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2 Ingredient Greek Yogurt Bagels (No Yeast)

Sep 20, 2022 | 11 comments

Can you believe you can make truly AMAZING bagels with just 2 ingredients, in 30 minutes? All you need is Greek yogurt and self-raising flour and you’re on your way to enjoying fresh, homemade bagels.

Cut bagel with cream cheese smeared on it on an oven tray, with more bagels on the side.

I’ve made bagels a few times the classic way. Make the dough, knead, leave to rise, shape, rise again, boil, top, and bake. I’m exhausted just looking at that list! This recipe is a HUGE game-changer. I’ve used this 2 ingredient dough many times before for different recipes. It’s the same as my 5 minute pizza dough recipe – but had never tried using it for bagels. 

And seriously? These bagels are GOOD. They’re SO close to the original that it’s kind of astonishing. You won’t believe they’re made with just 2 ingredients in literally 30 minutes.

No fancy equipment, no waiting around and you’ve got delicious bagels you won’t believe were so easy to make. They’re so good, I think I’ll be sticking to this recipe from now on!


Just TWO ingredients go into these bagels (plus salt, but I don’t count that).

  • Self-raising flour. This is how the bagels rise and puff up without having to use yeast. If you don’t have self-raising flour you can just use plain flour and baking powder. Use 1 teaspoon of baking powder for every cup of flour.
  • Greek yogurt. You’ll get the best results with thick, proper Greek yogurt. If you try to use a plain, natural yogurt you’ll find the dough quite hard to work with – it’ll be really sticky and you’ll have to use a lot more flour to bring it together. You can use a fat-free Greek yogurt too if you prefer, I’ve found it works just as well as regular Greek yogurt. You could also use sour cream. If you can only find plain yogurt, you can drain some of the liquid using a fine sieve lined with cheesecloth. Let the yogurt sit for about 10 minutes in the sieve, then use it.

You’ll also need whatever you’re topping your bagels with! Everything bagel seasoning is a classic choice, but sesame seeds, poppy seeds, dukkah (a lovely Egyptian spice mix), grated cheese or flaky salt also work.

How to make them

Start by adding your self-raising flour, salt and Greek yogurt into a large bowl. Use a large wooden spoon to mix it together. Once it starts looking like little lumps, get your hands in the bowl and squeeze the mixture into a rough dough.

I like to give it a couple of quick kneads in the bowl (press the heel of your hand down into the dough and then push it away from you, before folding the dough back over itself, giving it a quarter turn and repeating the process). After this, shape it into a rough ball.

Divide the dough into 4 roughly equal pieces (you can weigh them if you want to get precise), then roll each piece out into a small rope (around 6″/15cm long) with your hands. It helps if you sprinkle a little flour on your surface to make sure it doesn’t stick. Bring the 2 ends of the rope together to form a circle. Squeeze the ends together to seal the circle.

A classic bagel is boiled before baking to help develop that deliciously chewy crust. You don’t have to boil these bagels if you don’t want to do the extra step, but I find they taste more authentic when you do. Get a large pot about 3/4 filled with water over high heat (I just boil my kettle and pour the just boiled water in to save time). Then carefully lower the bagels into the boiling water – you can lower them in with a fish slice if you like.

The bagels will initially sink to the bottom so just give them a little nudge so they don’t stick. After a minute or so they’ll float to the top. At this point, flip the bagels over and let boil for another 30 seconds, then use a fish slice to remove them and pop them back onto the lined tray.

If you’ve boiled the bagels, just go ahead and sprinkle your toppings directly on top as they come out of the water. If you’re not boiling them, you’ll need to brush them with an egg wash, milk or water and then add your toppings so they stick. You can also have your toppings laid out on a plate and press the tops of your bagels into them, just do whichever way you find easier. Transfer to the oven at 390F/200C fan and bake for 25 minutes, until the bagels are lovely and golden brown.

Five bagel topping ideas

  • Everything bagel seasoning. You can buy this flavour-packed seed and spice mix, but it’s really easy to make it yourself.
  • Za’atar. Sesame seeds, sumac, flaky salt, dried oregano, thyme and/or marjoram form this delicious blend, another one of my favourites and tasty on bagels.
  • Dukkah. This fragrant and crunchy seed and nut mix is one of my most used ingredients. It mixes sesame seeds, almonds, pistachios, cumin, coriander, fennel, and flaky salt. Try my easy dukkah recipe and you’ll see how great it is.
  • Cheese and dried herbs. Grate your favourite cheese (I love using parmesan or cheddar) and sprinkle it on top of the bagels, along with dried herbs (basil, thyme or oregano are lovely).
  • Cinnamon and sugar. Why not switch things up and make sweet bagels? Cinnamon and sugar is a classic combination that works wonderfully on bagels.

Watch how to make them

Got a question?

What yogurt should I use?

Thick, Greek yogurt is best here. It means you’ll end up with a dough that’s easy to work with and not sticky. I find that whenever I use plain yogurt that’s a lot runnier, the dough takes a while to come together and I end up having to add a lot more flour. So stick to Greek if you can. If you can only find plain yogurt, you can drain some of the liquid away using a fine sieve lined with cheesecloth. Let it sit in the sieve for about 10 minutes then use it.

Can I use fat-free yogurt?

Yes! I’ve had great results using a fat-free Greek yogurt, so it’s totally fine to use in this recipe.

How long will the bagels last?

They’ll last for 3 days in a sealed container but really are best on the day they’re baked. Pop them in the toaster on days 2 and 3 to freshen them up.

Can I freeze the bagels?

You can! These bagels are great to freeze. I like to slice them in half and then freeze them in zip lock bags – then you can just pop them in the toaster and defrost them easily and quickly. You can freeze them whole, you’ll just need to let them thaw for a few hours before using them. I cut them because I normally want a bagel quickly and end up slicing them to serve anyway!

Can I use a different flour?

Make them gluten-free by using self-raising gluten-free flour, or you can use bread, wholemeal or wholewheat flour and add baking powder.

Can the dough be frozen?

I wouldn’t recommend freezing the dough – it doesn’t defrost well at all. You can put it in the fridge for a day and return to it later, but I wouldn’t freeze it.

How to serve the bagels

The sky’s the limit here! The classic is a big smear of cream cheese, but you can really do whatever you like. Here are seven things you could try…

2 ingredient Greek yogurt bagels on a lined oven tray.

1 dough, many ways

If you like this recipe, I’ve developed others that use this same, fantastic flour and Greek yogurt dough you might enjoy!

Like this recipe? Here are some other easy bread recipes you might want to try

If you make this recipe, I’d love to hear from you! You can leave me a comment below.

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Cut bagel with cream cheese smeared on it on an oven tray, with more bagels on the side.

2 Ingredient Greek Yogurt Bagels (No Yeast)

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5 from 2 reviews

  • Author: Kate Alexandra
  • Total Time: 30 minutes
  • Yield: 4 bagels 1x
  • Diet: Low Calorie


Can you believe you can make truly AMAZING bagels with just 2 ingredients, in 30 minutes? All you need is Greek yogurt and self-raising flour and you’re on your way to enjoying fresh, homemade bagels.

I’m including the option to boil the bagels before baking here, as is the traditional method, but you can skip this step if you like. 

Remember, if you’re looking for cup measurements, just use the units button below this section and click on ‘US’.


Units Scale

For the bagels –

  • 300g self-raising flour (or use plain flour and add 2 teaspoons of baking powder)
  • 280g thick Greek yogurt
  • 1 teaspoon salt

Topping ideas – 


  1. Make the bagel dough. Start by heating your oven to 200C/390F fan and line an oven tray with baking paper. Add the self-raising flour, Greek yogurt and salt to a large bowl. Mix with a large wooden spoon or spatula until it’s starting to look like crumbly breadcrumbs, then get your hands into the bowl to bring the mixture together into a rough dough. You’ll need to give it a couple of kneads in the bowl – just press down on the mixture with the palm of your hand, then fold the part you just pushed away back over itself and repeat for about 30 seconds. The dough shouldn’t be sticky – if it is, add a tiny bit more flour and work it into the dough with the kneading motion. (Need more help with kneading? Check out my post all about how to knead dough).
  2. Shape the bagels. Get your dough out onto a lightly floured (use 1 tablespoon), flat surface and cut into 4 roughly equal pieces. You can weigh them if you want to get precise. Roll them out into ropes with your hands, approximately 15cm long. Join the ends to form a circular bagel shape and press the two ends of the dough together to seal. Place the bagels onto the prepared baking tray.
  3. Boil the bagels. This is an optional step BUT I find it creates a more authentic looking and tasting bagel. Classic bagels are boiled before they’re baked to help develop that gorgeously golden and chewy crust. All you have to do is get a large pot of water boiling on the stove (you’ll want enough water in there so the bagels will be fully covered). Lower the bagels into the water and give them a little nudge with a large wooden spoon or fish slice so they don’t stick to the bottom. You’ll know they’re ready once they float to the top. At this point, carefully flip the bagels over with your large spoon and let them boil for another 30 seconds. Use a fish slice to remove the bagels from the water and place back onto your lined baking tray. 
  4. Top the bagels. If you’ve boiled your bagels, you can sprinkle your toppings straight on top of your bagels on the tray (the water will help the toppings stick). If you’ve skipped the boiling step, brush the tops of the bagels with the whisked egg (or use milk/plant based milk or water). 
  5. Bake the bagels. Transfer the tray to the oven and bake for 25 minutes, until they’re looking golden brown and glorious. I like to rotate the oven tray halfway through to make sure they’re all cooking and browning evenly. Remove from the oven, then leave to cool for at least 15 minutes before slicing and devouring!


STORAGE: The bagels will keep for 3 days, stored in an airtight container at room temperature. Just pop them in the toaster to freshen them up. They also freeze really well – I normally slice them in half and freeze them in zip-lock bags. You can then defrost from frozen in your toaster. 

INGREDIENT NOTES: It’s important to use a thick, Greek yogurt here or you’ll have trouble with the dough (it’ll be very sticky). You can use a fat-free Greek yogurt too, I’ve found that works well. You could also use sour cream. If you do only have plain yogurt, you can drain some of the liquid using a fine sieve lined with a cheesecloth – let it sit for about 10 minutes. 

SERVING SUGGESTIONS: There are so many ways you can serve these bagels – go for a classic smear of cream cheese, load them up with smashed avocado and halloumi, try combining scrambled eggs, chilli oil and cheese or go for cream cheese or labneh with smoked salmon and capers. 

  • Prep Time: 5
  • Cook Time: 25
  • Category: baking
  • Method: oven
  • Cuisine: american


  • Serving Size: 1 bagel
  • Calories: 320
  • Sugar: 2.4g
  • Sodium: 1501.6mg
  • Fat: 2.1g
  • Saturated Fat: 0.4g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 58.7g
  • Fiber: 2.3g
  • Protein: 14.9g
  • Cholesterol: 3.5mg


I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.





This e-book includes my absolute favourite fakeaway recipes (popular takeaway dishes you can make at home!)

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  1. Monika

    I only have fat-free Greek yogurt. Will that work?!

  2. Sofia

    Yum!!!!!! These were so easy – I’m not normally a baker but these were a big hit, will make again

  3. Sue

    Will these cook ok if I don’t make them into bagels, just make little buns for burgers?

  4. Joan

    Do I make any adjustments for high alltitude baking?

    • Kate Alexandra

      Hi Joan, I haven’t tested these at high altitude so I’m not sure how you’d adjust this – I’ve found this guide from King Arthur Baking which may be helpful – it sounds like reducing the oven temperature and slightly increasing the liquid and flour are probably changes you’ll need to make.

  5. Maddie

    Fantastic! I’m gluten free and these are the best bagels I’ve had. I needed to add a bit of water (1/4 cup) to get the dough to come together, but I’m sure that’s because of my gf flour. Thank you so much!

    • Kate Alexandra

      I’m SO happy to hear this Maddie!! You’re so so welcome, and that’s a super helpful note about adding a little more water to account for the GF flour too 🙂

  6. Hannah O

    I tried boiling mine and they completely fell apart…what happened?

    • Kate Alexandra

      Oh no!! That’s never happened when I’ve made them so I’m not sure what could have gone wrong – unless your dough was very wet? Did you use thick Greek yogurt? Or perhaps they were just in the water too long? The boiling helps to seal them and create that signature bagel style crust, so it’s very strange that they fell apart, I’m sorry you had trouble.


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