Two-Ingredient Bagels

These two-ingredient bagels come together quickly, don’t require any yeast, and are made with fat-free greek yogurt.

Oh these bagels…these bagels were kind of life-changing for me. OK, maybe I’m being a bit melodramatic, but they are really, really easy and really, really good. Even my kids love them, my son in particular. I can’t say they taste EXACTLY like a regular bagel, but they’re close enough and they’re so easy to make that I just don’t care. I mean, have you ever made yeast bagels? It’s kind of a process… But not these. These are so easy you can have a batch done in 45 minutes tops.

I guess you could say they aren’t really two ingredients, since one of the ingredients is self-rising flour, and I never have that on hand (kind of like cake flour!), but honestly making self-rising flour is so incredibly easy that it’s not worth spending money to buy it.

I usually make a big batch of 16 these at a time, but the great thing about this recipe is that it’s a 1:1 ratio, so it can be scaled to suit your needs. One cup of flour to one cup of greek yogurt will make four bagels, two cups of flour to two cups of yogurt will make eight and so on.

Two-Ingredient Bagels

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Breakfast

Servings 4

Ingredients

  

• 1 cup self-rising flour ** to make your own, see note
• 1 cup non-fat greek yogurt
• Egg wash 1 egg beaten with 1 tablespoon of water – optional
• Sesame seeds, poppy seeds, everything bagel topping, etc. optional

Instructions

 

• Preheat oven to 375 degrees. Line a baking sheet with parchment or a silpat liner.
• In a large bowl combine flour with greek yogurt, blending well with a spatula until dough comes together in a shaggy ball.
• Turn dough onto counter and knead until dough forms a slightly tacky ball.
• Using a knife or a bench scraper divide dough into four equal portions. Roll each portion into ropes about 9 inches long. Shape ropes into bagels and place on lined baking sheets. (Alternatively, roll portions into balls, poke holes in the centers and stretch to form bagel shapes.) Brush with egg wash, if using, and top with any toppings.
• Bake at 375 degrees for 20-22 minutes. Increase oven temperature to 500 degrees and bake additional two minutes or until tops are golden brown.

Notes

** To make your own self-rising flour, combine 1 cup all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

** Recipe can be doubled, tripled or quadrupled, which is how I usually make them.