2-Ingredient Greek Yogurt Bagels

Greek yogurt and self-rising flour form a surprisingly workable dough for homemade bagels without yeast or a long proofing time. The result is softer and more tender than a traditional boiled bagel, but it is convenient when you want a warm bread option made from basic ingredients.

Knead only until the dough comes together, adding a light dusting of flour if it feels sticky. Shape the rings evenly so the bagels bake at the same rate, then add sesame, everything seasoning or another topping before baking.

Why Two-Ingredient Bagels Need the Right Dough Feel

• Only two core ingredients
• No yeast or rise time
• Higher protein than many basic bagels
• Easy beginner dough
• Great for breakfast meal prep

2-Ingredient Greek Yogurt Bagels

These Greek yogurt bagels use self-rising flour and thick Greek yogurt for a simple no-yeast dough that bakes up chewy and satisfying.

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Prep Time 12 minutes mins

Cook Time 24 minutes mins

Total Time 36 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 205 kcal

Ingredients

  

• 1.5 cups self-rising flour 180 g, plus more for dusting
• 1.5 cups plain nonfat Greek yogurt 360 g

Instructions

 

• Preheat the oven to 375°F / 190°C and line a baking sheet with parchment.
• Mix self-rising flour and Greek yogurt until a shaggy dough forms.
• Turn the dough onto a lightly floured surface and knead gently just until smooth.
• Divide into 4 equal pieces, roll each into a rope and join the ends to form bagels.
• Place on the baking sheet. Add optional egg wash or toppings if desired.
• Bake for 22–28 minutes until puffed, lightly golden and fully baked through.
• Cool for at least 10 minutes before slicing.

Notes

Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.

Keyword Greek yogurt bagels

The Detail That Matters Most With 2-Ingredient Greek Yogurt Bagels

• Use thick Greek yogurt rather than a runny style.
• Add only enough extra flour to keep the dough workable.
• Do not over-knead or the bagels can become dense.
• Let the bagels cool before slicing so the crumb sets.

A Different Mood From the Same Base Recipe

• Top with everything seasoning.
• Mix dried herbs into the dough.
• Add cinnamon and a small amount of sweetener for a breakfast version.
• Shape into smaller bagel bites and reduce baking time.

If You Want Another Dinner in the Same Lane

If you enjoyed this recipe, try one of these next:

• Cottage Cheese Scrambled Eggs – High Protein Breakfast
• High-Protein Cottage Cheese Pancakes
• High-Protein Overnight Oats Without Protein Powder

Quick Answers Before You Start

What if I do not have self-rising flour?

Use all-purpose flour combined with baking powder and salt, then measure the amount needed for the recipe.

Why is my dough sticky?

Greek yogurt brands vary in moisture. Dust the work surface and dough lightly with flour rather than adding a large amount at once.

Can I air fry these bagels?

They can be adapted for an air fryer, but timing and batch size vary; this version is written for the oven.