These 2-ingredient yogurt bagels are my go-to on hectic weekday mornings when I want something warm and chewy without fussing with yeast, rising times, or fancy equipment. The dough comes together in a single bowl, bakes up into golden, perfectly dense bagels, and somehow feels like you spent way more time than you did. This shortcut style is inspired by the popular self-rising flour and yogurt dough that’s been floating around busy home kitchens for years—perfect for anyone juggling work, kids, or just a full calendar but still craving a homemade breakfast.
Serve these bagels warm, split and toasted with cream cheese, butter, or jam. They’re great as a base for breakfast sandwiches with eggs, cheese, and bacon or turkey sausage. For a lighter option, top with smashed avocado, tomato slices, and a sprinkle of salt. They also pair nicely with a simple fruit salad, a yogurt parfait, or a hot mug of coffee or tea for a quick but satisfying morning routine.
2-Ingredient Yogurt BagelsServings: 6 bagels
Ingredients
2 cups self-rising flour, plus extra for dusting
1 1/2 cups plain Greek yogurt (thick, full-fat or 2%)
Optional for topping: 1 large egg, beaten (for egg wash)
Optional for topping: 2–3 tablespoons sesame seeds (or everything bagel seasoning)
Optional: pinch of kosher salt for sprinkling on top
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and lightly coat it with nonstick spray or a thin layer of oil. This helps the bagels release easily and gives the bottoms a nice golden color.
In a large mixing bowl, add the self-rising flour. Make a well in the center and add the Greek yogurt. Using a sturdy spoon or spatula, stir until the mixture starts to come together into a shaggy dough. It will look a bit rough at first; that’s okay.
Lightly flour a clean work surface and your hands. Turn the dough out onto the surface and gently knead for 1–2 minutes, just until it becomes smooth and holds together. If it’s too sticky, sprinkle on a little more flour, a teaspoon at a time. Avoid over-kneading so the bagels stay pleasantly dense and chewy rather than tough.
Shape the dough into a rough log and cut it into 6 equal pieces. Roll each piece into a ball using your hands. To form bagels, poke your thumb through the center of each ball, then gently stretch and rotate to create a hole about 1–1 1/2 inches wide. Place each shaped bagel on the foil-lined baking sheet, spacing them slightly apart.
If using an egg wash for extra shine and color, beat 1 egg in a small bowl. Brush the tops and sides of each bagel lightly with the egg wash. Sprinkle generously with sesame seeds (and a pinch of kosher salt if you like) so they stick to the surface. If skipping egg, you can lightly brush with a bit of milk or water before adding seeds, or simply bake them plain.
Bake in the preheated oven for 20–25 minutes, or until the bagels are puffed and the tops are a deep golden brown. For an extra chewy crust, you can leave them in for an additional 2–3 minutes, watching closely so they don’t over-brown.
Remove the baking sheet from the oven and let the bagels cool on the foil for about 10 minutes. The interiors will finish setting as they cool, giving you that dense, slightly springy crumb. Once cool enough to handle, slice and serve warm, or let them cool completely and store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days.
Variations & Tips
To make your own self-rising flour if you don’t have it, mix 2 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon fine salt, then proceed with the recipe as written. For extra flavor, stir 1/2 teaspoon garlic powder or onion powder into the flour before adding the yogurt. You can swap sesame seeds for everything bagel seasoning, poppy seeds, or a mix of dried minced onion and garlic. For a slightly lighter texture, use 1 1/4 cups Greek yogurt to start and add more only if the dough is dry; a wetter dough bakes up softer. These bagels freeze well: slice them after cooling, wrap tightly, and freeze up to 2 months; toast straight from frozen. Food safety tips: Use fresh, refrigerated Greek yogurt and keep it chilled until you’re ready to mix the dough. If using egg wash, avoid consuming raw egg; wash hands and any surfaces that come into contact with raw egg. Let bagels cool before sealing in containers to prevent condensation and spoilage. Always discard bagels that smell off, feel overly sticky or slimy, or show visible mold.
