Imagine waking up on a Sunday morning, craving fresh, warm bakery bread, but dreading the idea of waiting hours for yeast to rise. We’ve all been there! I used to think homemade bagels were a project reserved for professional bakers or people with way more patience than I have before my first cup of coffee. That was until I stumbled upon the absolute magic of 2-ingredient dough bagels.
Get ready, because this is going to change your weekend brunch game completely. You can whip this up in 20 minutes flat, and the result is a batch of chewy, golden, crave-worthy bagels that pack a serious nutritional punch. We’re talking about 11 grams of protein per bagel and no preservatives, just pure, simple goodness. Whether you’re following a Weight Watchers plan, seeking a high-protein post-workout snack, or simply looking for a delicious vehicle for your cream cheese, this recipe delivers big time!
Table of Contents
2-Ingredient Dough Bagels
Ingredients
The Dough
- 1 cup Plain Greek Yogurt Non-fat or full-fat; must be thick/strained style
- 1 cup Self-Rising Flour plus extra for dusting
The Finish (Optional but Recommended)
- 1 large egg whisked (for egg wash)
- Toppings: Everything bagel seasoning sesame seeds, poppy seeds, dried garlic, or coarse salt
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. If you don’t have self-rising flour, whisk together 1 cup all-purpose flour, 2 tsp baking powder, and ¾ tsp salt first.
- Mix the Dough: In a large bowl, combine the Greek yogurt and flour. Use your hands to mix and knead for 2-3 minutes until you have a tacky, mostly smooth ball. Note: The dough will feel wetter than traditional yeast dough.
- Divide: Dust your work surface with flour. Divide the dough into 4 equal balls.
- Shape: Roll each ball into a rope about 9 inches long. Pinch the ends together to form a ring, or simply poke a hole in the center of the ball and stretch it out to form a bagel shape.
- Top: Place bagels on the baking sheet 2 inches apart. Brush the tops with the whisked egg wash and sprinkle generously with your chosen toppings.
- Bake: Bake for 23-25 minutes until the tops are golden brown and the bagels feel firm.
- Cool: Let them cool on the pan for 5 minutes, then transfer to a wire rack for at least 10 minutes before slicing.
Nutrition
Ingredients
You don’t need a fancy stand mixer or a pantry full of obscure items for this. In fact, you already have everything you need right now.
- 1 cup plain Greek yogurt (I recommend Fage or Chobani; nonfat or full-fat both work perfectly)
- 1 cup self-rising flour (plus a little extra for dusting your hands)
- 1 large egg (optional, but highly recommended for that glossy, bakery-style finish)
- Toppings of choice: Everything bagel seasoning, sesame seeds, poppy seeds, or coarse sea salt
Don’t have self-rising flour? No problem at all! You can easily make your own by whisking together:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
How to Make 2-Ingredient Bagels
Here are the steps to bagel nirvana. I love this process because it’s incredibly tactile and forgiving. It’s actually a great recipe to make with kids, as it’s quick and fun to get messy!
1. Mix the Dough. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. In a large bowl, combine your Greek yogurt and self-rising flour. Now, get ready to get your hands dirty! Using your hands (or a sturdy silicone spatula if you prefer), mix and knead the ingredients together for about 2-3 minutes.
You’re looking for a mostly smooth, slightly tacky ball. Important note: The dough will be wetter and stickier than traditional yeast bread dough. This is perfectly normal and actually creates the perfect chewy texture we want. If it’s absolutely unmanageable, you can sprinkle in a teaspoon more flour, but try not to overdo it.
2. Divide & Shape Lightly dust your work surface or a silicone baking mat with flour to prevent sticking. Take your ball of dough and, using a bench scraper or a sharp knife, divide it into four equal portions. This makes standard-sized bagels, but you can also opt for 6-8 smaller portions if you want mini-bagels for snacks.
Working with one piece at a time, roll the dough between your palms and the counter in a back-and-forth motion. You want to create a smooth rope about 9 inches long and roughly ¾ inch thick. (Keep the other pieces covered with a damp towel so they don’t dry out while you work!)
3. Form the Bagel Rings. This is the fun part. Take your rope of dough and bring the two ends together, overlapping them by about an inch. Pinch and press the overlapped section firmly to seal it, then gently roll that seam underneath your palm against the counter to smooth it out. Voila! You have a bagel.
Alternative Method: If the rope method feels tricky, you can shape the portion into a ball, poke your thumb right through the center, and gently stretch the hole out to about 2 inches wide. Just keep in mind this method sometimes closes up a bit more during baking, but it tastes just as amazing.
4. Add Toppings & Bake. Place your formed bagels on the prepared baking sheet, spacing them about 2-3 inches apart to allow for expansion. Whisk your egg in a small bowl and brush the tops generously. This egg wash is the secret to getting that vibrant, golden-brown crust that makes them look professional.
Immediately sprinkle your toppings over the wet egg wash. My personal favorite is a generous amount of everything bagel seasoning. Still, sesame seeds or plain coarse salt are also classic choices.
Pop them in the oven and bake for 23-25 minutes. You’ll know they are done when they are golden brown on top and sound hollow when you tap the bottom.
5. Cool & Enjoy I know the aroma is going to be irresistible, but try to let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Letting them cool for at least 10-15 minutes helps the interior texture appropriately set so they aren’t gummy. Once they’re cool, slice them open, toast them up, and dig in!
Tips, Variations & Serving Suggestions
This 2-ingredient dough recipe is a blank canvas for your culinary creativity. Once you master the base, there are endless ways to switch it up!
- Flavor Variations:
- Cinnamon Raisin: Fold in 1 teaspoon of cinnamon and a handful of raisins into the dough during the mixing step.
- Garlic & Onion: Add ½ teaspoon of garlic powder and onion powder to your flour before mixing.
- Asiago Cheese: Fold ½ cup of shredded Asiago cheese into the dough and sprinkle extra on top before baking for a cheesy, savory crunch.
- Whole Wheat: You can substitute whole wheat flour, but you may need an extra tablespoon of yogurt, as whole wheat flour absorbs more moisture than all-purpose flour.
- Gluten-Free Option: Yes, you can make these gluten-free! Swap the regular flour for a high-quality gluten-free 1:1 baking flour blend (make sure it includes xanthan gum) and add the baking powder and salt as listed in the homemade self-rising flour section.
- Dairy-Free / Vegan: Opt for a thick, dairy-free yogurt, such as a coconut or almond milk Greek-style yogurt. Please note that the protein content may vary, and the dough may require slightly more flour, depending on the yogurt’s water content.
- Sticky Dough Troubleshooting: If your dough is sticking to everything, don’t panic. Humidity and different yogurt brands can affect the moisture content. Just flour your hands generously and dust the surface. It’s better to have a sticky dough than a dry, tough bagel!
What to Serve With Homemade Bagels
These bagels are robust enough to handle all your favorite toppings. Here are a few pairings that I absolutely love:
- Classic Cream Cheese & Lox: You can’t beat the classics. A smear of plain cream cheese, some smoked salmon, capers, and red onion on an Everything bagel is brunch perfection.
- Breakfast Sandwich: Since these pack 11g of protein on their own, adding a fried egg and a slice of bacon or turkey sausage turns this into a powerhouse breakfast that will keep you full until lunch.
- Pizza Bagels: Slice them in half, top with marinara sauce and mozzarella, and broil for 3 minutes. It’s a nostalgic lunch that’s infinitely better than the frozen version!
- Sweet Treat: For a cinnamon raisin variation, try walnut cream cheese or a little almond butter and honey. It’s perfectly refreshing and yet totally crave-worthy.
FAQ: Common Questions About 2-Ingredient Bagels
What are the two-ingredient bagels made of?
The magic combination is self-rising flour and Greek yogurt. The Greek yogurt provides the moisture, fat, and acidity, while the self-rising flour (which contains baking powder and salt) provides the structure and lift. When combined, the acidity in the yogurt activates the baking powder, causing the dough to rise without the need for yeast.
Do two-ingredient bagels taste like authentic bagels?
They are remarkably close! While they don’t have the distinct “yeasty” flavor or the thick, glossy skin of a New York bagel that’s been boiled in lye, they are soft, chewy, and incredibly satisfying. They are much denser and bread-like than a biscuit, making them a fantastic substitute when you want fresh bread fast.
Can you use all-purpose flour for two-ingredient bagels?
You sure can, but you have to turn it into “self-rising” flour first. You cannot use plain flour on its own because the bagels won’t rise. Whisk together two teaspoons of baking powder and ¾ teaspoon of salt with 1 cup of all-purpose flour, and you are good to go!
Conclusion
I really hope you give these easy homemade bagels a try this week. It’s one of those recipes that feels like a magic trick every time I make it, turning two humble ingredients into a basket of warm, golden happiness in under half an hour – it never gets old.
If you whip these up, I’d love to hear how they turned out! Did you stick to the classic toppings, or did you get creative with a sweet or savory twist? Please let me know in the comments below or tag me on social media so I can see your beautiful bakes. Happy baking!
