Highlight
Making these two-ingredient bagels is such a satisfying way to whip up something fresh-baked without needing yeast or special tricks. You would never guess how quickly they come together and how versatile they are. I love how I can mix up just yogurt and flour to get from craving to snacking in under half an hour. Whether you are looking for classic everything bagels or a sweet cinnamon version, you get that bagel flavor and chew in a vegan and gluten free package.
My favorite part is how foolproof these are even on busy mornings. I first made them when we ran out of bread and they have become my go-to for lunchbox sandwiches or lazy weekend breakfasts. The dough is so forgiving and it is always fun to get the kids involved making their own bagel shapes.
Gather Your Ingredients
- Plain unsweetened yogurt: Regular or non dairy adds tenderness and moisture to the dough. A thick Greek style or coconut based yogurt works best for structure.
- All purpose flour: Regular or gluten free. The King Arthur Measure for Measure blend keeps these light and bready. Do not use almond flour or straight baking flour for this recipe.
- Melted vegan butter or regular butter: Helps toppings stick and gives an extra golden crust.
- Everything bagel seasoning: Brings the classic savory flavor. Use a mix with dried onion garlic sesame poppy seeds and sea salt or make your own.
- Cinnamon and sugar: For sweet bagels a combination of organic cane sugar and ground cinnamon gives them a bakery touch. Mix well before rolling bagels.
How to Make It
- Mix and prep the tools:
- Gather two bowls one for the dough and one for your desired seasoning mix. Preheat your oven to 350 degrees and line a baking sheet with parchment paper to prevent sticking.
- Make the dough:
- Use a fork to mix the yogurt and flour until a thick sticky dough forms. If it seems too wet sprinkle in a bit more flour. Knead lightly by hand in the bowl just until everything comes together with no dry bits left.
- Shape the bagels:
- Scoop about a quarter cup of dough per bagel. Roll each into a smooth ball then use your thumb to poke a hole through the center. Gently stretch the hole to about an inch wide so it bakes up with the right shape.
- Add toppings:
- For everything bagels brush each shaped dough piece with melted vegan butter and sprinkle on the seasoning generously. For cinnamon sugar bagels bake plain first then brush with melted vegan butter after and coat in cinnamon sugar.
- Bake and finish:
- Place the shaped bagels onto the lined sheet and bake for 15 minutes or until the bottoms are golden brown. For deeper color broil for an additional few minutes watching closely so they do not burn.
- Cool and serve:
- Let the bagels rest a few minutes to firm up before slicing. Serve warm with spreads like vegan cream cheese or extra vegan butter and enjoy.
My favorite ingredient in this recipe is a high protein coconut yogurt. It makes the dough soft and gives a hint of tang without overpowering. I remember making these with my niece sprinkling on way too many poppy seeds but that is what makes homemade versions memorable.
Flavor Boosters
Let bagels cool completely before storing so they do not get soggy. For the softest texture keep them in an airtight bag or container at room temperature for one day but after that refrigerate. They stay good for up to three days chilled and will toast up beautifully to reheat. If freezing wrap each bagel in plastic wrap and stash in a freezer bag. Thaw on the counter or toast from frozen for a quick breakfast.
Serving Suggestions
Slice and serve these with vegan cream cheese for a bagel shop feel. They make excellent breakfast sandwiches stuffed with tofu scramble tomatoes and greens. For dessert drizzle almond butter or a little maple syrup over the cinnamon sugar version. You can also tear into them warm and dip right into hot coffee or tea.
Creative Twists
You can swap in a dairy based yogurt for a non dairy version based on your needs. I do not recommend changing the type of flour as almond meal and baking flour will not hold the dough together in the same way. For toppings try chopped rosemary pumpkin seeds or zaatar for savory bagels. If you want a fruit twist add dried blueberries or raisins into the dough before shaping.
These bagels are a staple in our kitchen for good reason. Whip up a batch and enjoy the warm, cozy reward with every bite.
Common Questions About the Recipe
- → How do I prevent the dough from sticking?
Add extra flour, a tablespoon at a time, if the dough is too wet or sticky. Work it gently with your hands until it holds shape easily.
- → Can I use other types of flour?
For best results, use regular or a trusted gluten-free all-purpose flour. Substituting with almond or other specialty flours may affect texture.
- → How can I customize the flavor?
Brush with melted vegan butter and sprinkle everything seasoning or roll baked bagels in cinnamon sugar for sweet or savory options.
- → How should I store leftover bagels?
Let bagels cool fully, then store in an airtight container up to one day at room temperature or refrigerate up to 3 days.
- → Can these bagels be frozen?
Yes, wrap each bagel individually, then freeze in a bag. Thaw and toast before serving for best results.
- → Are these bagels vegan and gluten-free?
Yes! Use nondairy yogurt and gluten-free all-purpose flour for a vegan and gluten-free result.