Can you make these 2 ingredient bagels gluten-free?

Yes! Substitute your favorite gluten-free flour blend and make your own self-rising flour . Then make the recipe as directed!

Is this the same as the weight watchers bagels?

Yes, they are! In the Weight Watcher’s world, Greek yogurt is considered “free,” making this a low-point breakfast option. Each bagel as written is considered 3 Weight Watchers Freestyle SmartPoints.

How does this 2 ingredient bagel compare to traditional bagels?

These aren’t the exact same as a poached and baked bagel that you’d find in New York, but they’re close - and much easier! You can also give the bagel more of a “chew” like traditional bagels by making your own self-rising flour using bread flour instead of all-purpose flour. Bread flour has more gluten proteins, which will help get that “chew” texture. See *Recipe Notes in the recipe card below for details on how to do this.

Easy 2 Ingredient Bagels (No Yeast, with Flavor Variations)

Easy 2-Ingredient Bagels

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5 from 4 reviews

Super simple & healthy recipe for homemade bagels – made with 2 ingredients and no yeast! Can be customized with the flavors and toppings of your choice.

Author: Tiffany
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6-8 bagels 1x
Category: Breads
Method: Oven
Cuisine: American

Ingredients

Scale

1 cup Greek yogurt
1 cup self-rising flour (recipe below)
Toppings as Desired (optional)
1 Egg, whisked (optional)

Self-rising Flour

1 cup flour (+¼ cup, if using Einkorn)
2 tsp baking powder
¾ tsp salt

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Instructions

Preheat the oven to 375F. In a large bowl, combine the yogurt and the self-rising flour. Using your hands, mix the ingredients until you have a mostly smooth dough.
Using a dough scraper or knife, divide the dough into four equal pieces. Lightly flour your working surface. (I HIGHLY recommend using a Silpat mat for this.)
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.
Place the dough onto a baking sheet (I use these USA baking sheets) and shape it into a bagel, wrapping each end over the other and tucking the ends underneath the bagel.
Brush the top of the bagel with the egg (if desired) and top with desired toppings (optional).
Bake for 25 minutes. Let cool for 15 minutes before enjoying!

Notes

Self-rising flour recipe: For every 1 cup of flour, add 2 teaspoons baking powder and ¾ teaspoon salt to make your own self-rising flour!
This is a wet dough. This 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 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.

Nutrition

Calories: 70

Find it online: https://dontwastethecrumbs.com/easy-2-ingredient-bagels/