My mother taught me this 2 ingredient baking trick when I first moved out. Chewy, golden, and saves you a trip to the bakery.

When I first moved out, my mom gave me a little survival tip that had nothing to do with bills or laundry: if you can stir yogurt and flour together, you can have fresh, chewy bagels without running to the bakery. These 2-ingredient yogurt bagels bake up golden and rustic, with uneven edges and a soft, shiny interior that feels way more impressive than the effort it takes. They’re perfect for busy weeks when you still want something homemade, and they use ingredients I almost always have in the fridge and pantry.

These bagels are best warm, split and toasted with a smear of cream cheese, butter, or jam. They’re sturdy enough for breakfast sandwiches with eggs and cheese, or simple turkey and veggies for lunch. Serve them alongside a bowl of soup, a big salad, or pack them in lunchboxes with hummus and sliced veggies. If you’re entertaining, pile the bagels onto a foil-lined platter with different spreads—herbed cream cheese, peanut butter, honey—and let everyone build their own.

Servings: 6 bagels

2 cups self-rising flour (plus extra for dusting)

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. If you want to serve just like my mom did, also line a serving plate or small tray with aluminum foil for the finished bagels.

In a large mixing bowl, add the self-rising flour. Make a well in the center and add the Greek yogurt.

Using a sturdy spoon or spatula, stir the yogurt and flour together until a shaggy dough forms. It will look a bit rough and sticky—that’s okay.

Lightly flour a clean countertop or cutting board. Turn the dough out onto the surface and sprinkle a little more flour on top of it and on your hands.

Gently knead the dough for 1–2 minutes, just until it comes together into a soft, smooth-ish ball. Avoid over-kneading; stop as soon as it’s no longer overly sticky and you can handle it easily.

Pat the dough into a thick disc and cut it into 6 roughly equal wedges, like you’re slicing a pie. This doesn’t have to be perfect—rustic edges bake up beautifully chewy.

Take one piece of dough and roll it between your hands or on the floured surface into a rope about 6–7 inches long. Bring the ends together to form a ring and pinch the ends firmly to seal. Place the shaped bagel on the prepared baking sheet. Repeat with the remaining dough pieces, spacing the bagels a couple of inches apart.

For a slightly shinier crust, lightly brush or rub the tops with a tiny bit of extra yogurt or water using your fingertips. This is optional but helps them bake up with a soft sheen.

Bake in the preheated oven for 20–25 minutes, or until the bagels are puffed and lightly golden on top.

Turn the oven to broil on low for 1–3 minutes, watching closely, just until the tops deepen to a rich golden brown and the edges look a bit rustic and chewy. Remove immediately so they don’t burn.

Transfer the hot bagels to your foil-lined serving platter. Let them cool for at least 10–15 minutes before slicing; the insides finish setting as they rest, giving you that soft, bready texture.

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Toast before serving to bring back the chewy crust.

To make your own self-rising flour, whisk together 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon fine salt, then proceed with the recipe as written. For flavor twists, you can gently press toppings onto the unbaked bagels after shaping: sesame seeds, poppy seeds, dried onion, or a light sprinkle of coarse salt. For a sweeter version, mix a tablespoon of sugar or honey into the yogurt before combining with flour and serve with jam or cinnamon butter. You can also shape the dough into smaller mini bagels or rolls—just reduce the baking time slightly and watch for golden color. Use thick Greek yogurt for best results; regular yogurt is usually too thin and will make the dough overly sticky. If your dough feels very wet, work in a tablespoon of flour at a time just until it’s workable. For food safety, keep the yogurt refrigerated until you’re ready to mix the dough, and don’t leave the dough sitting out for extended periods before baking. Bake the bagels fully until the centers are cooked through (no raw, gummy spots) and let them cool slightly before slicing to avoid steam burns. If storing longer than a day or two, freeze the cooled bagels in a sealed bag and reheat from frozen in the toaster or oven.