2 ingredient bagels made with just yogurt and flour, are soft, chewy and super easy to make, no boiling needed. They can be customized with everything bagel seasoning, cheese, sesame seeds, or your favorite bagel toppings and are ready in just 30 minutes!

Have you ever walked into a bakery and smelled the aroma of freshly baked bagels? It’s positively amazing, and you instantly crave one! Now, you can easily have the same experience and you never even have to leave the house. I love everything about homemade bagels, the flavor, smell, texture! It’s all terrific, and you can do so many things with them.

I find myself eating them for breakfast a lot, but they are also lovely for lunch or dinner too. Whether you eat them as a sandwich or by themselves, you can’t go wrong.


  • Self-rising flour: The main ingredient in these bagels is the flour. I will go into detail how you can swap it for all-purpose flour too.
  • Plain Nonfat Greek Yogurt: Using yogurt binds the flour to it and gives the bagels a delicious and irresistible flavor.
  • Lastly, and egg is completely optional and gives the bagels a bakery feel when you give them an egg wash. You can also add your favorite toppings as desired!


This 2 ingredient bagel recipe couldn’t be any easier. Plus, you don’t even have to chill the dough before baking! Prepare your baking sheet with parchment paper and get your oven warmed up.

Mix together the flour and yogurt in a large bowl and combine until a dough forms. Then place the dough ball onto a floured surface or in a stand mixer. Continue either kneading the dough by hand or using the dough hook for 3-5 minutes or until it’s not sticky any longer.

Divide the dough ball into 8 and roll each one out into a log shape. Form a circle by attaching the ends to form a round bagel shape and place it on the baking sheet. Repeat for each dough ball.

Add an egg wash by brushing the tops with egg whites and bake for 25 minutes. The tops will be golden brown, and the dough will be cooked all the way through when it’s done.


Yes! It’s easy to make the switch from self-rising flour to all-purpose flour. To use all-purpose flour, you will need to use 2 cups of flour and add 1 tablespoon baking powder and 1 teaspoon of salt. Mix together and follow the rest of the instructions as directed.

How Do I Use The Bagels?

There are many ways to enjoy these easy 2 ingredient bagels. Don’t be afraid to try out all sorts of ideas. Naturally, you eat them plain when you are heading out the door or just want an easy breakfast or snack.

You can add some jelly, cream cheese, or fruit if you are craving something sweet. And if you are in the mood for something a little more savory, it’s easy to turn them into a sandwich. Add sausage, ham, bacon, turkey, or any other kind of meat you like. Top with veggies, eggs, seasonings, or whatever you can dream up. They are so versatile; you can eat them in so many ways!


Store the bagels in the refrigerator for 3-4 days. They will also last at room temperature for 1 day. No matter where you store them, they should be kept airtight in a container or wrapped in plastic wrap.

You can also freeze the bagels for 1 month. Just make sure they are protected from the cold. Let them defrost on the counter or in the fridge before eating.

These bagels can be eaten cold, at room temperature or warmed up. Toast them, or toss them in the microwave if you want them warmed up.

4.54 from 15 votes

2 Ingredient Bagels

2 ingredient bagels made with just yogurt and flour are soft, chewy and super easy to make, no boiling needed. They can be Customized with everything bagel seasoning, cheese, sesame seeds, or your favorite bagel add-ins!
Prep5 minutes
Cook25 minutes
Total30 minutes
Servings 8 servings


  • 2 cups self-rising flour
  • 2 cups plain non-fat Greek yogurt, OR 2 5.3 oz. containers of Greek yogurt
  • 1 egg for glazing, (optional)*


  • Preheat the oven to 375. Line a baking sheet with parchment paper or foil (skip for non-stick pans)and set aside.
  • Combine the flour and yogurt in a large bowl until the mixture forms a dough.
  • Knead the dough by hand on a floured surface or in a stand mixer with the dough hook attachment until it forms a ball of dough that is no longer sticky (3-5 minutes).
  • Divide the dough into 8 equal parts. Roll each dough into a log and attach each side of the log to form a round bagel shape. Immediately transfer to the prepared baking sheet.
  • Brush bagels with egg whites and top with your favorite bagel toppings. Bake for 25 minutes or until the top is golden brown.



Egg: The egg is completely optional and gives the bagels a bakery feel when you give them an egg wash.
Optional Toppings:
  • Everything Bagel Seasoning
  • Cheddar Cheese
  • Sesame Seeds
  • Any of your other favorite bagel toppings


Serving: 1bagel, Calories: 150kcal, Carbohydrates: 25g, Protein: 10g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 26mg, Potassium: 109mg, Fiber: 1g, Sugar: 2g, Vitamin A: 30IU, Calcium: 63mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: breakfast, easy, healthy, homemade
like this recipe? Rate & Comment below!

You May Also Like

Rate + Review

Your email address will not be published. Required fields are marked *

Recipe Rating

The maximum upload file size: 512 MB. You can upload: image, audio, video, document, spreadsheet, interactive, text, archive, code, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here


  1. Loved how it turned out. It was a bit doughy on the inside even after the 25 minutes so I cooked them a bit longer. Also…can anyone recommend a way for it not to taste so sour. I think it’s the plain yogurt that gave it that taste. My kids enjoyed it but not the sour taste. Will definitely make again but I may add some honey, agave or maple syrup to combat the sour taste.

    1. Sorry I haven’t tested the recipe with coconut flour!

  2. I made these today and they turned out perfect! I’ve used 2 ingredient dough before to make homemade pizza so this was not my first time handling it. It can be a little sticky but not bad, I put a little flour down on my mat to work with it. I haven’t tried this yet but when working with the keto fat head dough, if your hands are damp, it’s a whole lot easier to shape. I mix the dough in a bowl by hand and then dig my hands in to work it all together into a ball. I think over kneading may cause it to get sticky from the warmth of your hands. Also a tip I saw was to make sure there isn’t excess liquid in your greek yogurt. Sometimes when you open the container there will a little layer of liquid, drain it off if you can. Last thing, I used a donut/bagel pan. I flattened out my dough and sliced with a dough cutter, didn’t really have to roll them out.

  3. The dough was too sticky to handle at first so I added flour until it was workable by kneading more flour in by hand. I added dried cranberries and walnuts in mixture while mixing in a stand mixer. I only got 7 bagels due to different sizes but that was ok by me these are going to be a gift for my mom for Christmas hard to find cranberry and walnut bagels where we live ! I will try to share picture when they come out of the oven.

  4. These were very good! The dough was too sticky to handle at first so I added flour until it was workable. When they finished baking they looked perfect but when I cut them open the inside was very wet/doughy so I threw them back in the oven sliced open for about 5 minutes. I think next time I’ll bake them a bit longer before removing.
    Egg was was a really nice touch! We made with everything but the bagel seasoning, and with shredded Asiago.

    Thank you!

  5. I just tried making and the dough so still super sticky. I couldn’t even attempt to roll it. I had to throw it out. Such a waste of my Greek yogurt:(

    1. Why not just add more flour? The recipe should be soft and sticky but you would roll it in flour to allow for handling.

      1. I made the bagels and they came out WONDERFUL. I will be making them more often. Made a TURKEY SANDWICH with one of them after I baked it. Thank you.

  6. Anyone tried leaving the dough overnight so I can jist bake in the morning for ease and less mess but mice n fresh out of oven to eat?

  7. Just made this and added italian seasoning in the mix THEY CAME OUT AMAZING!!!

    After reading the comments I was a bit skeptical, therefore I cut the recipe in half… regretting that now lol.

  8. Making them and waaaaaaay too sticky. I put it in the fridge bc I didn’t want to add more flour like you said but not sure what to do?

    1. Yes, you can but you would need to add baking powder to make it rise 🙂

    1. Sorry, I haven’t tested it with rye flour so I can’t say without further recipe testing.

      1. Is the 5.3 ounce container of yogurt equal to a standard measuring cup?

  9. My dough was still very sticky after 5 minutes in the KitchenAid with the dough hook, so I added more flour until it wasn’t sticky and now I’ve got terrible bagels. ☹️ Advice please?

    1. The dough should be sticky but easy to handle. Adding extra flour is not recommended.

      1. Was very sticky. Couldn’t handle it at all

        1. I let the dough hook turn for 5 minutes plus. It kept getting more sticky the longer in worked. I just threw out the dough as it was unworkable. I wonder if there is some adjustments for altitude required. I’m at 3400 ft.

    2. They look beautiful on the outside but are uncooked on the inside

    3. Came out ok to good. Can I use sour cream instead…..not a Greek yogurt fan.

      1. I haven’t tried it with sour-cream but it should work!

    4. What I’d I don’t have self rising flour what is ratio of regular flour and baking powder?

  10. How would it work if I don’t have self raising flour on hand. I have flour and yeast; thanks for your reply and for the recipe!

    1. To make self-rising flour, simply add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup of flour. Hope that helps! 🙂

      1. To make self-rising flour, simply add 1 1/2 teaspoons baking powder to how much flour?

    1. I made them with gluten free flour and the recommended baking powder and salt. There were delicious