Two-Ingredient-Dough Bagels

Two-Ingredient-Dough Bagels

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From:, June 2018

Traditional bagels are made with a yeast dough and boiled before they are baked. This much faster version uses a two-ingredient dough made from self-rising flour and Greek yogurt, which eliminates the need for a rise time. Sprinkle the bagels with your favorite toppings—like everything bagel seasoning—before baking.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound Two-Ingredient Dough (see associated recipe)
  • 1 large egg
  • 1 teaspoon water
  • Sesame seeds, poppy seeds and/or dried minced onion or garlic for sprinkling (optional)


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Position rack in upper third of oven. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Shape dough into a disk, then divide into 4 equal pieces. Using your hands, roll each piece into a rope, 9 to 10 inches long and ¾ inch wide. Shape each rope into a bagel and place on the prepared baking sheet. Blend egg and water with a fork in a small bowl. Brush the egg mixture over the bagels. Sprinkle with sesame seeds, poppy seeds, minced onion and/or minced garlic, if desired.
  3. Bake in the upper third of the oven until nicely browned on the bottom and lightly browned on top, about 25 minutes. Let cool completely before serving.
  • To make ahead: Store bagels in an airtight container or wrap individually and freeze for up to 3 months.

Nutrition information

  • Serving size: 1 bagel
  • Per serving: 186 calories; 2 g fat(1 g sat); 4 g fiber; 30 g carbohydrates; 12 g protein; 6 mcg folate; 52 mg cholesterol; 2 g sugars; 0 g added sugars; 96 IU vitamin A; 0 vitamin C; 165 mg calcium; 5 mg iron; 364 mg sodium; 68 mg potassium
  • Nutrition Bonus: Iron (28% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

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