Prep 15 mins
Cooking 20 mins
Makes 6
Simple, quick and surprisingly satisfying, these easy two ingredient bagels turn basic pantry staples into soft, chewy homemade bagels. With no yeast or long proving time required, the dough comes together in minutes, making them perfect for busy mornings, lunch prep or last-minute baking.
Baked until golden with a tender crumb and lightly crisp exterior, they deliver that classic bagel texture without the usual effort. Slice and toast for breakfast, stack into sandwiches for lunch or enjoy fresh from the oven with your favourite spreads.
Customise with seeds, herbs or seasoning to make them your own — sweet or savoury both work beautifully. A fuss-free bake that brings the comfort of fresh bagels to your kitchen with minimal preparation and reliable results every time.
Preheat oven to 180 degrees Celsius and line two large baking trays with baking paper.
Combine the flour and the yoghurt in a large bowl with a wooden spoon. Mix together, and add more yoghurt a little at a time if the dough is too dry. Bring together with your hands, then flour your work surface and tip the dough out.
Knead by hand for a few minutes, until the dough is smooth and slightly elastic. The dough will be a little sticky, but if it is too wet continue to dust with more flour as you knead the dough.
Divide the dough into 6 pieces, and roll each into a ball.
Create a large hole in the centre of each dough ball with your finger. Stretch the hole by twirling the dough around with your finger in the middle.
Repeat with the remaining dough and place on the prepared trays.
Lightly beat the egg and brush over each bagel. Generously sprinkle with your chosen toppings.
Bake for 20 minutes, or until the tops of the bagels are golden brown. To ensure the bagels cook evenly, rotate the trays in the oven at 10 minutes.
