If you're craving homemade bagels but don’t have the time or patience for traditional yeasted dough, you’re in the right place! These two ingredient bagels recipe with einkorn flour gives you all the chewy, golden brown goodness of classic bagels, but without the hassle.
Plus, it’s made with simple, wholesome ingredients that you can easily find at your local grocery store. These bagels are perfect for busy mornings, meal prepping, or making a quick snack. Whether you’re new to baking or an experienced pro, this is the easiest bagel recipe to try.
Let's make a confession right away. Technically these are four ingredient bagels. However, let's just state reality. No one is looking for a four ingredient bagel on the internet. The search query is for two ingredient bagels, so when you are a content creator, you go with what people are looking for! Hopefully, you can have some grace for the reality of the internet!
Einkorn is one of the oldest forms of wheat, prized for its nutrient-rich profile and naturally weaker gluten content compared to regular flour. When you use einkorn for your bagels, you're not only making a delicious homemade treat, but you're also boosting the nutritional value. Einkorn provides more protein, essential fatty acids, and important minerals, all while giving your bagels a light, slightly nutty flavor that pairs perfectly with your favorite toppings.
While this recipe uses all-purpose einkorn, you can also use whole wheat einkorn or even a blend of einkorn with regular flour if you prefer. Just keep in mind that the type of flour you choose will slightly affect the texture and flavor of your final product. Einkorn flour also works great as a perfect substitute for regular flour in a variety of quick bread recipes, making it a versatile addition to your pantry.
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Ingredients
The beauty of this recipe is that it requires only a few basic ingredients. These simple ingredients come together quickly, requiring minimal effort but delivering a delicious bagel every time. Let’s take a closer look at the main ingredients:
This gives the dough structure and a chewy texture. You can also try using a combination of einkorn and whole wheat flour for a slightly heartier bagel.
- Plain Greek Yogurt
Non-fat Greek yogurt (or regular yogurt) is key here! It brings moisture to the dough, making it soft and slightly tangy. For extra flavor, you could use fat-free Greek yogurt.
- Baking Powder
This helps give the bagels a slight lift without the need for yeast or waiting for dough to rise. If you have self-rising flour on hand, you can skip the baking powder and use that instead.
- Everything Seasoning
A classic topping to give your bagels that iconic flavor. You can make your own bagel seasoning mix with sesame seeds, poppy seeds, garlic, onion, and sea salt, or buy it ready-made at places like Trader Joe's. Alternatively, you could top your bagels with cinnamon sugar for a sweet twist.
See the recipe card for quantities.
Instructions
Making these easy bagels requires very little time and effort. Let’s walk through the process step by step so you can enjoy hot, fresh bagels in no time.
Preheat the oven to 390 degrees F. Line a baking sheet with parchment paper or a baking mat. In a bowl add the einkorn flour, yogurt, and baking powder.
Bring the mixture into a rough dough ball.
Note: at this point, if you want to let the dough sour to be THM compliant or to give the flour the added benefits of letting it sour, you can cover it with a damp dish cloth for 7 hours or overnight.
Divide your dough into eight equal parts with a dough scraper.
Roll each piece into a ball and use your finger to create a hole in the center, stretching the dough out into a bagel shape. You can also roll the dough into a log and pinch the ends together if you prefer a more traditional bagel shape.
Sprinkle the top of the bagels with Everything Bagel seasoning or other alternatives.
Bake at 390 degrees F for 20-25 minutes or until the tops are golden brown. Let cool for 15 minutes before serving.
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Hint: before you add the Everything Bagel seasoning, it can be helpful to moist the bagel tops with a tiny bit of water. This will help the seasoning stick better.
Variations
These homemade bagels are delicious on their own, but they’re even better when topped with your favorite spreads. Try spreading on cream cheese, avocado, or even peanut butter for a quick, satisfying breakfast. You can also slice them in half and toast them to enjoy with a smear of butter or jam.
Looking for a more substantial meal? Use these bagels as the base for your favorite bagel sandwich. Whether you like avocado toast, smoked salmon, or a classic egg and cheese bagel, the possibilities are endless.
For a low-calorie or Weight Watchers-friendly version, you can enjoy your bagels with minimal toppings or pair them with a salad for a light, balanced meal.
Equipment
While this two-ingredient bagel recipe is incredibly simple, having the right equipment on hand will make the process easier and help you achieve the best results. Here's a list of the essential tools and equipment you'll need to make these easy, homemade bagels:
- Large mixing bowl
- Wooden spoons or spatulas
- Clean surface for kneading (I don't do a lot of kneading, but you do need to get the dough well mixed).
- Silicone baking mat or parchment paper
- Baking sheet
- Dough scraper (optional)
- Measuring cups and measuring spoons
- Digital scale (optional) - This is useful if you want to get each bagel the same exact size
You can find the entire list of baking and cooking essentials that we use in our kitchen by visiting our Amazon Storefront or Like to Know shop.
Storage
Full disclosure, I am 4 months pregnant right now and my taste profile certainly can be off during pregnancy. However, I've been pregnant or nursing (besides a small break between babies 2 and 3) basically since June of 2017, so I think I've gotten used to the oddities that come with motherhood right now.
Anyway, I personally feel like these bagels are the best when they are directly out of the oven. By the next morning, they lose some of their 'bagelness'.
FAQ
Can I use regular flour instead of einkorn flour?
Yes, you can use regular all-purpose flour in place of einkorn flour. While einkorn flour gives the bagels a slightly nuttier, richer flavor, regular flour will still produce soft, chewy bagels. If you don’t have einkorn flour, it's a great option to use whole wheat flour or a blend of whole wheat and regular flour for a slightly heartier bagel.
Can I use Greek yogurt that's not non-fat?
Yes, you can use regular Greek yogurt instead of non-fat Greek yogurt. The non-fat version helps keep the bagels a little lighter, but regular yogurt will still work just fine and will result in a slightly creamier texture. You could also use regular plain yogurt or even non-fat plain yogurt depending on your preference.
Do I need to use baking powder?
Yes, baking powder is crucial in this recipe. It acts as the leavening agent to help the bagels rise slightly without the use of yeast. If you don’t have baking powder, you can substitute it with self-rising flour (which already contains baking powder) and skip the extra baking powder in the recipe.
Can I make the dough ahead of time?
I actually recommend doing it that way because you get the souring benefits for the einkorn flour! You can let this sit out at room temperature for about 7 hours without it souring too far, or let it sour in the refrigerator for about 14-24 hours.
Can I freeze these bagels?
Yes! Freezing these bagels is a great way to preserve them for later. After baking and cooling, wrap the bagels in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. When you're ready to eat them, you can toast them directly from the freezer for a fresh, crispy texture.
How do I store leftover bagels?
To store leftover bagels, place them in an airtight container at room temperature for up to 3-4 days. If you live in a humid climate or want them to last longer, you can refrigerate them for up to a week. For the best taste, it’s recommended to toast them before eating to bring back their chewy texture.
Can I make different flavors of bagels?
Absolutely! One of the best parts about these bagels is how customizable they are. You can add a variety of bagel toppings or mix-ins before baking. Some popular ideas include:
- Sesame seeds or poppy seeds for a classic touch.
- Everything bagel seasoning for that savory, garlicky flavor.
- A sprinkle of sea salt for a bit of extra seasoning.
- For sweet bagels, try adding a pinch of cinnamon or cinnamon sugar on top.
Feel free to experiment with your favorite flavors!
Can I bake these bagels in an air fryer?
Yes, you can bake these bagels in an air fryer! Preheat your air fryer to 375°F (190°C) and place the bagels in the basket in a single layer, leaving space between each one. Depending on the size of your air fryer, you may need to bake them in batches. Check them after about 12-15 minutes, or until they’re golden brown. Air fryer bagels are quick and crisp!
How do I know when my bagels are done baking?
Your bagels are done when they are golden brown on top and feel firm to the touch. To test, you can gently tap the bottom of the bagel—if it sounds hollow, they are done. The cooking time may vary depending on your oven, so it’s always a good idea to keep an eye on them during the last few minutes of baking.
Are these bagels gluten-free?
This recipe is not gluten-free because it uses einkorn flour, which contains gluten. However, if you need a gluten-free bagel alternative, you can experiment with a gluten-free flour blend. Just note that the texture and flavor may differ from the original recipe. Look for a gluten-free flour that includes xanthan gum to help the dough hold together and rise.
This two-ingredient bagel recipe is perfect for beginners or anyone looking for an easy bagel solution. There’s no yeast, no waiting for dough to rise, and no complicated kneading. With just a few main ingredients and minimal effort, you’ll have a batch of perfect bagels in under an hour!
In addition, using Greek yogurt in place of traditional yeasted dough gives these bagels a wonderful tangy flavor while keeping them soft and chewy. And if you have self-rising flour on hand, you can skip the baking powder entirely. This means you can make these bagels using ingredients you likely already have in your pantry, making them an incredibly convenient and cost-effective option.
This two-ingredient bagel recipe with einkorn is a game-changer for anyone craving fresh, homemade bagels without the hassle. Whether you’re baking them for the first time or you’ve been making Greek yogurt bagels for years, this recipe is guaranteed to deliver a chewy, delicious result every time. It’s a great way to enjoy quick bread recipes with a healthier twist, and you can feel good about the ingredients you’re using.
So next time you're in the mood for easy bagels, skip the store-bought options and try this simple and satisfying recipe. Your taste buds (and your kitchen) will thank you!
Related
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Two Ingredient Bagels
If you're craving homemade bagels but don’t have the time or patience for traditional yeasted dough, you’re in the right place! These two ingredient bagels recipe with einkorn flour gives you all the chewy, golden brown goodness of classic bagels, but without the hassle.
Ingredients
- 3 ¼ cups all-purpose einkorn flour
- 1 ¼ cups plain Greek yogurt
- 2 teaspoon baking powder
- Everything bagel seasoning
Instructions
- Preheat the oven to 390 degrees F. Line a baking sheet with parchment paper or a baking mat. In a bowl add the einkorn flour, yogurt, and baking powder.
- Bring the mixture into a rough dough ball.
- Divide your dough into eight equal parts with a dough scraper.
- Roll each piece into a ball and use your finger to create a hole in the center, stretching the dough out into a bagel shape. You can also roll the dough into a log and pinch the ends together if you prefer a more traditional bagel shape.
- Sprinkle the top of the bagels with Everything Bagel seasoning or other alternatives.
- Bake at 390 degrees F for 20-25 minutes or until the tops are golden brown. Let cool for 15 minutes before serving.
Notes
Between steps 2 &3 if you want to let the dough sour to be THM compliant or to give the flour the added benefits of letting it sour, you can cover it with a damp dish cloth for 7 hours or overnight.
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