Greek Yogurt Bagels (2-Ingredient Bagels)

These Greek yogurt bagels are the easiest way to make homemade bagels without dealing with yeast, rising time, or boiling water. They’re the classic 2 ingredient bagels made with Greek yogurt and self-rising flour, then brushed with egg wash and topped with everything bagel seasoning or whatever topping you’re in the mood for. They come together fast, bake up golden, and are perfect for busy mornings when you want something homemade without a lot of extra work.

Why You'll Love This Greek Yogurt Bagel Recipe

These Greek yogurt bagels are one of those recipes that feel almost too easy to work, but they really do. Since there’s no yeast involved, you don’t have to wait around for dough to rise, and the self-rising flour gives the bagels all the lift they need. The Greek yogurt adds structure, a little tang, and that soft chewy texture that makes them feel much more like real homemade bagels than you’d expect from such a simple dough. Plus, the yogurt makes these high protein bagels giving them 20 grams of protein each.

Another reason to love this Greek yogurt bagel recipe is how practical it is. These bagels bake up golden on the outside, soft and slightly chewy in the middle, and work just as well for breakfast sandwiches as they do with cream cheese, butter, or jam. They’re also great for meal prep because you can make a batch ahead and have an easy grab-and-go breakfast ready for the week.

They’re also really easy to customize. You can make everything bagel bagels, sesame bagels, poppy seed bagels, cinnamon sugar bagels, plain bagels, or even cheesy bagels, depending on what you’re craving. It’s a simple base recipe that’s easy to keep coming back to.

Ingredients You Need

• 2 cups Greek yogurt
• 2 ¼ cups self-rising flour
• 1 large egg (for egg wash)
• Everything bagel seasoning (or your topping of choice)

Ingredient Notes

• Greek yogurt: Plain, thick Greek yogurt works best for this recipe. If your yogurt is a little thin or watery, the dough can turn sticky and harder to work with, so it helps to use a thicker brand or drain off any extra liquid first.
• Self-rising flour: This is what makes these 2 ingredient bagels so easy because it already has the leavening and salt built in. It gives the bagels their lift and helps create that soft, chewy texture without needing yeast. If you only have all-purpose flour, you can still make a homemade self-rising version, which I’d mention in the FAQs.
• Egg wash: Brushing the tops with egg wash helps the bagels bake up golden and shiny, which gives them more of that bakery-style look. It also helps toppings stick better, so they stay in place while baking.
• Toppings: Everything bagel seasoning is always a great choice, but these Greek yogurt bagels are easy to customize. Sesame seeds, poppy seeds, shredded cheese, cinnamon sugar, or even just plain salt all work really well, depending on how you want to serve them.

How to Make Greek Yogurt Bagels

Step 1: Preheat and prep

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a Silpat.

Step 2: Make the dough

In a medium bowl, mix the Greek yogurt and self-rising flour with a wooden spoon until a dough forms.

Lightly flour your kitchen counters or a flat surface and place the dough on it. Knead for about 2 to 3 minutes until the dough is smooth.

Step 3: Divide

Divide the dough into 6 equal parts that will make your bagels.

Step 4: Shape

Roll each piece into a rope, then shape into a bagel (connect ends and pinch to seal). Repeat for all bagels.

Step 5: Egg wash and topping

Place bagels on the baking sheet. Whisk the egg and brush over tops. Sprinkle with everything bagel seasoning or your topping of choice.

Step 6: Bake and broil

Bake for 20 minutes, then broil on low for 2 minutes to deepen the color. Watch closely so they don’t burn.

Expert Tips for Better 2 Ingredient Bagels

• Use a thick Greek yogurt for the easiest dough to work with. The thicker the yogurt, the less sticky the dough will be and the easier it’ll be to shape into smooth bagels. If the dough still feels too wet while kneading, sprinkle in a little more flour a bit at a time until it becomes manageable.
• Don’t over-knead the dough. You want to knead it just until it comes together and feels mostly smooth. Too much kneading can make the bagels tougher and less tender once baked.
• Make sure to seal the bagel shape well. After rolling the dough into a rope and forming the circle, pinch the ends together firmly so they don’t pull apart in the oven. A strong seal helps the bagels hold that classic shape as they bake.
• Keep a close eye on them if you broil at the end. Broilers can go from perfect to too dark really quickly, so stay nearby and pull the bagels out as soon as the tops turn golden. It’s a great way to get a little extra color, but it only takes a minute or two.
• Let the bagels cool for about 10 minutes before slicing. This gives the inside time to set up properly and helps keep the texture from turning gummy. They’re still delicious warm, but that short rest makes a big difference.

Ways to Serve Greek Yogurt Bagels

• Cream cheese: Plain cream cheese is always a classic, but chive or strawberry cream cheese are great too, depending on whether you want something savory or sweet.
• Smoked salmon, capers, and red onion: A simple way to turn these homemade bagels into a bagel-shop style breakfast or brunch.
• Egg and cheese breakfast sandwiches: These Greek yogurt bagels are sturdy enough to use for an easy homemade breakfast sandwich. You can go with classic egg and cheese, or add sausage or bacon for more protein.
• Turkey, avocado, and lettuce: A great lunch option if you want to use these 2 ingredient bagels for something a little more filling.
• Peanut butter and banana: Perfect when you want a quick, easy breakfast or snack with a sweeter twist.

Storage Tips

• Room temperature: Store the bagels in an airtight container for up to 2 days. They’re best when eaten fresh, but this works well if you plan to enjoy them quickly.
• Refrigerator: Store them in an airtight container in the fridge for up to 5 days. For the best texture, toast them before eating since chilling can make them a little firmer.
• Freezer: Freeze the bagels sliced for up to 2 months. Slicing them first makes it much easier to grab one and toast it straight from frozen.
• Reheating: Toasting is the best way to bring them back to life. It helps restore some of the chew and gives the edges a little crispness again.

Greek Yogurt Bagels FAQs

Can I make 2 ingredient bagels without self-rising flour?

Yes, you can make your own self-rising flour at home if that’s what you have on hand. For every 1 cup of all-purpose flour, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt, then whisk it together well. Just scale that up as needed for the full recipe.

Why is my Greek yogurt bagel dough so sticky?

Sticky dough usually happens when the Greek yogurt is a little too thin or watery. Using a thicker plain Greek yogurt makes the dough much easier to work with. If it still feels too sticky while kneading, add a little more flour, just a small amount at a time, until the dough is soft but manageable.

Do Greek yogurt bagels taste like real bagels?

They’re not exactly the same as traditional boiled yeast bagels, but they do have a really nice chewy texture and a surprisingly bagel-like feel, especially once toasted. They’re softer and a little less dense than classic bagels, but they’re still a great quick homemade option.

Can I make Greek yogurt bagels in the air fryer?

Yes, you can make them in the air fryer. Air fry them in batches at around 330-350°F until they’re golden and cooked through, flipping if needed depending on your air fryer. The exact timing can vary, so keep an eye on them as they cook.

Can I use flavored yogurt instead of plain Greek yogurt?

It’s best to stick with plain Greek yogurt for this recipe. Flavored yogurt can change both the sweetness and the texture of the dough, which can affect how the bagels turn out. Plain Greek yogurt gives you the best balance and the most reliable results.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt works best because it’s thicker and gives the dough more structure. Regular yogurt is usually too thin, which can make the dough overly sticky and harder to shape. If regular yogurt is all you have, you may need to add more flour, but the texture still won’t be quite the same.

Why are my 2 ingredient bagels dense?

Dense bagels usually happen when too much flour is added, the dough is overworked, or the self-rising flour is not fresh enough. Try to knead the dough just until smooth and use as little extra flour as possible while shaping.

Do I need egg wash on Greek yogurt bagels?

You don’t have to use egg wash, but it really helps. Egg wash gives the bagels a more golden, shiny finish and helps toppings, like everything bagel seasoning, stick better. If you skip it, the bagels will still bake, but they won’t have quite the same bakery-style look.

How do I know when Greek yogurt bagels are done?

The bagels should look golden on top and feel set on the outside. If you tap them lightly, they should feel firm rather than soft or doughy. Letting them cool for a few minutes before slicing also helps the inside finish setting properly.

Can I freeze 2 ingredient bagels?

Yes, these bagels freeze really well. For the best results, slice them first and freeze them in an airtight container or freezer bag for up to 2 months. That way, you can toast them straight from frozen whenever you want one.

More Breakfast Recipes to Try Next

• Rice paper croissants
• Hot honey eggs
• Cottage cheese pancakes
• Pancakes with self-rising flour
• Almond flour banana muffins