Yes, you read that right. Today I’m sharing a recipe for these super easy 2 ingredient bagels. Well, technically three if you’re counting the everything but the bagel seasoning, which some may say is the most important part! I came across this recipe the other day on Tik Tok of all places. For clarification, I do not post anything, though I did ask JD if he would do that cute plank challenge with me. He said no. But I digress.

I have used this recipe before to make a quick pizza dough when in a pinch, out of yeast, and/or as a gluten free vegan alternative for my sister, so when I saw a bagel version I knew I had to give it a try as soon as possible!

When making greek yogurt pizza dough in the past I’ve run into the problem of the dough ending up dense and less bread-y. Sometimes it has even been a challenge to hold or get out of the pan! After making this recipe I have a good feeling that the key to nailing that crisp and fluffy pizza crust is pre-baking the dough.

Print Recipe

2 Ingredient Everything Bagels

A quick and easy everything bagel recipe with only 2 ingredients!

Prep Time5 minutes mins

Cook Time20 minutes mins

Broil2 minutes mins

Total Time27 minutes mins

Keyword: bagel, baked goods, baking, bread

Servings: 4 Bagels

Calories: 332kcal

Ingredients

• 2 Cups Self-Rising Flour
• 2 Cups Greek Yogurt
• 2 TBSP Everything But the Bagel Seasoning
• 1 Egg

Instructions

• Preheat oven to 400°
• In a large mixing bowl combine equal parts self-rising flour, Greek yogurt, and everything bagel seasoning.
• Knead until smooth and divide dough into four parts.
• Roll dough into logs and form into bagels and place on a parchment paper lined baking sheet.
• Scramble the egg in a small bowl and wash over each bagel.
• Sprinkle everything bagel seasoning on each bagel.
• Bake for 20 minutes.
• Broil for 2 minutes.
• Serve and enjoy!

This recipe was so easy to make and tasted so good! You can count on this being my new go-to for weekend brunch. An egg sandwich on one of these bagels? Or a pizza bagel for lunch, yum.

A few tips:

• It is much easier to combine the yogurt and flour when using a hand mixer. It speeds up the process of getting the dough smooth and evenly combined, but is absolutely not mandatory!
• If the dough is too sticky to work with adding another tablespoon of flour to the mix helps.
• These bagels are best fresh out of the oven, but do reheat well! If you’re planning to eat them the next day reheating is key!
• This recipe will make 8 mini bagels or 4 regular sized ones.

I briefly mentioned above that we have converted this recipe to gluten free and vegan in the past so if you are interested in those swaps here are what we typically do:
– vegan sour cream to replace the yogurt
– vegan mayo to replace egg wash
– gluten free flour with baking powder and salt to make it self-rising flour

If you end up making these, please let me know what you think!