Best (and easiest) Homemade Bagels Ever

If you are anything like me, you love a good fresh-baked bagel in the morning with your cup of coffee. These Best (and easiest) Homemade Bagels Ever, hit the spot every time! It’s no secret that I love the classic 2 ingredient dough and these bagels are one of the reasons why. They are so easy to make and there are so many different bagel flavor variations to try.

My kids love Plain, Cinnamon Raisin, Apple Cinnamon, or Cheddar Cheese.

My husband and I love Everything, Spinach Parmesan, Onion & Garlic, or Mixed Berry!

These bagels are great for meal prep as well however I don’t recommend making more than 2-3 days worth as they do tend to mold quicker than store-bought.

I hope you enjoy them as much as we do!

Yield: 4

Homemade 2-ingredient Bagels

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The key to adding ingredients to the base 2-ingredient dough is to mix all dry ingredients prior to adding the Greek Yogurt. From the feedback I have received, some people have a difficult time creating dough like consistency using this recipe. The dough tends to be extremely sticky at first. I have created a youtube video to show my method of mixing that has a positive result every time I use it. Hopefully, it will help you as well!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

2-ingredient douch

• 1 c 0% Greek Yogurt
• 1 1/4 c Self Rising Flour

Spinach Parmesean

• 1/2 c chopped spinach 
• 1/2 tsp garlic powder
• 1 TBSP shredded parmesan cheese

Cinnamon Rasin

• 1 TBSP Brown Sugar
• 1/4 c Rasins
• 1 tsp cinnamon 

Instructions

1. Pre-Heat oven to 425
2. Line Baking sheet with parchment paper
3. Mix all dry ingredients
4. Add Yogurt
5. Knead until a dough ball is created
6. Separate into 4 equal parts
7. Roll each part into long "snake-like" sections
8. Form each section into a circle or "bagel"
9. Place bagels on a baking sheet
10. Once the oven is preheated, place baking sheet in the oven
11. Cook for 15 min*

Notes

• *cooking times will vary based on your oven as well as the type/amount of ingredients added to the base mixture.

• Cook, until bagels, have toasted to a light brown crisp outer crust
• Coat with egg wash or oil if desired prior to baking however this step is optional.
• For seeded bagels add some seeds to the dough mixture and then sprinkle with seeds over the top. (egg wash helps seeds stick)