This Garlic Herb Two Ingredient Dough Bagels recipe is made without yeast! Instead, it’s made with self-rising flour and nonfat Greek yogurt.
Two ingredient dough bagels have become wildly popular because they are so easy to make! These chewy bagels are perfect toasted with cream cheese for breakfast or filled with meat and cheese for a sandwich at lunch.
Tonia’s Notes
When I first heard about two ingredient bagels from a friend, I was curious about the name. Although they technically only have two ingredients, one of the ingredients is self-rising flour, which is a combination of flour, baking powder, and salt.
Also, if you want to give the bagels a crusty, golden top, the bagels need an egg wash as another ingredient. And, of course, we all love bagels with flavor, so the garlic herb seasoning brings the ingredient list up even more.
But in the end, I decided I didn’t really care about the exact number of ingredients. These delicious garlic herb two ingredient dough bagels are so easy to make with no waiting for the dough to rise and no boiling the bagels before baking. I will keep making them, no matter what they are called!
How To Make
Step One: Two Ingredient Dough
Use a stand mixer or hand mixer to combine self-rising flour and plain, nonfat Greek yogurt until a ball forms.
Step Two: Knead Dough
Turn the dough out onto a floured surface, sprinkle with flour, knead a couple of times, and form the dough into a ball. Cut the dough ball into six wedges.
Step Three: Form Bagels
Roll the dough wedges into long ropes. Join the ends of the rope together to form a bagel shape. Place on a parchment-covered baking sheet.
Note: If you want to make two ingredient bagels, this is where you would stop and bake the bagels. But if you want them to be garlic herb bagels, continue to step six.
Step Four: Toppings
Brush the two ingredient dough bagels with a beaten egg white and sprinkle the bagels with garlic herb seasoning. Bake at 475° for 12-14 minutes until golden brown.
Slice the still-warm bagels in half and spread them with cream cheese. Or allow the garlic herb bagels to cool. Then, slice and toast before spreading with cream cheese.
FAQs For Two Ingredient Dough Bagels
- Can I make homemade self-rising flour? Yes, combine one cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt for one cup of self-rising flour.
- What brand of plain Greek yogurt should I use? We use Chobani or Fage, but you can experiment with other brands.
- What can I use instead of plain, nonfat Greek yogurt? You can try using full-fat, 2%, or 5% Greek yogurt. Also, readers have told me they’ve used sour cream, regular yogurt, and even pureed cottage cheese. But if you want to make substitutions, you’ll have to tinker with the recipe.
- What should I do if my dough is too sticky? Slowly knead in a little more flour at a time until it is the consistency you want.
- What other seasonings/toppings would you suggest? Try everything bagel seasoning, garlic and rosemary, parmesan cheese, asiago cheese, onion flakes, poppy seeds, or cinnamon sugar.
Similar Recipes
- Two Ingredient Dough Soft Pretzels
- Baguettes Made With Two Ingredient Dough
- Two Ingredient Dough Crackers
- Rosemary Bread From Two Ingredient Dough
Garlic Herb Two Ingredient Dough Bagels
Video
Equipment
Ingredients
- 1 ½ cups self-rising flour
- 1 cup plain, nonfat Greek yogurt
- 1 egg white beaten
- 1 ½ teaspoons garlic herb seasoning
Instructions
- Preheat the oven to 475˚F. Use a stand mixer or hand mixer to mix the self-rising flour and plain, nonfat Greek yogurt until a ball forms.
- Turn the dough out onto a floured surface. Sprinkle the top with flour, knead a couple of times, and form the dough into a ball. Cut the dough ball into six wedges.
- Roll the dough wedges into long ropes. Join the ends of the rope together to form a bagel shape and pinch the ends together. Place on a parchment covered baking sheet.
- Brush them with a beaten egg white and sprinkle with garlic herb seasoning.
- Bake at 475˚F for 12-14 minutes until golden brown.
Dawn says
My bagels did not bake through to the inside They were cooled completely before cut open but we’re still gummy and very SOUR tasting. Why? Does old baking powder make it not rise and be gummy and or make it sour?
Tonia says
Since baking powder is the only leavener it is essential for the dough to rise. I’m not sure what old baking powder tastes like but Greek yogurt is definitely sour. I’m wondering if your dough was maybe too wet or if you needed to bake them longer. For now, I would suggest slicing the bagels you made in half and toasting them. See if that helps finish the centers.
Kristy says
Can this be made without a stand mixer?
Tonia says
Yes I’ve made it with a hand held mixer as well as with a wooden spoon.
lily says
serving size says 1 gram, does it mean one bagel?
Tonia says
Yes, one bagel. Sorry about that! The serving size label auto-populated with that description but I’ve updated it on the backend. Thanks!
Victoria L Tracy says
Fantastic!! So easy using my dough hook.
Vanessa says
Does it work with greek style yogurt?
Sarah says
Going to try these and the pretzel bites today! Thanks for the easy comfort food recipe!
Val says
How long do the made bagels and naan keep for? can I keep them out overnight or refridgerate?
thanks for your reply!
Tonia says
Hi Val,
They will keep for a couple of days and I store them in the fridge.
Enjoy,
Tonia
Therese Costeniuc says
Made these today finally and OMG they are so delicious! The dough was a little stickier than I expected but the extra flour on the board helped. These will definitely be made regularly around here. Thanks!
Michele Bartlett says
I made mine with King Arthur Gluten Free Baking Blend I had to slowly add more flour as they ate more sticky, I floured my hands to roll. They canme out really well. I already had Everything But The Bagel season from Trader Joe’s. Thanks
Marisela Estenoz says
I’m currently doing weight watchers and do have the calculator; however, the nutritional information is missing the saturated fat, sugars, and protein in order for me to be able to accurately calculate the points. Can you please provide this information? Many thanks!!!
Tonia says
Hello Marisela,
The protein is listed above as 6 grams but the saturated fat and sugars aren’t showing up because they are both zero.
Enjoy!
~Tonia
Ushmana Rai says
It may not be just two ingredients but these bagels are worth it!
Without yeast, I never knew there was self-rising flour existing until now.
Thank you for the wonderful tips, I think I would make mine with rosemary and parmesan cheese!