2 Ingredient Greek Yogurt Bagels

Ingredients

• 245 g (1 cup)plain Greek yoghurt
• 125 g (1 cup)self-raising flour
• 1egg, beaten
• to tasteeverything bagel seasoning

Instructions

1. 1

   Mix the dough

   Put the plain Greek yoghurt and self-raising flour in a mixing bowl and combine well. The dough will be very sticky.

2. 2

   Knead the dough

   Turn the dough onto a floured surface and knead it about 10 times, until it is no longer sticky.

3. 3

   Divide the dough

   Cut the dough into four equal portions.

4. 4

   Shape the bagels

   Roll each portion into a rope about 18 cm (7 inches) long and 2.5 cm (1 inch) thick. Bring the ends together to make a ring and seal them.

5. 5

   Arrange on tray

   Line a baking sheet with parchment paper and place the shaped bagels on it. Repeat until you have four.

6. 6

   Brush and season

   Brush the bagels with the beaten egg, then generously coat the tops with everything bagel seasoning.

7. 7

   Bake the bagels

   Bake for 25 minutes at 175°C (350°F).

8. 8

   Brown the tops

   For more colour, set the oven grill to low and grill the bagels for 2–4 minutes. Watch them closely, as they can burn quickly.

What are Greek yoghurt bagels?

These are a simplified, yeast-free take on bagels made by combining Greek yoghurt with self-raising flour. The method skips both proving and boiling, so the dough can go straight from mixing to shaping and baking.

This version finishes the bagels with beaten egg and everything seasoning for a glossy, savoury top. The recipe is a modern social-media favourite rather than a traditional Italian bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 171 calories, 11g protein, 25g carbs, 3g fat.

The flour provides most of the carbohydrates, while the Greek yoghurt and egg contribute protein. The yoghurt, egg and any seasoning contribute fat and salt; serve a bagel with fruit or salad for a fresh side.

The two-ingredient dough

Yoghurt: plain Greek yoghurt brings moisture and tang to the dough. A thick yoghurt helps keep the mixture manageable.

Self-raising flour: this supplies both the flour and raising agent, so it is important to use self-raising flour as written. If the dough feels sticky at first, that is expected before the brief kneading.

Kneading and shaping

Kneading: work on a floured surface and knead about 10 times, stopping when the dough is no longer sticky. Avoid adding a large amount of extra flour, which can make the bagels dense.

Shaping: make each rope about 18 cm long and 2.5 cm thick, then join and seal the ends firmly. A well-sealed join helps each ring keep its shape as it bakes.

Egg wash and seasoning

Egg wash: brush the beaten egg over the dough to help the seasoning adhere and encourage browning. Use an even coating, including around the tops of the rings.

Topping: apply the everything seasoning generously across the top. The seasoning is salty and savoury, so you can adjust how much you use to suit your taste.

Baking and doneness

Bake: give the bagels the full 25 minutes at 175°C, as the dough needs time to cook through as well as colour. The recipe does not specify a separate preheating step.

Grill: the optional 2–4 minutes under a low grill adds colour to the tops. Stay nearby and check frequently because the surface can darken very quickly.

Serving ideas

Fresh from the oven, these bagels work well split and spread with cream cheese or butter. They can also be filled with egg, smoked salmon or sliced tomato for a more substantial meal.

Serve alongside fruit or a simple salad to add freshness and make a balanced plate.

Recipe notes & tips

• Measure the flour carefully so the dough does not become dry.
• Flour your hands and work surface lightly when handling sticky dough.
• Seal each ring securely before placing it on the lined tray.
• Brush the egg wash on evenly to help the topping stick.
• Check often during grilling, especially after the first 2 minutes.

Variations

• Sesame topping: use sesame seeds instead of everything seasoning.
• Cheese topping: scatter grated cheddar over the egg-washed bagels before baking.
• Herb flavour: mix dried herbs into the dough for a savoury variation.
• Plain finish: leave off the seasoning for a simple bagel to fill as you like.

Common mistakes to avoid

• Adding too much flour: the dough can turn dense, so flour the surface lightly and knead only until it stops sticking.
• Skipping the kneading: work the dough about 10 times so it becomes easier to shape.
• Loose joins: pinch the rope ends together firmly so the rings stay closed.
• Uneven egg wash: brush over the tops evenly to help the seasoning adhere.
• Leaving the grill unattended: check frequently during the 2–4 minute browning stage to prevent burning.

How to store

Once completely cool, store the bagels in an airtight container in the fridge and use within 3–4 days. Warm them briefly in an oven or toaster before serving.

Frequently asked questions