Quick, easy and healthy 2 Ingredient Whole Wheat Bagels made with whole wheat flour and Greek Yogurt. These baked homemade bagels have no yeast, need no rising time, and no boiling either! Perfect for a craving or meal prep breakfast too.
Jump to Recipe
Okay total bagel lover here, and this 2 ingredient dough concept is a total life changer!
I know I’m a bit late to the game – everyone was already on this over the summer – but I guess this is just me. Unintentionally attempting to revive these trends 6 months later.
Maybe I should actually do it more intentionally though coz I don’t think people would save my posts – on Instagram that is – if everyone’s making it already. I.e. what is the need to save it when they can find it on every second post?
But then I guess not too many people would be making a healthy and whole grain version of the bagels so there’s that.
Either way, I was so happy with how these turned out, I don’t really even want to get the store-bought ones anymore! No guilt of bad grains or excess sodium!
Ingredients for the Healthy Whole Wheat Bagel Recipe
The 2 ingredient dough for this recipe is based off the weight watchers recipe that uses self rising flour and yogurt, but is a healthy version since it’s made with whole grain instead.
- Whole Wheat Flour + Baking Powder to make a whole wheat self rising flour – so I guess these are 3 ingredient bagels
You can replace the whole wheat with regular all purpose flour or use store bought self rising flour.
- Greek Yogurt – the ingredient number 2 here. I used Non-fat Greek Yogurt, but other fat content would work well too.
DO NOT USE NATURAL YOGURT; the dough will be too sticky, and also won’t rise. Adding more flour in an attempt to fix the consistency won’t work either.
You can use Coconut Yogurt instead to make 2 ingredient bagels Vegan and dairy free.
- A bit of Salt
How to make 2 Ingredient Whole Wheat Bagels without Yeast
The best and most easy part about this recipe is that the dough for these whole wheat bagels uses baking powder and no yeast. So you don’t have to wait for the dough to rise or any other such lengthy process.
Make Whole Wheat 2 Ingredient Dough with Greek Yogurt
This greek yogurt bagel recipe is the quickest process you can come across:
Start with preheating your oven to 425°F.
- Mix the whole wheat flour, baking powder and salt in a large bowl.
- Add in the Greek Yogurt and use a large spoon to mix them and form a rough ball of dough. There will still be flour, but it’s okay.
- Lightly flour a work surface, transfer the dough over to the surface and knead it to form a dough.
Continue until the yogurt and flour are just combined.
Don’t over-mix or the bagels will be too tough.
Roll the whole wheat bagel dough
- Cut the dough into 4 pieces – use a sharp knife here.
- Roll the dough balls into logs about 7-8 inches long – lightly flour your hands so the dough doesn’t stick.
- Make a ring – the toris shape of a bagel; Overlap the ends here and pinch them together.
- Place the bagels on a parchment lined baking sheet.
Egg wash (and Why to put Egg Wash on Bagels)
- Whisk an egg and brush it onto the surface of the bagels.
The reason you use egg wash before baking bagels is to get that glossy golden brown color and also so that the toppings stick.
- Sprinkle on your choice of toppings – I used my homemade Everything Bagel Seasoning, poppy seeds and minded onion for different bagel options.
Make baked bagels with no boiling
- Bake for 20 minutes; The tops should have that golden brown color.
Let those bagels cool for at least 20-30 minutes before you eat or store them for later.
How to store Whole Wheat Homemade Bagels
You want to store these 2 ingredient whole wheat bagels on the countertop or in the freezer – don’t keep them in the fridge since it will make them go stale faster.
To store homemade bagels on the countertop:
Let the bagels cool completely and then put them in a sealed plastic bag; They should keep on the counter top for 1-3 days.
Freeze your fresh baked bagels!
Again, let the bagels cool completely before putting them away. Then place the bagels in freezer-safe zipper bags and freeze immediately; They’re perfectly freezer friendly will stay fresh for even 2-3 months.
Thaw your frozen bagels and them serve them like you normally would, and you have a great make ahead breakfast.
Best way to serve these Healthy Whole Wheat Bagels
There’s so so many things you can do with bagels – toasts, sandwiches, or even just plain. Here’s some of my favorites:
- Go for the classic: Toasted bagels with Cream Cheese! I’d recommend reduced fat.
- Bagels and Butter – Like buttered toast, but better.
- Bagels with Hummus! Again, toasted these bagels and had them with my homemade healthy hummus that’s also made with Greek Yogurt!
- Bagel Avocado Toast?
- Ot maybe just a breakfast sandwich
More recipes with 2 Ingredient Whole Wheat Dough
Quick & Easy 2 Ingredient Whole Wheat Bagels
Ingredients
- 1 cup Whole Wheat Flour, 120g
- 1½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Plain Greek Yogurt, or Coconut Yogurt, 225g
Topping:
- Whisked Egg, you won’t use the whole thing
- Poppy Seeds
- Everything Bagel Seasoning
- Onion Flakes
Instructions
- Preheat oven to 425°F, and line a baking sheet with parchment paper.
- In a large bowl, mix whole wheat flour, baking powder and salt until combined well.
- Add yogurt and mix using a spoon until a rough ball is formed.
- Transfer to lightly floured work surface and knead with hands about 2 minutes to form a dough.
- Using a sharp knife, cut into 4 pieces.
- Lightly flour palms of hands and roll into logs about 7-8” long.
- Shape logs into a ring; Overlap and pinch ends together.
- Place on prepared baking sheet, lightly brush tops with whisked egg (or use fingers), and sprinkle on choice of toppings.
- Bake for 20 minutes – visible surfaces should all be golden-brown.
- Let cool about 30 minutes; Use a cooling rack if possible.
Notes
- Room temperature: 1-2 days in sealed plastic bag
- Fridge: Do not store in fridge.
- Freezer: 3-4 months in freezer-safe zipper bags.
- Servings: 4 bagels | Serving size: 1
- Calories: 130kcal
- Fat: 1g | Saturated fat: 0g
- Carbohydrates: 24.2g | Fiber: 3g | Sugar: 1.5g
- Protein: 9.6g
Nxs says
Loved these! I doubled the recipe and made 4 massive bagels, baking for an extra 15 minutes. I placed a small pot of water in the oven during the bake to add steam and develop the crust.
Haylee Jane Monteiro says
Omigosh that sounds AMAZING! I love what you did to add steam and develop the crust. And the larger bagel idea! Have to try this for sure.
Carrie says
Love the flavor but mine are smaller than picture and morw dense. Should I mage the “log” longer than 7-8″?
Haylee Jane Monteiro says
Hi Carrie! I’m happy you liked these bagels!
Yes I’d definitely recommend making the ‘log’ slightly longer in this case. LMK how it turns out!
Marion says
Love these. I added cinnamon and a tiny bit of clove powder for a different taste. So awesome ! I baked it in a donut/bagel pan. I bake a lot so a hint to people. If the if dough is sticky during the process, flour is your friend. I had to add a little more yogurt because it did not come together totally. That was ok though. It was a little sucky, so I worked it with a little white flour. Came out perfect ! Thank you for this great recipe !!!!
Haylee Jane Monteiro says
Omg Im so glad to hear that!
LOVE the cinnamon idea, and that tip too!
Can’t wait to see what you try next!
Elizabeth says
Hi,
How many points is one bagel?
Haylee Jane Monteiro says
Hi Elizabeth. I used this calculator: https://www.calculator.net/weight-watchers-points-calculator.html
and got: 3 Points
Jill says
Do you think you could use oat flour in these instead of wheat? Thank you
Haylee Jane Monteiro says
Hi Jill! I haven’t tried these bagels with oat flour yet, but you should be able to use it here. Use the same amount by weight – not cups.
Also, start off with a little less yogurt than mentioned, and add more as needed. Maybe go with 3/4 cup to start?
Maria says
They came out good but the middle was still wet feeling had to keep putting back in oven cook longer what did I do wrong? Or is the middle supposed to feel like that? Good flavor though thanks for recipe
Haylee Jane Monteiro says
Hi Maria! I’m so sorry these bagels didn’t turn out the first time.
I believe some yogurt brands might be thicker than others; That could have been the issue. They might be soft if the yogurt is too runny.
I’m happy you liked them though!
Natasha says
Hi! Should I add more flour if my yogurt is too runny?
C says
You can make regular yogurt more “Greek” by straining it over cheesecloth in a colander, like for making paneer. Probably wouldn’t work here with really runny yogurt, but would help yogurt that just wasn’t quite as solid as Green. (Can use that runoff as water in baking for a little sour edge.)
Haylee Jane Monteiro says
Thanks for answering, friend! I appreciate it!
Marlyn says
what is the salt content? It is high in most bagles…. But I think I could rearrange your recipe a little so I could eat them.
what do you think?
Haylee Jane Monteiro says
Hi Marlyn! I’m so excited you want to try out the recipe, and definitely watch my sodium intake here which is why I avoid store bought bagels.
I have a few options for you (the numbers are approximate);
Keep the Salt + regular baking powder (like the one from Whole Foods), it works out to 290mg each.
No salt + regular baking powder: 145mg
Salt + Sodium-free baking powder (This is the one I use, and it worked in this recipe too 🙂 https://amzn.to/3bYWy4u) : 170mg
No salt + Sodium-free baking powder (make sure you smear on some good cream cheese, hummus or guac in this case): 25mg
Do let me know if you give it a go!
ciara says
These bagels turned out delicious! Better then any other bagel recipe I have used. They were soft and delicious 10/10 recommend!
Haylee Jane Monteiro says
I’m so so happy to hear that this Ciara!
I was quite skeptical when I tested them out at first, but they were a good surprise. Really glad you felt the same 🙂