Yogurt Bagels With Self Rising Flour

Name: Yogurt Bagels With Self Rising Flour
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 bagels
Ingredients: 2 cups self-rising flour; 1 cup Greek yogurt; 1 egg (for egg wash); Toppings of your choice (e.g., sesame seeds, poppy seeds, everything bagel seasoning)

Highlighted under: Favorite Baking Inspiration

I've always loved bagels, but making them at home seemed daunting until I discovered this recipe using self-rising flour and yogurt. It’s a game-changer! With just two ingredients, I can whip up soft and chewy bagels that are perfect for breakfast, brunch, or a snack. The simplicity of this method allows me to enjoy fresh bagels without the long process of traditional dough-making. I can customize them with toppings like seeds or spices, making them my own unique creation every time I bake.

Created by

Honoria Blake

Last updated on 2026-02-15T06:57:35.863Z

When I first tried making yogurt bagels, I was amazed by how straightforward and rewarding it was. The combination of self-rising flour and Greek yogurt creates a dough that's incredibly forgiving. I found that adjusting the yogurt slightly changes the texture: a bit more makes for softer bagels, while a bit less gives them a delightful chewiness.

One memorable morning, I decided to incorporate everything bagel seasoning into the mix, and it elevated the flavor profile significantly. Pairing these bagels with cream cheese and smoked salmon turned a simple breakfast into a gourmet experience!

Reasons to Love These Bagels
Quick to prepare with only two main ingredients
Versatile base for various toppings and flavors
Chewy texture reminiscent of traditional bagels

Understanding Self-Rising Flour

Self-rising flour is a convenient ingredient that already contains baking powder and salt, making it perfect for this two-ingredient bagel recipe. By using self-rising flour, you can skip the traditional yeast and long fermentation times associated with bagel-making. This flour creates a light and fluffy texture while maintaining that desirable chew characteristic of bagels. If you're in a pinch and don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and a pinch of salt.

When measuring self-rising flour, it's essential to avoid packing it into the measuring cup, as this can lead to dense bagels. Instead, spoon the flour into the cup and level it off with a knife. This ensures you get the right ratio of flour to yogurt, which is crucial for achieving the perfect dough consistency.

Shaping Techniques for Perfect Bagels

Shaping your bagels properly significantly affects their final appearance and texture. When dividing the dough into pieces, aim for uniform sizes, about 4 ounces each, to ensure even baking. As you shape each piece, try to maintain a smooth surface. This can be achieved by rolling the dough into a ball and using your fingers to stretch it gently into the bagel shape, making the hole in the center wide enough to account for expansion during baking.

If you find that the dough is too sticky while shaping, lightly dust your hands and work surface with flour to prevent it from sticking. However, avoid adding too much flour, as this can lead to tough bagels. The goal is to achieve a soft, pliable dough that's easy to work with while retaining moisture for that signature chewy texture.

Customizing and Serving Your Bagels

One of the most delightful aspects of these yogurt bagels is their versatility. Feel free to experiment with different toppings to suit your taste. Popular options include a sprinkle of sea salt, a mix of sesame and poppy seeds, or even a drizzle of olive oil for an added touch of richness. Additionally, consider mixing ingredients into the dough itself, such as finely chopped herbs or shredded cheese, to create exciting flavor variations.

For an easy and quick breakfast or snack, serve your fresh bagels with cream cheese, smoked salmon, or avocado. They can also be toasted and topped with peanut butter or jam for a delightful treat any time of day. If you have leftovers, store them in an airtight container at room temperature for up to two days, or freeze them for up to a month. To reheat, simply toast them directly from frozen for a delightful warm bagel experience.

Ingredients

Gather these simple ingredients before you start:

Bagel Ingredients

2 cups self-rising flour
1 cup Greek yogurt
1 egg (for egg wash)
Toppings of your choice (e.g., sesame seeds, poppy seeds, everything bagel seasoning)

That's all you need for delicious bagels!

Instructions

Follow these easy steps to make your bagels:

Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Mix the Dough

In a large bowl, combine the self-rising flour and Greek yogurt until a sticky dough forms. You may need to use your hands to get it to come together.

Shape the Bagels

Divide the dough into equal pieces and shape each piece into a ball. Poke a hole in the center of each ball to form a bagel shape, stretching it slightly.

Prepare for Baking

Place the shaped bagels on the prepared baking sheet. If desired, beat an egg and brush it over the bagels. Sprinkle your chosen toppings on top.

Bake

Bake in the preheated oven for 20 minutes, or until golden brown.

Let them cool slightly before enjoying!

Pro Tips

For extra flavor, experiment with different extracts or spices in the dough. You can also try boiling the bagels in water with a pinch of salt before baking for a traditional touch.

Troubleshooting Your Dough

If your dough feels overly dry, it may be due to the absorption properties of the flour used. Adding an extra tablespoon of yogurt can help bring moisture back into the dough. Conversely, if the dough is too wet and sticky, try incorporating small amounts of self-rising flour until the desired consistency is achieved. The dough should have a slightly tacky texture but should not stick to your fingers excessively.

Baking times can vary by oven, so keep a close eye on your bagels as they approach the 20-minute mark. You want them to be a beautiful golden brown and boast a slightly firm crust. If they aren’t browning evenly, you can rotate the baking sheet halfway through the baking process to ensure both sides get that desired color.

Scaling the Recipe

Scaling up this recipe for larger gatherings is straightforward. If you're making a batch for a brunch or party, simply double or triple the measurements to accommodate your guests. Keep in mind that the dough requires gentle handling, so work in batches if necessary to maintain quality. If you're doubling the recipe, consider baking on two separate sheets to allow for comfortable spacing to promote even baking.

If you wish to scale down, the flexibility of this recipe allows you to make as few as one or two bagels. Just remember, the baking time may need slight adjustments as smaller bagels might bake faster. Check them at around 15 minutes, especially if they are smaller than the original size to prevent overbaking.

Questions About Recipes

→ Can I use regular flour instead of self-rising flour?

Yes, you can use all-purpose flour; just add 1.5 teaspoons of baking powder and a pinch of salt for every cup of flour.

→ Can I freeze the bagels?

Absolutely! Once they are fully cooled, place them in an airtight container or freezer bag and they can last for up to 3 months.

→ What kind of yogurt should I use?

I recommend using thick Greek yogurt for the best texture, but you can use any yogurt that's similar in consistency.

→ How do I store the leftovers?

Store them in an airtight container at room temperature for 2 days or in the fridge for up to a week.