2-Ingredient Yogurt Bagels (Printer-friendly)

Soft, chewy bagels crafted with yogurt and self-rising flour for a fast, delicious homemade option.

# What You’ll Need:

→ Dough

01 - 1 1/2 cups self-rising flour (190g)
02 - 1 cup plain Greek yogurt, full-fat or low-fat (240g)

→ Topping

03 - 1 egg, beaten for egg wash (optional)
04 - 1 tablespoon sesame seeds or everything bagel seasoning (optional)

# Directions:

01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine self-rising flour and Greek yogurt. Mix with a spatula until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface. Knead for 2-3 minutes until smooth and elastic.
04 - Divide dough into 4 equal pieces. Roll each piece into a ball, then shape into a rope approximately 8 inches long. Join the ends to form a bagel shape, pinching firmly to seal.
05 - Place bagels on prepared baking sheet. Brush tops with beaten egg and sprinkle with chosen topping if desired.
06 - Bake for 22-25 minutes, or until golden brown and cooked through.
07 - Cool slightly on a wire rack before serving.

# Expert Tips:

01 -
  • They're honestly foolproof, which means even a rushed Tuesday morning doesn't have to mean store-bought bagels.
  • Greek yogurt makes them tender and chewy in a way that feels like you spent hours on the dough when you really didn't.
  • You probably have these ingredients sitting around right now, which is the best kind of recipe when inspiration strikes.
02 -
  • Don't skip the kneading step—those 2–3 minutes transform the texture from dense to cloud-like in a way that matters.
  • Overworking the dough makes them tough, so gentle hands and light pressure are your friends here.
03 -
  • If your dough feels too sticky, flour your hands rather than adding more flour to the dough—it saves you from ending up with dense bagels.
  • The egg wash is optional but makes them photograph beautifully and adds that bakery-quality shine that makes homemade feel intentional.
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