If you’re looking for a quick, delicious bread fix with minimal fuss, then you’re going to absolutely love this 2 Ingredient Greek Yogurt Bagels Recipe. I stumbled upon this gem when I wanted fresh bagels but didn’t want to wrestle with yeast or long rising times. Seriously, with just Greek yogurt and self-rising flour, you whip up bagels that have a wonderful chew and a subtle tang that’s just irresistible. Stick around because I’m going to share my tips for perfect texture and how to make them your own.
Why You’ll Love This Recipe
- Super Simple Ingredients: Just Greek yogurt and self-rising flour—two pantry staples that come together fast.
- Quick to Make: No yeast, no proofing, ready from start to finish in under 45 minutes.
- Tasty & Tangy: The Greek yogurt adds a lovely tang and moist texture you won’t get from regular bagels.
- Customizable: Easy to add your favorite toppings or switch flours for different flavors and dietary needs.
Ingredients You’ll Need
The magic of this 2 Ingredient Greek Yogurt Bagels Recipe comes from combining just two ingredients that work so well together—Greek yogurt keeps things soft and moist, while self-rising flour provides the right lift and structure. If you don’t have self-rising flour, no worries—I’ll share a quick DIY hack below.
- Greek Yogurt: Use full-fat for the best texture and flavor. I’ve tried low-fat, and it works, but the bagels come out less tender.
- Self-Rising Flour: It’s all-purpose flour mixed with baking powder and salt, which acts like a mild leavening agent to help the dough rise without yeast.
- Egg (Optional): I like brushing my bagels with a beaten egg before baking—it gives a nice shiny crust and helps toppings stick.
- Sesame Seeds (Optional): A classic finishing touch that adds a little crunch and nutty flavor. You can swap these for poppy seeds or everything bagel seasoning.
Variations
I love how versatile this recipe is—it’s so easy to customize. I’ve made these bagels plain, with seeds, or smeared with everything bagel seasoning before baking. You can honestly tweak it to your taste or dietary needs and still get great results.
- Gluten-Free Variation: I swapped self-rising flour for a gluten-free baking mix once, and the texture was a little different but still tasty—just watch the dough consistency and add more flour as needed.
- Flavor Boost: Stir in minced garlic, herbs, or chopped olives directly into the dough for savory bagels you can’t stop munching.
- Sweet Twist: Add cinnamon and a touch of honey to the dough, then top with sugar and cinnamon before baking for a sweet treat.
How to Make 2 Ingredient Greek Yogurt Bagels Recipe
Step 1: Mix Your Dough to Soft Perfection
Start by combining your Greek yogurt and self-rising flour in a stand mixer with a dough hook (or mix by hand if you prefer). I like using the mixer for the easiest cleanup and even mixing. The dough should come together into a soft, slightly sticky ball—if it feels too wet, add a sprinkle of flour little by little. One thing I learned the hard way: don’t add too much or your bagels get dry and tough.
Step 2: Shape Your Bagels Like a Pro
Divide the dough into four equal parts. Roll each into a thick rope, then gently join the ends to form a classic bagel shape. I find it helps to wet your fingers slightly to seal the ends so your bagels hold their shape while baking. Trust me, this little trick saves a lot of frustration!
Step 3: Add Toppings and Bake
This is where you can get creative! If you want that shiny golden crust I mentioned before, brush just the tops with a beaten egg. Then sprinkle with sesame seeds, poppy seeds, or your favorite seasoning. Pop them in the oven at 375°F and bake for about 25 minutes until golden and firm to the touch. A hot oven is key here to get that slight crust with a soft inside.
Pro Tips for Making 2 Ingredient Greek Yogurt Bagels Recipe
- Check Dough Consistency: The dough should be soft but not super sticky—add flour a teaspoon at a time to get it just right.
- Shaping Helps Texture: Don’t skip forming the bagel shape carefully; it ensures even cooking and that satisfying chew.
- Add Toppings Before Baking: Brushing with egg helps toppings stick and creates that perfect golden finish.
- Avoid Overbaking: Bagels get dry quickly if left too long in the oven—start checking at 20 minutes.
How to Serve 2 Ingredient Greek Yogurt Bagels Recipe
Garnishes
I’m a huge fan of simple cream cheese or butter on these bagels, but you can also try avocado slices, smoked salmon, or even a drizzle of honey and some crushed nuts for something sweet. I usually keep it classic for breakfast and jazz it up with meats and veggies for lunch.
Side Dishes
My go-to sides with these bagels are fresh fruit, a green salad, or scrambled eggs. I love making brunch with these because they fill you up without feeling heavy but still leave room for tasty sides.
Creative Ways to Present
For holidays or weekend brunches, I like cutting the bagels into halves and making mini bagel sandwiches with colorful veggies, cream cheese, and herbs. You can also slice them, toast lightly, and use as a base for dips or spreads at parties. They’re a crowd-pleaser no matter what!
Make Ahead and Storage
Storing Leftovers
I store any leftover bagels wrapped tightly in plastic wrap or in a sealed container at room temperature for up to two days. If it’s warmer in your kitchen, I recommend refrigerating them to keep them fresh.
Freezing
These bagels freeze beautifully. I let them cool completely, then freeze individually wrapped in plastic and foil. When I want one, I just pop it in the toaster or oven straight from the freezer. No soggy texture here!
Reheating
To reheat, I usually slice them and toast on low heat to warm through without drying out. You can also warm them in a 350°F oven for 5-7 minutes wrapped in foil to keep the moisture in.
FAQs
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Can I use regular yogurt instead of Greek yogurt?
While you can try regular yogurt, Greek yogurt’s thicker texture and lower moisture content make it ideal for forming the dough. Regular yogurt tends to be more watery, which can make the dough too sticky and harder to shape. If using regular yogurt, drain it through a cheesecloth to thicken.
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What if I don’t have self-rising flour?
No problem! You can make your own by mixing 1 cup of all-purpose flour with 2 teaspoons of baking powder and ½ teaspoon of salt. This homemade blend works just as well and is handy when you don’t have self-rising flour on hand.
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Can I add flavors or mix-ins to the dough?
Absolutely! I’ve mixed herbs, garlic powder, and even bits of sun-dried tomatoes into my dough before shaping. Just fold them in gently at the mixing stage to keep the dough consistent.
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How long do these bagels keep fresh?
They’re best eaten within 1-2 days stored at room temperature or refrigerated for slightly longer freshness. Because they don’t contain preservatives like store-bought bagels, using them quickly is key for best flavor and texture.
Final Thoughts
This 2 Ingredient Greek Yogurt Bagels Recipe has become one of my favorite quick bread hacks—it’s easy, forgiving, and tastes amazing. I remember the first time I made them, I was blown away how something so simple could yield such great results. If you’re craving fresh bagels without the fuss, give this recipe a try. I promise once you do, you’ll find yourself reaching for Greek yogurt and flour way more often than you’d expect. Enjoy baking and happy bageling!
Print
2 Ingredient Greek Yogurt Bagels Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
Discover how to make soft and delicious 2-ingredient Greek Yogurt Bagels with just Greek yogurt and self-rising flour. These quick homemade bagels are perfect for a wholesome breakfast or snack, with an optional egg wash and sesame seed topping for extra flavor and texture.
Ingredients
Main Ingredients
- 1 cup Greek yogurt
- 1 cup self-rising flour
Optional Toppings
- 1 egg (for egg wash)
- 1 tbsp sesame seeds
Instructions
- Prepare the Dough: In a stand mixer fitted with a dough hook, combine the Greek yogurt and self-rising flour. Mix until a soft dough forms. If the dough feels too sticky, gradually add a little more flour until it reaches a manageable consistency.
- Shape the Bagels: Divide the dough into four equal portions. Roll each piece into a thick rope, then join the ends to form a classic bagel shape.
- Optional Topping Preparation: If desired, beat the egg and brush it lightly over each bagel. Sprinkle sesame seeds on top to add flavor and a slight crunch.
- Bake: Place the bagels on a baking sheet and bake in a preheated oven at 375°F (190°C) for 25 minutes, or until golden brown and cooked through.
- Cool and Serve: Allow the bagels to cool slightly on a wire rack before serving to enjoy their soft, chewy texture.
Notes
- To make self-rising flour at home, mix 1 cup all-purpose flour with 2 teaspoons baking powder and ½ teaspoon salt.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt, but texture may vary.
- Feel free to customize toppings with poppy seeds, everything bagel seasoning, or omit them entirely.
- These bagels are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 bagel (approx. 70g)
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg
