2-Ingredient Gluten-Free Bagels
Make homemade 2-Ingredient Gluten-Free Bagels in 40 minutes. No yeast, no wait time—perfect for busy mornings and gluten-free beginners!
You know that feeling when you want fresh bagels but the idea of tackling a complicated recipe makes you want to give up before you start? I’ve been there, friend.
A few months ago, I stumbled onto the magic of 2-ingredient gluten-free bagels, and honestly, I couldn’t believe how simple it was—just Greek yogurt and gluten-free flour creating something chewy and delicious in less time than it takes to watch a cooking show.
These gluten-free yogurt dough bagels have completely changed my busy weekday mornings. No standing around waiting for dough to rise, no yeast hunting at the store, and no complicated techniques that make you second-guess yourself. Just two humble ingredients transforming into warm, toasty bagels that taste like they came from a proper bakery.
Whether you’re brand new to gluten-free baking or you’re a seasoned kitchen pro looking for shortcuts, these fast gluten-free breakfast bagels are about to become your secret weapon for stress-free mornings.
Table of Contents
Ingredients For 2-Ingredient Gluten-Free Bagels
| Ingredient | Amount |
|---|---|
| Gluten-free Bisquick flour | 2 cups |
| Nonfat Greek yogurt | 2 cups |
| Egg | 1 large |
| Everything Bagel Seasoning | 2 tablespoons |
Instructions For 2-Ingredient Gluten-Free Bagels
Step 1: Start Building Your Dough
Add nonfat Greek yogurt to 2 cups of gluten-free flour, starting with just one cup of yogurt. This gradual approach gives you better control and helps prevent a lumpy mess. Stir with a sturdy spoon or spatula until the flour starts pulling together.
Step 2: Reach for Full Dough Consistency
Add more yogurt bit by bit until your flour and yogurt form a slightly sticky ball of dough—you might need all two cups of yogurt, or you might need a touch less depending on your flour’s moisture content. The dough should feel soft and pliable, almost like playdough.
Step 3: Portion Your Dough
Separate out one handful of dough at a time, about 1/6 to 1/8 of your total dough amount. This creates perfectly portioned bagels without guessing or weighing. You’ll end up with six to eight beautiful bagels from one batch.
Step 4: Shape Into Bagel Form
Roll each ball of dough in your hands or on a silicone mat to create a fat column, then form it into a circle by smoothing the ends together with your fingers. The dough should feel slightly tacky but manageable—if your hands get too sticky, give them a quick wash and dry them before shaping the next bagel, or dust them lightly with flour.
Step 5: First Bake at Standard Temperature
Place your shaped bagels on a silicone mat and bake at 375°F for 25 minutes. During this time, they’ll puff up and develop a light golden exterior while staying tender inside. You’ll notice them getting puffy and warm—that’s your cue you’re on the right track!
Step 6: Quick High-Heat Finish
Remove from the oven and immediately raise your oven temperature to 500°F. Pop the bagels back in for just five more minutes to create that signature crispy exterior bagel folks love. This two-stage baking creates incredible texture contrast.
Step 7: Rest Before Slicing
Remove from the oven and let your bagels sit undisturbed for 10 to 15 minutes before slicing. This resting period is absolutely crucial—it allows the interior to set properly so they won’t fall apart when you cut into them. Patience here pays off big time!
Substitutions for Homemade Gluten-Free Bagels
Using Regular All-Purpose Flour Instead
If you don’t have gluten-free Bisquick on hand, regular all-purpose flour works beautifully in this 2-ingredient bagel recipe with the same measurements. Just know that traditional flour will create a slightly different texture—it’ll be a bit chewier and more like conventional bagels. This swap is perfect if you’re not following a gluten-free diet but still want the simplicity of this recipe.
Swapping Plain Yogurt for Greek Yogurt
You can use regular plain yogurt instead of Greek yogurt, though you’ll need to reduce the amount since regular yogurt has more liquid. Start with 1 1/2 cups and add more as needed until you reach that slightly sticky dough consistency. Your homemade gluten-free yogurt dough bagels will turn out wonderfully either way.
Exploring Different Seasoning Toppers
Skip the everything bagel seasoning and try sesame seeds, poppy seeds, cinnamon sugar, or even Italian herbs instead. You can also leave them plain and add toppings after toasting with cream cheese and your favorite spreads. These fast gluten-free breakfast bagels are totally customizable based on what you’re craving.
Troubleshooting Tips for Gluten-Free Bagels
My Dough Feels Too Sticky—What Do I Do?
Sticky dough is totally normal with yogurt-based recipes, but if yours feels unmanageable, dust your hands with a little extra gluten-free flour before shaping. You can also refrigerate the dough for 15 minutes to make it firmer and easier to work with. The moisture level varies depending on your yogurt brand, so small adjustments are expected.
My Bagels Are Gummy Inside After Cooling
This usually means they didn’t fully set during that important resting period. Make sure you’re waiting the full 10 to 15 minutes before slicing, even though it’s tempting to dig in right away! If you cut too early, the steam inside is still escaping, making them gummy instead of chewy.
The Bagels Spread Out Flat Instead of Puffing Up
Your dough might be too wet, or your oven temperature wasn’t quite right when you placed them in. Next time, make sure your dough is slightly less sticky (add yogurt more cautiously), and use an oven thermometer to verify your temperature is hitting 375°F accurately. Every oven has hot spots and quirks.
Everything Bagel Seasoning Keeps Falling Off
Brush your bagels with a beaten egg before adding toppings—the egg acts like glue and helps seasonings stick. Apply the egg wash while the bagels are still slightly damp from shaping, and sprinkle your seasonings immediately after. This simple trick makes a huge difference!
Storage and Meal Prep
Keeping Your Bagels Fresh
Store cooled 2-ingredient gluten-free bagels in an airtight container at room temperature for up to 3 days, or wrap them individually and freeze for up to a month. I love making a double batch on Sunday so I have grab-and-go bagels ready for those hectic weekday mornings when time is tight.
Reheating for Maximum Enjoyment
Pop a bagel directly into your toaster oven at 350°F for about 5 minutes to revive that fresh-baked warmth and slight crispness. If you’re in a true rush, a regular toaster works fine for thawed bagels and takes just 2–3 minutes. The heat transforms them from cold storage back into something that tastes practically just-made.
Serving Suggestions and Pairings
Classic Combinations Everyone Loves
Toast your bagel until it’s golden and just starting to crisp, then spread with cream cheese, add smoked salmon, capers, and a squeeze of fresh lemon. For a cozy breakfast that feels fancy, add a thin slice of tomato and fresh dill. If you’re looking for more creative gluten-free breakfast ideas, explore our complete collection of easy morning recipes for endless inspiration.
Sweet Breakfast Toppings
Spread warm bagels with almond butter and fresh berries, or go simple with honey and a sprinkle of cinnamon. For something extra special on holiday mornings, try whipped cream cheese with fresh strawberries—it feels indulgent but comes together in seconds.
Savory Lunch and Dinner Ideas
These bagels are surprisingly versatile for lunch sandwiches too—try turkey, avocado, and crispy bacon for a filling midday meal. They also toast beautifully if you want to make them crunchier for supporting wet toppings like egg salad or tuna.
Variations on Gluten-Free Yogurt Dough Bagels
Making Them Kid-Friendly and Fun
Well, I’ve discovered that kids absolutely lose their minds for these bagels when they get to pick their own toppings. Let them choose between cinnamon sugar, colorful sprinkles, or plain with jam—it makes breakfast feel special and gets them excited about gluten-free baking. These homemade gluten-free bagels become way more fun when little hands help shape them.
Dairy-Free Modifications
Replace the Greek yogurt with dairy-free coconut or cashew yogurt in the same amount, and use dairy-free cream cheese for serving. These fast gluten-free breakfast bagels work beautifully with non-dairy swaps, and most people won’t notice the difference. Your dietary restrictions don’t have to limit your bagel game!
Keto and Low-Carb Adjustments
Man, oh man, if you’re following keto, you can swap the gluten-free Bisquick for almond flour mixed with a bit of psyllium husk fiber to get the right texture. Use the same yogurt amount and follow the same steps. Your low-carb gluten-free bagels will have a slightly different bite but still deliver that satisfying bagel experience.
FAQs About 2-Ingredient Gluten-Free Bagels
How do I make 2-ingredient bagels?
Mix 2 cups gluten-free Bisquick flour with 2 cups Greek yogurt until a slightly sticky dough forms, portion into six bagels, shape them, and bake at 375°F for 25 minutes, then finish at 500°F for 5 minutes. Let them rest for 10–15 minutes before slicing. That’s truly all there is to it!
Is baking powder needed for 2-ingredient bagels?
Nope! The gluten-free Bisquick already contains baking powder, so you don’t need to add any extra. This is what makes this 2-ingredient bagel recipe so refreshingly simple—the flour does the heavy lifting for you. If you’re using regular flour instead, you might want to add 1 teaspoon of baking powder for extra lift.
What are the two ingredients in a gluten-free yogurt dough bagel?
Gluten-free flour (Bisquick works best) and Greek yogurt—that’s truly it! No yeast, no eggs mixed into the dough, no complicated rising times. The yogurt provides moisture and tang while the flour creates structure. It’s such a simple combo that creates surprisingly impressive results.
What kind of bagel has the least gluten?
These homemade gluten-free bagels have zero gluten because they’re made with gluten-free Bisquick flour. If you have celiac disease or severe gluten sensitivity, double-check that your flour is certified gluten-free and hasn’t been contaminated during processing.
Why is 2-ingredient dough healthier?
With just two main ingredients, you’re skipping added oils, preservatives, and unnecessary fillers that commercial bagels contain. Greek yogurt brings protein and probiotics while the flour provides carbs for energy. You know exactly what’s going into your gluten-free bagels with no hidden surprises.
Is a 2-ingredient bagel healthy?
These bagels are definitely healthier than store-bought options since Greek yogurt adds protein and the recipe skips preservatives. They’re still a carb-based breakfast though, so pair them with protein like eggs or cream cheese for balanced nutrition. Check out this authoritative resource on balanced gluten-free nutrition for guidance on building well-rounded gluten-free meals.
Final Thoughts
You’ve officially got everything you need to become a bagel master in your own kitchen! These 2-ingredient gluten-free bagels prove that simple doesn’t mean sacrificing taste or quality—sometimes the best kitchen victories come from stripping things back to basics and letting quality ingredients shine.
Whether you’re making them for a lazy Sunday brunch, packing them into lunchboxes for the week, or impressing your family with your newfound baking skills, this fast gluten-free breakfast bagel recipe will absolutely deliver. No complicated techniques, no intimidating equipment lists, no reasons to feel nervous about trying.
The next time someone asks how you made such delicious bagels, just smile and tell them your secret: sometimes two ingredients and 40 minutes are all you need. Now go make some bagels and enjoy every warm, chewy, absolutely delicious bite!
2-Ingredient Gluten-Free Bagels
Equipment
- Large mixing bowl
- Sturdy spoon or spatula
- Silicone baking mat
- Baking sheet
- Oven thermometer (recommended)
- Measuring cups
Ingredients
Main Ingredients
- 2 cups Gluten-free Bisquick flour
- 2 cups Nonfat Greek yogurt
Egg & Toppings
- 1 large Egg For optional egg wash
- 2 tablespoons Everything Bagel Seasoning Or sesame seeds, poppy seeds, cinnamon sugar
Instructions
- Add nonfat Greek yogurt to 2 cups of gluten-free flour, starting with just one cup of yogurt. This gradual approach gives you better control and helps prevent a lumpy mess. Stir with a sturdy spoon or spatula until the flour starts pulling together.
- Add more yogurt bit by bit until your flour and yogurt form a slightly sticky ball of dough—you might need all two cups of yogurt, or you might need a touch less depending on your flour’s moisture content. The dough should feel soft and pliable, almost like playdough.
- Separate out one handful of dough at a time, about 1/6 to 1/8 of your total dough amount. This creates perfectly portioned bagels without guessing or weighing. You’ll end up with six to eight beautiful bagels from one batch.
- Roll each ball of dough in your hands or on a silicone mat to create a fat column, then form it into a circle by smoothing the ends together with your fingers. The dough should feel slightly tacky but manageable—if your hands get too sticky, give them a quick wash and dry them before shaping the next bagel, or dust them lightly with flour.
- Place your shaped bagels on a silicone mat and bake at 375°F for 25 minutes. During this time, they’ll puff up and develop a light golden exterior while staying tender inside. You’ll notice them getting puffy and warm—that’s your cue you’re on the right track!
- Remove from the oven and immediately raise your oven temperature to 500°F. Pop the bagels back in for just five more minutes to create that signature crispy exterior bagel folks love. This two-stage baking creates incredible texture contrast.
- Remove from the oven and let your bagels sit undisturbed for 10 to 15 minutes before slicing. This resting period is absolutely crucial—it allows the interior to set properly so they won’t fall apart when you cut into them. Patience here pays off big time!
