My sister taught me how to make this 2 ingredient bakery staple for weekend brunches. Chewy on the outside and perfectly soft on the inside without spending hours waiting for dough to rise.

My sister taught me this shortcut on a busy Saturday when I wanted bakery-style bagels for brunch but had zero interest in babysitting dough all morning. These 2-ingredient bagels skip the yeast and rising time completely, but still bake up chewy on the outside and soft and dense inside, just like the ones in a wicker basket at a cozy neighborhood bakery. The secret is using self-rising flour and thick Greek yogurt to create a quick dough that goes straight from bowl to oven in under an hour, making them perfect for weekend brunches when you want something special without a lot of fuss.

Pile the warm bagels into a lined basket and serve with whipped cream cheese, butter, and your favorite jams. They’re great alongside scrambled eggs, crispy bacon, or a simple veggie omelet for a full brunch spread. For something lighter, slice and toast them, then top with avocado and a sprinkle of salt, or use them as the base for a breakfast sandwich with egg and cheese. Leftovers toast up beautifully the next morning with just a smear of peanut butter or honey.

Servings: 6 bagels

2 cups self-rising flour, plus extra for dusting

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. If you have one, place the empty baking sheet in the oven while it preheats to help the bottoms of the bagels get nicely browned and chewy.

In a large mixing bowl, add the self-rising flour. Make sure it’s measured by spooning it into the cup and leveling off, not packed, so the dough doesn’t become too dense.

Add the Greek yogurt to the flour. Using a sturdy spoon or spatula, mix until a shaggy dough forms. It will look a bit rough and sticky at first—that’s okay.

Lightly flour a clean countertop or large cutting board. Turn the dough out onto the floured surface and sprinkle a little flour on top of the dough and on your hands.

Gently knead the dough for about 1–2 minutes, just until it comes together into a smooth, soft ball. Add small sprinkles of flour only if it’s too sticky to handle. Avoid over-kneading so the bagels stay tender inside.

Pat or roll the dough into a log and divide it into 6 equal pieces. For more even bagels, you can quickly weigh the pieces, but eyeballing is fine for a casual brunch.

Take one piece of dough and roll it between your hands or on the counter into a rope about 6–7 inches long. Bring the ends together to form a circle and gently pinch and roll the seam so it seals. Repeat with the remaining pieces to make 6 bagel rings.

Carefully transfer the shaped bagels to the prepared parchment-lined baking sheet, spacing them slightly apart. If you like a more defined hole, gently stretch the center of each bagel with your fingers before baking.

Optional but recommended for a chewier, golden crust: Lightly brush the tops with a bit of milk, cream, or beaten egg if you have it on hand, then sprinkle with your favorite bagel seasoning or seeds. (This doesn’t count as a third ingredient for the dough—it’s just a topping.)

Bake the bagels in the preheated oven for 20–25 minutes, or until they are puffed and the tops are golden brown. For a deeper color and extra chew, you can move the tray to a higher rack for the last 3–5 minutes.

Remove the baking sheet from the oven and let the bagels cool on the pan for at least 10 minutes. This short rest helps set the crumb so the inside stays soft and dense without getting gummy when you slice.

Serve warm or at room temperature. To mimic that bakery-basket look, line a wicker or wire basket with a clean cloth napkin and tuck the freshly baked bagels inside just before bringing them to the table.

You can change the personality of these bagels with simple topping swaps while still keeping the base recipe to just 2 ingredients. Before baking, brush the tops lightly with milk or a beaten egg (if available) and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, or dried minced onion for a classic deli vibe. For a slightly sweeter version, dust the tops lightly with cinnamon sugar right after baking while they’re still warm. To make mini bagels for a brunch spread, divide the dough into 8–10 pieces instead of 6 and shorten the bake time by a few minutes, watching for golden tops. If you don’t have self-rising flour, you can make a quick substitute by whisking together 2 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon fine salt, then proceed with the recipe. For a bit more tang, use extra-thick Greek yogurt; if your yogurt is runny, strain it through a coffee filter or paper towel set in a colander for 20–30 minutes before using so the dough isn’t too wet. For food safety, keep the yogurt refrigerated until you’re ready to mix the dough, and don’t leave the shaped bagels sitting out for long periods before baking—get them into the oven soon after shaping. Store cooled bagels in an airtight container at room temperature for up to 2 days, or refrigerate if your kitchen is very warm. Reheat by toasting or warming in a 300°F (150°C) oven for 5–8 minutes until heated through.