Two-Ingredient Yogurt Bagels
Self-rising flour and Greek yogurt, kneaded, shaped and boiled like a real bagel.
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Before You Start
The two-ingredient dough that keeps circulating online turns out to make a genuinely convincing bagel: self-rising flour and thick Greek yogurt, no yeast, no proofing, no overnight wait. A quick boil before baking is what gives it the classic chewy crust, and the whole process from mixing bowl to oven takes about twenty minutes.
Instructions
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1
Heat the oven to 190°C / 375°F and line a tray with baking paper. Bring a wide pot of water to a gentle boil.
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2
Mix the flour and yogurt in a bowl until it forms a shaggy dough, then turn out and knead for 3 to 4 minutes on a lightly floured surface until smooth.
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3
Divide into 4 pieces, roll each into a rope about 20 cm long, and pinch the ends together into a ring.
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4
Boil each bagel for 30 seconds a side, then lift out with a slotted spoon onto the lined tray.
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5
Brush with egg wash and scatter over the seeds. Bake for 20 to 22 minutes, until deep golden.
💡 Baker's tips
- The dough is sticky before kneading, that's expected. Flour your hands rather than adding much extra flour to the dough itself.
- Skipping the boil still bakes into a good roll, but the boil is what gives the chewy, classic bagel crust.
🔀 Make it your own
- Knead in a handful of shredded cheese for cheese bagels.
- Add a tablespoon of everything-bagel seasoning into the dough itself, not just the top.
📦 Storing & freezing
Airtight at room temperature for 2 days, or freeze for a month. Split and toast to refresh.
❓ Frequently asked
Do I have to boil two-ingredient bagels?
The boil is optional but gives the traditional chewy bagel crust. Skipping it still bakes fine, just closer to a dense bread roll.
What yogurt works best for yogurt dough?
A thick Greek yogurt, full-fat or low-fat both work. Very runny yogurt makes the dough too wet, so avoid pourable or drinking yogurts.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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