These will hands down be the easiest 2 ingredient bagel recipe you'll ever make. It's so simple, all you need is self-rising flour and non-fat Greek yogurt! That's literally it - you'll never want to buy store-bought bagels again! Endless topping options and seriously, so dang easy to make!
There's nothing more frustrating than finding a recipe that only calls for a couple ingredients, only to find out it actually calls for 10. Or the few ingredients you do need are impossible to find and you have to drive to a speciality store to get it. I mean it when I say these are the easiest two ingredient bagels, with literally only two ingredients to make. If I knew making your own bagels was this easy, AND I only needed a couple items that I already have in my kitchen at all times - I would have never purchased store-bought bagels. Better late than never, right?
Besides that the fact that these are insanely easy to make, there are countless variations for bagel toppings. Your girl loves OPTIONS! Use the ever-so-popular “everything bagel seasoning mix”, which you can find here or at your local Trader Joe’s, or stick to a plain egg-washed version!
I will 100% be making these again - one thing I might adjust next time is not making my bagel hole so huge. Good thing we're not going for aesthetic looks around here. Anyway - bring on the bagels!
The Easiest 2 Ingredient Bagels
Ingredients:
1 ¾ cups self-rising flour, plus more for dusting (see cooking notes to learn how to make your own self-rising flour)
1 cup plain, non-fat Greek yogurt (see cooking notes)
1 egg, beaten (optional)
Optional toppings: minced dried onion, Everything Bagel seasoning, poppyseeds
Directions:
Preheat oven to 350°F.
In a large bowl, mix the self-rising flour and greek yogurt until it comes together to form a ball.
Transfer the dough ball to a lightly floured work surface and use your hands or a rolling pin to shape the rough into a large circle.
Cut the dough into 4 equal pieces, then roll each piece of dough into a log and shape into a ring, closing the ends of the dough together.
Transfer to a parchment paper-lined baking sheet and brush the tops of the bagels with egg wash or water. Sprinkle generously with your toppings.
Bake for 20-25 minutes, until the bagels are golden brown.
Enjoy!
Serving size: 1 large bagel
Total servings: 4 large bagels (or 8 small bagels)
Macros per serving (for 1 large bagel): 236 cals | 0g fat | 45g carbs | 14g protein
Things to buy to help you make the BEST 2 Ingredient Bagels:
Everything Bagel Seasoning - if you cannot get to Trader Joe’s, you can get it on Amazon and have it be delivered tomorrow - gotta love Amazon, right?!
Rimmed baking sheets and a non-stick silicone baking mat - I use these baking sheets for absolutely everything >> bagels, roasted vegetables, salmon, baked chicken and cookies! Silicone baking mats are also the perfect to have on hand for all your baking needs!
Parchment paper - do you need these pre-cut pieces of parchment paper? No, but will it make your life that much easier? Absolutely.
Cooking Tips:
Egg wash is recommended instead of water to help give the baked bagels their brown coloring, but it's not necessary!
It’s very important that you use a thick, nonfat Greek yogurt for this recipe. Fage is a good brand that work well. If the yogurt is too runny or has liquid in it, it will probably make the dough too sticky. A thicker Greek yogurt should work perfectly. If your dough is sticky add more flour or use less yogurt. If your dough is too flaky, add more yogurt.
If you prefer bagels with more of a "chewy" texture, make your own self-rising flour using bread flour instead of all-purpose flour. The additional protein in bread flour will help get that desired texture.
If you don't have self rising flour, you can make your own by combining 2 C all purpose flour, 1 TBSP. of baking powder and 1 tsp. of salt.
How to store 2 ingredient bagels:
Store bagels in a zip-lock bag, or Tupperware container for up to 24 hours in your cupboard or pantry. If you keep them refrigerated, they should stay good up to 3 days. You can also freeze them for later use; I recommend wrapping them individually and letting them thaw before cutting open and toasting.