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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)


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

Description

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’.


Ingredients

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 – 


Instructions

  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!

Notes

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

Nutrition

  • 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

Keywords: bagel recipe, easy yogurt bagels, 2 ingredient bagels,