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.
- 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 1/4th 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 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’!!
Two-Ingredient Bagels – Easy & Gluten-free!
Ingredients
- 1 cup Gluten-free baking mix* see notes, like Pamela's baking and pancake mix
- 3/4 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 1/4th 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
More Easy Breakfast Ideas!
- Want to make your own everything bagel seasoning? Here’s my recipe for Everything Bagel Spice blend.
- I’ve also made an Everything Bagel Breakfast Strata!
- Or check out my other gluten-free breakfast recipes!
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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 🙂
You can find one on Amazon! Enjoy!
I made these, too but never thought to use a donut pan. I am so stealing your idea! THX! And the bagels are great!
We are vegan any thoughts on if a dairy free yogurt would work?
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.
Thank you for responding so quickly. If I try it would you like to know the results?
Definitely! Good luck & happy baking!
What is gluten free baking mix?
Baking mix or Pancake mix. I use Pamela’s brand.
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.
I used plain full-fat Greek yogurt! I agree. I always look for yogurt without fillers!
These were delicious! Do you have another recipe for bagels that you like?
I don’t have any other bagel recipes right now, but I’ll take your suggestion to work on some! ?
Great post! These look great!! Hard to believe they’re just two ingredients.
Thank you! It is hard to believe! ?
I have stonyfields organic plain yogurt. It’s not Greek. Would that still work or it has to be Greek?
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!
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!
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!!
Would you please share a picture or name of the greek yogurt you use? Thank you- can’t wait to try it!
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!
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.
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!