2 Ingredient Greek Yogurt Bagels (No Yeast)

. Start by heating your oven to 400F/200C fan and line an oven tray with baking paper. Add the self-raising flour, Greek yogurt and salt to a large bowl. Mix with a large wooden spoon or spatula until it’s starting to look like crumbly breadcrumbs, then get your hands into the bowl to bring the mixture together into a rough dough. You’ll need to give it a couple of kneads in the bowl – just press down on the mixture with the palm of your hand, then fold the part you just pushed away back over itself and repeat for about 30 seconds. The dough shouldn’t be sticky – if it is, add a tiny bit more flour and work it into the dough with the kneading motion. (Need more help with kneading? Check out my post all about how to knead dough).

Get your dough out onto a lightly floured flat surface and cut into 4 roughly equal pieces. You can weigh them if you want to get precise. There are two ways you can form the bagels. You can roll them out into ropes with your hands, approximately 6″ long then join the ends to form a circular bagel shape and press the two ends of the dough together to seal. Or, form your dough into a rough circle, then press down with your hands to create a flatter disc. Use your fingers to make a whole in the middle, then gently stretch the dough out into a bagel shape. Place the bagels onto the prepared baking tray. 

This is an optional step BUT I find it creates a more authentic-looking and tasting bagel. Classic bagels are boiled before baking to help develop that gorgeously golden and chewy crust. All you have to do is get a large pot of water boiling on the stove (you’ll want enough water in there so the bagels will be fully covered). Lower the bagels into the water and give them a little nudge with a large wooden spoon or fish slice so they don’t stick to the bottom. Boil for one minute, then carefully flip the bagels over with a fish slice, and let them boil for another 30 seconds. Use a fish slice to remove the bagels from the water and place them back onto your lined baking tray. 

If you’ve boiled your bagels, you can sprinkle your toppings straight on top of your bagels on the tray (the water will help the toppings stick). If you’ve skipped the boiling step, brush the tops of the bagels with the whisked egg (or use milk/plant-based milk or water). 

. Transfer the tray to the oven and bake for 20 – 25 minutes, until they look golden brown and glorious. I like to rotate the oven tray halfway through to make sure they’re all cooking and browning evenly. Remove from the oven, then enjoy!