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These soft, chewy 2-Ingredient Greek Yogurt Bagels are the kind of quick-bake recipe that makes mornings feel effortless and Pinterest-worthy. Made with just self-rising flour and plain Greek yogurt, they come together in minutes and bake into golden, slightly tangy bagels your whole family will reach for. If you love simple, ingredient-only recipes, you might also enjoy a bright, cooling treat like this frozen 2-ingredient watermelon sorbet for weekend brunch dessert.
Why You’ll Love This 2-Ingredient Greek Yogurt Bagels:
- Minimal ingredients—only pantry staples required.
- Fast to make: prep and bake in under an hour.
- Family-friendly: mild flavor kids love and easy to customize.
- Great for meal prep: freeze extras for quick breakfasts.
- Healthier twist: Greek yogurt adds protein and tang.
Ingredients Needed :
Dough
- 1 cup Self-Rising Flour
- 1 cup Non-fat Plain Greek Yogurt
Optional for finishing
- 1 large Egg (optional for egg wash)
- 1 tbsp Everything Bagel Seasoning (optional)
Toppings & serving ideas
- Butter, cream cheese, smoked salmon, sliced tomato, or avocado
Step-by-Step Instructions :
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the self-rising flour and Greek yogurt. Stir with a spatula until a thick dough forms.
- Turn the dough onto a lightly floured surface. Knead gently for 1-2 minutes until the dough is smooth and no longer sticky.
- Divide the dough into 4 equal pieces. Roll each piece into a long rope and join the ends to form a bagel shape.
- Place bagels on the prepared baking sheet. Brush with beaten egg and sprinkle with seasonings if desired.
- Bake for 22-25 minutes until golden brown. Let cool for 10 minutes before slicing.
Serving Suggestions 2-Ingredient Greek Yogurt Bagels
These bagels are incredibly versatile. Serve warm with butter and jam for a cozy breakfast, or split and top with cream cheese, smoked salmon, capers, and red onion for a brunch-worthy plate. For a lighter option, layer sliced avocado, lemon zest, and cracked pepper. If you’d like a different homemade bagel idea to try later, check out a savory take like cottage cheese bagels for extra tenderness.
Tips for Success 2-Ingredient Greek Yogurt Bagels
- Measure flour correctly: spoon and level for the most accurate 1 cup of self-rising flour.
- Dough texture: it should be soft but not sticky—add a dusting of flour if needed while shaping.
- Even baking: make bagels similar in size so they bake uniformly; use a scale for perfect portions.
- Egg wash alternative: brush with milk or yogurt for a softer sheen if you avoid eggs.
- Make-ahead: bake, cool completely, then freeze in a single layer; toast from frozen for quick mornings.
- Flavor boost: fold in 1–2 tbsp of grated cheese or herbs into the dough for savory bagels—see how grains and brothy recipes pair well by exploring Greek barley soup as a cozy pairing idea.
variation (if any)
- Everything Bagel: Sprinkle 1 tbsp Everything Bagel Seasoning before baking.
- Cinnamon-Sugar: Add 1 tsp cinnamon to the dough and brush with melted butter and cinnamon-sugar after baking.
- Mini bagels: Divide into 8 for sandwich-sized minis—bake 15–18 minutes.
For an alternate soft-cheese version, consider testing a cottage-cheese-based recipe for texture contrast: cottage cheese bagels.
FAQs
Q: Can I use plain yogurt instead of Greek yogurt?
A: You can, but thicker Greek yogurt gives the best dough texture. If using regular yogurt, strain it in a cheesecloth-lined sieve for 30–60 minutes to thicken.
Q: Do I have to use self-rising flour?
A: Self-rising flour keeps these bagels simple. If using all-purpose flour, add 1 1/2 tsp baking powder and 1/4 tsp salt per cup to mimic self-rising flour.
Q: How should I store leftovers?
A: Keep cooled bagels in an airtight container at room temperature for up to 2 days, refrigerate for 4–5 days, or freeze for up to 3 months.
Q: Can I make these egg-free?
A: Yes—skip the egg wash and brush with a little milk or yogurt instead, or leave them plain for a vegan-friendly finish if you use a vegan yogurt alternative.
Q: Can I pair these bagels with meal ideas for a weekend brunch?
A: Absolutely—serve them alongside fresh fruit or a light sorbet for a refreshing finish, like the simple frozen 2-ingredient watermelon sorbet.
2-Ingredient Greek Yogurt Bagels
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the self-rising flour and Greek yogurt. Stir with a spatula until a thick dough forms.
- Turn the dough onto a lightly floured surface. Knead gently for 1-2 minutes until the dough is smooth and no longer sticky.
- Divide the dough into 4 equal pieces. Roll each piece into a long rope and join the ends to form a bagel shape.
- Place bagels on the prepared baking sheet. Brush with beaten egg and sprinkle with seasonings if desired.
- Bake for 22-25 minutes until golden brown. Let cool for 10 minutes before slicing.
