2-Ingredient Greek Yogurt Bagels (No Yeast, Ready in 30 Mins)
Chewy, golden bagels with just two ingredients and no waiting for dough to rise. These Greek yogurt bagels come together in about half an hour and taste way closer to the real thing than you’d expect.
You need nothing more than self-rising flour and a tub of plain Greek yogurt. They bake up with a crisp crust, a soft crumb, and that tangy yogurt flavor that stands up to any topping you throw at it.
Why These 2-Ingredient Bagels Work
The dough gets its structure from the protein in the yogurt and the lift from the baking powder already in the flour. No yeast, no boiling, no special gear.
The inside stays tender while the outside browns and firms up in a hot oven. They are sturdy enough to slice, toast, and load with cream cheese without falling apart.
Ingredients
- 1 cup (120g) self-rising flour: plus more for dusting. If you don’t have it, use 1 cup all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt.
- 1 cup (245g) plain Greek yogurt: full-fat or 2% gives the best texture; nonfat works but the bagels will be a little less tender.
Variations / Substitutions
- Make them gluten-free: swap the self-rising flour for a 1-to-1 gluten-free flour blend with the same baking powder and salt added.
- Add seasonings to the dough: stir in ½ tsp garlic powder, dried rosemary, or a pinch of cayenne before mixing.
- Everything bagels: brush the tops with a beaten egg and sprinkle everything bagel seasoning before baking.
- Sweeter bagels: work 1 tbsp honey or maple syrup into the yogurt and scatter cinnamon sugar over the tops.
- For a heartier breakfast, try them with a side of scrambled eggs or a quick fruit salad.
How to Make 2-Ingredient Greek Yogurt Bagels
Step 1: Mix the Dough
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, stir together the 1 cup self-rising flour and 1 cup Greek yogurt with a spatula until a shaggy dough forms.
It will look dry at first, but keep folding and pressing until everything comes together. Once it holds a rough ball, turn it out onto a lightly floured counter and knead by hand for about 2 minutes, just until the surface feels smooth and a little tacky.
Step 2: Shape the Bagels
Divide the dough into 4 equal pieces. Roll each piece into a rope about 6 inches long, then pinch the ends together to form a ring and set it on the prepared sheet.
Don’t worry if the rings look uneven or a little lumpy. Press the seam firmly and shape each bagel with your fingers until you get a round with a clear hole in the middle. The dough will puff and spread slightly in the oven, so a wider hole now keeps it from closing up later.
Step 3: Bake and Serve
Slide the sheet onto the middle rack and bake for 22 to 25 minutes, until the bagels are deep golden on top and feel firm when you tap one. Let them cool on the sheet for 5 minutes, then slice and serve warm.
Split one open while it’s still steaming and you’ll get that soft, pull-apart crumb against a thin crackly shell. I like them with cream cheese and a pinch of flaky salt, but they hold up to any spread you have.
A Few Notes Before You Start
- Sticky dough is normal. Flour your hands and the counter lightly, but stop adding flour the moment the surface is smooth. Too much extra flour makes the bagels dense.
- If the dough feels too wet to handle after mixing, let it sit for 2 minutes. The flour will absorb more moisture and it will firm up a bit.
- For a deeper brown color, brush the tops with a little beaten egg or milk before they go in the oven. Skipping the wash still gives you a decent golden crust, just a paler one.
- Eat them the day you bake them if you can. They are best when the outside is still crisp.
Scale the batch without doing math:
| Bagels | Self-Rising Flour | Greek Yogurt |
|---|---|---|
| 2 | ½ cup (60g) | ½ cup (120g) |
| 4 | 1 cup (120g) | 1 cup (245g) |
| 8 | 2 cups (240g) | 2 cups (490g) |
Storing Leftover Bagels
- Refrigerate: keep them in a sealed container for up to 4 days. They firm up in the cold, so a quick toasting brings back the best texture.
- Freeze: wrap individually and freeze for up to 2 months. Reheat straight from frozen in a 350°F (175°C) oven for 10 minutes or split and toast until heated through.
What To Serve With 2-Ingredient Greek Yogurt Bagels
A swipe of smoked salmon cream cheese and a few capers leans into the tangy dough. A fried egg and a slice of cheddar turns one into a breakfast sandwich that doesn’t need much else. For something lighter, a crisp cucumber salad with dill cuts through the richness.
Frequently Asked Questions
Can I use regular plain yogurt instead of Greek yogurt?
Yes, but you will need to drain it first. Spoon the yogurt into a cheesecloth-lined strainer and let it sit for 30 minutes to remove extra liquid, otherwise the dough will be too wet to shape.
Do I have to boil these bagels?
No, that’s what makes this recipe so fast. The self-rising flour and high-heat bake give you a chewy crust without the water bath.
Can I make them without an egg wash?
Absolutely. They will look a little paler and less shiny, but the texture stays the same.
Why are my bagels flat?
The dough may have been over-worked or the yogurt was runny. Stick to a thick Greek yogurt and stop kneading the moment the surface becomes smooth.
2-Ingredient Greek Yogurt Bagels Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment. Stir flour and yogurt in a bowl until a shaggy dough forms.
- Knead briefly on a floured surface until smooth, about 2 minutes. Divide into 4 pieces, roll each into a rope, and pinch ends to form rings.
- Place on the baking sheet and bake for 22 to 25 minutes until deep golden and firm. Cool 5 minutes, then slice and serve warm.
