2-Ingredient Yogurt Bagels

My kitchen discovered these bagels on a random Tuesday morning when I was too impatient to wait for traditional dough to rise. Two ingredients—self-rising flour and Greek yogurt—sitting in my pantry seemed like a joke until they transformed into something genuinely pillowy and chewy. The whole process took less time than my coffee was cooling, and somehow that made them taste even better.

I made a batch for my neighbor who mentioned she'd been craving bagels but was intimidated by bagel-making. Watching her face light up when she realized they were ready in under 40 minutes felt like sharing something genuinely useful. She's made them three times since and keeps sending me photos from her kitchen.

Ingredients

• Self-rising flour (1 1/2 cups): This is the magic ingredient—it already contains salt and leavening, so your dough puffs without waiting around for yeast to do its thing.
• Plain Greek yogurt (1 cup): Full-fat yogurt makes them richer, but low-fat works just fine; the acidity creates that subtle tang that separates these from bland, fluffy imposters.
• Egg wash (1 beaten egg, optional): Brushing the tops creates a glossy, professional-looking finish and helps toppings stick like they mean it.
• Sesame seeds or everything bagel seasoning (1 tbsp, optional): These add texture and flavor depth—don't skip this step if you want something Instagram-worthy.

Instructions

Prep your workspace:

Preheat the oven to 375°F and line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze.

Combine your dynamic duo:

Dump the self-rising flour and Greek yogurt into a bowl and stir with a spatula until a shaggy, slightly sticky dough comes together—don't overthink it, rough is right.

Knead gently:

Transfer to a lightly floured surface and knead for just 2–3 minutes until the dough smooths out and feels elastic; overworking it makes tough bagels, so resist the urge to pound it like you're angry at it.

Shape your bagels:

Divide the dough into 4 equal pieces, roll each into a ball, then roll each ball into a rope about 8 inches long and join the ends, pinching firmly so they don't unfold during baking.

Add your finishing touches:

Brush the tops with beaten egg if you want them glossy, then sprinkle with sesame seeds or everything seasoning for flavor and texture.

Bake until golden:

Slide them into the oven for 22–25 minutes until they're deep golden brown and sound hollow when you tap them—that's your signal they're cooked through.

Cool and enjoy:

Let them rest on a wire rack for a few minutes so they set up properly, then slice, toast, and top however you like.

Save

These bagels became something special during a Sunday morning when my kids actually asked to help instead of scrolling through screens. They formed the ropes and did the pinching, and suddenly baking felt less like a solo task and more like something we made together. That's when I realized these weren't just quick bagels—they were a gateway back to the kitchen.

Why This Works Without Yeast

Self-rising flour is doing all the heavy lifting here—it's pre-mixed with baking powder and salt, so your dough rises in the oven's heat rather than over hours on the counter. The Greek yogurt adds moisture and tang while the baking powder creates lift, giving you that chewy-outside, tender-inside texture that feels like you actually knew what you were doing. It's one of those rare moments where shortcuts don't sacrifice quality.

Customization Ideas That Actually Work

Once you nail the basic bagel, the toppings become your playground. I've tested everything from everything bagel seasoning to dried herbs mixed with garlic powder, and honestly, they all improve on the plain version. Some mornings I make a batch plain and let people top them themselves, which turns breakfast into a kind of bagel bar situation.

Storage and Reheating Secrets

These bagels stay soft for a day or two at room temperature in an airtight container, which is longer than you'd expect for something so simple. If you want them days later, freeze them in a freezer bag and pop them in the toaster oven to revive them—they come back nearly as good as fresh. These last-minute thoughts might save you from stale bagels or forgetting why you loved them in the first place:

• Slice and freeze them right after they cool completely so you can toast individual bagels whenever hunger strikes.
• Bring frozen bagels to room temperature before toasting, or give them an extra minute in the toaster oven to thaw and warm evenly.
• Leftover bagels make excellent breakfast sandwiches if you top them while still warm and the cheese has a chance to melt.

Save

These bagels proved that some of the best kitchen discoveries come from impatience and having limited ingredients on hand. Now they're a permanent fixture in my breakfast rotation, and I love that they take about the same time as it takes to shower and get dressed.

Kitchen Guide

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

For best results, self-rising flour is recommended as it contains baking powder and salt to help the dough rise without yeast. If using regular flour, you'll need to add baking powder and salt accordingly.

→ Is Greek yogurt necessary for this dough?

Greek yogurt provides moisture and tang while helping to form the dough. Full-fat or low-fat options work well, but avoid flavored or sweetened yogurts.

→ How can I make these bagels dairy-free?

Substitute the Greek yogurt with a thick, plain non-dairy yogurt alternative such as coconut or almond-based yogurt to keep the texture similar.

→ Are toppings required for these bagels?

Toppings like sesame seeds or everything seasoning add texture and flavor but are optional. You can enjoy them plain or with your favorite spreads.

→ What is the best way to store leftover bagels?

Store bagels in an airtight container at room temperature for up to two days or freeze them for longer storage. Reheat before serving for best texture.