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.
💌 Want to Save This?
Enter your email and we will send you a direct link to this post!
Unsubsribe at any time.
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 gluten-free yeast 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!
Recipe
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
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Emily says
This recipe worked pretty well for me using Bobs Red Mill Gluten Free Baking and Bisucit mix with plain Greek yogurt. I ended up adding a little more yogurt than the recipe called for to pick up all the dry mix. Added shredded cheese to some, cinnamon sugar to others, and left the rest plain. Oiled a 12 count donut pan and baked for 19 minutes. Would highly recommend adding the cheese.
Erin L says
These are a great, quick gluten free treat. I have made a few times, and I top them with the Everything but the Bagel seasoning.
Tara says
Middle tasted like cooked yogurt. Really awful.
Cindy says
Wow. Best and easiest bagels I have made. Added garlic to them.
Barbara says
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.
FlwrPwr says
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 says
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!
PAULA says
IT IS NOT THE TASTIEST BAGEL I HAVE EVER EATEN. SOMETHING IS MISSING IN THE FLAVOR AND CONSISTENCY. NEEDS SOMETHING MORE...