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.

2-Ingredient Yogurt Bagels

Servings: 6 bagels

Ingredients

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

1 1/2 cups plain Greek yogurt (thick, full-fat or 2%)

Directions