Magical 2-Ingredient Dough: Easy Bagels & Pizza in 10 Minutes

You know those mornings when you wake up craving fresh bagels or pizza but don’t want to deal with yeast, proofing, and all that fuss? That was me last Tuesday at 7am when my toddler demanded “circle bread” (his fancy term for bagels). In my half-awake state, I stumbled upon this magical 2-ingredient dough – just flour and yogurt! Ten minutes later, we were shaping little dough rings together, flour everywhere, giggling as they puffed up golden in the oven. The smell? Absolute heaven. The cleanup? Shockingly easy. And the best part? This same simple dough transforms into pizza crust for Friday movie nights or soft pretzels for afternoon snacks. It’s become my kitchen superhero – ready to save any mealtime emergency!

Why You’ll Love This 2-Ingredient Dough

This dough is my go-to for so many reasons—let me count the ways:

• Just 2 ingredients (seriously, flour and yogurt—that’s it!) means no hunting for obscure pantry items
• Ready in minutes—no waiting for yeast to rise or dough to rest
• One dough, endless options: chewy bagels for breakfast, crispy pizza for dinner, salty pretzels for snacking
• Forgiving texture—if you overwork it, no problem; underwork it? Still delicious
• Kids love it (mine call it “magic dough” because it transforms into whatever they’re craving)

Trust me, once you try it, you’ll wonder how you ever baked without this shortcut.

Ingredients for 2-Ingredient Dough

The beauty of this dough? You probably already have these two staples in your kitchen right now:

• 1 cup self-rising flour (if you only have all-purpose, I’ll teach you how to hack it below)
• 1 cup Greek yogurt (full-fat gives richer flavor, but non-fat works in a pinch – I’ve tested both!)

That’s really it! Though I always keep extra flour handy for dusting surfaces and little hands that might “help” with shaping.

Equipment You’ll Need

Gather these basics before you start:

• Mixing bowl (I use my favorite chipped one—perfection is overrated)
• Baking sheet lined with parchment paper (no sticking drama!)
• Rolling pin (optional—your hands work great for shaping too)

See? Nothing fancy—just simple tools for magical results.

How to Make 2-Ingredient Dough

Okay, let’s get our hands floury! This dough couldn’t be simpler to make, but I’ve learned a few tricks over dozens of batches that make all the difference between “good” and “oh-my-goodness-I-can’t-believe-this-is-only-two-ingredients” amazing.

Mixing the Dough

First, dump that cup of self-rising flour into your bowl—no need to sift! Then plop in the Greek yogurt right on top. I like to use a fork at first to combine them, scraping around the edges until it starts looking shaggy. At this point, I ditch the fork and get in there with my hands. The magic happens when you squeeze it together—it’ll feel sticky at first but keep working it. After about 30 seconds, it should form a cohesive ball that pulls away from the bowl cleanly. If it’s sticking to your fingers like crazy, sprinkle in just a teaspoon more flour at a time.

Kneading and Shaping

Now for the fun part! Flour your surface generously—this dough loves to cling. Knead for about 3-5 minutes, using the heel of your hand to push it away, then fold it back over itself. You’ll feel it transform from sticky to smooth and elastic. For bagels: divide into 4 equal balls, poke holes with floured fingers, and stretch gently. Pizza crust? Roll it out to about 1/4-inch thickness—no need to be perfect, rustic is charming! Pretzel lovers: roll ropes about as thick as your thumb and twist into classic shapes.

Baking Instructions

Preheat that oven to 375°F (190°C)—no fancy preheating rituals needed. Arrange your creations on a parchment-lined baking sheet. They’ll puff up beautifully, so give them some space! Bake for 20-25 minutes until they’re golden brown—the bottoms should sound hollow when tapped. Pro tip: rotate the sheet halfway through for even browning. That first whiff of toasty, yeasty aroma? Pure heaven.

Tips for Perfect 2-Ingredient Dough

After making this dough more times than I can count (hello, weekly pizza nights!), here are my foolproof tips:

• Flour is your BFF—dust surfaces, hands, and rolling pins generously to prevent sticky disasters
• Egg wash magic: brush bagels or pretzels with beaten egg before baking for that gorgeous golden shine
• Don’t over-knead! Stop when the dough feels smooth—overworking makes it tough
• Sticky situation? Add flour 1 teaspoon at a time until manageable, but don’t go overboard
• Hot oven = crispy crust: make sure your oven’s fully preheated for the best texture

These little tricks turn good dough into “can-I-have-the-recipe?” amazing every time.

Variations for 2-Ingredient Dough

Oh, the possibilities! This dough is like a blank canvas waiting for your creativity. My family goes wild when I add garlic powder and Italian herbs for savory pizza nights—just knead it right into the dough. Sweet tooth? Try cinnamon sugar swirls in your bagels or pretzels—my kid’s favorite “dessert bread.” Feeling fancy? Fold in shredded cheese for gooey stuffed pretzels. The secret? Start with just 1-2 teaspoons of add-ins per cup of flour—you can always add more next time!

Serving Suggestions

Oh, the joy of watching this dough transform from bowl to table! For bagels, we love them warm with cream cheese and everything bagel seasoning—my toddler licks his fingers clean. Pizza night? Go wild with classic marinara and mozzarella, or try our favorite pesto-and-tomato combo. Pretzels beg for grainy mustard or a simple butter-and-salt shower right out of the oven. Honestly? They’re delicious plain too—just try resisting that first golden-brown bite!

Storing and Reheating 2-Ingredient Dough

Here’s the good news—this dough stays almost as magical after baking as it is fresh! Let everything cool completely, then tuck your creations into an airtight container at room temperature for up to 3 days. For bagels, I love popping them straight into the toaster—that revived crunch takes me right back to morning bliss. Pizza slices revive beautifully in a 350°F (175°C) oven for 5 minutes (no sad, soggy crust here!). Pretzels? Just 30 seconds in the microwave brings back their soft, chewy charm. Though let’s be honest—they rarely last long enough to need reheating in my house!

Nutritional Information

Just a heads up—nutritional values vary based on your specific yogurt and flour brands. Generally, each serving gives you a nice protein boost from the Greek yogurt while keeping things light. But let’s be real—we’re here for that magical taste and texture, not math!

Common Questions About 2-Ingredient Dough

I get asked about this magical dough all the time—here are the questions that pop up most often in my kitchen (and my honest answers after countless batches):

Can I use regular flour instead of self-rising? Absolutely! For every cup of all-purpose flour, mix in 1½ teaspoons baking powder and ¼ teaspoon salt. It’s saved me in many a pantry emergency.

Help! My dough is super sticky—what now? Don’t panic! Sprinkle your hands and work surface with flour one teaspoon at a time until it’s manageable. Too much flour makes it dry, so go slowly.

Can I freeze the dough? You bet! Shape it first, then freeze unbaked on a tray before transferring to bags. When cravings hit, bake straight from frozen—just add 5 extra minutes.

Why Greek yogurt specifically? Its thick texture creates the perfect dough consistency—regular yogurt makes it too wet. No Greek yogurt? Strain regular yogurt through cheesecloth for 30 minutes.

Can I make this ahead? The dough stays happy in the fridge for 24 hours—just wrap it tightly. It might puff slightly, but that just means extra-fluffy results!

Rate This Recipe

Did this 2-ingredient dough work its magic in your kitchen too? I’d love to hear how your creations turned out—drop a quick rating below and tell me what you made (I’m always hunting for new topping ideas)!

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