Easy 2 Ingredient Bagels (No Yeast, with Flavor Variations) (2024)

These 2 ingredient bagels are made with self-rising flour and Greek yogurt with no yeast! Easily made vegan, gluten free, and in various bagel flavors, like cinnamon raisin or Everything But Bagel!

I’ve always been a huge fan of bagels, but I’ve never dared to make them at home. The idea of making bread is daunting, scary even!

Doesn’t bread require skill? Time?

And then BAGELS?! No way. That’s out of my league.

But I stumbled on these 2 ingredient bagels are SO easy and SO good, you’ll be making them all the time!

2 Ingredient Bagels

Apparently, 2 ingredient bagels have been around for a while, but I had no idea they existed until a friend shared them with me recently. Let me tell you – my life is changed!

Who knew you could get an amazing bagel (or amazing bread!) with just two ingredients?!

These 2 ingredient bagels are quick and easy and perfect for beginner bakers (or even more experienced!). You don’t need any fancy equipment either – just a bowl and a few measuring cups.

Plus, they’re ready in just 20 minutes, they’re freezer-friendly, and can easily be made gluten-free.

These bagels are a super simple, straightforward batch that satisfies all your bagel cravings and makes you feel like a rock star… because you’re making BAGELS!

2 Ingredient Dough & Bagel Ingredients

Yes, this 2 ingredient dough really only uses two ingredients, and there’s no yeast! Here’s the super short list of bagel ingredients:

1. Self-Rising Flour: If you don’t have this, don’t worry – keep reading for how you can use different types of flour. Technically you’re making a 3 ingredient bagel, but that’s ok. 😉
2. Plain Greek Yogurt: Both full-fat and nonfat Greek yogurt work.

Do you have to make 2 ingredient bagels with all-purpose flour?

Self-rising flour is usually made with all-purpose flour, but you can make your own self-rising flour with ANY flour by adding a bit of baking powder.

You can use whole wheat flour and gluten-free flour blends. I personally use einkorn flour because my daughter is sensitive to gluten.

Nut flour like coconut flour and almond flour do not bake like grain flour, so they will not work in this recipe.

How to Make Self-Rising Flour

For every 1 cup of flour, add 2 teaspoons baking powder and ¾ teaspoon salt to make your own self-rising flour!

Can You Make Homemade Bagels with No Yeast and No Yogurt?

I haven’t tried making a version of this without yogurt, but I have tried making it with plain yogurt. Plain yogurt makes the dough too wet, so I highly recommend Greek yogurt for this recipe. I have tested various store-brand and name brands (i.e. fa*ge, Chobani, etc.) and they all work great!

Are 2-Ingredient Bagels Healthier Than Traditional Bagels?

These 2 ingredient bagels are healthier than traditional bagels simply because there are only two ingredients. There are no additives or preservatives that you’d find in store-bought bagels.

You can also customize the nutrition of 2 ingredient bagels and use full-fat Greek yogurt, or nonfat plain Greek yogurt. You can also make them gluten-free if you need to.

How to Make This Easy Bagel Recipe

The process for making this two-ingredient bagels recipe is three simple steps:

Step 1: Combine the yogurt and self-rising flour in a large mixing bowl or a stand mixer using a dough hook attachment. Mix until the dough comes together. The dough will be wet. See “tips” below for how to make the dough easy to handle.

Step 2: Divide the dough into four equal balls. Working with one piece at a time, roll the dough into a ball, and then roll it out into a rope on a baking mat (or lightly floured surface). Shape the rope into a circle and pinch the ends together. (See notes below for other ways to shape the bagel.)

Step 3: Brush with an egg lightly beaten (optional), top as desired (optional), bake on a lined baking sheet, and let cool; enjoy!

Brushing the bagels with an egg will give them that dark, crusty look when they come out of the oven. I usually skip this step, but I’m including it in case you want that crispy crust like a bagel from a bagel shop.

What’s the Easiest Way to Shape 2 Ingredient Bagels?

You can follow the rope method above, or you can shape the dough into a ball and poke a hole through the center with your thumb. Then you can stretch and shape the dough until it’s a uniform-sized ring.

The “poke-a-hole method” can sometimes result in the dough baking and closing in on itself, so be sure to make the hole big enough to prevent this from happening. I suggest giving both methods a try to see which one you like best.

Tips for the Best Bagel Recipe

• This is a wet dough. This bagel dough is much wetter than typical yeast dough, so I recommend shaping the bagels on a Silpat mat, lightly dusted with flour.
• Refrigerate the dough. If you have time, a short rest in the fridge makes the dough easier to handle.
• Space the bagels out. Leave 2-3” between the bagels to allow them to expand as they bake.
• Double or triple the recipe if you want more bagels! I can fit a double batch on my baking sheets (I like these USA baking sheets from Amazon). and I’ll make a quadruple batch at one time (two baking sheets). Both pans bake together and I have tons of bagels in record time!
• Freezer-friendly. I recommend slicing the bagels before freezing so they can go from freezer to toaster, but you can let them thaw before slicing if you prefer.

Different Variations for Two Ingredient Bagels

Different Flavors for 2 Ingredient Dough

• Cinnamon Raisin: Add ½ teaspoon of cinnamon and ¼ cup of raisins to the dough
• Jalapeno Cheddar: Add 2-4 tablespoons of diced jalapenos and ¼ cup shredded cheddar cheese to the dough
• Everything Bagel: This is what I did for the photos. Brush the top of the bagels with the egg wash and sprinkle Everything But the Bagel Seasoning on top. (I’ve found everything bagel seasoning at Trader Joe’s and Walmart, or you can get it on Amazon. Making your own version works too! I would make a mix of poppy seeds, sesame seeds, garlic powder, and sea salt.)
• Garlic and Onion: Add 1 teaspoon each of garlic powder, onion powder, and coarse sea salt to the dough.
• Asiago Bagles: Add ⅛ teaspoon garlic powder, ⅛ teaspoon salt, and 2 tablespoons parmesan cheese to the dough. Top the bagels with parmesan cheese and dried mixed herbs just before baking.
• Whole Wheat Bagels: Make your own self-rising flour using whole wheat.
• Strawberry Bagels: Use strawberry Greek yogurt instead of plain. (Or blueberry or any other flavor!)

Turn This Into 2 Ingredient High Protein Bagels!

Turn regular two-ingredient dough bagels into high protein bagels by adding 1-3 tablespoons of vital wheat gluten OR one scoop of your unflavored favorite protein powder or collagen.

Can You Turn This Into 2 Ingredient Bread?

Yes! I often take this dough and instead of shaping it into bagels, I shape it into sandwich rounds or into buns, which are excellent for pulled pork sandwiches or breakfast sandwiches.

You can also shape it more oval and less round to create a “loaf” or a hoagie type of 2 ingredient bread and fill it with leftover slow cooker pot roast and top it with provolone for a homemade cheesesteak.

These would also make a fantastic flatbread for a high-protein pizza crust – buffalo chicken pizza would be my first choice!

Storing and Freezing 2 Ingredient Bagels

Baked bagels can be stored in an airtight container on the counter for up to 24 hours. Storing them in the refrigerator will help them keep for up to 3-5 days, and they can be frozen for up to several months.

If you’d like to be able to pull a bagel from the freezer and immediately put it in the toaster, I recommend letting the baked bagels cool completely and slicing them through the middle before freezing.

Frequently Asked Questions on This Recipe for Bagels

Need More Easy Bread Recipes?

• Overnight Artisan Bread
• 90-Minute Man Bread
• No Yeast Bread
• Jalapeno Cheddar Bread

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Easy 2-Ingredient Bagels

Print Recipe

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5 from 4 reviews

Super simple & healthy recipe for homemade bagels – made with 2 ingredients and no yeast! Can be customized with the flavors and toppings of your choice.

• Author: Tiffany
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6–8 bagels 1x
• Category: Breads
• Method: Oven
• Cuisine: American

Ingredients

Scale

• 1 cup Greek yogurt
• 1 cup self-rising flour (recipe below)
• Toppings as Desired (optional)
• 1 Egg, whisked (optional)

Self-rising Flour

• 1 cup flour (+¼ cup, if using Einkorn)
• 2 tsp baking powder
• ¾ tsp salt

Cook ModePrevent your screen from going dark

Instructions

1. Preheat the oven to 375F. In a large bowl, combine the yogurt and the self-rising flour. Using your hands, mix the ingredients until you have a mostly smooth dough.
2. Using a dough scraper or knife, divide the dough into four equal pieces. Lightly flour your working surface. (I HIGHLY recommend using a Silpat mat for this.)
3. Working with one piece of dough at a time, roll the dough on the mat in a back-and-forth motion until you have a rope about 9” in length.
4. Place the dough onto a baking sheet (I use these USA baking sheets) and shape it into a bagel, wrapping each end over the other and tucking the ends underneath the bagel.
5. Brush the top of the bagel with the egg (if desired) and top with desired toppings (optional).
6. Bake for 25 minutes. Let cool for 15 minutes before enjoying!

Notes

• Self-rising flour recipe: For every 1 cup of flour, add 2 teaspoons baking powder and ¾ teaspoon salt to make your own self-rising flour!
• This is a wet dough. This bagel dough is much wetter than typical yeast dough, so I recommend shaping the bagels on a Silpat mat, lightly dusted with flour.
• Refrigerate the dough. If you have time, a short rest in the fridge makes the dough easier to handle.
• Space the bagels out. Leave 2-3” between the bagels to allow them to expand as they bake.
• Double or triple the recipe if you want more bagels! I can fit a double batch on my baking sheets (I like these USA baking sheets from Amazon). and I’ll make a quadruple batch at one time (two baking sheets). Both pans bake together and I have tons of bagels in record time!
• Freezer-friendly. I recommend slicing the bagels before freezing so they can go from freezer to toaster, but you can let them thaw before slicing if you prefer.

Nutrition

• Calories: 70