2 ingredient Greek yogurt bagels are simple homemade bagels made with only self-rising flour and Greek yogurt. The dough is easy to mix, and the recipe needs no yeast or boiling. Anyone can make these bagels in a short time.
These bagels are popular because they are quick and healthier than regular bagels. People love them because the recipe is beginner-friendly. You can make them even if you have never baked before.
2 ingredient Greek yogurt bagels bake into soft, chewy rounds with a light tangy taste. They are ready in less than 25 minutes from start to finish. You can enjoy them plain or add your favorite toppings.
What Are 2 Ingredient Greek Yogurt Bagels?
This recipe uses only two main ingredients—self-rising flour and Greek yogurt—to create a dough that rises without yeast. As someone who has tested dozens of batches, I can confirm that these bagels work because the yogurt’s natural acidity reacts with the flour’s leavening. This creates a soft, lightly chewy texture without the long kneading and proofing that traditional bagels require.
Home cooks often choose this recipe when they want a faster, more nutritious option that still feels homemade. The method is simple, reliable, and suitable for beginners.
Ingredients You Need
Main Ingredients (Makes 4 Bagels)
- 1 cup self-rising flour
- 1 cup plain Greek yogurt (thick, strained, unsweetened)
Optional Ingredients
- 1 egg, beaten (for egg wash)
- 1–2 teaspoons of your favorite bagel toppings such as sesame, poppy seeds, or everything seasoning
These measurements have been tested to create the ideal dough texture. If your dough feels too sticky, add flour one teaspoon at a time until it becomes workable.
Nutritional Information (Per Bagel)
Based on 1 bagel out of a 4-bagel batch, without toppings.
- Calories: ~140
- Protein: 9–10g
- Fat: 0–2g (depends on yogurt type)
- Carbohydrates: ~26g
- Fiber: <1g
- Sugar: ~3–4g
- Sodium: ~220mg
These numbers are approximate but reflect common Greek yogurt and flour brands. Compared to traditional bagels, these offer higher protein and lower calories, making them a balanced option for breakfast or snacks.
Why These Bagels Work: The Science Explained
A strong recipe should explain why it works, not just how. The success of these bagels comes from the chemistry between the ingredients.
How Self-Rising Flour Contributes
Self-rising flour already contains baking powder and salt. This means the bagels lift naturally as they bake, creating a soft crumb without requiring yeast fermentation.
How Greek Yogurt Contributes
Greek yogurt provides moisture, acidity, and protein. Thick yogurt is essential because:
- The acidity activates the baking powder.
- The protein helps the bagels firm up.
- The thicker texture prevents a sticky, loose dough.
Understanding these reactions helps you troubleshoot common problems and gives you confidence when adjusting thickness or hydration.
Step-by-Step Guide: How to Make the Bagels
1. Mix the Dough
Combine the flour and Greek yogurt in a medium bowl. Stir with a spoon until the mixture begins to clump. From experience, switching to your hands early helps you feel the dough texture and prevents overmixing.
2. Knead Gently
Transfer the dough to a lightly floured surface. Knead for 1–2 minutes until smooth. Over-kneading strengthens gluten too much, making the bagels tough instead of tender.
3. Shape the Bagels
Divide the dough into four equal portions. Roll each portion into a rope, then connect the ends. Light pressure helps them keep their shape during baking.
4. Add Egg Wash and Toppings
Brush with egg wash if you want a golden crust. Sprinkle desired toppings evenly. This step improves both flavor and texture.
5. Bake
Place on a lined baking sheet and bake at 375°F to 400°F for 18–22 minutes. Every oven is different, so check the bottoms—they should be lightly browned and firm.
Tips for Perfect Bagels (Tested and Reliable)
Use Very Thick Greek Yogurt
Watery yogurt leads to sticky dough. If you see liquid in your yogurt container, drain it first using a spoon or a paper towel.
Adjust Flour Slowly
Humidity affects dough hydration. If needed, add flour in small amounts so you don’t accidentally make the dough dry.
Don’t Skip the Egg Wash
For best color and crispness, egg wash is recommended. Without it, the bagels remain pale.
Let Them Cool Before Slicing
Cooling helps the internal structure set, giving you cleaner slices and better texture.
These tips come from hands-on testing, not guesswork, and are designed to help beginners avoid the most common frustrations.
Health Benefits and Nutritional Advantages
These bagels fit well into a balanced eating plan because they are higher in protein than traditional bagels. Greek yogurt adds probiotics and reduces the calorie count. Since the recipe uses simple ingredients, you avoid preservatives found in store-bought options.
From a practical standpoint, these bagels also help people control portion sizes because they are smaller and more nutrient-dense than commercial varieties.
Flavor Variations You Can Try
Once you master the basic recipe, it’s easy to create variations:
Savory Options
- Garlic and herb
- Everything seasoning
- Parmesan and black pepper
Sweet Options
- Cinnamon sugar
- Honey and vanilla
- Raisin and cinnamon
These variations follow the same method but allow you to customize for breakfast, snacks, or kids’ lunches.
Troubleshooting Common Problems
The dough is too sticky
Add flour one teaspoon at a time. Sticky dough usually means the yogurt is too runny.
The bagels bake flat
This often happens when the yogurt is not thick enough or the dough is overmixed.
The bagels stay pale
Use egg wash or bake slightly longer.
The inside feels raw
Reduce oven temperature and extend the baking time. High heat can brown the outside before the center cooks.
These solutions come from real experience and help you correct mistakes without starting over.
FAQS
How do you make a 2 ingredient bagel with Greek yogurt?
You mix self-rising flour and thick Greek yogurt to form a soft dough. Then you shape the dough into circles and bake until golden. This simple method works because the yogurt reacts with the leavening in the flour, giving the bagels a light rise.
What is a 2 ingredient Greek yogurt dough?
It is a basic dough made from only self-rising flour and Greek yogurt, with no yeast or proofing time. The yogurt provides moisture, acidity, and protein, helping the dough rise and hold its shape. This makes it a quick and reliable dough for beginners.
Are 2 ingredient bagels healthy?
They are generally healthier than traditional bagels because they are higher in protein and lower in calories. The Greek yogurt adds nutrients without extra fat or sugar. They can fit well into balanced meals when paired with smart toppings.
What’s the best yogurt for 2 ingredient bagels?
The best yogurt is plain, unsweetened, thick Greek yogurt. Thick yogurt creates a firm, workable dough and prevents the bagels from turning sticky or flat. Strained, full-fat or low-fat Greek yogurt both work well.
Final Thoughts and Helpful Next Steps
2 ingredient Greek yogurt bagels are one of the simplest homemade bread recipes you can make, yet they offer impressive flavor and nutrition. They require no yeast, no long preparation time, and no advanced baking skills. Once you learn the process, you can easily adapt them into flavored bagels, mini bagels, or even pizza bases.