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2-3 Ingredient Bagel Review

You’ve probably seen this recipe on your Facebook feed only about 500 times in the past month. It seems like everyone and their mother was sharing it. Like everyone else, I was mildly intrigued. Two (or three) ingredient bagels? Sounds suspiciously easy. I mean how can Greek yogurt and flour make a bagel? My favorite Brooklyn bagels are certainly not made this way. They can’t possibly measure up.


I’m very careful about calling healthy things the same as non-healthy things… but I’m about to do it. These are absolutely no different from regular bagels. Obviously not the same as Brooklyn bagels though, because those are just next level.

I will say they’re a little tangy, but I’ve definitely tasted bagels that had a little tang to them before. I want to compare them to a suuuuuuper mild sourdough. I actually hate sourdough, so don’t get weirded out by this.

Honestly, if you’re still not convinced, it takes maybe 5 minutes to prepare the dough so you might as well hop aboard the bagel train.

I really wish I knew who to give credit to for this recipe, but 700 different people are claiming it. Tracing back, it seems like maybe The Slow Roasted Italian could be the OG 2 ingredient bageler perhaps. I looked at over 5 different recipes and compared comments found on the blogs, Facebook posts, etc. to figure out what I wanted to do.

The purpose of this recipe is for it to be 3 Weight Watcher SP points, so they’re a little small. They’re filling though, so I kept them that size. It only makes two, but the recipe is easy and just equal parts of the flour and yogurt, so you can double, triple, or whatever you want very easily.

Confused about the 2-3 ingredient thing? If you don’t have self-rising flour, you can use regular and add baking powder. Directions included below.

IMG_0837 (1)

2-3 Ingredient Bagels

Makes 2 bagels, 3 SP WW points each

1/2 cup self-rising flour

  • First try – I used self-rising all purpose
  • Second try – I used whole wheat flour + 1 tsp baking powder per every half cup

1/2 cup non-fat Greek yogurt

  • I used Fage because everyone says it has the least sourness


  1. Mix everything
  2. Knead a few times
  3. Form into bagel shape. (See tips below on how to do this).
  4. Brush with egg (see notes below), and top with whatever seasoning you’re using.
  5. Bake at 350 for 25 minutes, and then 550 for 2 more minutes.



The first time, I topped with Trader Joe’s Everything But the Bagel Sesame Seasoning

The second time, I tested 2 “whole grain” bagels – since they were made from whole wheat flour, I decided to chop up pumpkin seeds, sunflower seeds, oats, and hemp seeds and kneaded that in for a heartier texture. I loved the seeds, but the whole wheat was kind of bland and felt like it needed sweetness. The third time I made these, I used the seeds with all-purpose flour instead.

IMG_0838 (1)

I tried making a heart shaped, pink bagel… but as you can see it kind of lost its shape and entirely lost its color. I used red beet powder. Next time, I’m going to try using my heart-shaped donut pan so it doesn’t lost the shape, and not brush it with egg so the color stays pink.





I have been refrigerating these in a Ziploc bag for about a week at a time. I just put them in the toaster oven before I eat them.

I am trying out freezing them, I’ll report back once I know how it’s working!



A lot of websites suggest brushing with egg white, but using the whole egg made a huge difference in color.

When shaping the bagels, you can either roll into a log and then form into a circle, pinching the ends. Or, you can make a ball, flatten it a little, and then poke a hole through it. That was much quicker, and didn’t fall apart or unravel. Once you brush it with egg, the bagel is less sticky, and you can fix the shape a little bit.

Allowing the dough to come to room temperature before baking makes them rise significantly more!

Rolling the top of the bagel in the seasoning helps it stick better than sprinkling it on



I’ll update this post as I test out more toppings. I’ve also seen this dough used for pizza, flatbread, and so many other creations. I’ll add those here as I try them as well 🙂

Happy Bageling!!!!

5 thoughts on “2-3 Ingredient Bagel Review

  1. Katie, This looks great!!! Just one thing, under your directions, 1. Mix errthang (is this a typo or am I missing something?) 😘


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