Kirbie's Cravings

No Yeast 2 Ingredient Bagels

These homemade bagels are just 2 ingredients! The recipe doesn’t require any yeast or proofing. You can have fresh chewy and soft bagels in less than an hour.
top-down photo of 2-ingredient bagels

I am super excited to share this recipe with you today. I came across this easy bagel recipe recently and I immediately wanted to try it. This recipe combines two of my favorite things: recipes that are 4 ingredients-or-less and bagels!
a close-up photo of a stack of 2-ingredient bagels
Apparently, this recipe has been popular in the Weight Watchers Community, though I found out about it from Skinnytaste.

The two ingredients are plain nonfat Greek yogurt and self-rising flour (you can easily make your own if you don’t have self-rising flour.) I previously made a super easy pizza crust with similar ingredients so this recipe looked promising.
Process photo collage showing how to make and shape the dough for the bagels
I have a serious thing for bagels. I spent my childhood in New York, where we ate bagels nearly every weekend. I miss NY bagels like crazy and always bring a few dozen back when I visit or ask for them when someone from NY is visiting me.

These are not NY bagels. I didn’t expect them to be. But they do taste like a version of bagels and are surprisingly good.
a close-up of an everything bagel sliced in half to show the interior of the bagel
Much like traditional bagels, they have a thicker chewy skin and an airy and chewy interior. They do have a slight tangy taste from the yogurt. It makes them taste almost like sourdough bagels. These bagels don’t expand to be quite as large as traditional bagels but they are a great personal size. You can top with whatever toppings you like. I actually love my bagels plain but I also made some variations. I knew that bottle of everything bagel seasoning from Trader Joe’s would come in handy!
a photo collage showing a container of everything seasoning and one photo showing a spoonful of the seasoning
a stack of four 2-ingredient bagels

A few tips based on my trials:

  • A few recipes I found boiled the bagels before baking them. Traditional NY bagels are boiled first but I didn’t feel that it was necessary for this recipe. While it did expand the bagels and make them bigger, they also took a lot longer to bake and they were not as smooth and round because of the boiling.
  • You can knead the dough by hand or use a stand mixer with a dough hook attachment. I prefer the stand mixer because it’s less labor and it doesn’t require as much flour coating so the bagel comes out lighter and airier. You do need to watch the mixer carefully. As soon as the dough comes together in one ball and is no longer sticking to the sides of the bowl, it’s ready. If you over-knead it, it will actually start becoming too sticky to work with again.
  • Make sure you use a brand that makes a thick Greek strained yogurt. Not all brands offer the same consistency. I used Fage for these.

You might  like my no yeast pizza dough, too!

Recipe now updated with video! You can view all my recipe videos on my youtube channel too.


2 Ingredient Bagels

Servings: 4 bagels
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
These shortcut homemade bagels are just 2 ingredients and take less than an hour to make.
4.78 from 18 votes

Ingredients

  • 1 cup nonfat plain Greek yogurt
  • 1 cup self-rising flour or mix 1 cup all purpose flour + 1 1/2 tsp baking powder + 1/2 tsp table salt

For the Toppings

  • 1 egg whisked (for egg wash finish)
  • white sesame seeds
  • everything bagel seasoning I bought mine from Trader Joe's

Instructions

  • Preheat oven to 350°F.  Line a large baking sheet with parchment paper or silicone baking mat.
  • In a large bowl, add yogurt and flour. When measuring out the yogurt, make sure that you strain out any liquid. Any extra liquid sitting in your yogurt will cause the dough to be too wet.
  • Using a large spoon or spatula, mix together flour and yogurt until it begins to form a crumbly dough. Use your hands to push the dough together into one ball. The dough will be very sticky.
  • Add your dough to a stand mixer with a dough hook attachment. Knead the dough until it comes together in one ball and has pulled away from the sides of the mixing bowl. As soon as it reaches this stage, it is ready and you should stop the mixer immediately. (You can view my video above for reference). If you continue to let it knead, the dough will actually become sticky again. If you do not have a stand mixer, you can knead the dough by hand. You will need to cover your kneading surface with flour and knead the dough by hand until it is tacky and no longer sticky. I prefer using the stand mixer because it is faster and the dough comes together without the extra flour which results in a lighter bagel.
  • Divide dough into four equal balls. Roll out a ball on a lightly floured surface until it becomes a rope about 3/4 inch thick. Try to make the rope as even and smooth as possible. Pinch ends shut to form a round circle. Repeat with remaining dough.
  • Place bagels onto a baking sheet. Brush tops with egg wash. Sprinkle tops with whichever seasonings you prefer.
  • Bake bagels for about 23-25 minutes or until bagels are cooked all the way through. Remove bagels from the oven and turn heat up to 500°F. Place bagels back in oven and bake about 2-3 minutes until surface is browned. (If you are making plain bagels without toppings, you can also set your oven to low broil for 2-3 minutes to brown the bagels but I don't recommend this if you have toppings as the toppings will start to burn before the bagels finish browning.) Let bagels cool a few minutes before eating.

Video

Notes

Some Tips for Making the Bagels
A few recipes I found boiled the bagels before baking them. Traditional NY bagels are boiled first but I didn't feel that it was necessary for this recipe. While it did expand the bagels and make them bigger, they also took a lot longer to bake and they were not as smooth and round because of the boiling.
You can knead the dough by hand or use a stand mixer with a dough hook attachment. I prefer the stand mixer because it's less labor and it doesn't require as much flour coating so the bagel comes out lighter and airier. You do need to watch the mixer carefully. As soon as the dough comes together in one ball and is no longer sticking to the sides of the bowl, it’s ready. If you over-knead it, it will actually start becoming too sticky to work with again.
Make sure you use a brand that makes a thick Greek strained yogurt. Not all brands offer the same consistency. I used Fage for these.
Recipe adapted from Skinnytaste

Nutrition

Serving: 1bagel, Calories: 160kcal, Carbohydrates: 25.2g, Protein: 10.1g, Fat: 1.7g, Saturated Fat: 0.5g, Sodium: 409.8mg, Fiber: 0.8g, Sugar: 1.8g, NET CARBS: 24g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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189 comments on “No Yeast 2 Ingredient Bagels”

  1. Can you add anything to the dough before baking? Like cinnamon

  2. FAVORITE in our house! Been making these 2 yrs now, and here are my suggestions:
    1. Dont underbake! my oven is 25 min @ 350, then up temp to 450 (do not remove) and set timer for an additional 5 min.
    2. Let them cool on the stone/pan you bake them on – this ensures the insides finish cooking!
    3. Use the egg wash! Dont skimp! its worth it – the crispy crust it finishes with is worth it!
    4. Can be stored on counter in sealed container up to 4 days during cooler months, 1-2 days in warmer months. Refrigerate up to a week – freeze well, they dont last this long in my house to freeze haha
    Thank you for sharing and for all your great ideas!

  3. How do you know what brands of yogurt are actually thicker than others. I am afraid I bought a thin variety…even though the label says low fat Greek yogurt 

    • If you’ve tried a few brands of greek yogurt, you can get an idea of the different consistencies. It should be almost solid, so when you scoop it up, it doesn’t slide or spread on a spoon. We like Fage or Kirkland brand.

  4. How can I make it less sour?

    • The sour flavor is from the Greek yogurt – we don’t have a sub for you so there isn’t a way to reduce the tangy flavor, other than trying a greek yogurt that doesn’t have as much of a sour flavor

  5. One cup of yogurt and one cup of flour gave me soup. I even added another cup of flour and ended up with batter. Won’t try it again.

  6. I was recently diagnosed with Celiac disease, so I tried making these with a gluten-free flour. They were still amazing! So to anybody with a gluten allergy, there is still hope for amazing, chewy, safe bagels! 

  7. I have made these multiple times with good results. However, today the dough never came together and I had to throw the whole thing out. I did two things differently today.  I used a store bought bag of self-rising flour (usually mix my own) and I used Cabot low fat yogurt instead of Fage. It doesn’t seem like either of those should make such a difference but it just didn’t work.  Any thoughts?

  8. Made these twice now and they are great. The only thing i don’t agree with os your ratios to male SR flour. Nearly 2 teaspoons to a cup is way too mich salt. I did 1/2 teaspoon and 2 teaspoons of baking powder and they have turned out perfectly. Definitely a keeper and so simple. The first time got my Kitchen Aid out buy TBH it wasn’t worth the effort. I did it by hand just as quickly amd the results were the same

    • We’ve tested the recipe with the ratios provided and haven’t had problems, but thanks for your suggestion and we’re happy you like the recipe.

  9. These are now my go to for bagels, the recipe is so simple and takes no time in making. Today I trippled the recipe and used 1 cup of whole wheat flower and 2 cups ap flour. They look and taste great, I like multigrain bagels, so next I will try using oat flour in the recipe. I’m a nyc girl and one thing you can’t substitute is a good bagel, but these taste very close!

  10. I’ve tried this recipe multiple times, the texture and taste is great! However I get them them to not crack when they are in the oven, any advice or why this is happening?

  11. Since I’m allergic to egg, do you have a recommendation for a different wash? I was thinking of maybe spraying with water.

    • You can leave off the egg wash. They won’t have a glossy finish and may be a bit paler but they should still taste fine. Adding water won’t really help.

  12. SUPER EASY to make, soft, chewy, delicious, ticks all the boxes for a bagel craving and tastes just as good as a bagel shop’s. I followed the recipe exactly, but baked for 30 mins instead of 25. Perfect!

  13. Have made these before and they are great. Am about to make them again. Quick question- for calories it says 160kcal…which would be 160,000 calories?! Was it supposed to be 160 calories? Thanks! 

  14. These turned out amazing–Super easy to make! I like to toast them before eating to make them extra crunchy 🙂

  15. It came so good! I will definitely make it again! ?

  16. Would rye flour work or another. I can’t have wheat

  17. I’d like to try them boiled then baked, too. Any suggestions on how to do that? Looking for that NY bagel experience!! 🙂

  18. Could I use vegan yogurt (coconut or soy based) for this? I’m not sure if there’s such a thing as vegan Greek yogurt, but if I were to strain it through a really fine strainer (like a coffee filter with fine plastic mesh, or even a Melitta paper coffee filter), would that work?

  19. Hi! Just made these, SO delicious!! How long can I store them and what’s the best way to store them?

  20. Love this dough recipe! So simple. Thanks!

  21. Hi! my bagels started browning at 10 min. how do I know they are done?!

  22. I was so excited to try these! It took less than an hour to get them in the oven- yay! I baked them for 25 minutes but they were still doughy inside so I tossed them back in for a few more minutes. They were still underbaked but the tops were getting some color. So I took them out and upped the temp to 500 and finished them. They had more color when in for 2 minutes but still weren’t fully baked. ?any advice for my next attempt?

    • I’m not sure why your bagels aren’t baked. It may be you had too much moisture in your dough from the yogurt.

  23. I finally tried the 2 ingredients bagels and they were very good. I did not do the egg wash and had to bake for about 35 minutes…Brown very nice on top…I will try poppy seeds on them time.  Thank you for the recipes!

  24. I follow the directions to a T and made two batches. Both of them ended up deflating upon cooling so they were rather flat. Any thoughts? I did not over mix. I used nonfat Greek yogurt

  25. Haven’t tried them yet but the LOOK amazing and i’ve seen so many posts for folks who struggle to make these. Your step by step instructions are clear, easy to follow and much appreciated. Hope you are well! thanks for all you’re doing!! XOXO

  26. best bagels ever!

  27. These are amazing! Simple to make and uses ingredients I normally have in my home. I make mini size ones for my toddler that we top with a variety of things. I also use them to make mini pizzas. Totally versatile! 

  28. Roughly how long does the kneading taking using the stand mixer with dough attachment? Mine never fully came into a ball and pulled away from the edge so I just kept kneading and think I missed the “sweet spot.” Also, would the recipe work with lowfat (2%) plain thick greek yogurt?

    • It doesn’t take very long. Did you see the dough pull away from the bowl? When it can pull away from the bowl it should be ready. I have not tried it with lowfat yogurt but I know others who have had issues with it. I think it’s because of the increased moisture from the fat.

  29. These turned out even better than expected. I didn’t have quite a full cup of yogurt so was concerned, but, all good – I made 4 different flavors – everything, sesame, cinnamon sugar and chocolate chip – and just sat here and ate all of them by myself…oops! I would definitely egg wash them all, I didn’t with the chocolate chip and it ended up tasting a little floury (but, I still ate it).

    I’ve been making a breakfast item I’ve never made before for myself every Sunday morning since quarantine so thanks for the easy recipe!!

  30. I know it says not to use regular plain yogurt, but it is all I have and I can’t get out to the store. If I add some extra flour will it still work or will it be too sticky? I also have a little sour cream, I was thinking I could to a combination of the plain yogurt and sour cream instead?
    Thanks!

    • I found regular plain yogurt to be way too much moisture and too sticky. You end up having too add too much flour and then the bagels become too dense and don’t bake correctly

  31. Any ideas for subbing Greek yogurt? Can’t exactly go to the store right now and I don’t have it. I do have sour cream and milk….

  32. Apart from fat-free Greek yogurt, would full fat or low-fat Greek yogurt also work? Or will it be too wet like plain yogurt? Just wondering because of have some full fat yogurt in the fridge and these look great!

  33. We just attempted this recipe! We are home bound . Wow! Great bagels for all of us! 
    Thank you! 

  34. Does it have to be non-fat Greek yogurt or can you use 2% or 5% plain yogurt? Thanks! Looking forward to trying these! 🙂

  35. Was excited to make these, only had regular vanilla yogurt on hand. AH…..why not. Came out pretty good, kicked up the salt added garlic powder to counteract the vanilla flavor. Will definitely try again with greek yogurt.

  36. Two tips. Use Greek yogurt or drain liquid before using. Also I’ve used part and all whole wheat flour and I quite like them.

  37. Hi . I just made theses this morning and OMG!! So yummy! ! But the only thing is that the inside looked like it wasn’t done, an I baked them for 25 Min like said on recipe. ..help what did I do wrong? Thank you hun.?

  38. Could I substitute the flour with almond, coconut or sesame flour, and if so, to what ratio?

  39. I’m wondering if almond flour would work.  Have you tried that?  Trying to cut out some of the carbs.

  40. This 2-Ingredient Dough is alright but you should try My Bizzy Kitchen’s Skinny Dough with the addition of yeast! SO MUCH BETTER! http://www.mybizzykitchen.com/tag/pizza-dough/

  41. I followed the recipe exactly and couldn’t get these to turn out no matter how much I kneaded. I even added more flour and I made sure the yogurt wasn’t too liquidy and they were still super sticky. I couldn’t get it to form into a ball even in the stand mixer or by hand. Really bummed 🙁 

    • I’m so sorry to hear that. Unfortunately, without being there, I don’t know where exactly the recipe went wrong for you. One thing to keep in mind is that the dough does not need a lot of kneading. When you add the flour, it should stop being sticky quite soon. And if you continue to knead, it will actually become sticky again, so you need to be careful not to knead it too much.

  42. Delicious – just made some for my wife as a Christmas present! However, because I don’t have a stand mixer, this rapidly became a sticky and gooey mess. The yogurt I have here in South America is not particularly watery, but I used at least one additional cup of flour to get to being able to work the dough – and it was still almost too sticky to be able to work with.

    Which makes me curious: have you actually made this recipe hand-kneading the dough?

  43. Hey Kirby
    I made these and they are fantastic. 
    I was just curious why the sodium is so high though. I know that there is sodium in the Greek yogurt but not that high. 
    Just curious if you knew. 
    But they are just so totally yummy. And definately the yogurt gives it a tang just like sourdough bread. 

    • Most of the sodium is coming from the self rising flour which already has salt added to it. I’m glad you like the recipe!

  44. Amazing! Followed the recipe to the letter, and they were fab. 

    THANK YOU for the warning about not using the broiler for the last minutes of browning. Every ounce of me wanted to do it anyway but I trusted you and my bagels are perfect! Thank you 🙂

  45. Will these be good for a day in an airtight container?

    Thanks!

  46. I love them and make them weekly. You can also add 1 Tablespoon Cinnamon and 1/8 Cup Raisins for cinnamon Raisin bagels and leave off the everything bagel topping.

  47. These didn’t exactly work for me, but I’m willing to try again. They looked great, but even after baking them 10 minutes longer than the recipe called for they were still doughy on the inside. I couldn’t leave them in the oven any longer or the bottoms would have burned. 
    THE yogurt I used was very thick so I don’t think that was the issue. The dough wasn’t easy to handle when I shaped it, so not sure where I went wrong.  I’m going to try again with fresher baking powder. 

    • It sounds like maybe a little too much moisture in your dough. If your yogurt is at all watery, make sure to remove that liquid. Baking powder can also affect the bagels from rising properly if your baking powder is old.

  48. Is there a keto version of these, I LOVE bagels.

  49. I am so pleased with the way these turned out! Thank you for sharing such a wonderful recipe, it’s made a world of difference in my morning meals. Yum!

  50. Hi!  I have made these and love them when they are right out of the oven but I was wondering if the dough would keep well in the fridge overnight so I could make fresh bagels in the morning the following day as well?

  51. Mine has been in the stand mixer for about 20 minutes and still hasn’t formed a ball. Am I doing something wrong?? Lol

    • it definitely should not take that long! I am wondering if your dough may be too wet. if you were using a thinner greek yogurt you may need to add more flour

  52. These were wonderful and so easy! Thanks for the recipe and your attention to all the comments, you’re very involved! 

  53. This is a great recipe. I used a 5 ounce container of strawberry Greek yogurt and 3 ounces of plain Fage.
    Turned out so good!

    • So glad it worked for you! Interesting on the strawberry yogurt. I haven’t tried it with flavored yogurts yet

  54. Is there a way to use this basic recipe and add something to make chocolate dough thought I would ask before expirimenting. 

  55. I’m allergic to eggs. Is there something else I can coat them with to make toppings stick? Thanks! I’m excited to try these with my little kids.

  56. Can u add fruit to these? Like to make blueberry bagels?

    • Fresh fruit may make the dough too moist as it is already a very wet dough. You can probably add dried fruit though

  57. Hey! I made these the other day with dairy free yogurt and whole wheat flour and they were awesome! I am wondering normally though, how long would they stay good for in the refrigerator?

  58. Made them today. Did not look like picture. Made them too thin. Still good.

    • How do upload picture?

      • unfortunately the comments section does not support picture uploads, but you can share your picture through Instagram or facebook.

    • If you had to add a lot of flour when rolling out the dough, the bagels will rise less but should still taste good. You can make your initial bagel ropes thicker if you find your bagels aren’t rising as much during baking and then they won’t be too thin.

  59. Can you double or triple the recipe and freeze the dough for future use?

    • I have not tried doing that so I’m not sure how well the dough freezes.

    • Absolutely! I cut mine in half before freezing them so they are easier to toast in the morning. Then I pop them into a Ziploc bag and into the freezer.

  60. I used whole wheat pastry flour and mixed by hand. The bagels turned out great! Thanks much!

  61. I really like these, especially as a pre or post run snack!  But, they are a little too tangy for me.  I used a store brand plain greek yogurt, but am wondering if I could add a dash of sugar or honey to cut the tanginess.  I’m not worried about the sugar content at all.  As long as they still have protein, I don’t care!

    • I think that should help. Also the brand of yogurt makes a difference too. My current favorite is Kirkland which isn’t as tangy as some other brands.

  62. Would this work with gf flour and coconut yogurt?

  63. Made these and they turned out delish but very sour! Can you please help!

    • As I indicated in my post, these bagels are supposed to have a sourdough-like flavor because of the yogurt. You can reduce the tang by using a yogurt that is less sour. For instance, I have tried this with both fage and the Kirkland/Costco yogurt brand. The Kirkland yogurt has noticeably less sour flavor so the bagels come out with a much more subtle tangy flavor. The toppings you put on the bagels can also help mask the sour. The everything seasoning I thought was the best way to hide some of the tanginess. hope that helps!

    • I made mine with SKYR whichhas a similar consistency to Greek yogurt, but it is slightly thicker and milder tasting without the sourness and turned out wonderfully. 

  64. Can i use whole wheat flour instead?

  65. They came out incredible (used baking powder & salt)
    Question is my son is a Type 1 diabetic do we have a carb count for this bagel and calorie count? Thx U

    • unfortunately I do not have that information at this time

    • Hi, jumping in here.  On Skinnytaste she breaks down the nutrition for these, I believe she has listed carbs as 26.5.  That’s the plain version, may change if you add toppings. I like Kirbie’s directions better so I nipped over here.

  66. Can you use whole wheat flour??

  67. I’ve been making these with KA bread flour, and while they’ve tasted great, I just want to make sure they’re rising and expanding as much as they should. Once baked, is it correct that these bagels are about 3” in diameter and about 1.5” high? Basically around the same size as a “mini” bagel? If they’re supposed to come out larger, I’ll need to try a different flour. 

    • Sorry I didn’t measure the bagels but that sounds close to what they should be, though maybe slightly on the small side. I think mine were slightly bigger and taller, but I think as long as they taste great to you, it shouldn’t matter too much!

  68. Bagel fail!  I had it in the stamNd mixer for less than a minute and it turned into a gloppy mess.  How long do you usually hand yours in for?

    Thanks!

    • Sorry to hear that. You should only have it in the stand mixer until the dough becomes one ball and pulls away from the sides. As soon as it reaches that stage, it should be ready to go. If you keep overkneading, it will actually turn sticky again. Also make sure you are using the knead hook and not the regular beaters/mixers.

  69. If I make extras that need to be stored for a day or so should I store in the refrigerator because of the yogurt?

  70. Any chance I can use oat flour and add baking powder to make it rise?

    • I have not attempted this with oat flour but I don’t think it will work as well

    • I just tried mine with oat flour added in baking powder and salt, they didn’t rise at all. Have another batch in the oven but oat flour with fast rising yeast with my fingers crossed…. If these don’t turn out, I think I’ll switch to a different flour.

  71. Hi, I grow my own yeast to make sourdough recipes. Can i use that somewhere in this recipe?

  72. I cut little slits in mine before baking and added blueberries. To others, I added cinnamon and sweetener on top. Both gave the bagels a nice taste.

  73. Hi! I’m a native New Yorker who now lives in Spain and can’t even get mediocre bagels let alone good ones. I was so excited to see find this recipe but the greek yogurt I have access to is closer to the texture of sour cream rather than Fage. Any suggestions on how to counteract the extra moisture??

    • Sorry I don’t know the answer to that. I feel your pain though. My only thought would be to make your own Greek yogurt. I know a lot of people have been making them with an Instant Pot or yogurt maker but I’ve never tried it myself.

    • Just strain it a bit longer. You can do this with cheese cloth or paper towels. Line a strainer with one of these over a bowl. Place the yogurt in the strainer and let sit in the fridge for a few hours or overnight. This should remove some of the moisture and help thicken it up.

  74. they are in the oven! what a fast way to make bagels. thank you for sharing!

  75. How do you store these? 

  76. Hi I just made these with my mixer…Thanks for the idea! Mine didn’t turn out like yours though, mine were doughy in the middle. How long should I use the dough hook on the mixer and what speed do you recommend? I’m thinking that is where I went wrong…..

    • I mixed mine on medium speed. You should mix until the dough turns into one ball and pulls away from the sides of the bowl. The dough should feel tacky but workable. You do need to be careful not to overknead the dough because then it will be sticky again. Perhaps you also just needed to bake them a little longer? And make sure you strain out any wateriness from the greek yogurt. I hope that helps!

      • Hi,
        What do you put first in the stand mixer? The flour or the yogurt? I felt these dough hook did t scrape the bottom of the bowl enough. I put flour and the. Yogurt.
        Thanks

      • I’ve done it both ways. I haven’t had issues, but if you feel your dough hook isn’t reaching, you can always help it along manually using a spatula to help mix.

  77. These are so amazing! Thank-you for the recipe ?

  78. Omg i love bagels, and this recipe sounds amazing. will give it a go sometimes this week.

  79. Aack!  Guess I didn’t see that box at the top of the recipe.  Is there a particular place in New York that you like for bagels?  I was in NYC recently, and really liked the bagels from Ess-A-Bagel (after waiting for 45 minutes!).

    • No worries, a lot of people miss it! I’ve heard so many good things about Ess-A-Bagel though I’ve never been. Our go-to spot is Brooklyn Bagel & Coffee Co. (though the store isn’t actually in Brooklyn). They don’t usually have too long of a wait and I like that their bagels are constantly hot and fresh. They have a few dozen cream cheese spreads to choose from too.

    • Pro tip – don’t wait in line. There’s a separate line towards the back where you can pick them up! You can ask for the cream cheese on the side 😉 I work close by so I’m in and out of there a couple times a week. 

  80. A great looking and simple to make small-batch recipe – thank you! Just what I need this weekend 🙂

  81. These are so easy it should be illegal. They look SO incredibly good- definitely need to try!

  82. I can’t wait to try these! Right now, I have the Kirkland greek yogurt in my fridge; Costco used to have Fage in the larger containers, but it looks like they’ve switched it out now. I hope the Kirkland works fine. It looks like your recipe yields 4 bagels?

    • Kirkland brand works! I recently started using that one too because Costco stopped carrying the Fage. The recipe yields 4 bagels. You can find the yield amount in the purple box that sits at the very top of the recipe box. Hope you like them!

  83. These look so good! I’m surprised at how airy the inside is even though it doesn’t have yeast. I’m gonna have to try this. Thanks for sharing! 🙂

    • Because self-rising flour contains baking powder you do still have a leavening agent which makes the bagels quite airy. Hope you try the recipe!

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