No Yeast 2 Ingredient Bagels

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My 2 Ingredient Bagels Recipe is a mouthwatering revelation! With this quick and easy recipe, you get chewy, homemade bagels in about the same time it would take to make a bagel run!

• Satisfyingly chewy: This is a robust bagel, not just a bagel-shaped roll.
• No yeast necessary: Self-rising flour and Greek yogurt provide the rise in this recipe—no need for yeast or proofing.
• No special equipment: You only need a bowl and your hands; no stand mixer is required!
• Customizable: These homemade bagels are great as is, or top them with your favorite seed or flavoring.
• Two ingredient ease! No long shopping list, no expensive ingredients, no fuss.

Nothing satisfies like homemade bread, and if it’s perfect for a portable breakfast, so much the better! My 2 Ingredient Bagels were made for lunchboxes, road trips, or a meal on the run. For other wholesome options, you’ll love Waterford Blaas (Authentic Irish Rolls Recipe), High Protein Bread Recipe, Baps Recipe (Scottish Morning Rolls), and  Sage and Cheddar Biscuits.

If you’re new to bread making or love experimenting with quick recipes, these 2 Ingredient bagels are for you! I tested multiple methods to get as close to a classic bagel as possible—boiling versus not boiling, different boiling times, and various shaping techniques. Boiling was essential for that signature chew, while cutting out the bagels (rather than rolling and connecting dough ropes) created the best texture and appearance. After rounds of testing, I’m confident this recipe delivers incredible bagels in just an hour—simple, delicious, and truly satisfying!

IMPORTANT NOTE: This recipe was improved and updated on 4/24/2025, to include a NEW STEP-BY-STEP tutorial video.  

Table of Contents

• What is 2 Ingredient Bagels Recipe?
• Tools You Need
• Key Ingredients and Why
• How to Make 2 Ingredient Bagels Recipe
• Gemma’s Pro Chefs Tips
• Make Ahead and Storage Instructions
• FAQs
• More Breakfast Bread Recipes

What is 2 Ingredient Bagels Recipe?

• My 2 Ingredient Bagels are ring-shaped and notable for their chewy texture. This innovative recipe uses self-rising flour and Greek yogurt to create a hearty bagel. Unlike traditional bagel recipes that contain yeast and bread flour and require a couple of rounds of proofing before baking, these bagels are ready to eat in under an hour.
• Bagels made with Greek yogurt are sometimes referred to as miracle bagels because they have more protein as well as fewer carbs and calories than standard bagels. The Greek yogurt also contributes calcium and potassium to these 2-Ingredient Bagels.
• Ring-shaped bread first originated in Jewish communities in Poland. The shape symbolized the circle of life, and bagels were often given to women during childbirth. In the 19th century, immigrants brought their recipes to the U.S., and bagels became associated with New York City. Now, innovative flavors and clever variations like these yogurt and flour bagels keep this beloved centuries-old food on the cutting edge!

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Large pot
• Baking sheet
• Parchment paper
• 1-inch cookie cutter
• Pastry brush (optional)

Key Ingredients and Why

Self-rising flour

• Self-rising flour (also called self-raising flour) is a mixture of all-purpose flour and baking powder. It gives a 2 ingredient bagel structure by forming a gluten network.
• Self-rising flour is readily available in Ireland and the U.K. and is commonly used in baking. If you can’t find it where you live, you can Learn How to Make Self-Rising Flour.

Greek yogurt

• Greek yogurt contributes moisture, and its high-protein content gives the bagels structure.
• Importantly, Greek yogurt reacts with the baking powder and contributes to the rise and keeps the bagels from being dense.
• Additionally, Greek yogurt gives these bagels a pleasantly tangy taste.
• Substitutions: You can use Icelandic yogurt or sour cream. You can also use full-fat regular yogurt, but strain it first (using cheesecloth or a fine-mesh sieve) so it is similar in thickness to Greek yogurt.

How to Make 2 Ingredient Bagels Recipe

Prepare to bake

1. Preheat the oven to 350°F (180°C), set a large pot of water to boil, and line a baking sheet with parchment paper.

Make the bagels

2. In a large bowl, combine the flour and yogurt and knead together to form a dough. (If the dough seems very dry and won’t come together, you can add more yogurt, 1 tablespoon at a time, until it does.)
3. Divide the dough into six equal portions.
4. For each piece of dough, roll it into a tight ball on a work surface (use a small amount of flour if needed), then pat the ball into a flattened disc about 4 inches in diameter.
5. Using a 1-inch cookie cutter, cut a hole in the center. Repeat with the remaining balls of dough.
6. Depending on the size of your pot, put about three bagels at a time in the boiling water and cook for 30-40 seconds per side and then transfer them to the prepared baking sheet.

Bake the bagels

7. If you want to top the bagels, first brush all over with egg wash, then sprinkle with your desired topping.
8. Bake for 35-45 minutes or until golden. Serve warm or at room temperature.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chefs Tips

• This recipe has been tested with Greek yogurt. If you only have plain yogurt, you will either need to strain it or use less because it contains more liquid, but we can’t say precisely how much less. Start with ½ cup (4 oz/115 g) and add in a little more at a time until your dough comes together.
• You can gather the cut-out centers and make a seventh bagel or bake the holes as is (be sure to boil them as well).
• Boiling the bagels is a necessary step to achieve a chewy texture.
• Brushing the bagels with egg wash will give them a nice, shiny finish, even if you don’t add toppings.
• If you don’t have self-rising flour, you can find out how to make your own here.
• Enjoy your homemade bagels with cream cheese (learn how to make homemade plain, chocolate, strawberry, or garlic and herb cream cheese!), butter,  my flavored butters, jam, or peanut butter!

Make Ahead and Storage Instructions

Make ahead tips

Make dough and refrigerate: 

• Make the dough, place in an airtight container or cover tightly with cling wrap, and refrigerate for up to 24 hours.
• Let the dough sit at room temperature for 15 minutes before proceeding with recipe.

Make the dough, shape, and freeze:

• For best results, freeze the shaped bagels on a parchment-lined baking sheet.
• Place the frozen bagels in an airtight container or freezer bag and store them in the freezer for two months.
• Thaw the bagels in the fridge overnight before proceeding with the recipe.

Bake and freeze the bagels:

• For best results, let the bagels cool completely before freezing. Wrap them individually, then place in freezer bag.
• Freeze for up to two months.
• Reheat in a 350°F (180°C) oven for 10 minutes.

How to store leftovers

• Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 3 days.
• For longer storage, place in freezer bags and freeze for up to two months.
• Reheat in a 350°F (180°C) oven for 10 minutes.

FAQs

Can I make this 2 ingredient Greek yogurt bagel recipe vegan?

• Yes, you can make this 2 ingredient Greek yogurt bagel recipe vegan.
  • • Use a plant-based yogurt, like almond or soy, and strain it first if it’s not as thick as Greek yogurt.

Can I make these yogurt bagels gluten-free?

• Yes, you can make these yogurt bagels gluten-free.
• Substitute a 1:1 gluten-free baking mix containing gluten-free flour and baking powder for self-rising flour.
• You can also use my Easy Almond Flour Baking Mix with 1 1/2 teaspoon of baking powder and 1/4 teaspoon of salt.

Can I skip the boiling step?

• I don’t advise skipping the boiling step: it’s crucial for giving these 2 ingredient Greek yogurt bagels their special texture.
  • First, boiling sets the bagels before baking, ensuring a firm crust and soft interior.
  • The hot water causes the starch on the exterior of the bagel to gelatinize. This gives the bagel its chewy crust and keeps the interior moist.
  • When the outside of the bagel sets and gelatinizes, it keeps the bagels from expanding too much as they bake. This helps them retain their shape and chewy texture instead of rising more and becoming airy.

What are some topping ideas for these bagels?

• Brush the bagel tops with egg wash, and use your imagination! Here are some ideas to get you started:
  • Coarse salt or flaked sea salt
  • Poppy, sesame, or caraway seeds
  • Chia or flax seeds
  • Dried minced onion or garlic
  • Everything bagel seasoning
  • Cinnamon sugar
  • Serve the bagels with cream cheese, flavored cream cheese, butter, including my compound butters such as Orange Honey or Strawberry Compound Butter, or peanut butter and jam!

More 2 Ingredient Recipes

• 2 Ingredient Homemade Pasta
• 2 Ingredient Vanilla Ice Cream
• 2 Ingredient Disneyland Dole Whip
• 2 Ingredient Nutella Brownies
• 2 Ingredient Homemade Rolled Ice Cream

IMPORTANT NOTE: This recipe was improved and updated on 4/24/2025, to include a NEW STEP-BY-STEP tutorial video.