2 Ingredient Lemon Bagels
These lemon bagels couldn’t be easier—no yeast, no boiling, and ready in under 30 minutes. They’re soft and fluffy inside with a lightly crisp exterior. The bright citrus pairs perfectly, making them great for breakfast or a snack. Enjoy them as-is or with your favorite spread!
Ingredients
- 2 cups (500 g) lemon greek yogurt (see note before starting)
- 3 cups (405 g) self-rising flour (see note before starting)
- 1 large egg, whisked (for egg wash finish)
Directions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a large mixing bowl, mix yogurt and 2.5 cups self-rising flour and stir until a dough forms. If your dough is too sticky to work with, gradually add more flour until you have a dough that is tacky but not too sticky. It’s okay if you don’t use up all the flour. Or if the dough is still too sticky, you can add more flour as needed.
- 3
Divide the dough into 10 equal pieces. Use a scale if possible. Very lightly flour your working surface. Gently roll out each dough piece into a rope about 8 inches long. Try to make the rope as even and smooth as possible. Form a circle with the rope and pinch the ends together. There should be about a 1.25 to 1.5 inch wide hole in the middle of each dough round. Repeat with the remaining dough.
- 4
Place the bagels onto the prepared baking sheets, spacing them about 2 inches apart. If desired, brush the surface of the bagels with egg wash. Adding egg wash will give the bagels a more golden brown and slightly shiny appearance. Bake for 25-30 minutes, or until golden and done.
- 5
Let bagels cool slightly before eating. Bagels are best enjoyed soon after they are done baking as that is when the exterior is still slightly crisp. Leftover bagels can be stored in the fridge or freezer. I recommend reheating leftover bagels before eating.