2 Ingredient Bagels- No yeast!


5 from 667 votes
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These easy bagels are made with just 2 ingredients- Greek yogurt and self-rising flour! Made from scratch, they have no yeast and need no mixers or kitchen gadgets to make! Easily made vegan and gluten-free. 

While I love my 3 ingredient cheese muffins, sometimes, I REALLY want a bagel. 

2 Ingredient Dough Bagels

Easy Bagel Recipe

Growing up, I’ve always been OBSESSED with bagels, especially with a generous smear of cream cheese or peanut butter.

However, fresh bagels were a rarity, as many Australian supermarkets and bakeries tend not to stock them, claiming them to be ‘too dry, too chewy, too bland’.

Um, no.

Now, with so many of us in quarantine and self-isolation, bread is something that can actually be hard to come by. 

Getting a fresh loaf of bread or some bagels tends to be hit or miss- People are stocking up on loaves and freezing them to ensure they also have some bread.

No more. 

Bagel lovers, rejoice- You CAN and WILL enjoy a homemade bagel that is 

  1. Healthier than store-bought
  2. Made with just TWO ingredients 
  3. Made with NO yeast and NO boiling
  4. No fancy kitchen gadgets, like a stand mixer, needed!

We are revisiting one of my aunts’ old Weight Watchers recipe– The famous 2 ingredient dough.

Easy homemade bagels

What is two-ingredient dough?

2 Ingredient dough is as the name suggests- a ‘bread’ dough made with self-raising (self-rising) flour and Greek yogurt.

When these two ingredients are combined together, they produce a thick and sturdy dough, that can be used for a myriad of things- bagels, pizza crusts, buns, pretzels and more!

Are 2 ingredient bagels healthier than traditional bagels? 

Two ingredient dough bagels are much healthier than traditional bagels. 

They have lower carbs and higher protein, thanks to the Greek yogurt. They also contain less sodium and less fat, but you’d never tell.

Now, as a bagel and bread connoisseur, they aren’t 100% like a traditional bagel. They aren’t as chewy, have a slightly more savory flavor, but are larger in size.

However, they 100% satisfy your bread craving AND use easy pantry and refrigerator ingredients. 

How to make 2 ingredient bagels from scratch

There are no crazy kitchen gadgets needed to make these easy bagels. 

In a large mixing bowl, combine your self-rising flour and Greek yogurt and mix very well, until fully combined and a thick ball of dough remains. 

Then, you’ll want to lightly flour a clean surface. Sprinkle some extra flour on top of the ball of dough, and transfer it to the floured surface. Lightly kneed the dough on both sides, flattening it into a circular shape. 

You’ll then divide the dough into 4 even portions. Using your hands, roll each portion of dough into a sausage-like shape. Connect both ends together, and place on a lined baking tray. Repeat until all 4 bagels are made.

Finally, you can either brush the tops with melted vegan butter, butter, egg yolk (if you aren’t vegan), before sprinkling with everything bagel seasoning (my favorite), sesame seeds, poppy seeds, or a mix of both.

Bake the bagels for 20 minutes, at 180C/350F, until golden around the edges. 

homemade bagels

2 ingredient bagels

How to make your own self rising flour

Self-raising/Self-rising flour is essential to ensure the dough rises and puffs up. 

If you don’t have any, you can easily make your own mix below.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt


In a large mixing bowl, sift your flour until no clumps remain. Add your baking powder and salt and mix very well.

Store in a sealed container. 

Can I make 2 ingredient bagels with another flour?

As this is a simple 2-ingredient bread recipe, you cannot substitute the self-rising flour for another flour, like almond flour or coconut flour.

If you are looking for a bread recipe that is keto or paleo (grain-free), check out this 90 second English Muffin

Can I use another yogurt (e.g. plain yogurt?) 

So, I’ve experimented with several types of yogurt, and this is what does and doesn’t work

  • Full Fat Greek Yogurt– This works very well, and the dough was extremely easy to mix together. The cooked bagels looked fantastic and tasted delicious. I didn’t need to add any salt to the tops of the bagels, as the yogurt added some natural saltiness.
  • Non-Fat Greek Yogurt– Like the full-fat counterpart, non-fat Greek yogurt worked well too. I didn’t notice a difference between non-fat and full-fat so if you are watching your calories, go non-fat!
  • Greek-Style Natural Yogurt- Greek-style natural yogurt has the texture of natural yogurt, so it isn’t thick. As such, the dough was a little more difficult to form into a dough, but I got there eventually. The taste was fantastic. 
  • Plain Yogurt (not Greek)– I had difficulties using plain yogurt, as the dough became extremely sticky and hard to knead together. 
  • Dairy Free Greek Yogurt– This worked well (as pictured). I would have preferred to add around 1/4 teaspoon of salt, as the dough was a little bland. 
  • Dairy Free Plain Yogurt– It may have been the brand I used, but dairy free plain yogurt was NOT fun to work with. Even after adding extra yogurt, it just became more and more sticky. I don’t recommend it. 

Can I make these gluten-free?


I’ve used gluten-free self-rising flour, and it worked just as well as the standard all-purpose flour.

However, I have NOT tried it with a homemade gluten-free flour blend. 

Storing and freezing 2 ingredient bagels

If you are anything like me, you struggle to get through a package of bagels or a loaf of bread. As such, I recommend storing it in the fridge or freezer to enjoy later.

To store: Place cooked and cooled bagels in a ziplock bag. Bagels generally keep fresh for at least 5 days. You CAN keep them at room temperature, provided you eat them within 3 days.

To freeze: Either place bagels in ziplock bags individually or all of them together in one bigger bag. Frozen bagels will keep for 6 months.

To thaw: Allow bagels to thaw in the fridge overnight, or at room temperature. 

Tips and Tricks for PERFECT 2 ingredient bagels

  • If your flour is not smooth, sift it prior to making the bagels- it will be so much easier.
  • Use a wooden spoon to mix the dough together, before using your hands (after washing them!). Using your hands to form the ball of dough makes it incredibly easier to combine the ingredients.
  • Be sure your surface you work on is floured, as there is no risk of the dough sticking.
  • Avoid using a rolling pin to form the bagels, as they become too thin and fall apart.
  • Do not try and make circles and placing a hole in the center- this results in the holes closing up.

2 Ingredient Bagel Flavor Variations 

  • Wholewheat bagels– Use wholewheat self-rising flour. 
  • Poppyseed bagels– Fold through 2 tablespoons of poppy seeds into the dough, and top the bagels without the sesame seeds.
  • Asiago bagels– Add 1/4 teaspoon garlic salt to the dough, along with 2 tablespoons of parmesan cheese. Top the bagels with 2 tablespoons of parmesan cheese and dried mixed herbs. 
  • Cheese and garlic bagels– Add 2 tablespoons of parmesan cheese and 1 teaspoon of garlic powder into the bagel dough. Lightly sprinkle the tops with parmesan cheese and coarse sea salt. 
  • Garlic and Onion bagels– Fold through 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1 teaspoon of salt into the dough. Top the bagels with coarse sea salt. 

2 ingredient bagels

More foolproof bread recipes

two ingredient bagels

2 Ingredient Bagels

5 from 667 votes
Easy and foolproof 2 ingredient bagel recipe made with Greek yogurt and flour- That is it! No yeast, no boiling and no mixers needed, they can easily be made vegan and gluten-free!
Servings: 4 Bagels
Prep: 10 minutes
Cook: 20 minutes


  • 1 3/4 cups self rising flour Use gluten-free, if needed
  • 1 cup Greek yogurt See post for ALL tested options
  • 1 tablespoon butter of choice * See notes
  • 1 tablespoon sesame seeds Optional, to top
  • 1 tablespoon poppy seeds Optional, to top


  • Preheat the oven to 180C/350F. Line a baking tray with parchment paper and set aside.
  • In a large mixing bowl, combine your flour and Greek yogurt and mix well, until fully combined and a ball of dough remains.
  • Lightly grease a kitchen surface with extra flour. Place the ball of dough on top, and top with a little extra flour.
  • Gently kneed the dough on both sides, flattening it out into a circular shape. Slice into 4 even pieces.
  • Use your hands to roll the dough into a thin, sausage shape. Join both ends of the dough to form a bagel shape. Place on the lined tray and repeat until 4 bagels are formed. Lightly brush the tops of each bagel with either butter, egg, milk or water. Sprinkle the seeds on top.
  • Bake the bagels for 20-22 minutes, or until golden brown. Remove from the oven and allow to cool completely.


* You can use either butter (dairy free), egg yolk, egg white, milk or even water. One of these MUST be used, otherewise, the seeds will fall off. 


Serving: 1BagelCalories: 227kcalCarbohydrates: 39gProtein: 12gFat: 1gSodium: 19mgPotassium: 125mgFiber: 1gVitamin A: 4IUVitamin C: 4mgCalcium: 63mgIron: 1mgNET CARBS: 38g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. Arman, to make self rising dough for the 2 ingredient bagels, can I start w Almond Flour or Almond/Coconut flour mix,+ add the other ingredients to make it self rising??

  2. I haven’t made any of the 2 ing recipes yet, but I plan to. Any recipes that call for more than 3 ing, I’m not making 😉

  3. Hi Arman, today, I am making the recipe. It’s actually in the oven and smells delightful. Thank you!

    I don’t live in an area that has vegan Greek yogurt…so I had to use what I had, Silk Almond milk Yogurt Alternative. It’s been sitting awhile, so it settled, and I used the thicker portion to make the bagels with. They held together very nicely though I should probably have made them a little smaller around. It won’t affect the taste however. 🙂

    I also used a blend of my own, added psyllum husk powder (1 tablespoon) and the mix included a mix of 2 commercial blends, some buckwheat, millet, amaranth, sweet sorghum and teff flours…I like a hearty mix, lol. Thank you kindly for this, I will be sure to keep it bookmarked for the future. Blessings!

  4. I made these Bagels today and they are fabulous! So easy. I used my food processor with the dough hook to put the dough together and then kneaded a bit. Turned out great!

  5. Just can’t get the flour right with any of these recipes. I’ve made my own gluten free mix and also ordered the gluten free self rising flour from Amazon (which is really expensive for the small box you get). I was hoping not to use regular flour.

  6. A friend shared your recipe recently and I can’t wait to try it!!! I love the information included in the article before the recipe as well, it’s super useful. Thank you!

  7. Arman, thank you for the recipes.
    Using cassava flour, with baking powder and salt added, I added 1 cup of coconut yogurt to 1-3/4 cups flour which only made crumbles that would not hold together. After adding enough yogurt to barely make a crumbly dough, the bagels did not rise, did not cook in the middle. My attempt was dreadful; I don’t know what I’m doing wrong.

    1. Hi Doug,

      This recipe doesn’t call for Cassava flour, it calls for self-rising flour. That is where the error has occurred.

  8. Despite having to “make” my Self Rising flour and using low carb peach and strawberry greek yogurt, my bagels came out OK. They even taste like bagels! Mine tasted a little bit like strawberry and peach (from the flavors in the yogurt). Though interestingly, it took forever to bake. My temperature might have been a little low initially, but it was nearly 40 minutes before they were done. Not sure exactly why so long but they came out nicely.

    1. Thank you for the feedback, David- Not sure why it took so long, it usually shouldn’t take more than 30 minutes!

  9. Mixed up a batch in my mixer with the dough hook. Sprinkled on everything bagel seasoning and these are fabulous! When the pandemic is calmed down I’m going to try some of the variations. Thanks!

  10. Would really love to make this recipe, but have absolutely no access to any types of yogurt! Are there are alternatives to yogurt that I might be able to use?

  11. I love a.l of your recipes. Have made so many things, including the knots, bagels and muffins. Tonight I didn’t feel like making bagels so I just shaped the dough into balls and voila, buns, my family loved them. My question can I make self rising flour using whole wheat flour, seems like a stupid question I know.