This bagel recipe comes together super fast, with just Greek yogurt and self-rising flour \u2013 no instant yeast necessary! Whether you enjoy your 2 ingredient bagels with a schmear of cream cheese or as a base for toppings, this easy bagel recipe is for you!<\/p>\n
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<\/figure>\n<\/div>\nI\u2019ve always been a huge fan of bagels, but I used to be intimidated by making them at home.<\/p>\n
I got over my fear of baking with yeast<\/a> and started making homemade bread.<\/p>\n But learning how to make bagels? Surely that must be more difficult.<\/p>\n Then I stumbled on a 2 ingredient bagel recipe. I was a bit skeptical that bagels could be so simple, but I\u2019m happy to report that they are SO easy and SO good. Once you try them, you\u2019ll be making them all the time, too!<\/p>\n Apparently, 2 ingredient bagels have been around for a while, but I had no idea they existed until a friend shared them with me. Let me tell you \u2013 my life has changed!<\/p>\n Who knew you could get an amazing bagel (or amazing bread!) with just two ingredients?! These 2 ingredient bagels are:<\/p>\n This easy homemade bagels recipe is super simple, straightforward batch that satisfies all your bagel cravings and makes you feel like a rock star\u2026 because you\u2019re making BAGELS!<\/p>\n Yes, this 2 ingredient recipe for bagels really only uses two ingredients, and there\u2019s no yeast!<\/p>\n Self-rising flour is usually made with all-purpose flour, but you can make your own self-rising flour<\/a> with ANY flour by adding a bit of baking powder<\/a> and salt<\/a>.<\/p>\n For every 1 cup of flour<\/a>, add 2 teaspoons of baking powder<\/a> and \u00be teaspoon of salt<\/a> to make your own self-rising flour!<\/p>\n You can use whole wheat flour<\/a> and gluten-free flour blends<\/a>. I personally use einkorn flour<\/a> because my daughter is sensitive to gluten.<\/p>\n Nut flours like coconut flour and almond flour do not bake like grain flour, so they will not work in this recipe.<\/p>\n Have I convinced you yet that you can learn how to make bagels? Follow these simple instructions.<\/p>\n Step 1. Preheat the oven to 375F.<\/strong> In a large mixing bowl<\/a>, combine the yogurt<\/a> and the self-rising flour. Using your hands, mix the ingredients until you have a mostly smooth dough. (We\u2019re skipping the stand mixer this time, even though it\u2019s usually my go-to!)<\/p>\n Step 2. Using a dough scraper<\/a> or knife,<\/strong> divide the dough into four equal pieces. Lightly flour your work surface. (I HIGHLY recommend using a Silpat mat<\/a> for this.)<\/p>\n Step 3. Working with one piece of dough at a time, <\/strong>roll the dough on the mat in a back-and-forth motion until you have a rope about 9\u201d in length.<\/p>\n You can also divide each rope in half and make mini bagels.<\/p>\n Step 4. Place the dough onto a baking sheet lined with parchment paper<\/a><\/strong> (I use these USA large baking sheets<\/a>) and shape it into a bagel, wrapping each end over the other and tucking the ends underneath the bagel.<\/p>\n Step 5. Brush the top of the bagel with the egg <\/strong>(if desired) and top with desired toppings (optional).<\/p>\n Brushing the bagels with an egg will give them that dark, crusty look when they come out of the oven. I usually skip this step, but I\u2019m including it in case you want that crispy, golden brown crust like a fresh bagel from a bagel shop.<\/em><\/p>\n Step 6. Bake for 25 minutes. <\/strong>Let cool for 15 minutes before enjoying!<\/p>\n You have two options for shaping your homemade bagels.<\/p>\n You can follow the rope method above, or you can shape the dough into a ball and poke a hole through the center of each ball with your thumb. Then you can stretch and shape the dough until it\u2019s a uniform-sized ring.<\/p>\n The \u201cpoke-a-hole method\u201d can sometimes result in the dough baking and closing in on itself, so be sure to make the hole big enough to prevent this from happening. I suggest giving both methods a try to see which one you like best.<\/p>\n Baked bagels can be stored in an airtight container<\/a> on the counter for up to 24 hours. Storing them in the refrigerator will help them keep for up to 3-5 days, and they can be frozen for up to several months.<\/p>\n If you\u2019d like to be able to pull a bagel from the freezer and immediately put it in the toaster, I recommend letting the baked bagels cool completely and slicing them through the middle before freezing.<\/p>\n Now that we\u2019ve got the basic bagel recipe down, it\u2019s time to experiment with all of the yummy flavored bagels!<\/p>\n Turn this recipe of bagels into high protein bagels by making a few small shifts into high protein flour.<\/p>\n I often take this dough and instead of shaping it into bagels, I shape it into sandwich rounds or into buns, which are excellent for pulled pork<\/a> sandwiches or Breakfast Sandwiches<\/a>.<\/p>\n You can also shape it more oval and less round to create a \u201cloaf\u201d or a hoagie type of 2 ingredient bread. Fill it with leftover Slow Cooker Pot Roast<\/a> and top it with provolone for a homemade cheesesteak.<\/p>\n These would also make a fantastic flatbread for a high-protein pizza crust \u2013 Buffalo Chicken Pizza<\/a> would be my first choice!<\/p>\n Yes, they are! In the Weight Watchers world, Greek yogurt<\/a> is considered \u201cfree,\u201d making this a low-point breakfast option. Each bagel, as written, is considered 3 Weight Watchers Freestyle SmartPoints.<\/p>\n<\/div>\n<\/div>\n These aren\u2019t exactly the same as poached and baked New York bagels recipes, but they\u2019re close \u2013 and much easier! These 2 ingredient bagels are better for you than store-bought bagels because there are only two ingredients, with no additives or preservatives<\/a>. Sign up for my FREE Fight Inflation Workshop<\/strong>\u00a0and learn simple strategies to save money, even with rising food costs!\n\t\t\t\t <\/div>\n<\/p><\/div>\n2 INGREDIENT BAGELS<\/h2>\n
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EASY BAGEL RECIPE INGREDIENTS<\/h2>\n
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FLOUR FOR TWO INGREDIENT BAGELS<\/h2>\n
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HOW TO MAKE BAGELS WITH 2 INGREDIENTS<\/h2>\n
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SHAPING HOMEMADE BAGELS<\/h2>\n
STORING AND FREEZING HOMEMADE BAGEL RECIPE<\/h2>\n
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BEST BAGEL RECIPE TIPS<\/h2>\n
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FLAVOR VARIATIONS FOR 2 INGREDIENT BAGELS<\/h2>\n
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HIGH PROTEIN RECIPE OF BAGELS<\/h2>\n
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USE THIS BAGEL RECIPE FOR 2 INGREDIENT BREAD<\/h2>\n
BAGELS RECIPE FAQS<\/h2>\n
Can you make these 2 ingredient bagels gluten-free?<\/strong><\/h3>\n<\/div>\n
Is this the same as the weight watchers bagels?<\/strong><\/h3>\n
How does this 2 ingredient bagel compare to traditional bagels?<\/h3>\n
You can also give the bagel more of a \u201cchew\u201d like traditional bagels by making your own self-rising flour using bread flour instead of all-purpose flour. Bread flour has more gluten proteins, which will help get that chewy texture.<\/p>\n<\/div>\n<\/div>\nAre 2-Ingredient bagels healthier than traditional bagels?<\/h3>\n
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You can also customize the nutrition of 2 ingredient bagels and use full-fat Greek yogurt or nonfat plain Greek yogurt, or make them gluten-free.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nMORE EASY BREAD RECIPES<\/h2>\n
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Fight Inflation Workshop!<\/h4>\n
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\n<\/p>\n2 Ingredient Bagel Recipe<\/h2>\n
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