Bread

2 Ingredient Bagels Recipe

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Craving fresh, homemade bagels without the hassle of yeast or long proofing times? My 2 Ingredient Bagels Recipe is the ultimate shortcut for busy mornings. These easy bagels are soft, chewy, golden on the outside, and require no boiling, no yeast, and no fancy equipment. With just self-rising flour and Greek yogurt, you can enjoy bakery-style bagels in under 30 minutes.

Whether you’re looking for a quick breakfast idea, a high-protein snack, or a gluten-free option, this foolproof recipe delivers perfect results every time.

Ingredients List

Bagel Ingredients

  • 1 ¾ cups self-rising flour (use gluten-free self-rising flour if needed)

  • 1 cup Greek yogurt (plain, full-fat or low-fat)

  • 1 tablespoon butter of choice (melted)

  • 1 tablespoon sesame seeds (optional, for topping)

  • 1 tablespoon poppy seeds (optional, for topping)

Required Kitchen Tools

When I prepare these easy homemade bagels, I keep the tools simple and minimal. Here’s what I use:

  1. Mixing Bowl: A medium-sized bowl to combine the flour and yogurt.

  2. Spatula or Wooden Spoon: For mixing the dough until combined.

  3. Baking Sheet: Lined with parchment paper to prevent sticking.

  4. Pastry Brush: To brush melted butter over the bagels before baking.

  5. Cooling Rack: Helps the bagels cool evenly after baking.

With these basic tools, you’ll have everything you need for perfect 2 ingredient bagels.

Dough Preparation

Making the dough for these homemade bagels is incredibly simple and beginner-friendly.

Mixing the Ingredients

I start by adding the self-rising flour and Greek yogurt into a large mixing bowl. Using a spatula, I combine the ingredients until a shaggy dough begins to form.

Once the mixture thickens, I switch to using my hands and gently knead everything together inside the bowl. The dough should become soft, slightly tacky, and easy to handle. If it feels too sticky, I sprinkle a little extra flour. If it feels too dry, I add a small spoonful of yogurt.

This quick dough comes together in under 5 minutes.

Kneading and Resting the Dough

I lightly flour a clean surface and knead the dough for about 2–3 minutes until smooth. Unlike traditional yeast bagels, this dough does not require rising time, which makes this recipe incredibly convenient.

After kneading, I let the dough rest for about 5 minutes while I prepare the baking sheet and preheat the oven to 375°F (190°C).

Shaping the Bagels

Shaping these easy bagels is simple and fun.

  1. Divide the Dough:
    I divide the dough into 4 equal portions for standard-sized bagels.

  2. Roll Into Ropes:
    I roll each portion into a rope about 6–7 inches long.

  3. Form the Bagel Shape:
    I bring the ends together and pinch them firmly to seal, creating the classic bagel ring shape.

  4. Brush and Top:
    I place the shaped bagels onto the lined baking sheet, brush the tops with melted butter, and sprinkle sesame seeds or poppy seeds for extra flavor and texture.

Baking the Bagels

Baking is where these 2 ingredient bagels transform into golden perfection.

Baking Temperature and Time

I bake the bagels at 375°F (190°C) for about 20–25 minutes, or until they turn lightly golden brown on top.

For extra browning, I sometimes switch the oven to broil for the last 1–2 minutes, watching carefully to avoid burning.

Once baked, I transfer the bagels to a cooling rack and let them rest for at least 10 minutes before slicing. This helps them set and improves their chewy texture.

Serving and Topping Ideas

One of my favorite things about this easy bagel recipe is how versatile it is.

Sweet Options

  • Cream cheese and honey

  • Peanut butter and banana slices

  • Strawberry jam or mixed berry preserves

Savory Options

  • Avocado and chili flakes

  • Scrambled eggs and cheddar cheese

  • Smoked salmon and cream cheese

These bagels are soft on the inside with a lightly crisp exterior, making them perfect for both breakfast and lunch sandwiches.

Storage Instructions

How I Keep These Bagels Fresh

Once fully cooled, I store the bagels in an airtight container at room temperature for up to 2 days. For best texture, I lightly toast them before serving.

Freezing Instructions

These homemade bagels freeze beautifully. I slice them in half, place them in a freezer-safe bag, and freeze for up to 2 months. When ready to enjoy, I toast them directly from frozen — no thawing needed.

Conclusion

This 2 Ingredient Bagels Recipe has completely changed the way I make homemade bread. It’s quick, high in protein, customizable, and beginner-friendly. Without yeast, boiling, or complicated steps, I can enjoy warm, freshly baked bagels anytime I want.

Whether I’m making a savory breakfast sandwich or spreading them with cream cheese for a simple snack, these easy bagels never disappoint. Once you try them, you’ll see just how effortless homemade bagels can be.

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