Easy 2-Ingredient Dough Bagels (High-Protein)

For a “shortcut” recipe that doesn’t compromise on nutrition, these bagels are a “Gold Standard” choice. They replace traditional high-carb, yeast-risen dough with a simple combination of self-rising flour and Greek yogurt. From an expertise perspective, the secret to a professional result is “moisture control.” Because yogurt brands vary in thickness, achieving the right dough consistency requires a light touch—you want a pliable ball that isn’t sticky, ensuring a chewy, satisfying crumb.

Recipe Details

Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 30 Min
Yield: 4 Bagels
Calories: 155 kcal per bagel

Ingredients:

The Foundation

1 cup Self-Rising Flour (Or 1 cup All-Purpose + 1.5 tsp baking powder + 0.5 tsp salt)
1 cup Plain Non-Fat Greek Yogurt (Must be thick/strained)

The Finishing Touch

1 Egg, beaten (For the golden-brown wash)
1 tbsp Everything Bagel Seasoning
Optional: Pinch of sea salt or dried herbs

Preparation Steps:

1. The Dough Fusion

Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
Combine flour and yogurt in a bowl. Mix with a spatula until a shaggy dough forms.
Adjustment: If too sticky, add 1 tbsp flour. If too dry, add 1 tbsp yogurt. You want a pliable, tacky ball.

2. The Clean Knead

Transfer to a lightly floured surface. Knead gently for 1–2 minutes.
This incorporates the yogurt fully and activates the leavening agent for a uniform rise.

3. Precision Shaping

Divide dough into 4 equal pieces. Roll into balls.
Technique: Poke a hole in the center with your thumb and stretch it slightly. Make the hole wider than you think (about 1.5 inches), as it will shrink during baking.

4. The Golden Bake

Brush tops with egg wash and sprinkle with seasoning.
Bake for 20–25 minutes. Pro Tip: Turn oven up to 425°F (220°C) for the last 2 minutes to get a deep golden crust.

Expert Tips:

Yogurt Rule: Do not use “regular” yogurt; it has too much liquid whey. Only thick, Greek-style strained yogurt provides the structural integrity needed for a dough that isn’t a sticky mess.
Cooling: Let the bagels cool completely before slicing. Cutting into a hot bagel releases steam and collapses the crumb, leading to a “gummy” texture.