2-Ingredient Yogurt Bagels

My kitchen smelled like disappointment the morning I discovered a bagel craving with zero yeast in the pantry. Standing there with a container of Greek yogurt and self-rising flour, I wondered if I could just... skip all the waiting. Turns out, those two ingredients become something almost magical when you stop overthinking it. No overnight proofing, no temperamental dough, just 35 minutes between craving and breakfast. My kids devoured them so fast I had to double the batch the next day.

I remember bringing a batch to my neighbor when she mentioned missing fresh bagels while recovering from surgery. The way her whole face lit up when she bit into one warm from the cooling rack made me realize this simple recipe was actually a love letter in carb form. She's requested them at least once a month since, and I've never told her how easy they actually are to make.

Ingredients

• Self-rising flour (1 1/2 cups or 190 g): This is your secret weapon because it already contains baking powder and salt, meaning you skip the whole rise-and-wait situation that makes most people nervous about bread-making.
• Plain Greek yogurt (1 cup or 240 g): Full-fat creates a richer, more luxurious dough, but low-fat works beautifully too—just adjust your expectations slightly on density.
• Egg for wash (1, beaten): Optional, but those golden, shiny tops are worth the extra thirty seconds of work.
• Sesame seeds or everything bagel seasoning: This is where personality happens—choose what makes your kitchen smell like home.

Instructions

Heat your oven and prep your stage:

Set the oven to 375°F (190°C) and line your baking sheet with parchment paper so nothing sticks and your cleanup stays blissfully simple.

Combine your dynamic duo:

Mix the self-rising flour and Greek yogurt in a bowl using a spatula—you're looking for a shaggy, slightly rough dough that looks like it might not come together, but trust it.

Knead until it feels right:

Transfer to a floured surface and knead gently for just 2–3 minutes until the dough becomes smooth and elastic. You'll feel it shift from crumbly to cooperative under your hands.

Shape into bagel magic:

Divide the dough into 4 pieces, roll each into a ball, then elongate into an 8-inch rope. Join the ends and pinch firmly to seal—this is the moment they become actual bagels instead of just dough.

Apply your finishing touches:

Brush with beaten egg if you want that gorgeous shine, then sprinkle your chosen toppings generously.

Bake until golden:

Bake for 22–25 minutes until they're golden brown and sound hollow when you tap them. Your kitchen will smell absolutely incredible.

Cool before you devour:

Let them sit on a wire rack for a few minutes so they finish setting up and aren't too delicate to bite into.

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There's something quietly powerful about feeding people something homemade when they expected convenience. These bagels sit in that sweet spot between simple and impressive, and nobody has to know you made them in less time than it takes to get dressed.

Flavor and Topping Variations

The base recipe is intentionally blank-canvas neutral so you can take it wherever your mood goes. Everything bagel seasoning feels like the obvious choice, but I've had success with poppy seeds, dried onion, shredded cheddar mixed into the dough itself, or even just a light salt finish. One afternoon I scattered za'atar on top and suddenly breakfast felt fancy.

Dairy-Free and Dietary Options

Swap the Greek yogurt for a thick, non-dairy alternative and these stay completely vegan and just as tender. I've used coconut yogurt when friends have visited, and honestly, the texture difference is barely noticeable. If you want to add more fiber, whole-wheat self-rising flour works wonderfully—just expect a slightly earthier flavor and marginally denser crumb.

Serving and Storage Wisdom

These are best within a few hours of baking when they're still soft and chewy, but they do freeze beautifully for up to a month. Toast them from frozen and they come back to life like they were never away. Pair with cream cheese and smoked salmon for a weekend breakfast that feels restaurant-quality, or just butter while warm if you're keeping it real.

• Slice them horizontally with a serrated knife and you'll have perfect halves for toasting later.
• Leftover bagels can be split, toasted, and frozen in pairs for grab-and-go mornings.
• They're sturdy enough to hold substantial toppings, so don't be shy with your favorite spreads and fixings.

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There's genuine joy in discovering that something so good requires almost nothing to make. These bagels are proof that simplicity sometimes wins.