2 Ingredient Bagels Recipe

If you’ve ever thought that bagels were too complicated or time-consuming to make at home, let me brighten your day with this delightful 2 Ingredient Bagels Recipe! These bagels come together effortlessly using just self-rising flour and creamy non-fat Greek yogurt, proving that simplicity can deliver amazing results. The dough is soft yet chewy, the crust perfectly golden, and they’re endlessly customizable with your favorite toppings. Trust me, once you try this 2 Ingredient Bagels Recipe, you’ll never want to buy store-bought bagels again.

Ingredients You’ll Need

When it comes to these 2 Ingredient Bagels Recipe, the magic lies in just a couple of pantry staples that create a wonderfully soft, chewy dough. Each ingredient plays a vital role — from the self-rising flour that provides perfect structure to the Greek yogurt that lends moisture and a subtle tang.

• 2 cups self-rising flour: This flour comes pre-mixed with leavening agents, which helps the bagels rise without extra yeast or baking powder adding ease and fluffiness.
• 1 to 2 cups plain Greek yogurt: Opt for thick, strained Greek yogurt to keep the dough just right—too watery, and the texture changes! It adds moisture and a slight tang that’s delicious.
• 1 large egg: Used for the egg wash, it gives the bagels a shiny, golden crust and helps toppings stick beautifully.
• Pinch of fine sea salt: Enhances the overall flavor, balancing the dough perfectly.
• 1 teaspoon water: Mixed with the egg for the egg wash, ensuring a smooth application over the bagel tops.
• Optional toppings: Everything bagel seasoning, sesame seeds, poppy seeds, or whatever you love most to add texture and flavor.

How to Make 2 Ingredient Bagels Recipe

Step 1: Combine the Dough

Start by preheating your oven to 375 degrees Fahrenheit and lining a baking sheet with parchment paper, lightly greased to prevent sticking. In a large bowl, stir together 2 cups of self-rising flour and begin adding 1 cup of plain Greek yogurt. Mix with a sturdy spatula until the dough starts to come together in a shaggy mass. Depending on your yogurt’s moisture, you might need a little more yogurt—up to 1 additional cup—to achieve a smooth, non-sticky dough. This step is important to get just the right texture.

Step 2: Knead the Dough

Turn the dough out onto a floured surface and knead it for around 5 minutes until it’s smooth and elastic. If it feels sticky, sprinkle on a touch more flour. This kneading develops the gluten and gives your bagels that wonderful chewiness that we all crave.

Step 3: Shape Your Bagels

Divide the dough evenly into 8 portions. Roll each into a ball, then use your thumbs to poke a hole through the center and gently stretch it to form a bagel shape with a uniform ring. Flour your hands as needed to keep the dough workable and prevent sticking.

Step 4: Prepare and Bake

Arrange your shaped bagels on the baking sheet. Whisk the egg, sea salt, and water to create an egg wash, then brush it over the bagels. Sprinkle with your choice of toppings like everything bagel seasoning or sesame seeds for that classic appeal. Bake for 20 to 22 minutes, rotating the tray halfway through to bake evenly.

Step 5: Brown the Bagels

Once the initial baking is done, crank your oven up to 450 degrees Fahrenheit. Pop the bagels back in for 3 to 4 minutes to get that irresistible golden-brown crust on top. The result? Gorgeous homemade bagels with minimal fuss!

How to Serve 2 Ingredient Bagels Recipe

Garnishes

Bagels are a blank canvas just waiting for your toppings. Try classic cream cheese, maybe with some sliced cucumber or smoked salmon for a touch of luxury. Or go sweet with peanut butter and honey or fresh berries. The egg wash and toppings make the bagels look as good as they taste.

Side Dishes

Pair these bagels with a simple fresh salad or a bowl of hearty soup to round out your breakfast or lunch. They also shine alongside a serving of scrambled eggs, avocado toast, or even a colorful fruit salad for a balanced meal.

Creative Ways to Present

For a fun twist, slice the bagels and make mini sandwiches with your favorite deli meats or grilled veggies. You could even use them as little sliders or bread bowls for dips! The simplicity of this 2 Ingredient Bagels Recipe means these bagels can transform to suit any occasion or craving.

Make Ahead and Storage

Storing Leftovers

Keep leftover bagels in a zip-top bag or airtight container at room temperature for up to 24 hours. For longer freshness, store them in the fridge where they will last about three days without drying out.

Freezing

If you want to save some for later, wrap each bagel individually in plastic wrap and place them in a freezer-safe bag. Frozen bagels stay good for about a month and defrost quickly at room temperature or in a toaster.

Reheating

To enjoy your stored bagels as if they were fresh, pop them in a toaster or oven. A quick 2 to 3 minutes at medium heat brings back that warm, soft inside and crisp crust that make bagels irresistible.

FAQs

Can I use regular flour instead of self-rising flour?

Yes, but you’ll need to make your own self-rising flour by adding baking powder and salt to all-purpose flour. A good mix is 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt to replace 2 cups of self-rising flour.

What type of Greek yogurt works best for the bagels?

Choose thick, strained plain Greek yogurt without added flavors. Avoid “Greek style” yogurts as they tend to be runnier and will affect your dough’s consistency. Brands like Fage Total 0% or Stonyfield are great choices.

Can I add flavors or herbs into the dough?

Absolutely! Feel free to mix in dried herbs like rosemary or garlic powder to the flour before combining with yogurt for extra flavor. Just be mindful not to add too much liquid to keep the dough texture right.

How chewy are these bagels compared to traditional ones?

While these bagels are a bit softer and less dense than yeast-based bagels, they still have a lovely chew thanks to the self-rising flour and kneading process. They make a delicious, lighter alternative.

What if my bagels come out too sticky?

Simply knead in a little more flour to adjust the dough. The moisture level in yogurt can vary, so feel free to tweak flour or yogurt amounts until you get a manageable, smooth dough.

Final Thoughts

I can’t recommend this 2 Ingredient Bagels Recipe enough for busy home bakers craving fresh bagels without all the fuss. It’s a quick, fun way to enjoy warm, homemade bagels anytime, personalized with your favorite toppings or fillings. Give it a try and watch this become your new go-to breakfast or snack that impresses everyone, including yourself!

2 Ingredient Bagels Recipe

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These simple 2 ingredient bagels are made using self-rising flour and non-fat Greek yogurt, resulting in a chewy, delicious homemade bagel. The bagels are brushed with an egg wash and optionally topped with seasonings like everything bagel seasoning, sesame seeds, or poppy seeds before baking. Perfect for a quick breakfast or snack, they are best eaten warm but can be stored or frozen for later enjoyment.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 bagels
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

BAGEL DOUGH:

• 2 cups self rising flour
• 1 to 2 cups plain Greek yogurt (preferably thick and strained, such as Fage Total 0% or Stonyfield Greek Yogurt)

TOPPINGS:

• 1 large egg
• Pinch of fine sea salt
• 1 teaspoon water
• Everything bagel seasoning mix, sesame seeds, poppy seeds, etc. (all optional)

Instructions

1. Preheat oven and prepare pan: Preheat the oven to 375℉. Line a baking sheet with parchment paper and lightly coat it with cooking spray to prevent sticking.
2. Make the dough: In a large bowl, combine 2 cups self rising flour and 1 cup Greek yogurt using a sturdy spatula until a shaggy dough forms. Add more yogurt, up to 1 additional cup, if needed to reach a soft but not sticky consistency, depending on yogurt moisture. Dump onto a lightly floured surface and knead by hand for about 5 minutes until smooth and elastic. Add flour if dough is too sticky.
3. Shape bagels: Divide the dough into 8 equal portions and roll each into a ball. Use your thumbs to poke a hole through the center of each ball and gently stretch to form uniform rings. Flour hands as needed to prevent sticking.
4. Prepare egg wash and top bagels: Place shaped bagels on the prepared baking sheet. Whisk together the egg, salt, and water to make an egg wash. Brush the egg wash evenly over each bagel, then sprinkle with desired toppings such as everything bagel seasoning, sesame seeds, or poppy seeds.
5. Bake the bagels: Bake for 20-22 minutes at 375℉, rotating the baking sheet halfway through for even browning. Remove from oven and increase oven temperature to 450℉.
6. Brown the bagels: Return the baking sheet to the oven and bake for an additional 3-4 minutes until the tops are nicely browned.
7. Cool and store: Eat bagels warm or let cool. Store in a sealed container or zip bag for up to 24 hours at room temperature or up to 3 days refrigerated. For longer storage, wrap individually and freeze; thaw before toasting and serving.

Notes

• To make homemade self-rising flour: combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt.
• For a chewier bagel, substitute bread flour for all-purpose flour when making self-rising flour.
• Use thick, strained Greek yogurt. Avoid “Greek style” yogurts as they tend to have higher moisture content. Drain any liquid from yogurt before use.
• Dough mixing can be done using a stand mixer with dough hook on low then medium speed until smooth and no longer sticking to bowl sides.
• If bagel bottoms brown too quickly, place another baking sheet underneath to prevent burning.
• Nutritional info is based on using nonfat Greek yogurt and no toppings beyond the egg wash.