2 Ingredient Bagel Recipe

This bagel recipe comes together super fast, with just Greek yogurt and self-rising flour – no instant yeast necessary! Whether you enjoy your 2 ingredient bagels with a schmear of cream cheese or as a base for toppings, this easy bagel recipe is for you!

I’ve always been a huge fan of bagels, but I used to be intimidated by making them at home.

I got over my fear of baking with yeast and started making homemade bread.

But learning how to make bagels? Surely that must be more difficult.

Then I stumbled on a 2 ingredient bagel recipe. I was a bit skeptical that bagels could be so simple, but I’m happy to report that they are SO easy and SO good. Once you try them, you’ll be making them all the time, too!

2 INGREDIENT BAGELS

Apparently, 2 ingredient bagels have been around for a while, but I had no idea they existed until a friend shared them with me. Let me tell you – my life has changed!

Who knew you could get an amazing bagel (or amazing bread!) with just two ingredients?! These 2 ingredient bagels are:

• Quick and easy. Go from flour to bagels in just over 30 minutes!
• Perfect for beginner bakers. There’s no yeast involved, and no complicated recipe steps.
• No fancy equipment. Just a bowl and a few measuring cups.
• Freezer-friendly. And they’re easy to double or triple.
• And they can easily be made gluten-free!

This easy homemade bagels recipe is super simple, straightforward batch that satisfies all your bagel cravings and makes you feel like a rock star… because you’re making BAGELS!

EASY BAGEL RECIPE INGREDIENTS

Yes, this 2 ingredient recipe for bagels really only uses two ingredients, and there’s no yeast!

1. Self-Rising Flour. If you don’t have this, don’t worry – keep reading for how you can use different types of flour. Technically, you’re making a 4-ingredient bagel, but that’s okay. 😉
2. Plain Greek Yogurt. Both full-fat and nonfat Greek yogurt work. Regular plain yogurt makes the dough too wet, so stick with thicker Greek yogurt for the best results.

FLOUR FOR TWO INGREDIENT BAGELS

Self-rising flour is usually made with all-purpose flour, but you can make your own self-rising flour with ANY flour by adding a bit of baking powder and salt.

For every 1 cup of flour, add 2 teaspoons of baking powder and ¾ teaspoon of salt to make your own self-rising flour!

You can use whole wheat flour and gluten-free flour blends. I personally use einkorn flour because my daughter is sensitive to gluten.

Nut flours like coconut flour and almond flour do not bake like grain flour, so they will not work in this recipe.

If you’re interested in milling your own grains or making your own flour, I highly recommend Mockmill. For my full review, check out this post.

HOW TO MAKE BAGELS WITH 2 INGREDIENTS

Have I convinced you yet that you can learn how to make bagels? Follow these simple instructions.

Step 1. Preheat the oven to 375F. In a large mixing bowl, combine the yogurt and the self-rising flour. Using your hands, mix the ingredients until you have a mostly smooth dough. (We’re skipping the stand mixer this time, even though it’s usually my go-to!)

Step 2. Using a dough scraper or knife, divide the dough into four equal pieces. Lightly flour your work surface. (I HIGHLY recommend using a Silpat mat for this.)

Step 3. Working with one piece of dough at a time, roll the dough on the mat in a back-and-forth motion until you have a rope about 9” in length.

You can also divide each rope in half and make mini bagels.

Step 4. Place the dough onto a baking sheet lined with parchment paper (I use these USA large baking sheets) and shape it into a bagel, wrapping each end over the other and tucking the ends underneath the bagel.

Step 5. Brush the top of the bagel with the egg (if desired) and top with desired toppings (optional).

Brushing the bagels with an egg will give them that dark, crusty look when they come out of the oven. I usually skip this step, but I’m including it in case you want that crispy, golden brown crust like a fresh bagel from a bagel shop.

Step 6. Bake for 25 minutes. Let cool for 15 minutes before enjoying!

SHAPING HOMEMADE BAGELS

You have two options for shaping your homemade bagels.

You can follow the rope method above, or you can shape the dough into a ball and poke a hole through the center of each ball with your thumb. Then you can stretch and shape the dough until it’s a uniform-sized ring.

The “poke-a-hole method” can sometimes result in the dough baking and closing in on itself, so be sure to make the hole big enough to prevent this from happening. I suggest giving both methods a try to see which one you like best.

STORING AND FREEZING HOMEMADE BAGEL RECIPE

Baked bagels can be stored in an airtight container on the counter for up to 24 hours. Storing them in the refrigerator will help them keep for up to 3-5 days, and they can be frozen for up to several months.

If you’d like to be able to pull a bagel from the freezer and immediately put it in the toaster, I recommend letting the baked bagels cool completely and slicing them through the middle before freezing.

BEST BAGEL RECIPE TIPS

• This bagel recipe makes a wet dough. The bagel dough is much wetter than typical yeast dough, so I recommend shaping the bagels on a Silpat mat, lightly dusted with flour.
• Refrigerate the dough. If you have time, a short rest in the fridge before shaping makes the dough easier to handle.
• Space the bagels out. Leave 2-3” between the bagels to allow them to expand as they bake.
• Double or triple the recipe if you want more bagels! I can fit a double batch on my baking sheets (I like these USA baking sheets from Amazon), and I’ll make a quadruple batch at one time (two baking sheets). Both pans bake together, and I have tons of bagels in record time!
• Freezer-friendly. I recommend slicing the bagels before freezing so they can go from freezer to toaster, but you can let them thaw before slicing if you prefer.

FLAVOR VARIATIONS FOR 2 INGREDIENT BAGELS

Now that we’ve got the basic bagel recipe down, it’s time to experiment with all of the yummy flavored bagels!

• Cinnamon Raisin: Add ½ teaspoon of cinnamon and ¼ cup of raisins to the dough. If you like them sweet, I would add a drizzle of honey when serving.
• Jalapeno Cheddar: Add 2-4 Tablespoons of diced jalapenos and ¼ cup shredded cheddar cheese to the dough.
• Everything Bagel: This is what I did for the photos. Brush the top of the bagels with the egg wash and sprinkle Everything but the Bagel Seasoning on top. (I’ve found everything bagel seasoning at Trader Joe’s and Walmart, or you can get it on Amazon. Making your own version works too! I would make a mix of poppy seeds, sesame seeds, garlic powder, and sea salt.)
• Garlic and Onion: Add 1 teaspoon each of garlic powder, onion powder, and coarse sea salt to the dough.
• Asiago Bagels: Add ⅛ teaspoon garlic powder, ⅛ teaspoon salt, and 2 Tablespoons of parmesan cheese to the dough. Top the bagels with parmesan cheese and dried mixed herbs just before baking.
• Whole Wheat Bagels: Make your own self-rising flour using whole wheat.
• Strawberry Bagels: Use strawberry Greek yogurt instead of plain. (Or blueberry or any other flavor!)

HIGH PROTEIN RECIPE OF BAGELS

Turn this recipe of bagels into high protein bagels by making a few small shifts into high protein flour.

• Add 1-3 Tablespoons of vital wheat gluten. You’ll add 7g of protein per Tablespoon.
• Mix in one scoop of your favorite unflavored protein powder or collagen for a big protein boost. This is my favorite collagen.
• Use whole wheat flour, which naturally has more protein than white flour.
• Add an egg white. You’ll boost the protein by 5 grams.

USE THIS BAGEL RECIPE FOR 2 INGREDIENT BREAD

I often take this dough and instead of shaping it into bagels, I shape it into sandwich rounds or into buns, which are excellent for pulled pork sandwiches or Breakfast Sandwiches.

You can also shape it more oval and less round to create a “loaf” or a hoagie type of 2 ingredient bread. Fill it with leftover Slow Cooker Pot Roast and top it with provolone for a homemade cheesesteak.

These would also make a fantastic flatbread for a high-protein pizza crust – Buffalo Chicken Pizza would be my first choice!

BAGELS RECIPE FAQS

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