This soft, warm bagel smells like toasted bread and butter and fresh oven heat. The outside is a light brown crust that gives a little crack when you bite. The inside feels dense and tender, with a gentle chew that holds cream cheese, egg, or a slice of tomato. This recipe grew from the idea of making bagels simple and fast. Traditional bagels need yeast, long rises, and boiling. This version skips all that. It uses yogurt and flour as a quick dough and a small egg to bind and add protein. People began making these no-yeast bagels for busy mornings when they wanted warm bread without the wait. Home cooks love them because they keep the savory chew of a bagel but take far less time.
You will smell tang from the yogurt and a faint sweet note from the bake. The everything bagel seasoning adds garlic, onion, sesame, and poppy seed notes that give each bite a crunchy pop. These bagels feel hearty but light. They are a classic favorite because they match so many toppings. Spread cream cheese, layer smoked salmon, or go simple with butter and jam. If you want a savory sandwich, add egg and cheese. If you want a snack, cut small and toast. Try pairing them with a bright garlic sauce for a savory plate—this sauce works well with warm bread and can lift the simple bagel into a full meal like the garlic sauce in this easy recipe garlic sauce recipe.
Why make this recipe
- Fast: You skip yeast and rising time. You make warm bagels in under an hour.
- Simple ingredients: Most items are pantry basics. You likely have flour, yogurt, and an egg.
- High protein: Yogurt and egg add protein for a filling breakfast or snack.
- Beginner friendly: The steps are easy and forgiving. No special skills needed.
- Cost effective: These bagels use low-cost ingredients and stretch into several meals.
- Versatile: They work sweet or savory, and the top can change the whole flavor.
- Kid-friendly: Children enjoy shaping the dough and eating the warm results.
This version beats some other quick bagel recipes because it uses baking powder and egg to give lift and structure. The yogurt adds moisture and tang, so you do not need oils or butter. It also needs no special tools. For people who try many recipes, this hits a good balance of texture and speed.
How to make Easy 2 Ingredient Protein Bagels
The process makes a simple dough and bakes it into bagel shapes. First, we mix yogurt and flour to create a base. The yogurt provides moisture, fat, and tang. Flour gives structure. The mixing brings the gluten together just enough to hold shape. Next, we add an egg. The egg adds protein and helps set the crumb while baking. Baking powder gives extra lift and lightness. Sugar and salt balance taste. Everything bagel seasoning gives a final layer of flavor and a crunchy top.
The science: Baking powder is a chemical leavening agent. It releases gas when wet and hot. This gas forms tiny pockets inside the dough. Those pockets make the interior less heavy and give a soft crumb. The yogurt contains acid. That acid can react with baking powder to help leavening. The egg helps bind the dough and sets during baking, so the bagel keeps its ring and does not collapse.
When shaping, you aim to make even sizes. Even sizes bake at the same rate. Pressing a hole through the middle creates the classic bagel ring. The hole also increases crust area to chew and brown. Baking at 350°F gives a slow, even bake that sets the interior without burning the top. The result is a golden-brown outside and a soft, slightly dense inside.
Ingredients
- 1 Egg
- 3 tsp Baking powder
- 1 Everything bagel seasoning
- 1 3/4 cups Flour
- 1 tsp Granulated sugar
- 1/4 tsp Salt
- 1 cup Yogurt
Choose the best ingredients like this: use plain whole-milk yogurt for the richest taste and best texture. Greek yogurt works well because it is thick and gives a firmer dough. Use fresh baking powder (check the date) so your bagels rise well. Use standard all-purpose flour for an easy texture; bread flour gives more chew. Use a good-quality egg for flavor and structure. For everything bagel seasoning, buy a blend with visible seeds and garlic flakes not just powder.
Substitutions:
- For dairy-free: Use a thick non-dairy yogurt (coconut or soy) and a flax "egg" (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) — note texture will change.
- For gluten-free: Use a 1-to-1 gluten-free flour blend formulated for baking. Expect a slightly different crumb.
- For low-sugar or keto: Skip the sugar, and use almond flour mixed with a binder (but texture will change).
Directions
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Preheat the oven to 350°F (175°C).
- Turn on the oven early so it reaches temperature before the bagels go in. The oven should feel steady and warm at 350°F. A ready oven helps the bagels rise and brown evenly. If you have a thermometer, check for accurate heat.
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In a mixing bowl, combine the yogurt and flour until a dough forms.
- Use a large bowl and a spatula or spoon. Add the flour to the yogurt gradually. Stir until the dough holds together. The dough will look shaggy at first. You want a soft, slightly sticky ball. If it is too wet, add a tablespoon of flour at a time. If too dry, add a small splash of yogurt. The dough should not be crumbly.
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Add the egg, baking powder, sugar, salt, and mix until well combined.
- Crack the egg into the bowl and add baking powder, sugar, and salt. Fold the egg slowly into the dough. The egg will loosen the dough a little. The baking powder will be visible as small white specks until mixed. Mix until smooth and uniform. The dough will be elastic but not runny.
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Shape the dough into bagels and place them on a baking sheet.
- Divide the dough into 6 equal pieces for medium bagels or 8 for smaller bagels. Roll each piece into a ball using your hands. Press your thumb through the center to make a hole or roll into a rope and join ends. The holes will shrink a bit in the oven, so make them wider than you think. Place bagels on a parchment-lined baking sheet with space between. They should look round with a neat hole in the middle.
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Sprinkle everything bagel seasoning on top.
- Press the topping gently so it sticks. The seeds and garlic will add color and crunch. The top should look speckled with sesame, poppy, and dried onion. If you want a shiny top, brush lightly with a beaten egg before seasoning.
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Bake for 25–30 minutes until golden brown.
- Place the sheet in the oven and bake. At about 20 minutes, start checking for color. The bagels should rise a bit and turn golden on top and bottom. Tap the bottom with a spatula — it should sound hollow. The tops should not be pale; a light brown color means caramelized flavor.
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Allow to cool slightly before serving.
- Let the bagels rest 5–10 minutes. They will firm up as they cool. Warm bagels taste best with a spread. If you slice while very hot, the crumb may stick to the knife. Use a serrated knife and a gentle sawing motion.
How to serve Easy 2 Ingredient Protein Bagels
- Classic: Slice and toast. Spread plain cream cheese, add a slice of tomato and a sprinkle of black pepper. Plate with a small wedge of lemon on the side for brightness.
- Breakfast sandwich: Add a fried egg, melted cheddar, and spinach. Serve with a side of fresh fruit like sliced oranges. For a full plate, add a small ramekin of yogurt dip.
- Smoked salmon: Layer smoked salmon, thin red onion, capers, and a smear of cream cheese. Garnish with dill and lemon zest for a professional look.
- Snack plate: Cut into halves, add hummus, cucumber slices, olives, and pickles on the side. Drizzle a little olive oil on the hummus and place the bagel halves leaning on the bowl.
Pair these bagels with a hot coffee or a clean, bright tea. For brunch, serve with a light sparkling wine or a fresh citrus juice. For a savory plate, a crisp white wine or dry rosé can work well.
Try serving them next to grilled fish for a heartier meal; they pair well with simple fish recipes like this spicy fish dish Bang Bang Salmon recipe that balances the bagel’s mild tang.
How to store Easy 2 Ingredient Protein Bagels
Short-term (fridge):
- Cool completely. Place in an airtight container or a zip-top bag. Store in the refrigerator for up to 4 days. To eat, slice and toast or warm gently.
Long-term (freezer):
- Cool completely. Wrap each bagel in plastic wrap and place in a freezer bag. Freeze for up to 3 months. For best texture, double-wrap to avoid freezer burn.
Best reheating method:
- From fridge: Toast on medium until warm and slightly crisp.
- From freezer: Thaw at room temperature for 20–30 minutes, then toast. Or reheat from frozen by placing on a baking sheet at 350°F for 6–8 minutes, flipping halfway. To avoid dry bagels, wrap in foil for the final 2 minutes to keep steam in, then open foil and toast 1 minute to crisp.
Avoid microwaving alone for long times; microwaving makes them soft and chewy and can become soggy. If you must microwave, wrap in a paper towel and heat in short bursts (15–20 seconds).
Tips to make Easy 2 Ingredient Protein Bagels
- Use Greek or thick yogurt for best texture. Thin yogurt makes a looser dough.
- Measure flour by spooning into the cup and leveling. Too much flour makes dry bagels.
- Make even sizes so they bake evenly. Use a kitchen scale if possible.
- Don’t overmix. Mix until ingredients come together; overmixing gives a tough crumb.
- Press seasoning gently so it sticks. For a shiny top, brush with egg wash before seasoning.
- Make the hole larger than you want; it will shrink in the oven.
- Check baking powder date. Old baking powder gives flat bagels.
Common mistakes to avoid: Adding too much flour, overbaking, and making holes too small. Each of these can give a dry interior, a hard crust, or collapsed rings.
Variation
- Make it Spicy: Add 1/2 teaspoon chili flakes to the dough and use a spicy everything blend. Top with cheddar before baking for a melty finish.
- The Healthy Version: Use whole wheat flour for half the flour amount and low-fat Greek yogurt. Add a tablespoon of ground flax for fiber.
- The Deluxe Version: Mix in 1/4 cup grated parmesan and 2 tbsp chopped fresh herbs into the dough. Top with sesame and coarse sea salt.
- Sweet Twist: Add 1 tbsp honey to the dough, use plain yogurt, and top with cinnamon sugar instead of everything seasoning. Serve with butter and jam.
FAQs
Q: Can I skip the egg?
A: You can try a flax egg (1 tbsp ground flax + 3 tbsp water) as a binder. The texture will be slightly different and less rich.
Q: Why are my bagels dense?
A: Dense bagels come from too much flour or not enough leavening action. Check your measuring, and make sure the baking powder is fresh.
Q: Can I use non-Greek yogurt?
A: Yes, but use thicker yogurt or strain plain yogurt in a cloth to remove whey. Thin yogurt makes a wet dough.
Q: Can I make the dough ahead of time?
A: You can make the dough and refrigerate it for up to 24 hours. Let it come to room temperature before shaping to make it easier to work with.
Q: Why did my bagels not brown?
A: Your oven may be cool or the bagels may be too moist on top. Brush with a little egg wash or increase oven temperature by 10–15°F and bake until golden.
Q: Can I freeze shaped bagels before baking?
A: Yes. Place shaped bagels on a tray and freeze until solid. Transfer to a bag and bake from frozen, adding a few extra minutes to the bake time.
Conclusion
This Easy 2 Ingredient Protein Bagels recipe gives you warm, satisfying bagels with little fuss. For another take on simple yogurt bagels, see the detailed guide to 2-ingredient Greek yogurt bagels on Dished by Kate for extra tips and photos Dished by Kate’s 2 Ingredient Greek Yogurt Bagels (No Yeast). If you want a protein-packed variation with step-by-step photos, check the Protein Bagels guide at Cooking With Ayeh for ideas and swaps Cooking With Ayeh’s Protein Bagels (Greek Yogurt Bagels).
Print
Easy 2 Ingredient Protein Bagels
- Total Time: 45 minutes
- Yield: 6 bagels
- Diet: Vegetarian
Description
Quick and easy protein bagels made with yogurt and flour, perfect for busy mornings.
Ingredients
- 1 Egg
- 3 tsp Baking powder
- 1 Everything bagel seasoning
- 1 3/4 cups Flour
- 1 tsp Granulated sugar
- 1/4 tsp Salt
- 1 cup Yogurt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the yogurt and flour until a dough forms.
- Add the egg, baking powder, sugar, salt, and mix until well combined.
- Shape the dough into bagels and place them on a baking sheet.
- Sprinkle everything bagel seasoning on top.
- Bake for 25–30 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
For dairy-free, use a thick non-dairy yogurt and a flax egg. For gluten-free, use a 1-to-1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 200
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
Keywords: bagels, protein bagels, quick breakfast, easy recipe, no yeast bagels