2 Ingredient Greek Yogurt Bagels Recipe

If you’ve ever dreamed of making fresh, chewy bagels without all the waiting (and without yeast!), these 2 Ingredient Greek Yogurt Bagels (No Yeast) will make your carb-loving heart giddy. In just 30 minutes, you can turn a handful of humble ingredients into glossy, golden bagels with irresistible flavor—no special equipment or fancy techniques required.

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Ingredients You’ll Need

It’s honestly astonishing how such a tiny ingredient list can yield such big flavor. Don’t be tempted to substitute—each component is key for the dreamy chew and rise that make these 2 Ingredient Greek Yogurt Bagels (No Yeast) so irresistible.

• Self-raising flour (or plain flour + baking powder): This is the secret to giving your bagels their signature lift, no yeast or lengthy proofing required. If using plain flour, just add 2 teaspoons baking powder.
• Thick Greek yogurt: Full or nonfat Greek yogurt provides moisture, richness, and the tang that makes these bagels truly shine. The thicker, the better—thin yogurt will make your dough sticky.
• Salt: Essential for flavor! Don’t skip it—just a teaspoon brings everything into balance.
• Toppings (optional): Go wild with everything bagel seasoning, za’atar, sesame or poppy seeds, or get creative with grated cheddar and jalapeños. This is your bagel canvas!

Variations

Bagels are nothing if not adaptable! Shake things up by swapping out mix-ins, changing toppings, or making them suit your dietary style—these 2 Ingredient Greek Yogurt Bagels (No Yeast) are the ultimate blank canvas for breakfast creativity.

• Jalapeño Cheddar Bagels: Fold in chopped pickled jalapeños and shredded cheddar, then crown with even more cheddar and extra jalapeño slices before baking for a spicy, cheesy upgrade.
• Sweet Bagels: Add a swirl of cinnamon sugar to the dough and sprinkle more on top before baking, or stir in raisins and a touch of vanilla for a cozy, bakery-style treat.
• Seedy Everything Bagels: Roll the shaped bagels in a mix of sesame, poppy, and everything bagel seasoning for classic deli flavor at home.
• Dairy-Free Swap: Use a thick, plant-based yogurt (like coconut or almond) to make this recipe vegan-friendly and still achieve great texture.

How to Make 2 Ingredient Greek Yogurt Bagels (No Yeast)

Step 1: Mix and Knead the Dough

Preheat your oven to 400°F (200°C fan) and line a baking tray with parchment. Add the self-raising flour, Greek yogurt, and salt to a large bowl. Stir with a wooden spoon (or spatula) until the mixture looks like lumpy breadcrumbs. Now, dive right in with your hands, squeezing and folding just until a dough forms. A quick, gentle knead in the bowl for about 30 seconds is all you need—think “just coming together,” not perfectly smooth.

Step 2: Shape Into Bagels

Turn the dough onto a lightly floured surface and divide into 4 equal pieces (weigh them if you want total perfection). You can roll each portion into a rope and join the ends to form a ring, or shape each piece into a disc, poke a hole in the center, and gently stretch it out. Either way, make sure the center hole is big enough—it’ll shrink as they bake.

Step 3: (Optional) Boil for Classic Chew

For that authentic bagel chew and glossy finish, bring a large pot of water to a gentle boil. Lower your shaped bagels in, giving them a nudge so they don’t stick. Boil for 1 minute, flip, and cook 30 seconds more. Remove carefully—they’ll be pillowy—and place back on your lined tray. (Skip this step if you want a softer, less chewy crust.)

Step 4: Top and Bake

If you’ve boiled the bagels, go ahead and sprinkle on your toppings now—the damp surface helps them stick like a charm. If you skipped boiling, brush with beaten egg, milk, or water before adding toppings. Pop in the oven and bake 20–25 minutes, rotating the tray halfway, until golden all over and your kitchen smells like a New York bakery dream.

Step 5: Cool & Enjoy

Let the bagels cool for at least 10 minutes so their crumb sets—they’ll slice and schmear much more nicely! Enjoy warm, fresh, and customized to your heart’s content.

How to Serve 2 Ingredient Greek Yogurt Bagels (No Yeast)

Garnishes

You can keep things simple with classic butter or cream cheese; but for a real flavor explosion, add everything bagel seasoning, a sprinkle of flaky sea salt, or a swipe of herby labneh. Fresh chives, smoked salmon, capers, or even a hint of chili oil can make every 2 Ingredient Greek Yogurt Bagel (No Yeast) feel special—each garnish is an invitation to experiment.

Side Dishes

Pair these bagels with a soft scramble, fresh fruit salad, or a vibrant chopped salad for brunch. They also make a delicious vessel for sandwich fillings—from classic smoked salmon and cucumber to smashed avocado with halloumi, the options are endless!

Creative Ways to Present

Slice your bagels in half and create an “open bagel bar” for gatherings—offer several toppings and spreads for a DIY breakfast party. Alternatively, cube freshly baked bagels for mini bagel bites, or turn them into bagel chips by thinly slicing and toasting leftovers for crunchy snacks!

Make Ahead and Storage

Storing Leftovers

Once completely cool, keep your bagels in an airtight container at room temperature for up to 3 days. They stay surprisingly soft and chewy, especially if you give them a quick zap in the toaster before serving again.

Freezing

Freeze bagels (whole or sliced) in ziplock bags or airtight containers for up to 3 months. I recommend slicing before freezing so you can pop them right into the toaster straight from the freezer—no need to thaw first!

Reheating

To revive their just-baked texture, simply toast your bagels until warmed through and crisp on the outside. You can also wrap in foil and warm in a low oven if you prefer them soft.

FAQs

Final Thoughts

There’s something so utterly satisfying about whipping up a batch of 2 Ingredient Greek Yogurt Bagels (No Yeast) with just a bowl, a spoon, and a little bit of weekend spirit. Give them a try—I promise, your kitchen will smell like pure joy, and your breakfasts (or lunches, or snacks) will never be the same!

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