2 Ingredient Greek Yogurt Bagels

Created on January 21st, 2026 at 10:28 am

A Beginner-Friendly Bagel Built on Simplicity and Control

2 Ingredient Greek Yogurt Bagels are designed for home bakers who want a reliable bread result without yeast, proofing, or complex techniques. This recipe focuses on structure and predictability, using thick Greek yogurt and self-rising flour to create a dough that is easy to handle and forgiving. The method removes common pain points associated with traditional bagel baking while still delivering a chewy interior and lightly crisp exterior.

These bagels are intentionally simple, but not improvised. The ingredient ratio, mixing method, and baking approach are designed to produce consistent results even for first-time bakers. The outcome is a practical bread option that fits into everyday routines and supports confidence-building in the kitchen.

Why Greek Yogurt Works as a Dough Base

Greek yogurt provides moisture, acidity, and protein, all of which contribute to dough structure. Because Greek yogurt is strained, it contains less water than regular yogurt, which helps form a workable dough without becoming sticky. Its natural acidity also reacts with the leavening in self-rising flour, creating lift without yeast.

Using plain Greek yogurt keeps the flavor neutral and allows the bagels to be used for both sweet and savory applications. The yogurt also adds tenderness, preventing the bagels from becoming dense or dry after baking.

The Role of Self-Rising Flour in Yeast-Free Baking

Self-rising flour simplifies the process by combining flour, baking powder, and salt in one ingredient. This removes the need for measuring multiple dry components and ensures even distribution of leavening throughout the dough.

In this recipe, self-rising flour provides just enough lift to create a soft interior while maintaining the compact structure expected of a bagel. The result is not a traditional boiled bagel, but a baked version that still delivers chew and shape.

Dough Texture and Handling Expectations

The dough should be slightly tacky but not sticky. It should come together quickly and feel soft when pressed. If the dough is too wet, a small amount of flour can be added gradually. Overworking the dough is unnecessary and can lead to toughness, so mixing is kept minimal.

Shaping is straightforward. The dough is divided evenly, rolled into logs, and formed into rings. This step reinforces the beginner-friendly nature of the recipe and reduces the chance of uneven baking.

Baking Method and Structural Results

The bagels are baked rather than boiled, simplifying the process and reducing cleanup. Baking at a moderate temperature allows the exterior to set while the interior cooks through evenly. The result is a lightly golden crust with a tender, chewy center.

Cooling briefly after baking allows the structure to firm up, improving texture and slicing ability. These bagels are best enjoyed warm but hold up well after cooling.

Texture and Finished Bagel Expectations

The finished bagels should be soft with a mild chew and a smooth surface. They should hold their shape when sliced and support toppings without collapsing. The crumb is tight but not heavy, making them suitable for spreads, sandwiches, or toasting.

Because there is no yeast, the flavor is clean and neutral, allowing toppings to take center stage.

Time Breakdown

Prep time: 10 minutes
Bake time: 25 minutes
Total time: 35 minutes

Ingredients

• 1 cup plain Greek yogurt (thick, full-fat or low-fat)
• 1 cup self-rising flour, plus extra for dusting

Kitchen Tools

• Mixing bowl
• Spoon or spatula
• Measuring cups
• Baking sheet
• Parchment paper
• Knife or bench scraper

Step-by-Step Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Add the Greek yogurt to a mixing bowl.
3. Add the self-rising flour to the yogurt.
4. Stir with a spoon until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface.
6. Knead gently for about 1 minute until the dough comes together and is smooth.
7. Divide the dough into four equal portions.
8. Roll each portion into a short log and shape into a ring, pinching the ends together.
9. Place the shaped bagels onto the prepared baking sheet.
10. Bake for 22 to 25 minutes, or until the bagels are lightly golden and set.
11. Remove from the oven and allow to cool for 5 minutes before serving.

Tips for Consistent Results

Use thick Greek yogurt to avoid excess moisture. If the dough feels sticky, add flour one tablespoon at a time. Avoid overbaking, as the bagels can dry out if left in the oven too long.

Serving Suggestions

Serve these bagels warm with cream cheese, butter, or jam. They also work well as breakfast sandwiches or toasted with savory toppings. Because the flavor is neutral, they adapt easily to different uses.

Make-Ahead and Storage Notes

Store cooled bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. They can also be frozen and reheated or toasted as needed.

Nutrition Table (Approximate Per Serving)

Nutrient	Amount
Calories	140
Carbohydrates	24 g
Protein	7 g
Fat	2 g
Fiber	1 g
Sugar	2 g
Sodium	310 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?
Regular yogurt contains more moisture and will make the dough too sticky. If used, it must be strained thoroughly before mixing.

Is self-rising flour required?
Yes. Self-rising flour provides the leavening needed for this recipe. Substituting all-purpose flour without adjustments will affect the result.

Do these bagels toast well?
Yes. Once cooled, the bagels toast evenly and develop a lightly crisp surface.

Can flavors be added to the dough?
Yes. Herbs, spices, or grated cheese can be mixed into the dough, but additions should be minimal to maintain structure.