Easy 2-Ingredient Bagels (No Yeast, No Kneading)

Looking for a quick and easy breakfast that feels a little special? These 2-ingredient bagels are a game-changer. Made with just flour and yoghurt, they come together in minutes—no yeast, kneading or proofing required. Perfect for busy mornings or lazy weekends when you still want something warm, fresh, and satisfying.

I love how simple this recipe is. Just mix, shape, and bake. They’re soft inside with a slightly crisp outside and you can enjoy them plain or add your favourite toppings. I usually brush mine with egg wash and sprinkle sesame seeds for that classic bagel look (and crunch!).

They also happen to be naturally low in sugar and made with wholesome ingredients—ideal if you’re trying to reduce ultra-processed foods or added sugars in your breakfast. Serve them with cream cheese, smoked salmon, nut butter, or whatever you’ve got in the fridge. These are the kind of bagels that make you feel like a kitchen genius… with very little effort.

Why Homemade Bagel Is Better Than Store-Bought

This bagel is made with just two ingredients — self-raising flour and yoghurt. While self-raising flour is still processed, it’s a much simpler option compared to the many additives and preservatives found in store-bought bagels. The yoghurt adds a good source of protein and calcium, making this bagel more nourishing. It’s free from refined sugars, preservatives, and artificial additives, giving you a quick, fresh option with fewer processed ingredients than most store-bought bagels. In just 15-20 minutes, you’ll have a satisfying, balanced snack or meal.

Step-By-Step Instructions

Tips

• Use thick yoghurt: Greek or Skyr-style yoghurt works best for a firm dough. If using runny yoghurt, reduce the quantity slightly or strain it first.
• Don’t overmix: Mix until just combined to avoid a dense texture.
• Shape with lightly floured hands: This helps prevent sticking while you form the bagels.
• For best texture: Brush with egg wash and add toppings like sesame or poppy seeds before baking.
• Oven option: No air fryer? You can easily bake them in a preheated oven at 180°C for 20 minutes.

Swaps

Self-raising flour: You can make your own by combining plain flour with 2 tsp of baking powder per 100g.
Yoghurt: Use any thick, unsweetened yoghurt. Dairy-free alternatives like coconut or soy yoghurt should work, but I haven’t tested them.

Optional Toppings

Egg wash – it’s usually a mix of egg yolk and water or milk, but for these bagels, I used just egg yolk for a rich, golden finish. Simply brush the yolk onto the bagels before baking to get a shiny, glossy look.

Top with sesame seeds – the egg yolk helps the seeds stick beautifully, but you can get creative with poppy seeds, everything bagel seasoning, or even a sprinkle of cheese. I used a mix of Nigella seeds, sesame seeds and salt.

Storage

I think they are at their best freshly baked but if you have any leftover tet the bagels cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days.

Fridge: Store in an airtight container for up to 3 days. Lightly toast before serving to refresh them.
Freezer: Freeze individually wrapped bagels in a freezer-safe container for up to 2 months. Defrost and warm in toaster or oven.

More Easy Bread Recipes

• For a gluten-free bagel option try 2-Ingredient Gluten-Free Bagels
• For a delicious appetiser try this Italian Tarallini
• 3-Ingredient Quick & Easy Flatbread