2-Ingredient Greek Yogurt Bagels

Posted on March 7, 2026

Breakfast

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Why You’ll Love This 2-Ingredient Greek Yogurt Bagels

Ridiculously simple: just two pantry staples for the dough.
Fast bake time — perfect for quick breakfasts or brunch.
Protein-packed thanks to non-fat Greek yogurt.
Family-friendly and kid-approved — fun to shape and customize.
Versatile: top savory or sweet for a different vibe every time.

introduction

These two-ingredient Greek yogurt bagels are a small-batch, fuss-free way to enjoy warm homemade bagels any morning. The texture is tender with a slight chew, and they come together in under an hour — ideal for busy weekdays or casual weekend brunches. If you enjoy yogurt-forward baking, you might also love the flavor twist in this Greek yogurt brownies recipe that uses the same creamy ingredient in dessert form.

Ingredients Needed :

Dry Ingredients

1 cup Self-Rising Flour

Wet Ingredients

1 cup Non-fat Plain Greek Yogurt

Optional for finishing

1 large Egg (optional for egg wash)
1 tbsp Everything Bagel Seasoning (optional)

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

Serve warm with a smear of cream cheese and thinly sliced cucumber for a light brunch. For a sweeter option, toast and spread honey or jam with ricotta. Pair with fresh fruit or try a playful accompaniment like blueberry swirl yogurt bites for a colorful spread.

Tips for Success2-Ingredient Greek Yogurt Bagels

Measure flour correctly: spoon into the cup and level off to avoid dry, crumbly dough.
If the dough feels sticky, dust your hands and surface lightly with a little extra flour—avoid over-kneading.
Brush gently with egg wash for an even golden crust; skip the egg if you want an egg-free finish.
Use room-temperature yogurt to help the dough come together more smoothly.
For perfectly shaped bagels, roll ropes evenly so all bagels bake uniformly.
Looking for a savory plate to go alongside? These work beautifully next to roasted sides like golden Greek lemon potatoes.

variation (if any)

Everything Bagel: Sprinkle everything bagel seasoning before baking.
Sweet Cinnamon: Mix 1 tbsp sugar + 1 tsp cinnamon and sprinkle on top after egg wash.
Mini Bagels: Divide dough into 8 pieces for bite-sized sandwiches or snacks.

FAQs

Q: Can I use regular yogurt instead of non-fat plain Greek yogurt?
A: You can, but Greek yogurt is thicker and gives the best structure. If using regular yogurt, strain it in a cheesecloth for 30 minutes to thicken.

Q: What if I don’t have self-rising flour?
A: You can make a quick substitute: for each cup of all-purpose flour, add 1 1/2 tsp baking powder and 1/4 tsp salt, then use as directed.

Q: How should I store leftover bagels?
A: Keep cooled bagels in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a toaster or oven for best texture.