My neighbor Karen showed up to our block party brunch last summer with a big woven basket lined in a faded blue cloth, piled high with these golden little bagels. By the time the coffee urn was half empty, every last one of those bagels had disappeared, and folks were hovering around her like she was guarding state secrets. When she finally admitted they were made with just two ingredients, you could’ve heard a fork drop on the church-basement floor. This is one of those modern shortcut recipes that still feels like it belongs on a Midwestern farmhouse table—simple, thrifty, and just fancy enough to impress the neighbors.
Serve these warm bagels nestled in a basket with a clean cloth napkin, just like Karen did, and set out softened butter, cream cheese, and your favorite jams. They’re perfect with scrambled eggs, a skillet of breakfast potatoes, or a platter of sliced ham. For brunch, offer a little station with smoked salmon, red onion, and capers so folks can build their own. They’re also lovely split, toasted, and used for egg sandwiches the next morning, if any survive that long.
2-Ingredient Bagels
Servings: 8 small bagels
Ingredients
2 cups self-rising flour, plus extra for dusting
2 cups plain Greek yogurt (thick, full-fat or 2%)
1 beaten egg (optional, for shiny egg wash)
1–2 tablespoons bagel seasoning or sesame seeds (optional topping)
Directions
Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. If you’re using an egg wash for shine, beat the egg in a small bowl and set aside.
In a large mixing bowl, add the self-rising flour. Make a well in the center and spoon in the Greek yogurt.
Using a sturdy spoon or your hand, gently mix the flour and yogurt together until a shaggy dough forms. It will look a bit rough at first—keep going just until most of the flour is worked in.
Lightly flour your countertop or a large cutting board. Turn the dough out onto the floured surface and sprinkle a little more flour on top to keep it from sticking.
Knead the dough gently with your hands for about 1–2 minutes, just until it comes together in a smooth, soft ball. Avoid over-kneading; you want the dough to feel tender, not tough.
Pat the dough into a thick log, about 8 inches long. Use a knife or bench scraper to cut it into 8 equal pieces so you get nicely sized small bagels for a brunch basket.
To shape each bagel, roll one piece of dough between your hands into a short rope, about 5–6 inches long. Bring the ends together to form a circle and pinch the ends firmly to seal. You can also poke a hole in the center of a ball of dough with your finger and gently stretch it out into a ring.
Place each shaped bagel onto the prepared baking sheet, spacing them slightly apart. If any seams have opened, pinch them closed again so they hold their shape in the oven.
If you’re using egg wash, brush the tops and sides of each bagel lightly with the beaten egg. This is what gives them that pretty golden brown color and slight shine in the basket.
Sprinkle the tops with bagel seasoning, sesame seeds, or leave them plain if you prefer. Press the toppings very gently so they stick.
Bake in the preheated oven for 20–25 minutes, or until the bagels are puffed and a deep golden brown on top. If you like them extra golden, you can move the pan to a higher rack for the last 3–5 minutes, watching closely so they don’t burn.
Remove the baking sheet from the oven and let the bagels cool on the pan for about 10 minutes. Transfer them to a basket lined with a clean cloth napkin and serve warm while the tops are still shiny and the insides are soft.
Variations & Tips
If you don’t have self-rising flour, you can make your own by whisking together 2 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon fine salt. For flavored bagels, stir 1/2 teaspoon garlic powder, onion powder, or dried herbs into the flour before adding the yogurt. For sweeter brunch bagels, skip the savory toppings and brush with egg wash, then sprinkle lightly with cinnamon sugar before baking. You can also fold 1/2 cup of shredded cheddar or other firm cheese into the dough for cheesy bagels, but add it gradually so the dough doesn’t get too heavy. If you prefer larger bagels, divide the dough into 6 pieces instead of 8 and add a few extra minutes to the baking time, watching the color. For food safety, always use thick, fresh Greek yogurt (not expired and kept refrigerated) and keep it cold until you mix the dough. Wash your hands and any surfaces that touch raw egg if you use an egg wash, and don’t leave baked bagels sitting out for more than 2 hours in very warm weather during an outdoor brunch; store leftovers in an airtight container once completely cooled. These bagels freeze well—slice them in half before freezing so you can pop them straight into the toaster from frozen.
