Two Ingredients Actually Works

Self-rising flour is basically pre-mixed with leavening and salt, which means you're already halfway to a bagel before you even touch anything. Greek yogurt brings the moisture, the tang, and the protein that makes bagels chewy instead of bread-like. I used to think you needed yeast and a long proof and all this patience to make bagels at home, but this method completely rewired my brain about what's possible in a kitchen.

The Secret to Chewy Texture

The chew comes from two things working together: the high protein content in Greek yogurt and the gluten in the self-rising flour. When you knead them, you're developing that gluten network, which is what gives bagels their signature bite. I learned this because I got impatient one time and barely mixed the dough, and the bagels turned out cake-like and disappointing. That kneading step, even though it's quick, is the difference between something that feels substantial and something that feels like you're eating air.

Serving and Storage Ideas

These bagels are best eaten the day you make them, straight from the oven or toasted the next morning. I've kept them in an airtight container for a couple days and they stay pretty decent, but that fresh-baked version is the one that'll stick in your memory. Cream cheese and smoked salmon, cinnamon sugar, or just plain with good butter—they're versatile enough to work with whatever spread you're craving.

• Split and toast them the next day for a crispy exterior and chewy interior that's honestly just as good as fresh.
• Freeze extras in a freezer bag for up to two weeks, then pop them in the toaster whenever you need a quick breakfast.
• Try different toppings each time you make them—there's no bad combination once you nail the basic dough.

Save

This recipe changed how I think about breakfast—turned it from something I grab on the way out the door into something I actually look forward to making. Give it a try and see what happens.

Recipe FAQ

→ What type of flour works best for these bagels?

Self-rising flour is ideal, as it contains leavening agents that eliminate the need for yeast or proofing.

→ Can I use non-dairy yogurt instead of Greek yogurt?

Yes, a thick non-dairy yogurt alternative can be used to keep the texture consistent.

→ How long should I bake the bagels?

Bake them for 22–25 minutes at 375°F (190°C) until golden brown and cooked through.

→ Are toppings necessary for these bagels?

Toppings like sesame seeds or everything bagel seasoning are optional but add extra flavor and texture.

→ How should I store leftover bagels?

Store at room temperature in an airtight container for up to two days or freeze for longer keeping.