The Gunny Sack

  • Home
  • Dinner
  • Recipe Index
    • All Recipes
    • Air Fryer
    • Appetizer
      • Dip
    • Beverages
      • Coffee
      • Smoothie
    • Breakfast
    • Crock Pot
    • Dessert
      • Bars
      • Cake
      • Candy
      • Cheesecake
      • Chocolate
      • Cookies
      • Fruit Desserts
        • Apple
        • Banana
        • Pumpkin
        • Strawberry
      • Fudge
      • Ice Cream
      • No Bake
      • Peanut Butter
      • peppermint
      • Pie
      • Truffles
    • Dinner
      • Beef
      • Bread
      • Casserole
      • Chicken
      • Grilled
      • Pasta
      • Pizza
      • Pork
      • Salad
      • Sauces and Dressing
      • Side
        • Potatoes
        • Vegetables
      • Soup
    • Snack
    • Holiday
      • Easter
      • Christmas
      • Halloween
      • Thanksgiving
      • Valentine’s Day
  • About
    • About The Team
    • Contact
    • Subscribe
menu icon
go to homepage
  • Recipes
  • Appetizers
  • Desserts
  • Dinners
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Appetizers
    • Desserts
    • Dinners
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Side

    Two Ingredient Dough Recipes

    Modified: Mar 3, 2025 · Published: May 3, 2018 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This two ingredient dough recipe is super simple to make with no yeast! Just mix it up, knead the dough, and use it as you want. Here are several easy two ingredient dough recipes your family will love from snacks to dinner recipes.

    two ingredient dough recipes

    What Is Two Ingredient Dough?

    Two ingredient dough is a simple combination of self-rising flour and Greek yogurt. I first heard about it from a woman who used it to make two ingredient bagels.

    I had to try making them and my family loved them. So, I kept on making the no yeast dough and trying it for different recipes. To my surprise, they all turned out great!

    Two ingredient dough is that it is so versatile, and today I’m sharing how to make different recipes with the dough.

    How To Make

    Self rising flour and greek yogurt in mixer bowl.

    Step One: Ingredients

    Put self-rising flour and plain, nonfat, Greek yogurt in a stand mixer bowl with the dough hook attachment.

    Kneaded two ingredient dough in mixing bowl.

    Step Two: Combine

    Mix on low speed until combined.

    Knead on medium speed for about 3 minutes until ball forms.

    Dough on floured surface.

    Step Three: Knead

    Turn out onto a floured surface. I used a non-stick baking mat.

    Sprinkle with flour, knead a couple of times and form into a ball.

    cut dough into wedges

    Step Four: Cut Dough

    Cut the dough into however many pieces you need depending on what you are making.

    Two Ingredient Dough Recipe Tips and FAQ

    1) Can this dough be made ahead of time? If you don’t want to use the dough right away, wrap it in plastic wrap that has been sprayed with cooking spray and store it in the fridge until ready to use.

    2) Can I make self-rising flour instead of buying it? Yes, for one cup of self-rising flour, whisk together one cup of all-purpose flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

    3) What brand of plain Greek yogurt should I use? I prefer using Chobani or Fage. You can use other brands but you may need to make adjustments to the recipe.

    4) Do you have to use plain, nonfat, Greek yogurt? No, you can use fat-free, full fat, 2% or 5%.

    5) What should I do if my dough is too sticky? If your dough is too sticky to work with, you can knead in a little more flour at a time until the dough is workable.

    6) Can two ingredient dough be made without a stand mixer? Yes! You can stir the self-rising flour and Greek yogurt together by hand until combined. Then, turn it out onto a floured surface and knead until smooth.

    7) I don’t have a dough hook for my mixer. How can I make two ingredient dough? Use your mixer to combine the self-rising flour and Greek yogurt and then knead it by hand.

    Two Ingredient Dough Pretzel Bites

    pretzel bites made with two ingredient dough

    Get additional recipe details, step-by-step photos, and tips for two ingredient dough pretzel bites here.

    Cut the two ingredient dough into four pieces. Roll each piece of dough into a long rope. Cut the ropes into small segments.

    Dissolve baking soda in boiling water. Dip the pieces of dough into the baking soda and water mixture. Place them on a parchment-covered baking sheet. Bake at 425° for 7-10 minutes, until golden brown.

    Brush with melted butter and sprinkle with pretzel salt.

    Two Ingredient Dough Naan Flatbread

    naan flatbread made from two ingredient dough

    Get additional recipe details, step-by-step photos, and tips for two ingredient dough naan flatbread here.

    Cut the dough into eight pieces. Put a piece of dough on a well-floured surface and sprinkle it with flour. Roll the piece of dough into a thin circle and set aside. Repeat with the remaining pieces of dough.

    Warm a cast iron or non-stick skillet over medium-high heat. Brush the skillet with olive oil and then carefully add a thin circle of dough. Cook for a few minutes until it puffs up and gets brown spots. Flip and cook on the other side.

    Repeat with remaining dough. Brush with melted butter. Sprinkle with sea salt and chopped cilantro (optional).

    Use this naan flatbread to make Grilled Pizza.

    Two Ingredient Dough Breadsticks

    garlic breadsticks from two ingredient dough

    Get additional recipe details, step-by-step photos, and tips for two ingredient dough breadsticks here.

    Start with one batch of two ingredient dough. Cut the dough into six pieces. Roll each piece into a long, breadstick shape and place on a parchment covered baking sheet.

    Bake at 425° for 10-14 mins until golden brown. Mix together melted butter and garlic salt. Brush on the breadsticks.

    Serve these breadsticks with Million Dollar Spaghetti.

    Two Ingredient Dough Garlic and Herb Bagels

    two ingredient dough bagels

    Get additional recipe details, step-by-step photos, and tips for garlic herb bagels made with two ingredient dough here.

    Cut the two ingredient dough into six pieces. Roll each piece into a long rope and then form a circle with the dough rope, pinching the ends together where they meet.

    Place on a parchment covered baking sheet. Brush with beaten egg whites and sprinkle with garlic and herb seasoning. Bake at 475° for 12-14 minutes until golden brown.

    Use these bagels to make Bacon Egg and Cheese Bagel Sandwiches.

    Two Ingredient Dough Garlic Cheddar Rolls

    garlic cheddar rolls from two ingredient dough

    Get additional recipe details, step-by-step photos, and tips for two ingredient dough garlic cheddar rolls here.

    Flatten the dough ball slightly and pour the shredded cheese into the center. Fold up the dough around the shredded cheese and knead to incorporate the cheese.

    Cut into eight pieces. Roll each piece of dough into a ball and place on a parchment covered baking sheet.

    Bake at 475° for 10-14 minutes, until golden brown. Mix together melted butter, garlic powder, and parsley. Brush over the garlic cheddar rolls.

    Serve these garlic cheddar rolls with Baked Spaghetti.

    Two Ingredient Dough Pizza Crust

    Pepperoni pizza.

    Get additional recipe details, step-by-step photos, and tips for two ingredient pizza dough here.

    Start with one batch of two ingredient dough. Roll the dough out into a large circle on a floured surface.

    Move the dough over to a greased baking sheet or pizza stone. Reshape dough to fill the pan. Top with pizza sauce, shredded cheese, pepperoni, and oregano.

    Bake at 425° for 17-20 minutes until the crust is golden brown and the cheese is melted.

    two ingredient dough recipes

    Two Ingredient Dough Recipes

    This two ingredient dough recipe is super simple to make with no yeast! Just mix it up, knead the dough, and use it as you want.
    4.55 from 99 votes
    ↑ Click stars to rate!
    Print Review SaveSaved! Add to Shopping ListGo to Shopping List
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 6
    Prevent your screen from going dark

    Equipment

    • KitchenAid Stand Mixer
    • Calphalon Knife Block Set
    • Silpat Silicone Mat
    • Wooden Rolling Pin
    • Self Rising Flour,
    • Coarse Pretzel Salt

    Ingredients

    Two Ingredient Dough Recipe

    • 1 ½ cups self-rising flour
    • 1 cup plain, non-fat Greek yogurt

    Pretzel Bites

    • 1 batch two ingredient dough
    • ½ cup boiling water
    • 1 tablespoon baking soda
    • ¼ cup butter, melted
    • 1 tablespoon pretzel salt

    Naan Flatbread

    • 1 batch two ingredient dough
    • 2 tablespoon olive oil
    • 2 tablespoon butter, melted
    • 2 teaspoon sea salt
    • 1 tablespoon chopped cilantro

    Breadsticks

    • 1 batch two ingredient dough
    • 2 tablespoon butter, melted
    • ½ teaspoon garlic salt

    Garlic and Herb Bagels

    • 1 batch two ingredient dough
    • 1 egg white, beaten
    • 1 tablespoon garlic and herb seasoning

    Garlic Cheddar Rolls

    • 1 batch two ingredient dough
    • ½ cup shredded cheddar cheese
    • 2 tablespoon melted butter
    • ¼ teaspoon garlic powder
    • ¼ teaspoon parsley

    Pizza Crust

    • 1 batch two ingredient dough
    • ¾ cup pizza sauce
    • 1 ¼ cups shredded Italian cheeses
    • 34 pepperoni slices
    • 1 teaspoon oregano

    Instructions

    Two Ingredient Dough

    • Put the self-rising flour and plain, non-fat Greek yogurt in a stand mixer bowl with the dough hook attachment.
    • Mix on low speed until combined. Knead on medium speed for about 3 minutes until ball forms.
    • Turn out onto a floured surface. Sprinkle with flour, knead a couple of times and form into a ball.

    Pretzel Bites

    • Cut the dough into four pieces. Roll each piece of dough into a long rope. Cut the ropes into small segments.
    • Dissolve baking soda in boiling water. Dip the dough segments into the baking soda mixture and place on a parchment covered baking sheet.
    • Bake at 425˚F for 7-10 minutes, until golden brown.
    • Brush with melted butter and sprinkle with pretzel salt.

    Naan Flatbread

    • Cut the dough into eight pieces. Put one piece of dough on a well-floured surface and sprinkle it with flour. Roll the piece of dough into a thin circle and set aside. Repeat with the remaining pieces of dough.
    • Warm a cast iron or non-stick skillet over medium-high heat. Brush the skillet with olive oil and then carefully add a thin circle of dough. Cook for a few minutes until it puffs up and gets brown spots. Flip and cook on the other side. Repeat with remaining dough.
    • Brush with melted butter. Sprinkle with sea salt and chopped cilantro (optional).

    Breadsticks

    • Cut the dough into six pieces. Roll each piece into a long, breadstick shape and place on a parchment covered baking sheet.
    • Bake at 425˚F for 10-14 mins until golden brown.
    • Mix together melted butter and garlic salt. Brush on the breadsticks.

    Garlic and Herb Bagels

    • Cut the dough into six pieces. Roll each piece into a long rope and then form a circle with the dough rope, pinching the ends together where they meet. Place on a parchment covered baking sheet.
    • Brush with beaten egg whites and sprinkle with garlic and herb seasoning.
    • Bake at 475˚F for 12-14 minutes until golden brown.

    Garlic Cheddar Rolls

    • Flatten the dough ball slightly and pour the shredded cheese into the center. Fold up the dough around the shredded cheese and knead to incorporate the cheese.
    • Form a ball and cut it into eight pieces. Roll each piece of dough into a ball and place on a parchment covered baking sheet.
    • Bake at 475˚F for 10-14 minutes, until golden brown.
    • Mix together melted butter, garlic powder, and parsley. Brush over the garlic cheddar rolls.

    Pizza Crust

    • Roll the dough out into a large circle on a floured surface. Move the dough over to a greased baking sheet or pizza stone. Reshape dough to fill the pan.
    • Top with pizza sauce, shredded cheese, pepperoni, and oregano.
    • Bake at 425˚F for 17-20 minutes until the crust is golden brown and the cheese is melted.

    Video

    Buy our Slow Cooker Favorites cookbook banner.
    ORDER COOKBOOK HERE

    Notes

    NUTRITION FACTS DISCLAIMER: The nutrition facts calculated for this recipe are for the Two Ingredient Dough ONLY with a serving size of SIX. If you change the serving size, the nutrition facts will change. When you add ingredients to make one of the recipes shown above, the nutrition facts will change depending on the recipe you choose.
    Additional dough uses:
    Calzones
    Soft Pretzels
    Focaccia Bread
    Crackers
    Pizza Rolls
    Garlic Knots

    Nutrition

    Serving: 1/6 of dough | Calories: 94kcal | Carbohydrates: 18g | Protein: 5g | Cholesterol: 1mg | Sodium: 312mg | Sugar: 1g
    Course: Bread
    Cuisine: America
    Author: Tonia Larson

    More Side

    • Angel hair pasta with a creamy herb sauce in a bowl with sliced chicken.
      Angel Hair Pasta
    • Dipping Texas toast garlic bread into spaghetti sauce.
      Texas Toast Garlic Bread
    • How to cook fresh corn on the cob.
      How To Cook Corn On The Cob
    • Tomato cucumber salad with onions.
      Tomato Cucumber Salad

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Mini Chicken Taco Pizzas
    Banana Pancakes »

    Comments

      4.55 from 99 votes (83 ratings without comment)

      Leave A Review Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jantie says

      March 10, 2019 at 3:12 am

      Hello just wondering if I can use Teff flour for this two ingredient dough?
      Thanks

      Jantie

      Reply
      • Tonia says

        May 6, 2019 at 8:28 am

        Hi Jantie,
        I’m sorry but unfortunately I don’t have any experience working with teff flour.
        ~Tonia

        Reply
    2. Joan says

      March 8, 2019 at 5:55 pm

      I have made this dough twice and dont like the taste. Everyone seems to rave over it. Am I doing something wrong. Just tastes like raw dough

      Reply
      • Brittany says

        April 10, 2019 at 3:48 pm

        I use King Arthur brand flour with aldi brand Greek yogurt and it taste amazing, had no problems

        Reply
      • Tonia says

        May 6, 2019 at 8:30 am

        Hi Joan,
        I’m sorry that it isn’t working out for you. You say that it tastes like raw dough? Are the things that you bake with this dough not fully cooked? I would suggest adding more flour to make the dough less wet and then adding more baking time.
        Best of luck,
        Tonia

        Reply
    3. Olivia Boulanger says

      March 3, 2019 at 6:05 pm

      Idk why but it tastes horrible. Just like the tangyness of the Greek yogurt 🙁 I wish I would love it

      Reply
      • Tonia says

        May 6, 2019 at 8:31 am

        What a bummer! If you are still interested in making the recipe, you could try using whole milk yogurt instead. I’ve had readers tell me that it works too!
        ~Tonia

        Reply
    4. Mary Medley says

      February 28, 2019 at 8:55 am

      My bagels came out a bit “gummy” on the inside….I tried putting them back in the oven a bit longer but it didn’t resolve the issue, any thoughts to what I might have done wrong, such as not enough kneading or packing the flour in to tight? The taste was good, so we ate the tops ( :

      Reply
      • Mallory says

        May 4, 2019 at 2:38 pm

        Mine did too!! Did you find a solution??

        Reply
      • Tonia says

        May 6, 2019 at 8:39 am

        Hi Mary,
        Thank you for making my recipe! There are several things you can try. First, check to make sure your self-rising flour (or baking powder if you made your own) haven’t expired. This would prevent the dough from rising. Next, you could try adding a little more flour to make the dough less wet. Then, try making the bagels skinniner with a large hole in the center. Finally, since oven vary so much, you could try increasing your oven temperature and/or increasing the baking time.
        Best of luck!,
        ~Tonia

        Reply
    5. Marsha says

      February 26, 2019 at 12:27 pm

      Thanks for the wonderful step by step directions. It’s wonderful having them all in one place and easily printable.

      Reply
    6. Carol says

      February 13, 2019 at 2:40 pm

      How many weight watchers smart points do these recipes have?

      Reply
      • Tonia says

        February 14, 2019 at 6:21 pm

        Hi Carol,
        The entire batch of dough made with 1 cup + 2 tbsp self-rising flour and 1 cup plain, fat-free Greek yogurt (without adding additional toppings) is 12 points.
        From there you will have to make adjustments depending on how you divide the dough and what you add to it. WW should have a calculator included for figuring out the points for recipes.
        Best of luck!
        ~Tonia

        Reply
        • Janell says

          September 7, 2019 at 4:04 pm

          The recipe calls for a 1 to 1 ratio of flour to yogurt, but your response for WW points has 2 cups flour to 1 cup yogurt? I’m alittle confused ?

          Reply
          • Tonia says

            September 7, 2019 at 10:25 pm

            That was a typo. Sorry for the confusion! 🙂

            Reply
    7. Patricia Moleirinho says

      February 12, 2019 at 11:54 am

      Hello! Great recipe! Does this dough freeze well? Thanks!

      Reply
      • Tonia says

        February 12, 2019 at 2:50 pm

        Hi Patricia,
        I’ve never tried freezing the dough. I would suggest freezing the items you make after baking them with the dough.
        ~Tonia

        Reply
        • Gayla says

          February 27, 2019 at 1:23 pm

          I have rolled out pizza dough rounds and frozen them without baking first. They thaw quickly and are delicious.

          Reply
      • Marsha says

        February 26, 2019 at 12:24 pm

        Yes, you can freeze the dough. Divide your dough into the portion sizes you typically use, wrap each portion loosely in plastic wrap, and put wrapped dough into a freezer bag. To use, remove portion and refrigerate overnight to thaw. Or, if you forget, it can thaw on the counter for 2 hours or really quickly in a zipper bag in a sink/bowl of warm water.

        Reply
      • Angie says

        March 17, 2019 at 4:48 pm

        Hi, can you use strawberry Greek yogurt instead of plain?

        Reply
        • Tonia says

          March 18, 2019 at 1:19 pm

          Hi Angie,
          Yes, you can use flavored Greek yogurt instead of plain but it will flavor your dough too so you might want to use it for something sweet.
          Happy Baking!
          ~Tonia

          Reply
    8. Sherri Nuzum says

      January 21, 2019 at 7:18 pm

      5 stars
      This was amazing – thank you for sharing the steps with the kitchen aid – it made it so easy.
      I made the bagels and will try every one of your options.
      Thanks again – Super Fan!

      Reply
    9. Joan says

      January 21, 2019 at 4:28 pm

      Can you use this dough to make a pasty if you cover with foil so it doesn’t get too brown

      Reply
      • Tonia says

        January 21, 2019 at 7:31 pm

        By pasty are you talking about a small meat pie? The kind that is wrapped in dough and can be held in your hand? Yes, I think this dough would work for that. It would be like these calzones: https://www.thegunnysack.com/easy-pepperoni-calzone-recipe/

        Or if you are wanting to make a pasty in a dish with a crust on top, I’ve seen recipes for chicken pot pie with a bread dough crust so it should work for a meat pie too!

        If you do give it a try, stop back to tell us how you did it and how it turned out!
        ~Tonia

        Reply
    10. Evette Gordon says

      January 3, 2019 at 5:48 pm

      Hi Tonia,
      Do you have an easy pie crust dough like this?

      Reply
    11. Chrissy says

      December 1, 2018 at 11:52 pm

      5 stars
      I added a dash of vanilla, cinnamon, and spenda, rolled 8 sticks, baked at 425 for 10 minutes, then brushed on butter and cinnamon and powdered sugar for cinnamon sticks. They are the best thing ever, though probably not so healthy anymore.

      Reply
      • Tonia says

        December 2, 2018 at 9:21 pm

        Sounds so fabulous right now!

        Reply
      • Anita says

        April 9, 2019 at 3:58 pm

        If you sprayed them with butter flavored spray and used the Splenda/sugar mix it wouldn’t be bad as far as WW points go at all! Should just be the dough and the sugar.

        Reply
    12. Chrissy says

      December 1, 2018 at 11:52 pm

      5 stars
      I added a dash of vanilla, cinnamon, and spenda, rolled 8 sticks, baked at 425 for 10 minutes, then brushed on butter and cinnamon and powdered sugar for cinnamon sticks. They are the best thing ever, though probably not so healthy anymore.

      Reply
    13. Carlotta says

      November 22, 2018 at 5:54 am

      Can you use whole wheat flour?

      Reply
      • Tonia says

        November 23, 2018 at 7:07 pm

        Hello Carlotta,
        Another one of my readers, Deb, emailed me to ask about using 12-grain flour. She decided to try it and she reported back that yes, the recipe did work!
        Best of luck,
        ~Tonia

        Reply
    14. Ted says

      November 1, 2018 at 11:56 am

      5 stars
      Could I use the recipe to make a full loaf or bread round? If so what would the baking time be?

      Thanks

      Reply
    15. Ruth says

      November 1, 2018 at 9:09 am

      5 stars
      I’ve been doing Keto for 6 months and was doing the Fathead dough. I liked it, but after a while you want a flour dough. I used the Gluten Free flour and followed the instructions for the self rising flour. What a treat!!! 🍕🍕🍕

      Reply
    16. Kathy says

      September 23, 2018 at 9:13 am

      I really want to make a bread bowl with this. Is it possible? What would be the cooking time? Same oven temp?

      Reply
      • Julia says

        September 28, 2018 at 8:31 am

        5 stars
        Slapdash Mom has a recipe for this.

        Reply
      • ken hulme says

        November 12, 2018 at 9:29 pm

        4 stars
        I don’t see why you couldn’t make a bread bowl. I can think of two ways to make a “bread bowl”.

        First is the round French Boule loaf which is the origin of “bread bowls”. You’ll need a round metal mixing/baking bowl about 8-9″ in diameter. Make the batch of dough, and knead it into a ball shape. Oil or butter the inside of the bowl, then coat it with flour. This will allow the boule to release from the tin. Put the ball in the tin and bake until GB&D (Golden, Brown & Delicious). How long? I don’t know, but a good eye and a couple experiments should yet you close.

        The second way would along involve the metal bowl. This time upside down, with the dough rolled out into a thick circle and then draped and shaped over the exterior of the bowl before baking. Again, oiling/buttering and a dusting of flour will allow an easier release.

        Reply
    17. S.M. Greenlaw says

      September 18, 2018 at 11:56 am

      Can you make this with Gluten Free Flour?

      Reply
      • Tonia says

        September 19, 2018 at 10:15 am

        Hello! Although I have not tested the recipe with gluten free flour I did some research and it appears that you can use it for two ingredient dough. It won’t raise as much and the baking times may vary so keep an eye on it when it is cooking.

        To make the gluten free self rising flour, whisk together one cup of gluten free flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

        If you decide to make, it let us know how it turns out!
        ~Tonia

        Reply
        • Sheila says

          January 26, 2019 at 5:34 am

          Have been making pizza crusts with gluten free flours using the greek yogurt for the last 10 years. Wonderful crust.

          Reply
    18. muse says

      July 18, 2018 at 3:39 pm

      OMG great post, I could kiss you!! Thank you!!

      Reply
    19. Michelle K says

      May 13, 2018 at 4:18 pm

      The sodium on your nutrition is incorrect. The self rising flour has about 1600mg per cup. I found sodium free baking soda and will be trying this tonight. But thank you for all the suggestions on how to use the dough. It’s just what I was looking for.

      Reply
    20. Linda says

      May 4, 2018 at 5:21 pm

      I swear, this post was a hole in one! FANTASTIC! Thank you so much for: precise clear instructions, great pictures and the thoughtfulness to answer questions before we could ask them!! A recipe(s) I am sure I will use over and over and over! Can you tell I am excited??!!

      Reply
    Newer Comments »
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

    Popular

    • two ingredient dough pretzel bites in a bowl
      Two Ingredient Dough Pretzel Bites
    • Boiled Corn On The Cob Recipe
      How To Boil Corn On The Cob
    • Pineapple Salsa Recipe | thegunnysack.com
      Pineapple Salsa Recipe
    • Deep fried cheese curds on parchment.
      Fried Cheese Curds

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure
    • Nutritional Disclaimer
    • Comment Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Gunny Sack

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.