2-Ingredient Greek Yogurt Bagels
These quick and easy Greek yogurt bagels are fluffy, chewy, protein-packed, and come together with just two ingredients — no yeast, no rising, no fuss. A healthier, faster twist on classic bagels, perfect for busy mornings.
Equipment
- Mixing bowl
- Spoon
- Baking sheet
- Parchment paper
- pastry brush
- cooling rack
Ingredients
- 1 cup self-rising flour
- 1 cup Greek yogurt (full-fat recommended)
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- toppings of choice (everything bagel seasoning, sesame, etc.)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine self-rising flour and Greek yogurt. Mix with a spoon until a shaggy dough forms.
- Transfer dough to a lightly floured surface. Knead for 2–3 minutes until smooth and elastic.
- Divide dough into 4 equal pieces. Shape each into a rope, then connect ends to form a bagel shape (or press thumb through the center).
- Whisk egg and water together. Brush tops of bagels with egg wash, then sprinkle with desired toppings.
- Bake for 20–25 minutes until golden brown and bagels sound hollow when tapped underneath.
- Cool slightly on a rack, then enjoy warm or toasted.
Notes
✨ Flavor remixes: Add cheese and jalapeños for a savory kick, swirl cinnamon sugar for sweetness, or mix in sun-dried tomatoes and herbs for a Mediterranean vibe.
💡 Storage tips: Store in an airtight container at room temperature up to 3 days, or freeze up to 3 months.
💡 Storage tips: Store in an airtight container at room temperature up to 3 days, or freeze up to 3 months.