These Easy 2-Ingredient Greek Yogurt Bagels are a fast, satisfying way to get warm, chewy bagels without yeast or long rise times. They use just Greek yogurt and self-rising flour, and I’ve made them dozens of times for busy weekend breakfasts and last-minute brunches. My tests show they bake up golden and tender when you get the dough hydration right.
Why Make This Recipe
- Quick: ready from bowl to oven in about 30 minutes — perfect when you want fresh bagels fast.
- Protein-forward: Greek yogurt boosts protein and gives a pleasant tang.
- Minimal ingredients: pantry-friendly and low-fuss; you can make them with basic staples.
- Versatile: top them savory or sweet — everything seasoning, seeds, cinnamon sugar.
- Personal insight: I love this recipe because it gives a reliable, chewy interior with minimal equipment and no yeast fuss. Also, they pair beautifully with a simple fruit breakfast like these Greek yogurt berry parfaits.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 18–22 minutes
- Total time: 30 minutes
- Servings: 6 small bagels (or 4 larger)
- Difficulty: Easy
- Method: Stir, shape, and bake — no boiling, no proofing. Uses a stand mixer or hand mixing and a 375°F (190°C) oven.
My Experience Making This Recipe
I tested this method multiple times adjusting flour ratios and bake times to get a tender interior without being gummy. The main discovery: start with a 1:1 ratio by volume (1 cup yogurt : 1 cup self-rising flour) and add small extra amounts of flour only if the dough is sticky.
How to Make Easy 2-Ingredient Greek Yogurt Bagels
Combine 1 cup (240 g) plain Greek yogurt and 1 cup (120 g) self-rising flour in a mixing bowl. Stir until a shaggy dough forms, then knead briefly on a lightly floured surface for 1–2 minutes — add up to 2 tablespoons more flour if the dough sticks excessively. Divide into 4–6 pieces, roll each into a rope, join ends to form bagel shapes, and place on a parchment-lined baking sheet. Brush with an optional egg wash (1 beaten egg) and sprinkle toppings if desired. Bake at 375°F (190°C) for 18–22 minutes until golden and set. Cool on a rack for at least 5 minutes before slicing.
Equipment notes: use a baking sheet lined with parchment, an oven thermometer for accuracy, and a silicone spatula or bench scraper for easy handling.
Expert Tips for Success
- Measure by weight when possible: 1 cup Greek yogurt ≈ 240 g and 1 cup self-rising flour ≈ 120 g for consistent results.
- Don’t over-knead: 1–2 minutes gives structure without creating a tough bagel. Overworking develops gluten and leads to a dense texture.
- Adjust flour sparingly: add 1 tablespoon at a time if sticky — humidity and yogurt brand affect hydration.
- Egg wash vs. milk: an egg wash yields shiny, deeper color; milk or yogurt thinly brushed gives a matte finish.
- Use an oven thermometer and bake on the middle rack for even heat and a good crust.
How to Serve Easy 2-Ingredient Greek Yogurt Bagels
- Classic: split, toast, and smear with cream cheese and thinly sliced cucumber.
- Savory sandwich: layer smoked salmon, dill, capers, and a squeeze of lemon.
- Sweet brunch: toast and top with almond butter and sliced bananas or honey and ricotta.
- Party platter: cut into halves, offer spreads (herbed labneh, hummus, pesto) and vegetable crudité for a brunch board.
Storage and Reheating Guide
Store cooled bagels in an airtight container or a resealable bag at room temperature for up to 2 days. Refrigerate up to 5 days in an airtight container to prolong freshness. For long-term storage, freeze individually wrapped in plastic wrap then placed in a freezer bag for up to 2 months. Reheat from frozen by toasting directly (in a toaster or toaster oven) for 3–5 minutes, or thaw at room temperature and warm in a 350°F (175°C) oven for 5–8 minutes to restore texture.
Recipe Variations
- Gluten-free: use a 1:1 gluten-free self-rising flour blend or make your own mix (gluten-free flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt per cup) and expect a slightly crumblier crumb.
- Lower-dairy / dairy-free: substitute thick dairy-free yogurt (coconut or soy) — texture may be softer and slightly less chewy.
- Everything bagel: top with sesame seeds, poppy seeds, dried minced onion, garlic flakes, and coarse salt before baking.
- Sweet cinnamon-raisins: fold 1/3 cup chopped raisins and 1 teaspoon ground cinnamon into the dough, glaze with a light honey syrup after baking.
Nutritional Highlights
- Protein-rich: Greek yogurt raises the protein per serving compared with plain flour-only recipes.
- Lower sugar: no added sugar in the dough; toppings determine final sugar content.
- Allergen info: contains dairy (Greek yogurt) and gluten (self-rising flour) unless using alternatives; adjust for allergies accordingly. Portion guidance: one small bagel is a satisfying single-serve portion; larger bagels are closer to two servings.
Troubleshooting Common Issues
- Dough too sticky: fold in 1 tablespoon of flour at a time; chilling the dough for 10 minutes helps manage stickiness.
- Bagels too dense or gummy: avoid over-kneading and make sure you measure flour accurately; underbaked centers can be gummy — add 2–3 more minutes if needed.
- Bagels crack at shaping seams: press seams firmly and seal by pinching, then tuck the seam underneath so it stays closed while baking.
Frequently Asked Questions
Q: Can I use all-purpose flour instead of self-rising flour?
A: Yes — use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt per cup to mimic self-rising flour. Mix thoroughly before combining with yogurt for even leavening.
Q: What yogurt is best — full-fat or nonfat?
A: Full-fat Greek yogurt yields richer flavor and a chewier crumb, while nonfat still works but produces a slightly drier, less tender bagel. If using nonfat, you may need a tiny bit less flour.
Q: Do I need to boil these bagels before baking like traditional bagels?
A: No — these 2-ingredient bagels are a quick-bake style and do not require boiling. Boiling adds chew and shine to traditional bagels but is unnecessary here and defeats the simplicity.
Q: Can I make them ahead for a party?
A: Yes — bake them, cool, and freeze. Reheat in a 350°F (175°C) oven for 5–8 minutes from thawed or toast directly from frozen for convenience. This keeps texture close to fresh.
Conclusion
For more recipe inspiration and other takes on this no-yeast method, see these helpful guides: 2 Ingredient Greek Yogurt Bagels (No Yeast) – Dished by Kate, 2 Ingredient Bagels- No yeast! – The Big Man’s World ®, How to Make 2 Ingredient Greek Yogurt Bagels – Yummy Whole …, 2 Ingredient Bagels (with Greek Yogurt) – One Happy Dish, and Protein Bagels (Greek Yogurt Bagels) – Cooking With Ayeh.
Easy 2-Ingredient Greek Yogurt Bagels
- Total Time: 30 minutes
- Yield: 6 small bagels (or 4 larger)
- Diet: Vegetarian
Description
Quick and satisfying bagels made with just Greek yogurt and self-rising flour, perfect for busy mornings.
Ingredients
- 1 cup (240 g) plain Greek yogurt
- 1 cup (120 g) self-rising flour
- 1 beaten egg (optional, for egg wash)
- Optional toppings (everything seasoning, seeds, cinnamon sugar)
Instructions
- Combine Greek yogurt and self-rising flour in a mixing bowl until a shaggy dough forms.
- Knead briefly on a floured surface for 1–2 minutes, adding extra flour if the dough is sticky.
- Divide dough into 4–6 pieces and shape each piece into a bagel.
- Place bagels on a parchment-lined baking sheet.
- Brush with egg wash and sprinkle with toppings if desired.
- Bake at 375°F (190°C) for 18–22 minutes until golden and set.
- Cool on a rack for at least 5 minutes before slicing.
Notes
For a gluten-free version, use a gluten-free self-rising flour blend. Store cooled bagels in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American