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

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.

Variations & Tips