2-Ingredient Gluten-Free Bagels Recipe

Two-Ingredient Bagels — yes, really. These quick gluten-free bagels use only a baking mix and Greek yogurt for a fast, simple breakfast that’s ready in about 25 minutes. No yeast, no fuss, and plenty of flavor when you top them with your favorite bagel seasoning.

I discovered the idea after trying a different easy bagel recipe and asking myself how to simplify it further. The answer was to reduce the ingredient list to the essentials: a baking mix that already contains leavening, and thick Greek yogurt. The result is a dough that comes together in minutes and bakes into golden, tender bagel-like rounds.

Ingredients in Gluten-free Two-Ingredient Bagels

Technically the base dough needs only two ingredients:

• Baking mix – Use a gluten-free baking or pancake mix that already includes a leavening agent (for example, mixes like Pamela’s Baking & Pancake Mix). This recipe will not work the same with plain gluten-free flour alone unless you add baking powder.
• Greek yogurt – Full-fat Greek yogurt works best. Look for a plain yogurt with minimal additives; the thick, strained part makes the dough tender and easy to shape.

Optional toppings such as everything bagel seasoning, sesame seeds, or coarse salt add extra flavor, but the dough itself truly only requires the two ingredients above.

Special Equipment Needed?

A donut pan is very handy for this recipe because it creates tidy, uniform bagels and makes shaping effortless. It’s not required: you can form rounds on a parchment-lined baking sheet instead. Expect slightly longer baking time if you shape freeform bagels on a sheet.

Let’s Make Two-Ingredient Bagels

Two ingredients and a few simple steps create a quick, satisfying bake.

Step 1: In a small bowl, stir together the baking mix and Greek yogurt until a soft, slightly sticky dough forms. Use a spoon or spatula; do not overwork the dough.

Step 2: Grease a donut pan well and spoon the dough into each well. Wetting your fingers slightly helps smooth tops and shape the center hole.

Step 3: Sprinkle with everything bagel seasoning or other toppings if desired, then bake in a 400°F (200°C) oven until golden brown, about 17–20 minutes depending on your oven and whether you used a pan or a baking sheet.

If you don’t have a donut pan: divide the dough into four portions, roll each into a ball with slightly wet hands, flatten into a biscuit shape on parchment, then use your finger to poke a hole and widen it to a bagel shape. Bake on a sheet for closer to 20 minutes.

These bake up into handsome, golden rounds that are best served warm with cream cheese, butter, or your preferred spread.

Notes

• These bagels are at their best the day they are made. For later use, store at room temperature for a day or two and re-toast to revive texture.
• Remember to grease your pan well to prevent sticking.
• If you don’t have a baking mix that includes leavening, whisk together 1 cup gluten-free flour blend and 2 teaspoons baking powder to substitute.
• If the Greek yogurt has separated slightly, scoop and use the thick portion rather than mixing the whey back in.

But are they really like bagels?

These are not identical to traditional yeast bagels, which have a chewier texture and a more complex flavor from fermentation. Still, they are a delicious, bagel-like substitute that comes together in minutes. If you want a quick, gluten-free option that tastes great toasted with toppings, these deliver.

More Easy Yogurt Dough Ideas

• Gluten-free flatbreads made with yogurt dough are great for sandwiches, wraps, dipping, or mini pizzas.
• Soft pretzel bites made from a similar yogurt dough are buttery and salty — a fun snack or party treat.

Recipe