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There’s something magical about the smell of fresh bagels baking in your oven on a Sunday morning. I still remember the first time I discovered you could make easy 2-ingredient bagels at home – I was skeptical, honestly. How could something so simple create that perfect chewy texture we all love? But trust me when I say this recipe changed everything for my family’s weekend mornings.
My grandmother used to say that the best recipes are the ones that bring people together without making you work too hard for it. This one’s close to my heart because it does exactly that. You don’t need to be a chef to make something special – just flour, Greek yogurt, and a little bit of love. It’s not fancy, but it’s full of everything that makes a house feel like home.
Let’s get into the kitchen and make some magic happen.
Table talk
with Michelle!
Nothing beats the joy of warm, homemade bagels straight from the oven. Easy 2-Ingredient Bagels Recipe has become my go-to for breakfast or brunch—quick, simple, and always a hit. Even on busy mornings, everyone asks for seconds! Soft, chewy, and endlessly customizable, these bagels make any meal feel special without the fuss.
Michelle
Why You’ll Love This Easy 2-ingredient bagels Recipe
First off, these homemade bagels come together in under 30 minutes from start to finish. No overnight rising, no complicated techniques – just simple ingredients that you probably already have in your kitchen. The texture is surprisingly authentic, with that satisfying chew on the outside and soft interior that makes you close your eyes on the first bite.
What really gets me excited about this 2-ingredient bagels recipe is how it makes homemade bagels accessible to everyone. Whether you’re cooking with little ones who want to help shape the dough, or you’re a new baker who’s intimidated by yeast, this recipe welcomes you with open arms. The Greek yogurt bagels have a subtle tang that pairs beautifully with both sweet and savory toppings.
Most importantly, these bagels freeze beautifully, which means you can make a batch on Sunday and have fresh-tasting bagels all week long. Cook with feeling – not just timing – and you’ll be amazed at what you can create.
What You’ll Need To Make 2-ingredient bagels
The beauty of this recipe lies in its simplicity. I always reach for all-purpose flour because it’s reliable and gives us that perfect texture we’re after. You’ll need about a cup, plus a little extra for kneading – don’t worry about being too precise here.
- All-purpose flour – This is our foundation, providing structure and that classic bagel chew
- Greek yogurt – The magic ingredient that replaces yeast and adds moisture. I prefer 0% fat, but any plain Greek yogurt works beautifully
- Baking powder – Our gentle lift that makes these bagels light and tender
- Salt – Never skip this – it enhances every other flavor
- Egg for brushing – This gives us that gorgeous golden top
- Everything but the bagel seasoning – Because life’s too short for plain bagels
If you can’t find everything seasoning, don’t let that stop you. Sesame seeds, poppy seeds, or even a sprinkle of coarse salt will make these bagels shine.
Let’s Make 2-ingredient bagels Together
There’s something so satisfying about working with your hands, and this dough is forgiving enough that you can’t really mess it up. Here’s how we’ll bring these simple bagels to life:
- Preheat your oven to 400°F. Trust me, you’ll want it nice and hot for that perfect golden crust.
- Combine the dry ingredients in a bowl – flour, salt, and baking powder. Give them a good whisk to make sure everything’s evenly distributed.
- Add the Greek yogurt and start mixing with your hands. Don’t worry if it feels wet and sticky at first – that’s completely normal. Keep mixing until it starts coming together into a smoother dough.
- Knead on a floured surface for just a couple of minutes. Add flour to your hands if things get too sticky. You’ll know it’s ready when the dough feels smooth and manageable.
- Divide into four equal parts and roll each piece into a rope. Pinch the ends together to form your bagel shape – imperfection is part of the charm here.
- Brush with beaten egg and sprinkle generously with your favorite seasoning. This is where these bagels really start to look like something special.
- Bake for 18-22 minutes until the tops are beautifully golden brown. Let them cool for about 10 minutes before slicing.
- Toast before serving – I always slice mine and give them a quick toast for that perfect crispy interior.
Serving Suggestions
These breakfast bagels are like a blank canvas waiting for your creativity. I love them simply toasted with cream cheese and a drizzle of honey, but they’re equally wonderful loaded up with your favorite sandwich fixings.
For a nostalgic weekend breakfast, try them with scrambled eggs and a slice of cheese. The kids in my family go crazy for them with peanut butter and sliced bananas. During the holidays, I’ll serve them with smoked salmon and capers for something a little more elegant.
One of my favorite ways to enjoy these is warm from the oven with just a pat of butter – sometimes the simplest pleasures are the best ones.
Make It Your Own
The wonderful thing about this 2-ingredient bagels recipe is how adaptable it is. You can easily make these your family’s signature by switching up the toppings or mix-ins.
- Sweet variations – Add a tablespoon of honey to the dough and top with cinnamon sugar
- Herb lovers – Mix dried herbs directly into the dough for an aromatic twist
- Cheese bagels – Fold in some shredded cheese before shaping
- Whole wheat option – Replace half the all-purpose flour with whole wheat for extra nutrition
Kitchen Tips & Tricks
I’ve made my share of mistakes with this recipe, and I want to save you from the same learning curve. The biggest thing I’ve learned is not to add too much flour too quickly – the dough should feel slightly sticky when you start kneading.
If your bagels turn out too dense, it’s usually because the dough was overworked or too much flour was added. Keep your touch light and trust the process. Also, make sure your baking powder is fresh – it makes all the difference in getting that perfect rise.
Don’t skip the egg wash – it’s what gives these bagels that beautiful bakery-style appearance that makes them look like you spent hours making them.
Storage & Make-Ahead Tips
These homemade 2-ingredient bagels keep beautifully in the refrigerator for 4-5 days, and they freeze like a dream for up to two months. I like to slice them before freezing so I can just pop them straight into the toaster on busy mornings.
For the best texture, always toast them before eating – even if they’re fresh from the oven the day before. That quick toast brings back that perfect contrast between the crispy outside and soft inside that makes bagels so irresistible.
More Breakfast Recipes
- Easy & Healthy Avocado Toast
- Fluffy Pancakes
- Creamy Pistachio Overnight Oats
- Easy & Healthy Avocado Toast
Frequently Asked Questions
I’d stick with Greek yogurt if possible – it’s thicker and gives us better texture. Regular yogurt might make the dough too wet.
This usually happens when the baking powder is old or the dough was too wet. Make sure your baking powder is fresh and don’t be afraid to add a little extra flour during kneading.
You can try using a thick coconut yogurt, but I haven’t tested this variation extensively. The texture might be slightly different.
Look for a beautiful golden brown color on top. They should sound hollow when you tap the bottom gently.
Final Thoughts
There’s something deeply satisfying about pulling a tray of golden easy 2-ingredient bagels from your oven, knowing you made them with your own hands using just a few simple ingredients. This recipe proves that you don’t need complicated techniques or fancy equipment to create something that brings joy to your family’s table.
I hope these bagels become a weekend tradition in your home like they have in mine. Don’t be afraid to experiment with different toppings and make them uniquely yours. After all, the best recipes are the ones that carry a little bit of your own story.
Thanks for being in my kitchen today – happy baking!
If you give Easy 2-Ingredient Bagels Recipe a try, I’d love to hear how it turned out!
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Easy 2-Ingredient Bagels Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Greek Yogurt Bagels are a simple, high-protein twist on classic bagels, made with just a few ingredients. Soft, chewy, and topped with everything bagel seasoning, they’re perfect for breakfast or a quick snack!
Ingredients
- 1 cup all-purpose flour, plus about 1/4 cup extra for kneading
- 1 cup 0% Greek yogurt
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg, whisked
- Toppings: everything but the bagel seasoning
Instructions
- Preheat the oven to 400°F.
- In a bowl, combine the flour, salt, and baking powder.
- Add in the Greek yogurt and start mixing together with your hands. The dough may feel wet and sticky at first, but continue mixing with your hands to form a smoother dough. Add extra flour by the tbsp as needed.
- Transfer the dough to a floured surface and continue kneading the dough for a couple of minutes. I suggest adding a little extra flour to your hands if the dough is sticky.
- Split the dough into 4 equal parts. Roll each one into a strand then pinch the ends together to form the bagel. Repeat with remaining dough.
- Place the bagels on a parchment-lined baking sheet. Lightly brush each one with the whisked egg and sprinkle with everything but the bagel seasoning.
- Bake for about 18-22 minutes, until the tops are brown. Let cool for 10 minutes before slicing.
- When serving, I like to slice my bagel and toast it for 2 minutes to crisp the inside.
- Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes.
Notes
Use non-fat Greek yogurt for best results. Add extra flour sparingly to avoid dense bagels. Try other toppings like sesame seeds or poppy seeds for variety.
Nutrition
- Serving Size: 4
- Calories: 300 kcal
