14 Revolutionary Greek Yogurt Bagels 2 Ingredient Recipe That Goes Viral

You know that craving for a fresh bagel, still warm, with a soft chew and a slightly tangy crumb? These Greek Yogurt Bagels 2 Ingredient Recipe ideas give you that same comfort, faster and simpler than you expect. You’ll use the basic two-ingredient method as a foundation, then explore 14 creative twists that keep the dough simple and the flavors exciting.

Across these 14 recipes you’ll find savory, sweet, and seasonal variations. Each recipe starts with the classic Greek Yogurt + self-rising flour base, then adds approachable mix-ins, toppings, and easy baking tips. You’ll get full ingredient lists, step-by-step instructions, plus serving and storage ideas. Pin the ones you want to try, and get ready to bake bagels that look and taste like a bakery treat, right from your kitchen.

1. Classic Greek Yogurt Bagels 2 Ingredient Recipe — Soft Chew, Golden Top

This is the plain, bakery-style bagel you’ll reach for every morning. It has a chewy interior and a golden, slightly crisp top. The tang from the Greek yogurt brightens the dough. It’s perfect for toasting and layering with smoked salmon or jam. If you love classic bagels, you’ll appreciate the simple texture and home-baked aroma.

Ingredients (easy bagel recipe)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (full-fat), room temperature
• 1 large egg, beaten (for egg wash)
• 1 tsp honey (for a slight sweet crust)
• 1 tsp kosher salt
• 1 tbsp olive oil
• 1 tbsp water (if needed)
• Sesame seeds, for topping
• Everything bagel seasoning, optional
• Nonstick spray or parchment, for baking sheet

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment and spray lightly.
2. In a large bowl, stir 2 cups self-rising flour and 1 tsp kosher salt.
3. Add 1 cup Greek yogurt. Mix with a spatula until a shaggy dough forms.
4. Turn dough onto a floured surface. Knead 6–8 times until smooth. Add 1 tbsp olive oil if sticky.
5. Divide into 6 equal pieces. Roll each into a rope and form bagel rings. Press seams to seal.
6. Brush with beaten egg + 1 tsp honey for golden sheen. Sprinkle seeds as desired.
7. Bake 15–18 minutes, until deep golden and hollow-sounding when tapped.
8. Let cool 10 minutes on a rack before slicing. Internal crumb should be springy.

How to Serve It

Serve warm with cream cheese and smoked salmon for brunch. Try butter and jam for a sweet option. Store cooled bagels in an airtight bag at room temp for 2 days. Freeze baked bagels for up to 1 month. Reheat at 350°F for 5–7 minutes before slicing.

2. Everything-Seedy Greek Yogurt Bagels — Crunchy, Savory Morning Bite

This version amps the crust with an everything-seed topping. You get crunchy seeds, toasted garlic, and bright sesame notes. The interior stays soft and pillowy. It’s ideal for savory sandwiches or avocado toast. If you love texture, this bagel gives satisfying crunch and herby aroma.

Ingredients (no-yeast bagel)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (room temp)
• 1 large egg, beaten
• 1 tsp kosher salt
• 1 tbsp olive oil
• 2 tbsp everything bagel seasoning
• 1 tbsp poppy seeds
• 1 tbsp white sesame seeds
• 1 tsp granulated garlic
• Parchment paper and baking sheet

Instructions

1. Preheat oven to 425°F (220°C). Prep sheet with parchment.
2. Combine flour and salt in a bowl.
3. Stir in Greek yogurt until dough forms.
4. Knead briefly on a floured surface until smooth.
5. Shape into 6 bagels, pressing holes with your thumb.
6. Brush with beaten egg. Mix seeds and garlic on a plate, then press onto bagels.
7. Bake 16–20 minutes till golden and crisp on top.
8. Cool 10 minutes; check doneness by tapping for a hollow sound.

How to Serve It

Serve with herbed cream cheese or sliced tomato. Pairs well with coffee or a green smoothie. Store airtight for 2 days at room temperature. Freeze for longer storage; toast from frozen for 6–8 minutes.

3. Cinnamon-Raisin Greek Yogurt Bagels — Warm Spice and Sweet Chew

These bagels bring bakery-style warmth with cinnamon and sweet raisins. The Greek yogurt keeps the crumb tender. They’re slightly sweet and aromatic, perfect with butter or cream cheese. If you like breakfast with spice, these are for you.

Ingredients (breakfast bagel)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (room temp)
• 1/2 cup raisins, plumped in warm water
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 large egg, beaten (for wash)
• 1 tbsp melted butter (optional, for sheen)
• 1 tsp vanilla extract
• Parchment paper

Instructions

1. Preheat oven to 425°F (220°C). Line sheet with parchment.
2. Soak raisins in warm water 5 minutes, drain.
3. Mix flour, brown sugar, cinnamon, and salt.
4. Stir in Greek yogurt and vanilla until combined.
5. Fold in drained raisins gently.
6. Shape into 6 bagels and brush with beaten egg or melted butter.
7. Bake 15–18 minutes until golden brown and set.
8. Cool 10 minutes. Test doneness with a toothpick in the center—it should come out clean.

How to Serve It

Slice and toast lightly; spread softened butter or cinnamon-cream cheese. Pair with chai or coffee. Store in airtight container for up to 2 days. Freeze for later; warm in the oven before serving.

4. Cheddar Jalapeño Greek Yogurt Bagels — Cheesy, Slight Heat

This bagel has melted cheddar folded into the dough with jalapeño heat. It’s savory, cheesy, and slightly spicy. The yogurt adds tang that balances the cheese. It’s great for lunch or a brunch plate. If you like bold flavors, this bagel will satisfy.

Ingredients (savory bagel)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (room temp)
• 1 cup sharp cheddar, grated
• 1 jalapeño, seeded and diced
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1 large egg, beaten
• 1 tbsp butter, melted
• 1 tbsp chopped chives
• Parchment paper

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet.
2. Combine flour, salt, and smoked paprika.
3. Stir in Greek yogurt until mostly combined.
4. Fold in cheddar, jalapeño, and chives evenly.
5. Knead briefly, then form 6 bagels.
6. Brush with beaten egg and sprinkle extra cheddar on top.
7. Bake 16–20 minutes until cheese is browned and bagels are firm.
8. Cool 10 minutes. Bagels are done when they sound hollow.

How to Serve It

Serve warm with scrambled eggs or a sandwich filling. Garnish with extra chives. Store in an airtight container for 2 days. Reheat in oven or toaster oven to bring back crispness.

5. Greek Yogurt Bagels 2 Ingredient Recipe — Blueberry Lemon Soft Rings

Bright lemon and juicy blueberries make this a fresh, summery bagel. The Greek yogurt adds a subtle tang that complements the citrus. The texture is soft, with bursts of sweet berries. It’s perfect for brunch, picnics, or a sweet snack. If you love fruit-forward flavors, this is a go-to.

Ingredients (fruit bagel)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (room temp)
• 3/4 cup fresh blueberries
• 1 tbsp lemon zest
• 2 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 1 large egg, beaten (optional for sheen)
• 1 tbsp cornstarch (to coat blueberries)
• Parchment paper

Instructions

1. Preheat oven to 425°F (220°C). Line sheet with parchment.
2. Toss blueberries with cornstarch and 1 tbsp sugar to prevent sinking.
3. Mix flour, remaining sugar, salt, and lemon zest.
4. Stir in Greek yogurt and vanilla until a dough forms.
5. Gently fold in the coated blueberries.
6. Shape into 6 bagels, brush with beaten egg if using.
7. Bake 15–18 minutes until golden around edges and set in the middle.
8. Cool 10 minutes. Internal crumb should be moist but not doughy.

How to Serve It

Spread lemon curd or cream cheese for a bright contrast. Pair with herbal tea or iced coffee. Store in a cool place for up to 2 days, or freeze for longer. Thaw and reheat before serving.

6. Chocolate Chip Greek Yogurt Bagels — Sweet, Soft, Kid-Friendly

These bagels taste like a treat that’s still wholesome. Mini chocolate chips fold into the tangy yogurt dough. You get soft chew and chocolate pockets. Kids and anyone with a sweet tooth will love them. They’re fun for brunch or dessert-style breakfasts.

Ingredients (sweet bagel)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (room temp)
• 3/4 cup mini chocolate chips
• 2 tbsp brown sugar
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 1 large egg, beaten (for egg wash)
• 1 tbsp milk (optional, for wash)
• 1 tbsp melted butter (optional)
• Parchment paper

Instructions

1. Preheat oven to 425°F (220°C). Prep parchment-lined baking sheet.
2. Mix flour, brown sugar, salt in a bowl.
3. Stir in Greek yogurt and vanilla until combined.
4. Fold in mini chocolate chips evenly.
5. Form 6 bagels, pressing chips into the top slightly.
6. Brush with egg wash mixed with milk for shine.
7. Bake 15–18 minutes until lightly golden and set.
8. Cool 10 minutes. Check centers; they should spring back.

How to Serve It

Serve slightly warm with butter or Nutella. Pair with cold milk or espresso. Store in airtight container for 2 days. Freeze for longer storage; defrost then warm before eating.

7. Spinach & Feta Greek Yogurt Bagels — Herbaceous, Tangy, Green

This bagel blends tender spinach with salty feta. The yogurt keeps the crumb moist and tangy. It’s aromatic with herbs and great for savory breakfasts. If you want a bagel that feels fresh and bright, this one delivers.

Ingredients (savory breakfast)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (room temp)
• 3/4 cup spinach, finely chopped and squeezed dry
• 1/2 cup crumbled feta
• 1 tsp dried dill
• 1/2 tsp black pepper
• 1 tsp kosher salt
• 1 large egg, beaten
• 1 tbsp olive oil
• Parchment paper

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet.
2. Sauté chopped spinach quickly until wilted, cool and squeeze out liquid.
3. Mix flour, salt, dill, and pepper.
4. Stir in Greek yogurt, then fold in spinach and feta.
5. Knead lightly and divide into 6 bagels.
6. Brush with beaten egg and drizzle olive oil.
7. Bake 16–20 minutes till golden and set.
8. Cool 10 minutes. Bagels should feel firm and hollow when tapped.

How to Serve It

Split and toast; add olive oil and cracked pepper. Pair with tomato slices or a green salad. Store in fridge for up to 3 days if very fresh. Reheat before serving.

8. Pumpkin Spice Greek Yogurt Bagels — Cozy Fall Flavor

These bagels are scented with cinnamon and nutmeg. Pumpkin puree adds moisture and autumn flavor. The Greek yogurt balances sweetness and adds tang. Serve these at fall brunches or holiday mornings. They smell warm and cozy as they bake.

Ingredients (seasonal bagel)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (room temp)
• 1/2 cup pumpkin puree
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1 large egg, beaten
• 1 tbsp maple syrup (optional glaze)
• Parchment paper

Instructions

1. Preheat oven to 425°F (220°C). Line baking sheet.
2. Whisk pumpkin with Greek yogurt and brown sugar.
3. Stir in flour, cinnamon, nutmeg, and salt.
4. Mix into a sticky dough, lightly knead on a floured surface.
5. Shape into 6 bagels and place on parchment.
6. Brush with beaten egg and bake 16–20 minutes until golden.
7. If glazing, brush with maple syrup while warm.
8. Cool 10 minutes. Check centers for doneness with a toothpick.

How to Serve It

Top with mascarpone or cream cheese and a drizzle of maple. Pair with spiced coffee. Store in an airtight container for 2 days. Freeze extras and reheat before serving.

9. Greek Yogurt Bagels 2 Ingredient Recipe — Garlic Herb & Parmesan

This bagel is savory and aromatic with garlic and herbs. Parmesan crisps on the top for nutty flavor. The yogurt gives a tang that pairs well with the herbs. It’s perfect for sandwiches or as a side to soup. If you love savory bread, this will become a favorite.

Ingredients (savory bagel)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (room temp)
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• 1/2 tsp black pepper
• 1 tsp kosher salt
• 1 large egg, beaten
• 1 tbsp olive oil
• Parchment paper

Instructions

1. Preheat oven to 425°F (220°C). Line baking sheet.
2. Mix flour, salt, and pepper in a bowl.
3. Stir in Greek yogurt until a dough forms.
4. Fold in garlic, herbs, and half the Parmesan.
5. Form 6 bagels and brush with beaten egg.
6. Sprinkle remaining Parmesan on top.
7. Bake 16–20 minutes until golden and fragrant.
8. Cool 10 minutes. Bagels should sound hollow when tapped.

How to Serve It

Serve with olive oil for dipping, or with tomato soup. Garnish with fresh herbs. Keep in an airtight bag for 2 days. Warm in the oven to refresh the crust.

10. Honey Sesame Greek Yogurt Bagels — Slightly Sweet with Nutty Crunch

Sweet honey and nutty sesame make a subtle, delicious combo. The Greek yogurt keeps these bagels soft inside. They’re slightly sweet on the crust and shiny from a honey glaze. These work for breakfast or as a snack. You’ll love the aroma and texture.

Ingredients (sweet-savory)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (room temp)
• 2 tbsp honey
• 2 tbsp white sesame seeds
• 1/2 tsp kosher salt
• 1 large egg, beaten
• 1 tbsp warm water (for glaze)
• 1 tbsp unsalted butter, melted
• Parchment paper

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet.
2. Mix flour and salt in a bowl.
3. Stir in Greek yogurt and 1 tbsp honey until dough forms.
4. Knead lightly and shape into 6 bagels.
5. Brush with beaten egg mixed with 1 tbsp warm water.
6. Sprinkle sesame seeds and bake 15–18 minutes until golden.
7. While warm, brush with melted butter + remaining honey for shine.
8. Cool 10 minutes. Bagels should be firm and slightly springy.

How to Serve It

Enjoy with cream cheese or honey butter. Pair with tea or coffee. Store in an airtight bag for 2 days. Freeze extras wrapped tightly.

11. Sun-Dried Tomato & Basil Greek Yogurt Bagels — Bright Mediterranean Flair

Sun-dried tomatoes and fresh basil bring Mediterranean flavor. The tangy yogurt balances the savory tomato. These bagels have a herby aroma and chewy texture. They’re great for sandwiches or alongside salads. If you enjoy bold herb notes, try this one.

Ingredients (Mediterranean bagel)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (room temp)
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, thinly sliced
• 1/2 tsp red pepper flakes (optional)
• 1 tsp kosher salt
• 1/4 cup grated Parmesan
• 1 large egg, beaten
• 1 tbsp olive oil
• Parchment paper

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet.
2. Mix flour and salt in a bowl.
3. Stir in Greek yogurt until dough forms.
4. Fold in sun-dried tomatoes, basil, and Parmesan.
5. Shape into 6 bagels, brush with egg wash.
6. Bake 16–20 minutes until golden and fragrant.
7. Cool 10 minutes. Check centers for springiness.
8. Serve warm.

How to Serve It

Pair with goat cheese or a fresh tomato salad. Drizzle with olive oil. Store in fridge for up to 3 days. Reheat before serving to refresh texture.

12. Multigrain Oat & Honey Greek Yogurt Bagels — Hearty, Nutty Breakfast

This bagel mixes oats and seeds for a hearty chew. Honey adds gentle sweetness and flavor. The yogurt keeps the crumb tender. It’s hearty enough for savory or sweet toppings. If you want a substantial bagel, this one’s for you.

Ingredients (whole-grain style)

• 1 3/4 cups self-rising flour
• 1/4 cup whole wheat flour
• 1 cup plain Greek yogurt (room temp)
• 1/3 cup rolled oats, plus extra for topping
• 2 tbsp sunflower seeds
• 1 tbsp chia seeds
• 2 tbsp honey
• 1 tsp kosher salt
• 1 large egg, beaten
• 1 tbsp olive oil
• Parchment paper

Instructions

1. Preheat oven to 425°F (220°C) and line a sheet.
2. Mix flours, oats, seeds, and salt.
3. Stir in Greek yogurt and honey until combined.
4. Knead gently and form 6 bagels.
5. Brush with egg and press extra oats on top.
6. Bake 18–22 minutes until golden and firm.
7. Cool 10 minutes. Test with a toothpick; it should come out clean.
8. Store in airtight container or freeze.

How to Serve It

Top with nut butter or smoked salmon. Pair with green tea. Keeps well in fridge for up to 3 days. Toast before serving for extra crunch.

13. Cinnamon Sugar Pull-Apart Greek Yogurt Bagels — Sweet & Shareable

This recipe makes pull-apart bagels dusted with cinnamon sugar. They’re soft, sweet, and ideal for sharing. Greek yogurt keeps them tender. Serve warm for the best texture. These are perfect for a weekend treat or brunch crowd.

Ingredients (shareable bagel)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (room temp)
• 3 tbsp brown sugar
• 2 tsp ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1 large egg, beaten
• Parchment paper

Instructions

1. Preheat oven to 425°F (220°C). Line baking sheet.
2. Mix flour, brown sugar, cinnamon, and salt.
3. Stir in Greek yogurt and vanilla until dough forms.
4. Roll out and cut into wedges or form traditional bagels.
5. Brush with melted butter, toss in granulated sugar + cinnamon.
6. Place on parchment and brush with egg wash.
7. Bake 15–18 minutes until golden.
8. Cool slightly and serve warm for pull-apart texture.

How to Serve It

Serve warm with coffee or milk. Great for brunch-sharing. Store in airtight container for 1–2 days. Reheat in oven for 5 minutes to refresh.

14. Pesto Parmesan Greek Yogurt Bagels — Herb-Forward, Savory Delight

Pesto and Parmesan make these bagels savory and fragrant. The Greek yogurt gives a tender crumb. They’re herbal, slightly nutty, and great with tomatoes. These work well for sandwiches or alongside soup. If you like bright herb flavors, try this.

Ingredients (savory herb bagel)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (room temp)
• 1/3 cup basil pesto
• 1/4 cup grated Parmesan
• 1 tbsp toasted pine nuts, chopped
• 1/2 tsp black pepper
• 1 tsp kosher salt
• 1 large egg, beaten
• 1 tbsp olive oil
• Parchment paper

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet.
2. Mix flour, salt, and pepper in a bowl.
3. Stir in Greek yogurt and pesto until a uniform dough forms.
4. Fold in Parmesan and chopped pine nuts.
5. Form 6 bagels and brush with beaten egg.
6. Bake 16–20 minutes until golden and aromatic.
7. Cool 10 minutes. Check for firmness and hollow sound.
8. Serve slightly warm.

How to Serve It

Pair with fresh tomato and mozzarella or as a sandwich base. Garnish with extra pesto. Store in airtight container for 2 days. Reheat before eating.

These 14 Greek Yogurt Bagels 2 Ingredient Recipe variations give you a full range of flavors. From classic plain rings to sweet cinnamon pulls and savory herb-packed rounds, you’ve got options for breakfast, brunch, snacks, and even sandwiches. Pin the ones you want to try, and start with the basic Greek yogurt + self-rising flour method. Which flavor are you baking first? Share your results with friends and family, and save this list for your next cozy morning or weekend baking session.