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How To Make Self-Rising Flour

I rarely have self-rising flour, but I always have regular ap flour, baking soda and salt, so here’s a general recipe to make your own:

To make the self-rising flour for this recipe, simply combine:

300 grams (~2.5 cups) all-purpose flour
10 grams (2 teaspoons) baking powder
1 teaspoon Kosher salt (or fine sea salt such as Real Salt)

Important Note: Baking powder and baking soda are not the same! Baking powder contains both an acid and a base, which means it causes your dough to rise on its own when mixed with wet ingredients. Baking soda, on the other hand, needs an acidic ingredient (like vinegar or yogurt) to activate it. Be sure to use baking powder for this recipe to get the best results.

Tips For Handling 2-Ingredient Bagel Dough

Now that you’ve chosen your flour, let’s talk about the dough. This dough is a little different than traditional bread dough because it’s much simpler, but there are a few tricks to making it perfect:

If Possible, Weigh the Ingredients: This is a recipe that it pays off to weight the ingredients, because different flours and different yogurts have different weights. If you don’t have a scale I gave you cup measurements. But get a scale! They are cheap and go a LONG way to make your baked goods turn out better. I have this one.
Mix, then Knead: After mixing the dough, you’ll need to knead it with your hands for about 1-2 minutes. If the dough feels sticky, add a bit more flour, a tablespoon at a time, until it’s smooth and easy to handle. Letting the dough rest for about 10 minutes will also help the flour absorb the yogurt, which gives you the best texture.
Flour Your Surface: When you roll out the dough, you can lightly flour your work surface to prevent sticking. This will make shaping the dough into bagels much easier.
Shape Your Bagels: You can either roll each portion of dough into a ball, then press your thumb through the center to create a hole, or roll the dough into logs and close the loop to make a circle. You can also use a silicone mini bagel pan if you prefer a more uniform shape, but I don’t think you need it. I like to make 6 small bagels with this recipe, but you can make 4 larger-sized bagels.

2-Ingredient Weight Watchers Bagels with Greek Yogurt by Elizabeth Rider

Variations And Flavor Ideas

The beauty of these 2-ingredient bagels is how customizable they are. Here are some fun ideas to change up the flavor and toppings:

Classic Everything Bagel Seasoning: This is always a favorite. Sprinkle everything bagel seasoning on top before baking for that savory, salty flavor we all love.
Sesame or Poppy Seeds: Simple yet delicious. Brush your bagels with an egg wash or butter before adding seeds so they stick well.
Cinnamon and Sugar: If you’re in the mood for something sweet, mix cinnamon with a little sugar and sprinkle it on top. You can even add a pinch of cinnamon to the dough for extra flavor.
Garlic and Sea Salt: For a savory option, sprinkle minced garlic and sea salt on top of your bagels before baking. The combination of flavors is incredible.
Cheese Bagels: If you’re a cheese lover, you can sprinkle shredded cheese on top of your bagels for a melty, golden brown finish. Try cheddar, mozzarella, or even Parmesan.

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STORING AND FREEZING YOUR BAGELS

These bagels are so easy to make that you’ll want to have them on hand all the time. Here’s how to store them:

Storing at Room Temperature: Once cooled, store your bagels in an airtight container at room temperature for up to 3 days.
Refrigeration: If you want them to last a bit longer, store them in the fridge for up to 5 days. Just warm them up in the toaster or oven before eating.
Freezing: These bagels freeze beautifully! Place them in a ziplock bag and store them in the freezer for up to 6 months. To reheat, let them thaw in the fridge overnight or pop them straight into the oven or toaster.

2-Ingredient Bagels with Greek Yogurt by Elizabeth Rider

2-Ingredient Bagels (30 Minutes, No Yeast!)

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Author: Elizabeth Rider

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These healthy 2-ingredient bagels use Greek yogurt and self-rising flour (or all-purpose flour, baking powder & salt) for a surprisingly great treat. Use them to make a breakfast sandwich, or top them with your favorite bagel toppings for perfect for a nutritious breakfast, lunch or snack.

INGREDIENTS

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300g self-rising flour (or 300g all-purpose flour + 2 teaspoons (10g) baking powder* + 1 teaspoon fine salt) (330g flour is about 2.5 cups of spooned & leveled flour)
300g full-fat plain Greek yogurt (I recommend Fage) (330g Greek yogurt is about 1 1/4 cups)

For topping:

Brush water, butter or vegan butter, or an egg wash on top to give your topping something to stick to; I used water
Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, flakey sea salt

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INSTRUCTIONS

I highly recommend weighing the flour and yogurt for best results. If you don’t have a scale, I gave you cup measurements. But get a scale. They are cheap and invaluable!

Preheat oven to 375°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, mix the self-rising flour and Greek yogurt until just combined. If making your own self-rising flour, gently mix the ingredients in the bowl before adding the yogurt.
In the bowl, use your hands to bring the dough together. It might feel tough. Knead the dough with your hands for 1-2 minutes until smooth. If you weigh the ingredients, it shouldn’t be too sticky, but if it’s sticky, add more flour.
- Cover the sought and let it rest for 10 minutes (up to 30 minutes), then divide it into 6 equal portions (or 4 for larger bagels).
Roll each portion into a ball and shape it into a bagel.
- If adding toppings, brush the tops with water (or melted butter or an egg wash), and sprinkle with your preferred toppings. (Toppings will fall off if they don’t have something to stick to—I used my finger to brush water on top then immediately dip in the toppings.)
Bake for 20-25 minutes, or until lightly golden brown around the edges, then let cool on the baking sheet before serving.

Enjoy right away, or let cool and store in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. It freezes well.

NOTES

*baking soda and baking powder are not the same thing, be sure to use baking powder

DID YOU LOVE THIS RECIPE?

Snap a photo and tag me (@elizabeth_rider) on Instagram so I can share it!

FREQUENTLY ASKED QUESTIONS

Can I Use Plain Yogurt Instead of Greek Yogurt?

Greek yogurt is thicker and creamier than regular plain yogurt, which is why it works so well in this recipe. Using plain yogurt might make the dough too sticky and difficult to work with. I highly recommend sticking with plain Greek yogurt for the best results.

Can I Make These Bagels Gluten-Free?

Absolutely! Just use gluten-free self-rising flour or mix gluten-free flour with baking powder and salt per the instructions above. The bagels will come out just as delicious with a slightly different texture. If you’re used to gluten-free baked-goods then you’ll love these.

Do These Bagels Taste Like Traditional Bagels?

While these 2-ingredient bagels don’t have the exact chewy texture of a traditional boiled bagel, they’re still delicious and a close second. Think of them as a cross between a bagel and a soft roll. I’ll be the first to say that nothing beats a real bagel! But these are perfect for anyone looking for a quick, healthier bagel option without all the fuss.

These Greek yogurt and flour bagels are the perfect quick fix for any bagel craving. With just two ingredients—Greek yogurt and self-rising flour—you can have fresh, warm bagels ready in under 30 minutes. Plus, they’re packed with protein and can be customized to suit any flavor profile you’re in the mood for.

Whether you’re topping them with everything bagel seasoning, sesame seeds, or a sweet cinnamon-sugar mix, these bagels are sure to become a go-to in your kitchen. Enjoy them warm with a spread of cream cheese, avocado, or even peanut butter. Give them a try and let me know your favorite toppings!

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