Two-Ingredient Bagels. That's right. With just baking mix and greek yogurt, these gluten-free, two-ingredient bagels are your ticket to a quick and easy breakfast!
Two-Ingredient Bagels are my life now. It all started a couple of weeks ago, I came across this recipe for easy bagels. They really were easy to make and delicious! But alas, I'm kinda really lazy in the mornings and I thought to myself, how can I make this even easier? Lol... because getting out five ingredients was just too much. Too much I tell you! So I thought, why not try it with baking mix and my life has been forever changed! [Cue the singing chorus.]
Ingredients in Gluten-free Two-Ingredient Bagels
Ok, ok. There are THREE ingredients in the picture, I know. But TECHNICALLY, the bagels themselves are only:
- Baking Mix: I use Pamela's Baking and Pancake Mix. Baking mix is not the same as flour, it is a mix of flour and a leavening agent, so it's ready to go for all your baking needs! This recipe will not work with a plain gluten-free flour blend or 1-to-1 replacement, you need the leavening agent included in the baking mix.
- If you don't have a baking mix, you can instead whisk together:
- 1 cup gluten-free 1:1 flour blend and
- 2 teaspoons baking powder
- Greek Yogurt: use full-fat yogurt, and look for yogurt without a bunch of fillers. It should only contain cultured milk and/or cream.
The remaining ingredients, if any, are optional, hence why they are in fact, two-ingredient bagels. Top the bagels with whatever bagel seasoning is your favorite or leave them plain! My heart lies with everything bagel seasoning!
Special Equipment Needed?
I find that a donut pan is extremely useful in this recipe! Is it absolutely necessary, no. If you don't have one, don't let that stop you from making this recipe but having a donut pan is kinda handy and kinda fun. You can typically score a pair of them for less than ten bucks.
Let's make Two-Ingredient Bagels!
Two ingredients and three steps
Step 1: Mix together the greek yogurt and baking mix with a spoon or spatula.
Step 2: Spoon the bagel mixture into a well-greased donut pan. Wet fingers with a little water and smooth down the tops if needed.
Step 3: Sprinkle with everything bagel seasoning if desired. That's it! Just pop them in a 400° oven and bake.
Don't have a donut pan? That's ok! Line a baking sheet with parchment paper. Do your best to roll ¼th of the dough into a ball, slightly wet hands will help. Place on the parchment and flatten a little, it should be the shape of a biscuit! Then use your finger to poke a hole in the center and spread it out a little. Sprinkle with seasoning and bake as directed above which will be closer to 20 min than the 17 min.
I mean seriously, look at these beauties!! I can hardly believe that they only require two ingredients!
Notes:
- These bagels are best when eaten fresh, the day they are made.
- They will keep for a couple of days at room temperature. Toast them to warm them up again.
- Don't forget to grease the pan!
- Don't forget that this recipe calls for a baking mix, with baking soda/powder already included, not just a standard flour blend.
- If you don't have this, you can instead whisk together:
- 1 cup gluten-free flour blend and
- 2 teaspoons baking powder
- If the greek yogurt is separated a little in the container, that's actually great! Don't mix the whey back in. Just scoop out and use the thick part of the yogurt.
But are they really like bagels?
I'll be real with you here, these are not quite the same as a good old-fashioned yeast-risen bagel, but they ARE a delicious replacement, reminiscent of a bagel, that is also super easy to make in about 5 minutes! So if your expectations are set correctly, I'm sure you will love these 'bagels'!!
More Easy Yogurt Dough Recipes!
- These gluten-free flatbreads are perfect for sandwich wraps, dunking, or even mini-pizzas.
- Gluten-free Pretzel Bites are buttery, salty perfection! Just like the ones from the mall!
Want to make your own everything bagel seasoning? Here's my recipe for Everything Bagel Spice blend.
Or check out my other gluten-free breakfast recipes!
If you try this recipe, I'd love to know what you think! Leave a comment and a star-rating down below! Happy Baking! ♡
Two-Ingredient Gluten-Free Bagels
Ingredients
- 1 cup Gluten-free baking mix* see notes, like Pamela's baking and pancake mix
- ¾ cup Greek yogurt, full-fat
- Everything Bagel Seasoning, or other desired toppings, optional
Instructions
- Preheat oven to 400°. Grease a donut pan.
- In a small bowl, mix together the baking mix and greek yogurt with a spoon.
- Spoon the batter around each well of the donut pan. Use wet fingers to smooth tops if necessary.
- Optional: sprinkle tops with Everything Bagel Seasoning or desired toppings.
- Bake 17-20 minutes or until dark golden brown. Let cool slightly and then devour!
Notes
- This recipe calls for a baking or pancake mix, with leavening already included. If you don't have this, you can instead whisk together:
- 1 cup gluten-free flour blend and
- 2 teaspoons baking powder
- Don't have a donut pan? That's ok! Line a baking sheet with parchment paper. Do your best to roll ¼th of the dough into a ball, slightly wet hands will help. Place on the parchment and flatten a little, it should be the shape of a biscuit! Then use your finger to poke a hole in the center and spread it out a little. Sprinkle with seasoning and bake as directed above which will be closer to 20 min than the 17 min.
- These bagels are best when eaten fresh, the day they are made.
- They will keep for a couple of days at room temperature. Toast them to warm them up again.
- Don't forget to grease the pan!
- If the greek yogurt is separated a little in the container, that's actually great! Don't mix the whey back in. Just scoop out and use the thick part of the yogurt.
Nutrition
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Albert Bevia
I can´t believe how simple it is to make this beautiful bagels! I need these in my life, now I just ned to get that donut pan to make it as easy as you did 🙂
Katie
You can find one on Amazon! Enjoy!
kbwaldo
I made these, too but never thought to use a donut pan. I am so stealing your idea! THX! And the bagels are great!
Dawn Lucas
We are vegan any thoughts on if a dairy free yogurt would work?
Katie
I haven’t used dairy free yogurt before so I’m not sure how it compares. It needs to be fairly thick. If you are up for the experiment, maybe just do half of the recipe so you’re not wasting too much if it doesn’t work out.
Dawn Lucas
Thank you for responding so quickly. If I try it would you like to know the results?
Katie
Definitely! Good luck & happy baking!
lois
What is gluten free baking mix?
Katie | Wheat by the Wayside
Baking mix or Pancake mix. I use Pamela's brand.
Sam
Hello,
Just curious, have you ever tried boiling these?
Katie | Wheat by the Wayside
No I have not.
Nancy LeMieux
Are you using fat-free Greek yogurt or full fat Greek-style? I have food sensitivities and I'm gluten free. Some foods have so many fillers and unnecessary additives in them usually full fat things are better! Thanks.
Katie Olesen
I used plain full-fat Greek yogurt! I agree. I always look for yogurt without fillers!
April
These were delicious! Do you have another recipe for bagels that you like?
Katie Olesen
I don’t have any other bagel recipes right now, but I’ll take your suggestion to work on some! ?
Kathy
Great post! These look great!! Hard to believe they’re just two ingredients.
Katie Olesen
Thank you! It is hard to believe! ?
s.T.
I have stonyfields organic plain yogurt. It’s not Greek. Would that still work or it has to be Greek?
Katie Olesen
Since Greek yogurt is so much thicker than plain, I’m not totally sure it will work. The dough should be fairly thick so you might have to increase the amount of baking mix or decrease the yogurt. You could also strain the yogurt over cheesecloth, but that’s probably more work than you want! ? I can experiment the next time I make them and report back! If you try, please let me know the results!
Amanda
I was able to make these with regular non-Greek plain yogurt, however the mixture was thinner so I added extra of the Pamela's Mix until it was a more workable consistency. Mine probably still had more moisture than this recipe and I used the baking pan with parchment method, they turned out absolutely amazing! I ended up adding dehydrated onion flakes into the mix to help absorb some of the extra moisture from the plain non-Greek yogurt and it helped, plus it made the flavor work all the way through better.
This is the first time with making anything gluten-free that I was able to get an actual bread-like consistency and bounce, fulfilling a good eight-year gap that was missing good bread and good bagels. Plus, the yogurt worked the extra additives in the Pamela's Mix enough that there was no aftertaste like I usually get from other baked goods made with the Pamela's Mix. From now on, this recipe will be my go-to recipe for starting and experimenting with anything for gluten free baking. The addition of the yogurt was genius and solved many of the problems I've had!
Katie Olesen
That is awesome, Amanda! Thanks for letting me know that regular yogurt works as well! I love the idea of dehydrated onion in the mix! I do agree that depending on the recipe the Pamela's does have a "flavor" so I've been experimenting more with other flours but as far as baking mixes, I still like their's the best. I've got a whole list of other "two-ingredient" recipe ideas I would like to work on so stay tuned!!
Momof6
I had high hopes for this bagel recipe. The texture was on point, but the flavor was lacking. Perhaps add some salt to the mix.
Stefany
Would you please share a picture or name of the greek yogurt you use? Thank you- can't wait to try it!
Katie Olesen
I don't use any particular brand. I usually just look for one that doesn't have a lot of fillers and is high in protein (>20g/serving). Hope that helps!
Jami
Question so if I use the Bobs redial 1:1 baking flour and add baking power as the evening agent will that work? We can't use The one you use as they use nut flour.
Katie Olesen
Theoretically yes! 2tsp baking powder per 1 cup of flour. Or try with any baking/pancake mix you like. I haven’t tested these yet though!
gail freedman
Hello Katie,
I found out from 23 and me the dna testing company that I have 1/2 celiac. I was looking for peanut butter cookies with nuts and chocolate chip cookies for me and my husband. cam across your bagel receipt and like you I had enough time in the kitchen doing dinner and just wanted a treat!!! so made these sooo very easy bagels it was like a miracle! just yogurt and pamelas pancake mix and baking mixture. I only had sprout (the store) non fat yogurt but had the poppy seeds, sesame seeds and salt to mix in a small bag. no donut pan, just put the dough on parchment paper, as I wet my hands like you mentioned. They were wonderful. When they were finished. I have made bagels before years ago, It is very very time consuming and a kitchen mess! I boiled the water. put them on the water, egg wash then in the oven with topping...too fattening now.
Thank you so much Katie for posting this...My husband almost at all 6 bagels left for him. WOW
Katie | Wheat by the Wayside
So happy to hear you enjoyed the recipe Gail! Thanks for the wonderful feedback!
Maria Lick
I made these exactly as written; however, the inside was uncooked. The outside was nice and fluffy, crispy on the outside and the taste was great but the inside was not cooked all the way through. I just put them back in the oven hopefully they will continue to cook the inside.
Katie | Wheat by the Wayside
All ovens are a little different. Yours may just need to cook a little longer. 🙂
Robin
My daughter is gf & I eat minimal carbs. Just made these bc I’ve been dying for a bagel. I used Bobs Redmill 1:1, 2 tsp baking powder & 3/4c fat free Greek yogurt. The dough was crumbly, so I added more yogurt(probably total 1.5c) eventually I was able to form the very sticky dough into bagels & bake. Baked for 26 mins and they’re pretty good for low fat/gf/some protein bagels!
Sandra
My advice is to use a lot of cooking spray.spray it in the bowl before adding ingredients and spray it on your hands to mix the batter. It makes it so much easier to handle.
Ssg75
Has anyone tried freezing these? I am only one person and I can not eat that many bagels before they go bad 🙂
Katie | Wheat by the Wayside
I haven't frozen them but I don't see any reason why you couldn't! Enjoy!
PAULA
NOT THE TASTIEST BAGEL I HAVE EVER EATEN BUT PALATABLE. SOMETHING IS MISSING...MORE LIKE A MUFFIN.
PAULA
IT IS NOT THE TASTIEST BAGEL I HAVE EVER EATEN. SOMETHING IS MISSING IN THE FLAVOR AND CONSISTENCY. NEEDS SOMETHING MORE...
FlwrPwr
The result was good! I used gluten free flour and baking powder, and a single serving Greek Yogurt. I added salt and chopped onion and garlic to the mix.
I only got two bagels. The first one was dense and moist. I maybe should have baked it slightly longer, it was golden brown on the outside. I couldn't find a donut pan in my neighborhood.
Katie | Wheat by the Wayside
Divide the dough into four next time or yes, you'll have to bake them longer! You made bagels 2x the size according to the recipe so that could be the problem!
Barbara
They smell and look good, but they are doughy in the middle. I made three different batches trying to see if cooking longer would work. After an hour of cooking each batch I ended up throwing them in the trash. Huge waste of my day with no treat. Don’t waste your ingredients or time.