Pammy's Kitchen

These 2-ingredient bagels are my go-to when I want something satisfying and homemade without waiting hours for dough to rise. No yeast, no proofing, no boiling. Just two ingredients and a few minutes of mixing and shaping.

The magic? A mix of Greek yogurt and flour— that’s it! I like to use full-fat Greek yogurt because it makes the dough richer, softer, and less dry than the usual nonfat version you see all over the internet. The texture is somewhere between a soft bagel and a biscuit.

Ingredients (Makes 4 bagels)

For the Dough:

• 1 cup (120g) self-rising flour**

• 240g (1 cup) full-fat Greek yogurt

** if you don’t have self rising flour:

• 120g (1 cup) all-purpose flour
• 1 ½ tsp (6g) baking powder
• ¼ tsp (1g) salt

Egg Wash:

• 1 egg yolk + 1 tsp water (for shine and better topping stick)

Toppings Ideas

• Everything bagel
• Jalapeño cheddar
• Sea salt + rosemary
• Sesame seeds

Instructions

1. Make the self-rising flour if you dont’t have some. In a medium bowl, whisk together the flour, baking powder, and salt.

2. Add the Greek yogurt and mix with a spatula or fork until a rough, shaggy dough forms. If it looks a little dry, use your hands to finish bringing it together.

Note: Dough should be soft and slightly tacky. Add a bit more flour if it’s too sticky, or a spoonful more yogurt if dry.

3. Transfer the dough to a lightly floured surface. Knead gently for 2-3 minutes, just until smooth and uniform.

4. Divide the dough into 4 equal portions (~90g each). Roll each into a rope, about 6-7 inches long, and form into a ring, pinching the ends together to seal. Or simply poke a hole in the middle and stretch it out.

5. Place shaped bagels on a parchment-lined baking sheet. Brush with egg wash (if using) and add your toppings of choice-press gently so they stick.

6. Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden and puffed.

For extra color, broil for 1-2 minutes at the end but keep a close eye to avoid burning!

7. Let them cool for 5-10 minutes before slicing otherwise they will be gummy.

Storage

Store leftovers in an airtight container at room temp for up to 2 days. To reheat: toast or pop in a hot oven for a few minutes. Freeze sliced bagels in a zip-top bag for up to 1 month. Toast straight from frozen!