Crisp on the outside, soft on the inside, these 2 Ingredient Bagels are super easy to make. Made with a simple combination of just two ingredients, this is about to become your favourite quick bread recipe.
Best of all there is no yeast or eggs required for this amazing bake.
What you need to make 2 ingredient bagels
2 simple ingredients are all that I needed. I have you covered too if you do not have these ingredients by substituting basic pantry ingredients 🙂
- Self-raising flour: There is no yeast used in these 2 ingredient bagels, the self-raising flour is what helps the bagels to rise during baking
If you do not have self-raising flour, then make your own by using cake flour OR all-purpose flour.
For each cup of cake OR all-purpose flour, whisk together with 1 ½ teaspoon of baking powder and ¼ teaspoon of salt. Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour.
- Plain unflavored yoghurt or buttermilk: This ingredient contributes to the soft texture of the bagels. Either Greek yoghurt, plain unflavoured yoghurt or buttermilk can be used to make the bagels
If you do not have yoghurt then make your own by adding 1 Tablespoon/ 15ml lemon juice or vinegar to 1 ¼ cups/ 310ml milk. Set aside for 5 minutes before using it in the recipe.
How to serve Bagels
Bagels are versatile and delicious with no limitations on how to serve. It can be adapted for breakfast, lunch, dinner and dessert too
Here are a few ways in which you can enjoy your bagels
FOR BREAKFAST:
- Slice, toast and fill or top with boiled or scrambled egg, grilled tomato and any green leafy veg.
- Fill with sliced avocado and freshly ground black pepper.
- Slice, toast and spread with either peanut butter, jam, marmalade or cream cheese
FOR LUNCH:
- Turn your sliced bagel into a pizza base. Spread with your favourite pizza sauce and toppings. Pop into the microwave or oven to melt the cheese.
- Fill with hummus (give my easy recipe a try) and sliced veggies
- Mix shredded chicken and mayonnaise and spread on each bagel half. Layer a tomato slice and cheese on each half. Toast in the oven for about ten minutes.
FOR DINNER:
- Add slices of cold meat or salmon, cheese and veggies
- Use as a burger bun and fill with a burger patty (beef, chicken, turkey, or veggie patties work)and sauce. Serve with a side of roast potato wedges and a leafy salad.
- Turn into a chicken bagel melt by filling with slices of roast chicken, mayonnaise, roasted red pepper and cheese.
FOR DESSERT:
- Slice bagels and spread with chocolate or hazelnut spread
- Apple pie bagel: Slice and toast your bagels. Spread with cream cheese, slices of apple, a sprinkle of cinnamon sugar and a drizzle of honey or syrup.
- Slice and top with peanut butter, sliced bananas and a melted chocolate drizzle.
How Do I Store 2 ingredient bagels?
These are best eaten on the same day which it has been baked. They can be stored for up to 1 day at room temperature in an airtight container.
Bagels can also be kept frozen for up to 2 months: To freeze:
- Make sure the bagels are completely cool before freezing.
- Slice the bagels.
- Place in a sandwich bag.
- It is not necessary to thaw the bagels if you are just popping it in the toaster.
Day-old bagels also make great croutons. Simply cube and toss them in melted butter, and bake them at 350°F (180°C) until they’re nice and crispy.
Toss the croutons into your salad or soup.
Tips and Tricks to Making 2 ingredient bagels
- Avoid over-handling the dough. Overhandling will result in a densely textured bake
- Brush tops with melted butter before baking. This will add a buttery flavour and give the baked bagels a beautiful golden brown colour
- If you prefer slightly softer bagels, then cover with a cloth immediately after baking and as soon as you remove the tray from the oven. The trapped steam will help soften the bagels.
- These bagels taste amazing on their own but you can top with sesame or poppy seeds to give it a delicious nutty flavour and great texture.
- The ingredient in this recipe can be doubled or tripled.
Making the bagels
In a bowl, mix the flour and yoghurt until it comes together to form a ball.
Transfer the dough to a lightly floured work surface and use your hands to begin flattening and shaping
Shape into 8 balls. Push thumb through centres to form an approximately 1½ inch (3cm)hole.
Stretch and shape dough to form an even ring. Place the shaped bagels on a greased baking sheet or a baking tray lined with parchment paper.
Brush the tops of the shaped bagels with melted butter and sprinkle with sesame and poppy seeds if you prefer.
Bake in a preheated oven of 320°F (160°C) for between 15 to 20 minutes until the top is golden brown and baked.
If you prefer slightly softer bagels, then cover with a cloth immediately after baking and as soon as you remove the tray from the oven. The trapped steam will help soften the bagels.
Enjoy ♥
If you like this recipe, be sure to check out my other amazing bread recipes
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2 Ingredient Bagels
Ingredients
- 2 cups self-raising flour see note 1
- 1 ¼ cup yogurt see note 2
- Milk to brush tops optional
- Seeds to sprinkle optional
Instructions
- Preheat the oven to 375℉ (190℃)
- In a bowl, mix the flour and yoghurt until it comes together to form a ball.
- Transfer the dough to a lightly floured work surface and use your hands to begin flattening and shaping
- Shape into 8 balls. Push thumb through centres to form an approximately 1½ inch (3cm). hole. Stretch and shape dough to form an even ring. Place the shaped bagels on a greased baking sheet or a baking tray lined with parchment paper.
- Brush the tops of the shaped bagels with melted butter and sprinkle with sesame and poppy seeds if you prefer.
- Bake in a preheated oven of 375℉ (190℃) for between 20 to 25 minutes until the top is golden brown and baked.
- If you prefer slightly softer bagels, then cover with a cloth immediately after baking and as soon as you remove the tray from the oven. The trapped steam will help soften the bagels.
Notes
2. If you do not have yoghurt then make your own by adding 1 Tablespoon/ 15ml lemon juice or vinegar to 1 ¼ cups/ 310ml milk. Set aside for 5 minutes before using in the recipe.
Nutrition
Laura says
Awesome recipe, Ashika! I’m thinking I could actually make these!
ALEAH MAES says
Hello!
I’d like to know if I can sub Greek yogurt in your 2 ingredient bagel recipe. I’m trying to make a healthier option if possible. Thank you.
Aleah
The Gardening Foodie says
Hi Aleah, yes you can use Greek yoghurt in this recipe😃
Alicia says
Love love love pretzels!! Tried this recipe and it was super easy and perfectly delicious
Maria | kitchenathoskins says
I'm so inspired to try these bagels. My family loves variations in the mornings instead of the usual cereal and without the luxury of grocery store trips, this is such a handy recipe. My favorite part - so easy that it would be a fun kids project.
Emma @ Bake Then Eat says
So simple its crazy, they look amazing.