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I grew up working at a small bagel shop, so bagels used to be a staple in my diet. But now that I realize that the average bagel has about 70g of carbs and over 350 calories I sadly don’t eat them that often anymore. However I recently started seeing this easy 2 ingredient bagel recipe all over the internet, so I knew I had to give it a try! After making them just one time, I was hooked! They are so soft and fluffy, and are less than 150 calories (and around 25g of carbs) per bagel! Plus they couldn’t be easier to make! Who knew a low calorie, non-fat, low carb bagel could taste so good?!
Start off by preheating your oven to 375 degrees F. Grab a baking sheet and line it with parchment paper, and then spray the parchment paper with non-stick cooking spray.
In a medium sized bowl, add your flour, baking powder, and salt. Mix thoroughly. If you are using self-rising flour, then you can omit the baking powder and salt. Add the nonfat Greek yogurt to the flour mixture, and mix using a rubber spatula until well combined.
Lightly flour a work surface, and remove your dough from the bowl and place on the surface. Knead the dough until it is no longer sticky. If your dough is very sticky, add more flour.
Divide the dough into four equal sections. Take each section and roll into thin logs, and then form a circle and press the ends together. Place your four bagels on your greased and lined baking sheet. If you will be adding any toppings, lightly brush each bagel with an egg white and then add your desired toppings. Bake on the top rack of the oven for 25 minutes.
Tips for Successful Bagels:
- You want as little liquid as possible in your yogurt, so you can drain it if necessary. Nonfat yogurt is a must!
- If you find that your dough is really sticky, add more flour. I found the most success when I weighed my yogurt and flour on a food scale.
- Make sure to bake the bagels on the top rack in the oven. If you skip this step, they will come out flat.
- Store leftover bagels in plastic in the fridge up to 5 days (I wrapped mine in plastic wrap)
- You can also freeze leftover bagels, but I recommend you slice them first
- If you have an egg allergy but want to top your bagels, simply use water to help the toppings stick
Flavor Ideas:
- Use sesame, poppy, dried minced onion, or garlic
- I love using the Everything But The Bagel seasoning from Trader Joes, but you can also make your own using this recipe: https://www.twopeasandtheirpod.com/everything-bagel-seasoning/
- Cinnamon sugar – top bagels with a sugar/stevia/Splenda and sprinkle with cinnamon
- Cheese – top raw bagels with a slice of your favorite cheese before baking
- Chocolate chip – I haven’t personally tried this, but I imagine mixing mini chocolate chips into the dough before baking would be delicious!
Other Uses for the Dough
Pizza Dough
Roll out the dough into a thin pizza crust and top as desired. Bake in a preheated 450 degree oven for 10-12 minutes.
Garlic Knots
I got this garlic knot idea from the Skinny Taste blog! Divide the dough into 8 equal pieces then roll each piece into long thin strips. Tie each strip into a knot and place on your baking sheet. Spray them with olive oil spray before baking. Bake on the first rack in the oven for 15-20 minutes at 375 degrees.
Once they are done, let them cool for about 5 minutes. While they cool melt 2 teaspoons of butter in a small saucepan with 3 cloves of minced garlic. Then brush each knot with the butter and garlic mixture. Sprinkle with parmesan and chopped parsley.
Soft Pretzel Bites
After kneading the dough, roll it out into one long rope. Cut it into 24 small bite-sized pieces. Place them on the baking sheet (that is lined with
parchment paper and sprayed). Brush each bite with egg white and sprinkle with coarse sea salt. Bake on the top rack for 20-25 minutes.
Biscuits
To make biscuits simply form the dough and separate into 5 balls. Flatten them and place them on the baking sheet and brush with a little bit of melted butter. If using self-rising flour, omit the baking powder and salt
Easy 2 Ingredient Bagel Recipe!
Ingredients
Instructions
Notes
If you are allergic to egg, use water instead of egg white to help the toppings stickNutrition Information
Yield
4
Serving Size
1 bagel
Amount Per Serving
Calories 132Total Fat 0gSaturated Fat 0gCholesterol 1.2mgSodium 345mgCarbohydrates 24.5gFiber 1gSugar 2.8gProtein 8.5g
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Not low carb! False advertising, disappointed!
Hi Jessica. I’m so sorry that you’re disappointed in the carb count. These bagels have less than half the amount of carbs than an average bagel, which is why I consider them to be a low carb option. However I realize that carb intake varies by individual.
Could you sub maybe almond flour?
Hi Sasha! Unfortunately I’ve never used almond flour before, so I can’t really say if it would work. If you try it, please let me know!
This is a fantastic recipe. I’ve been using this every week for the last 2 months. I double the recipe to make 8 bagels and always have to use a bit more flour because they are so sticky. But we feel great when we eat these. Clean eating, simple steps, fee ingredients. And they taste wonderful. We put all kinds of toppings on. I think Rosemary and sea salt is my favorite so far. Thanks for the recipe!
This makes me so happy to hear! I’m glad your family enjoys them!
Hello! These look great! Could you use white whole wheat flour (or regular WW flour) in place of the all-purpose flour to make these more nourishing and hearty?
Yes you can! Wheat flour should work the same as the white flour does. Just be sure to keep an eye on them in the oven so you don’t overtake them.
Your recipe calls for baking powder. In the notes, it states, baking soda. Little typo.
Oh good catch! I’ll fix that ASAP. Thanks so much Gina!
I was making some more bagel yesterday. Discovered that I only had 1/2 cup of nonfat yogurt. I had a ripe banana so I mashed it a d add to yogurt to make a cup. Used a cup and a half of flour and added chopped walnuts. Brushed top with egg wash and sprinkled with more walnuts. Delicious.
Thank you so much for sharing! Banana walnut bagels sound delicious!
Think almondmilk yogurt be used for this? I husband is going plant based.
I’ve never tried it so I can’t say for sure. If you end up trying it, please let us know how it works!
You emphasized non fat yogurt. Why is that the best option? I only have 2%…
I’ve only ever tested it with nonfat. I have heard other people say they used 2% yogurt and it worked so definitely give it a shot. Let me know how it goes!
How would you recommend incorporating dried fruit i.e. raisins, dried blueberries, cranberries, etc.?
Hi Heidi! You can incorporate dried fruits and nuts into the dough before forming the bagels.
Hi! I tried making these and I think the flavor and textures turned out great ! However, this is my first time making them and English is not my native language, so I might not be familiar with certain terms or methods . When you say to bake the bagels in the top rack , how close to the top should they be ? I think mine were a bit too “brown” and after 17 mins had to put them in the center of the oven so they didn’t burn . Any advice for this ? I also used the egg white but I’ve also seen people use just water or a mix of both water and egg whites , can you please explain to me what’s the difference ? Thank you !
Great recipe! I made some and they were delish! Spread the word to my friends and now that are all making it. 🙂 Thank you for sharing your recipe . I made them unhealthy by coating them in melted butter and dipped them in cinnamon and sugar . Omg- soooooo good!
These turned out lovely. Such a wonderful smell. I found I had to bake them for about 28 minutes, the only yogurt I had was a 6% Balkan, it was totally fine but of course it ups the calories. Nice treat for the family. Nice and easy🙂
These were amazing bagels. I did use regular greek yogurt (not low fat). I did the everything topping. Can’t wait to do the soft pretzel bites. Easy peasy.
I’m so glad that you enjoyed them!!
If I want to double/triple the batch, will it still work? Or should I do 1 batch of 4 bagels at a time?
Yes you can absolutely double the recipe
I think these are fantastic! I made them this morning. They were a little doughy inside but seemed well baked. Is that the nature of this dough?
These bagels are definitely more doughy than regular bagels. Just make sure they aren’t sticky in the center.
Can I use bread flour in place of AP?
I baked them for 30-40 min because they were super sticky and doughy in the middle after only 25 min. After i took them out, they were really crispy on the outside and really doughy on the inside still. I think i made them a little too small and thick, could that be a reason for them being sticky and doughy still? or possibly not enough flour?
Like you I tend to weigh out my ingredients. How much did your yogurt measure out in grams?
Can’t wait to try this!
226 grams
Thank you!!
My bagels turned out more like a biscuit. What did I do wrong?
Did you make sure to weigh out your flour to ensure it was 128g? The only other thing I can think of is maybe your Greek yogurt had a bit too much liquid in it?
Good news: I tried to make them gluten-free and they came out on the first go! I used Bob’s Red Mill Gluten Free All-Purpose Baking Flour + 4 tsp of psyllium husk instead of the flour. I did two with everything bagel seasoning and two with pepper jack baked in. I have missed bagels so much and the Greek yogurt makes this such a fantastic protein source. Next time I’m definitely doubling the recipe. Thanks a million!
I just ran into this recipe and I was wondering about gluten free flour since I have a gluten sensitivity. I don’t do much GF baking but I heard for GF you want to let the dough rest so they aren’t chewy. Did you let your dough rest before baking or was that not necessary? Thank you!
Unfortunately I haven’t tested this with GF flour before. But with regular flour, you do not need to let the dough rest
I made these bagels, really like them, also very easy to make
I would like to make them whole wheat.
I wanted to lower the carb count further so experimented with using gluten flour which I use 8n other lower carb bread I make without scarf icing the bread texture
I used
1/2 bread flour (22 carbs/1/4 cup)
1/2 gluten flour (4 carbs / 1/4 cup)
1/4 tsp xanthum gum
Came out great…has that pillowy-doughy texture of a bagel..may up the salt a bit next time. Appreciate how easy they are to make
How big are they? What is the diameter?
Their size really depends on how big you make them. I’ve seen people keep them small and make a lot of mini bagels, but I personally like them on the bigger side. Mine are typically about 3” diameter once cooked
DEEEEELICIOUS!
I used non fat strawberry yogurt and they were delicious with cream cheese. Great recipe
Can you make dough in bread machine ?
I’m not sure. I’ve never tried! If you do, I’d love to hear the results
Just tried this with Gluten Free Oat Flour. Used 1 1/2 cups flour. Brushed with water and Everything Seasoning. They are really good!
I had Bariatric Surgery and these are perfect for me and My Bariatric Nutritionist Approves!! I add 1 scoop of unflavored protein and sometimes I play with it and may add fresh chives or something else to it, Amazing healthier option for me! Thank you so much for this recipe!!!!
I’m so glad you like them!