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These easy, gluten free 2-Ingredient Bagels are SO easy to make and perfect if you need to satisfy a bagel craving in a hurry! Made with only Greek yoghurt and self-raising gluten free flour, they’re yeast free and so easy to make dairy free and vegan too!
What you need to know at-a-glance:
- Why choose this recipe? If you love gluten free bagels but want a quick and simple version using only 2 ingredients, this recipe is for you. Plus it has over 60 ⭐️⭐️⭐️⭐️⭐️ reviews from people who’ve tried and love this recipe!
- Top Tip: I recommend using a Greek Yoghurt like FAGE to up the protein content of these bagels, but any natural or Greek-style yoghurt will work.
- Flour of choice: I always use the FREEE Self Raising Gluten Free Flour for this, or any gluten free supermarket blend. I also have tips to make your own self-raising flour if you can only find plain gluten free flour or 1:1 gluten free flour.
- Dairy Free? I find this recipe works really well with coconut yoghurt to make these 2-ingredient bagels dairy free/vegan as well. So simple!
Don’t get me wrong, I love making gluten free bagels but sometimes you want a quick fix instead of an entire weekend’s baking project. Am I right!?
If you’re in need of some doughy deliciousness, but don’t want the proving, boiling and baking to go with it, you HAVE to make these 2-Ingredient Greek Yoghurt Bagels.
I first published this recipe the in lockdown of 2020, when yeast was almost impossible to come by, and I still make it regularly – which I think says a lot!
For more gluten free, yeast free breads, check out my Cottage Cheese Bagels, Gluten Free Soda Bread, Cottage Cheese Flatbread and Gluten Free Doughballs next!
FEBRUARY 2025 UPDATE: I first published this recipe in 2020, but this year seems to be the year of the 2-ingredient bagel going viral! So I’ve updated this post with step-by-step photos and a video to make sure it’s as easy as possible for you to make.
Don’t just take my word for it…
Ellie left a ⭐️⭐️⭐️⭐️⭐️ review and said: “I tried making these this morning for my breakfast and they turned out so delicious!! Such a great recipe, will deff be making them again soon. 🙂“
Table of Contents
Ingredients and Substitutions
You only need two simple ingredients to make these easy yeast free, gluten free bagels:
- Greek Yoghurt: Any Greek yoghurt will work, as will a natural yoghurt. I prefer to use a 0% fat one as it keeps the calories down! Use a vegan yoghurt for a dairy free version of this recipe. I find coconut yoghurt works best.
- Gluten Free Self-Raising Flour: I use the FREEE Gluten Free Self Raising Flour – or any supermarket gluten free self rising flour. If you only have plain gluten free flour, simply add 1 tsp gluten free baking powder per 100g plain gluten free flour. If you’re in the US, I’ve seen people get good results with 1:1 gluten free flour and baking powder.
I also use an Everything Bagel Seasoning (see the recipe card for details on how to make your own) and an egg to egg-wash the bagels. This is entirely optional though!
If you want to make your own Everything Bagel seasoning, you’ll also need some sesame seeds, poppy seeds, garlic granules, onion salt and ground black pepper.
How to Make 2-Ingredient Bagels
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these 2-Ingredient Protein Bagels are to make:
Preheat the oven to 200C / 180C fan / 390F / Gas Mark 6. Line a baking tray with a sheet of baking paper and set to one side.
Add the gluten free flour and yoghurt to a large mixing bowl. Use a spoon or spatula to start to mix the ingredients together.
As the mixture thickens into a dough, use your hands to bring it all together into a dough. It will be sticky at first, but will start to come together more smoothly as you knead it.
Split the mixture into four, even pieces (weighing around 100g each) and shape into a ball in your hand. Flatten the ball slightly and use your thumb to shape a hole in the middle.
Place the four bagels on a baking sheet. Brush with the beaten egg (or dairy free milk if making vegan bagels).
In a small bowl mix the seasoning together, then sprinkle generously over the top of each of the bagesl.
Bake for 20-22 minutes until golden on top. Cool on a wire rack for at least 30 minutes before cutting in half and topping.
TOP TIP: These bagels should be eaten warm – but not hot! They need time for the dough to settle after baking. If you cut into them straight away they may fall apart.
Storing and Freezing Instructions
TO STORE: These 2-Ingredient Greek Yoghurt Bagels are definitely best eaten fresh on the day of baking. After this they can be stored in an airtight container at room temperature. I recommend refreshing them in a warm oven or the microwave before eating, as they can go a bit hard when cooled.
TO FREEZE: Freeze these two-ingredient bagels in a bag or tub and simply defrost at room temperature then refresh (as above) before eating.
Frequently Asked Questions
Here are some FAQs about this easy 2-ingredient gluten free bagels recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
For those counting calories, it depends on the exact ingredients you use in these protein bagels. As a rough guide, I made a batch of four bagels, using FREEE Self Raising Flour and FAGE 5% Greek Yoghurt, and they came out at 223 calories and 7g protein each. Not too shabby!
Yes, you can! Much like my cottage cheese bagels, I recommend trying them in the air fryer at 180C (356F) for 12-15 minutes until golden brown. You will probably want to spray the basket with a little oil first to stop them sticking.
These 2-ingredient bagels are super easy to make vegan. I recommend using coconut yoghurt for the best texture. If you want to top the with any seeds, brush with a little dairy free milk instead of egg to help the toppings stick to the bagels.
Have you tried this recipe?
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Gluten Free 2-Ingredient Bagels Recipe
Equipment
Ingredients
- 200 g Greek yoghurt, (You can also use natural yoghurt, or coconut yoghurt for a vegan/dairy free version)
- 200 g self-raising gluten free flour, (I use FREEE by Doves Farm – see notes if you only have plain or 1:1 gluten free flour)
For the topping (optional):
- 1 egg, (beaten, for brushing)
- 1 tsp sesame seeds
- 1 tsp poppy seeds
- 1/2 tsp onion salt
- 1/2 tsp garlic granules
Instructions
- Preheat the oven to 200'C / 180'C fan / 390F / Gas Mark 6. Line a baking tray with a sheet of baking paper and set to one side.
- Add the gluten free flour and yoghurt to a large mixing bowl. Use a spoon or spatula to start to mix the ingredients together.
- As the mixture thickens into a dough, use your hands to bring it all together into a dough. It will be sticky at first, but will start to come together more smoothly as you knead it.
- Split the mixture into four, even pieces (weighing around 100g each) and shape into a ball in your hand. Flatten the ball slightly and use your thumb to shape a hole in the middle.
- Place the four bagels on a baking sheet. Brush with beaten egg. In a small bowl mix the seasoning together, then sprinkle generously over the top of each bagel.
- Bake for 20-22 minutes until golden on top. Cool on a wire rack for at least 30 minutes before cutting in half and topping. These bagels should be eaten warm – but not hot! They need time for the dough to settle after baking.
Video
Notes
- No Self-Raising Flour? This recipe is based on using FREEE by Doves Farm self-raising gluten free flour. If your flour mix doesn’t contain xanthan gum you’ll need to add around 1/4 tsp of this to the bagel mixture too. If you only have plain gluten free flour or 1:1 flour, you will need to add 1 tsp of gluten free baking powder per 100g of flour to create your own self-raising flour.
- TOP TIP: If the dough too is sticky to handle (especially on a warm day!) coat your hands with a little extra flour before shaping the dough. This will stop the dough sticking without adding too much extra flour to the mix.
- Storing and Freezing: These gluten free, 2-ingredient bagels are definitely best eaten fresh on the day of baking. After this they can be stored in an airtight container at room temperature. You can also freeze these 2-ingredient bagels in a bag or tub and simply defrost at room temperature. Either way, I recommend refreshing them in a warm oven or the microwave before eating, as they can go a bit hard when cooled.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this bagel recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved these 2-Ingredient Bagels! It really helps to support my website and get my recipes out there xx
Nutrition
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I tried making these this morning for my breakfast and they turned out so delicious!! Such a great recipe, will deff be making them again soon 🙂
Can you use dairy free yogurt?
I have done the recipe with exactly the same flour. And followed the recipe step by step. The results has nothing to do with bagels
Hello, I started making these regularly, without the seed topping, as soon as I found the recipe. They have been great for me especially as the supermarkets supply of gluten free bread is unreliable, so expensive, and not very enjoyable. Easy and quick to make whilst doing other cooking. I toast them for breakfast and spread with jam/peanut butter, add a piece of fruit for a filling breakfast. They keep well in an airtight box. So thank you Sarah
Could you bake a couple at a time in an air fryer?
Hi Sarah
I struggle finding “bread” because not only am I “gluten-free”, but the recipe also must be “yeast-free”.
In addition to that, I am “lectin-free” and now, 90% dairy-free.
It’s difficult so I thank you for these special recipes……. looking forward to trying these new recipes.
Thank you.
Nancy