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.

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!

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.

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.

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 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 but if you have a dough hook attachment on your stand mixer, the dough comes together much faster and easier and you need less flour, creating a lighter and airier bagel.
  • 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.

2 Ingredient Bagels

These shortcut homemade bagels are just 2 ingredients and take less than an hour to make.


  • 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)


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


  1. Preheat oven to 350°F.  Line a large baking sheet with parchment paper or silicone baking mat.
  2. 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.
  3. 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.
  4. Add your dough to a stand mixer with a dough hook attachment. Knead the dough until it no longer sticks to the bowl and is tacky but not sticky to the touch. 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.
  5. Divide dough into four equal balls. Roll out 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.
  6. Place bagels onto baking sheet. Brush tops with egg wash. Sprinkle tops with whichever seasonings you prefer.
  7. 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.
Adapted from Skinnytaste

All images and content are © Kirbie's Cravings.

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2 Ingredient Bagels

29 comments on “2 Ingredient Bagels”

  1. 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!

  2. 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!

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

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

  5. 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.

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

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

  8. 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!

  9. How do you store these? 

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

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

  12. 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.

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

  14. Can you use whole wheat flour??

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