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.

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.
4.84 from 12 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, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.5g, Cholesterol: 49.2mg, Sodium: 409.8mg, Fiber: 0.8g, Sugar: 1.8g, Vitamin A: 50IU, Calcium: 170mg, Iron: 1.8mg, 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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146 comments on “No Yeast 2 Ingredient Bagels”

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

  2. 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!

  3. 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….

  4. 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

  5. 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!!

  6. 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.

  7. 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! 

  8. best bagels ever!

  9. 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

  10. 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

  11. 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!

  12. 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.

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

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

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

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