Pin The morning I discovered two-ingredient bagel dough changed everything about my breakfast routine. I was skeptical—how could Greek yogurt and flour possibly produce something chewy and satisfying? But when I pulled that first batch from the oven, golden and smelling like a real bakery, I knew I'd found something magical. Since then, these have become my go-to when I want fresh bagels without the hours-long yeast process.
Last winter, my sister visited and watched me make these with genuine disbelief. She kept asking about the yeast step, the rising time, the secret ingredient. When I handed her a warm bagel fresh from the oven, she took one bite and went completely silent. Now she texts me photos of her bagel creations with various toppings, and I love that something so simple brought a new tradition into her kitchen too.
Ingredients
- 1 cup plain Greek yogurt: Thick and strained is non-negotiable here—regular yogurt makes the dough too wet and sticky to work with properly
- 1 cup all-purpose flour: You can swap half for whole wheat flour if you want extra fiber and a slightly heartier texture
- 2 teaspoons baking powder: This creates the lift and fluffiness since there is no yeast in the dough
- 1/2 teaspoon salt: Essential for flavor and helps balance the tang from the yogurt
- 1 large egg: Beating this for an egg wash gives your bagels that professional shine and helps toppings stick
- Toppings of your choice: Everything bagel seasoning, sesame seeds, cinnamon sugar, or shredded cheese all work beautifully
Instructions
- Preheat your oven and prep your workspace:
- Set your oven to 375°F and line a baking sheet with parchment paper for easy cleanup later
- Mix the dry ingredients together:
- Whisk the flour, baking powder, and salt in a medium bowl until evenly combined
- Combine into a shaggy dough:
- Add the Greek yogurt and mix with a spatula or your hands until it comes together—add tiny amounts of flour or yogurt as needed to get a workable texture
- Shape your bagels:
- Divide the dough into 4 equal pieces, roll each into a 6-inch rope, and form into rings by pinching the ends together firmly
- Add your toppings and bake:
- Brush with beaten egg, sprinkle with your chosen toppings, and bake for 20 to 25 minutes until deeply golden and puffed
Pin These bagels became a Saturday morning ritual during a particularly busy season of life. There was something meditative about shaping the dough rings, choosing my toppings, and waiting those 20 minutes with coffee in hand. The smell filling the kitchen made even the most chaotic weekends feel a little more grounded and manageable.
Getting The Texture Right
The dough should feel tacky but not stick to your hands like glue. If it is too sticky to handle, dust your surface and hands with flour sparingly—I learned the hard way that adding too much flour makes them dense and heavy instead of light and fluffy.
Topping Combinations That Work
Savory bagels shine with everything seasoning, garlic powder mixed with parmesan, or even everything bagel seasoning plus shredded cheddar melted on top. For sweet mornings, cinnamon sugar creates a beautiful crunchy crust, and a drizzle of honey after baking takes it over the top.
Storage And Freshness Tips
These bagels keep surprisingly well if stored properly. I keep mine in a paper bag on the counter for up to two days for the best texture. For longer storage, freezing them individually wrapped keeps them fresh, and they reheat beautifully in the toaster oven.
- Slice before freezing so you can pop frozen halves directly into the toaster
- A quick 30-second zap in the microwave refreshes day-old bagels remarkably well
- Never refrigerate them—it makes the starch retrograde and they become tough and dry
Pin There is something deeply satisfying about pulling these from the oven, knowing you created something so wholesome from just two main ingredients. Whether you are feeding a crowd or treating yourself to a quiet breakfast, they bring a little bakery magic right to your kitchen.
Recipe Questions
- → Why use Greek yogurt in bagel dough?
Greek yogurt adds moisture and protein while creating a tender, chewy texture similar to traditional boiled bagels—without the yeast or hours of rising time.
- → Can I make these without the egg wash?
Absolutely. The egg wash helps toppings stick and creates a shiny finish, but you can brush with milk, melted butter, or olive oil instead.
- → What toppings work best?
Everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, shredded cheese, or cinnamon sugar all work beautifully. Apply after brushing with egg wash.
- → How do I store these bagels?
Keep in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze individually wrapped for up to 3 months. Toast before serving.
- → Can I substitute the flour?
Whole wheat flour works well for extra fiber. For gluten-free versions, use a 1:1 gluten-free flour blend, though texture may vary slightly.