2-Ingredient Greek Yogurt Bagels

Warm, soft, and surprisingly simple, these 2-Ingredient Greek Yogurt Bagels are a weeknight win and a Pinterest-perfect breakfast. Made with just self-rising flour and non-fat plain Greek yogurt, they bake up chewy and golden in under 30 minutes — ideal for busy mornings or a quick meal prep session. If you love quick yogurt-based treats, try a sweet option like Greek yogurt brownies for dessert after a savory bagel brunch.

Why You’ll Love These 2-Ingredient Greek Yogurt Bagels :

• Ready in about 30 minutes from start to finish — perfect for busy mornings.
• Uses pantry-friendly ingredients and minimal prep — no yeast, no proofing.
• Chewy on the inside, golden outside — classic bagel texture without the fuss.
• Kid-friendly and customizable: top with seeds, cheese, or herbs.
• Great for meal prep — slice and freeze for easy toasting later.

Ingredients Needed :

Dry Ingredients

• 1 cup Self-Rising Flour

Dairy & Optional

• 1 cup Non-fat Plain Greek Yogurt
• 1 large Egg (optional for egg wash)

Toppings (optional)

• 1 tbsp Everything Bagel Seasoning (optional)

Step-by-Step Instructions :

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the self-rising flour and Greek yogurt. Stir with a spatula until a thick dough forms.
3. Turn the dough onto a lightly floured surface. Knead gently for 1-2 minutes until the dough is smooth and no longer sticky.
4. Divide the dough into 4 equal pieces. Roll each piece into a long rope and join the ends to form a bagel shape.
5. Place bagels on the prepared baking sheet. Brush with beaten egg and sprinkle with seasonings if desired.
6. Bake for 22-25 minutes until golden brown. Let cool for 10 minutes before slicing.

Serving Suggestions 2-Ingredient Greek Yogurt Bagels

Serve warm with a smear of cream cheese, avocado and a pinch of flaky salt, or toasted with butter and jam. For a balanced brunch, pair these bagels with a fresh fruit plate or a protein salad. If you’re craving more yogurt-based bites, try a fruity treat like blueberry swirl yogurt bites as a light side or snack.

Tips for Success 2-Ingredient Greek Yogurt Bagels

• Use full-strength non-fat plain Greek yogurt (no super-thin yogurts) so the dough holds together.
• Don’t over-knead — 1–2 minutes gives a smooth dough without making it tough.
• If dough feels sticky, dust your surface with a little extra self-rising flour rather than adding yogurt.
• For shiny, classic bagels brush with a beaten egg before baking; skip for vegan/egg-free options.
• If you like a crisper crust, bake on a preheated baking stone or place a small oven-safe dish of water beneath the rack to create steam. Want a bright lemony side? These bagels pair well with roasted potatoes like golden Greek lemon potatoes.

variation (if any)

• Everything Bagel: Sprinkle everything bagel seasoning before baking.
• Cheesy Herb: Fold in 1/3 cup shredded cheddar and 1 tsp dried oregano for savory bites.
• Whole Grain Twist: Substitute half the self-rising flour with whole wheat self-rising flour for nuttier flavor (texture will be denser).
• Mini Bagels: Divide dough into 8 pieces and reduce bake time to 15–18 minutes for snack-sized bagels.
• Mediterranean Toast: Top sliced bagel with olive tapenade and feta; inspired by dishes like Greek manestra for a cozy, savory twist.

FAQs

Q: Can I use regular flour instead of self-rising flour?
A: Self-rising flour already contains baking powder and salt, so swap with 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt if needed.

Q: How do I store these bagels?
A: Let cool completely, then store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat from frozen in a toaster or oven.

Q: Can I make these gluten-free?
A: Try a 1:1 gluten-free self-rising flour blend, but expect a slightly different texture. Work gently and add a small binder like 1 tsp xanthan gum if your blend lacks it.

Q: Are these bagels dense like store-bought bagels?
A: They’re denser than traditional boiled-then-baked bagels but still pleasantly chewy — a great quick alternative when you want homemade without the long process.

Print