I made 2-ingredient Greek yogurt bagels in my tiny-ass kitchen

So I'm sure you can do it too!

I’ve been on the hunt for good bagels ever since I moved from Brooklyn to Amsterdam in 2019. I’ve found two places that pass my NYC bagel snobbery test — Breadwinner and BagelBoy. Buuuuut when I recently fell into an Instagram rabbit hole and stumbled across a 2-ingredient Greek yogurt bagel recipe, I had to try it out for myself! The problem is, my kitchen is just barely functional. It’s roughly the size of a small bathroom equipped with a hodgepodge of small appliances that are slowly dying (kitchen reno is happening hopefully before the end of this year or by early 2026 at the latest, so I can’t bring myself to buy new appliances).

Anyhoo, I managed to make them, and they taste pretty good! I think next time I will skip the boiling step, as it caused one to fall apart, and it appears that with the type of oven I have, baking alone works better. When the bagels were done, I let them cool while I made the filling for a bacon, egg, and cheese sandwich, of course.

Happy cooking and eating!

Alexis

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The recipe: 2-ingredient Greek yogurt bagels

Ingredients (makes 4 bagels)

• 300g (2 cups) self-raising flour (or plain flour + 2 tsp baking powder)

• 280g (1 cup + 2 tbsp) thick Greek yogurt (10% fat works best)

• 1 tsp salt

Optional toppings. Everything bagel seasoning, sesame seeds, poppy seeds, flaky sea salt, or cinnamon sugar (or whatever your little heart desires!).

Cooking instructions

1. Heat oven. Preheat to 200°C / 400°F (fan) and line a baking tray with parchment.

2. Make dough. Mix flour, yogurt, and salt until crumbly. Knead lightly in the bowl for 30 seconds until smooth (add flour if sticky).

3. Shape bagels. Divide dough into 4 pieces. Either roll into 6” ropes and join ends, or press into discs and poke/stretch a hole in the center (this is what I did). Place on tray.

4. (Optional) Boil. Drop bagels into boiling water for 1 min, flip, and boil 30 sec more. Return to tray.

5. Top bagels. Sprinkle toppings directly if boiled, or brush with egg/milk/water first if unboiled.

6. Bake. Cook 20–25 min until golden brown, rotating tray halfway.

7. Cool slightly, then enjoy.

Tips

• Storage. Keep bagels in an airtight container at room temp for up to 3 days. Toast to refresh. For longer storage, slice, freeze in zip bags, and reheat straight from frozen in the toaster.

• Yogurt matters. Use thick Greek yogurt (fat-free works too), but it must be thick.

OK, ENJOY!

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I share new recipes once a month or so to inspire you (and me) to experiment more in the kitchen, but I also publish personal essays, humor pieces, and writing on wellbeing, travel, and more. I have many interests. 😉 Thanks for reading!