2-Ingredient Dough (Bagels, Pizza, and More)

The 2-Ingredient Dough is an easy, healthy, high-protein dough that you can use for everything. You can bake bagels, donuts, or even pizza from it and it requires minimal time and ingredients.

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I bake a lot. Like a lot, every single day. I love making a whole raft of different things, from bread to donuts. And you know what, it’s easier than you think. I would like to transform your perspective on baking, make everyone understand that it doesn’t have to be complicated, with too many ingredients, and super long waiting time.

This 2-ingredient dough has become the base of many of my recipes. With it, you can do almost all types of baking. And you can make it too!

Ingredients and Substitutions

To make this dough, you only need 2 basic ingredients. Here’s how to pick them.

• Self-Rising Flour – The only dry ingredient you need. It saves time by already including baking powder and salt. If unavailable, you can easily make it at home by combining all-purpose flour with baking powder (use 2 teaspoons of baking powder per cup of flour). Avoid gluten-free flours unless you’ve tested a specific brand that works well, as the results can vary widely and may not yield the same elasticity.
• Dairy-Free Greek Yogurt – The liquid component of the dough, responsible for its moisture, elasticity, and protein content. Greek-style yogurt is ideal because it’s thick and high in protein. You can use plain coconut, almond, soy, or oat-based Greek yogurt for a dairy-free option. Regular plain yogurt can also work but may result in a slightly wetter dough. For the best protein boost, choose a plant-based yogurt with higher protein content.

You can then incorporate add-ins into the dough. Here are my suggestions.

1. Savory: Add garlic powder, dried herbs (oregano, basil), or nutritional yeast to the flour for a flavorful base.
2. Sweet Version: Mix in cinnamon and a touch of sugar for sweet treats like cinnamon rolls or sweet bagels.
3. Cheesy Add-On: Fold in shredded vegan cheese for a cheesy bread or bagel variation.
4. Seed Mix: Sprinkle sesame, poppy seeds, or flaxseeds on top of bagels or breadsticks before baking for extra texture.

How to Make 2-Ingredient Dough

This dough is really easy to put together here’s how.

Pour the dairy-free yogurt on top of the self-rising flour in a bowl.

Start combining the dough with a silicone spatula until it becomes too thick.

Work the dough with your oiled hands to break down flour lumps.

Adjust the dough to get the best texture with more yogurt or more flour.

Carine’s Tips

Let me share my best tips to get the best dough possible.

1. Control Stickiness – The dough will naturally feel sticky during mixing, but it shouldn’t cling excessively to your hands. Lightly oil your hands with olive oil to prevent sticking, and add small amounts of extra flour (1 tablespoon at a time) only if necessary. The dough should remain moist and soft for optimal texture.
2. Rest Before Using – Allowing the dough to rest for at least 10 minutes helps relax the gluten, making it easier to shape and handle.
3. Stand Mixer Efficiency – For a quicker result, use a stand mixer with the paddle attachment. Knead on low speed for about 2 minutes until a smooth dough ball forms. If mixing by hand, start with a spatula and then knead with oiled hands.
4. Avoid Over-Flouring – Adding too much flour can make the dough dense and tough. Work with the sticky texture and trust the resting process to improve manageability.
5. Use Plant-Based Yogurt Variations – Different yogurts affect the flavor and texture. Coconut yogurt adds a subtle sweetness and tropical flavor, while soy or almond yogurt provides a more neutral base. Adjust for taste preferences and dietary needs.

Troubleshooting

While this recipe is quite easy, there’s always something that can go wrong. I’ve compiled below all the ways you can fix common issues.

• Too Sticky: Gradually add a teaspoon of flour at a time while kneading until the dough is manageable, but still soft and moist.
• Too Dry: If the dough doesn’t come together, add a teaspoon of yogurt at a time until the desired texture is achieved.
• Not Rising or Baking Flat: Ensure the self-rising flour or homemade equivalent has fresh baking powder. Expired leavening agents won’t work as effectively.
• Gluten-Free Dough Fails: Since results vary with gluten-free flours, it’s better to use a tried-and-tested gluten-free dough recipe instead of this one.

Using the Dough

This dough is super versatile and can be used to make most of the classic baked recipes and keep them dairy-free. You can make with it:

• Bagels: Shape into rings and bake directly, or boil first for a more traditional bagel texture. For an extra chewy texture, boil the shaped bagels for 30-60 seconds per side in water with baking soda before baking. However, you can skip this step for a faster recipe. Read my 2-ingredient bagel recipe for all my tips.
• Pizza Bases: Roll out the dough, top with your favorite toppings, and bake. Roll the dough thinly for a crispier base, or leave it thicker for a fluffier crust. Bake on a preheated pizza stone for the best texture. Read my 2-ingredient pizza dough for all the details.
• Donuts: Shape into rings or balls, then bake or air-fry for a healthier treat. Use a donut cutter or shape by hand. Air-fry or bake at 375°F (190°C) until golden, flipping halfway for even cooking.
• Make-Ahead Dough: Store the dough in a lightly oiled airtight container in the fridge. Let it come to room temperature before using and re-knead briefly to regain elasticity.

Recipes Made With 2-Ingredient Dough

2-Ingredient Donuts

Monkey Bread Casserole

Air Fryer Donut Holes

2-Ingredient Bagels

2-Ingredient Dough

The 2-Ingredient Dough is an easy, healthy, high-protein dough that you can use for everything. You can bake bagels, donuts, or even pizza from it and it requires minimal time and ingredients.

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Prep Time: 10 minutes mins

Cook Time: 8 minutes mins

Total Time: 18 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 4 servings (1/4 of the dough)

Calories: 227.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ¾ cups Self-Rising Flour - (note 1)
• ▢ 1 cup Dairy-Free Greek Yogurt - (note 2)

Instructions

• In a large mixing bowl, or the bowl of a stand mixer, add self-rising flour and yogurt.

Stand mixer method

• Using the paddle attachment, knead the dough, on low speed (speed 3 of a KitchenAid stand mixer). Knead until it forms a dough ball – about 2 minutes.

By hand

• If making the dough by hand, stir with a silicone spatula at first. The dough will form little pieces of yogurt and flour that are wet. That's normal.
• Lightly oil your hands with light olive oil, and squeeze and knead the batter until it forms a soft and elastic dough. If too sticky, add more flour to bring the dough together. The dough should stay soft, moist, but not stick to your hands.
• Rest the dough for 10 minutes at room temperature while you preheat the oven for the recipe you intend to use with this dough.
• This dough makes 4 bagels or 2 small pizza bases.

Notes

Note 1: You can make your own self-rising flour by using 1 3/4 cups of all-purpose flour and stirring in 4 teaspoons of baking powder. I didn’t try gluten-free all-purpose flour for this recipe and I don’t think it will work very well.

Note 2: You can use any Greek yogurt, even regular plain yogurt if you use dairy in your kitchen.

Make ahead: You can make the dough the day before, place it in a lightly oil glass bowl that is filmed air-tight with plastic wrap. Set it aside in the fridge overnight. The next day, remove it from the fridge 2 hours before using, re-knead on a floured surface to soften and warm up the dough.

Storage: You can store the dough up to 2 days in the fridge before using. You can keep the baked goods from this dough for up to 4 days in the fridge.

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Nutrition

Serving: 1serving (1/4 of the dough) | Calories: 227.9kcal | Carbohydrates: 41.5g | Protein: 11.7g | Fat: 1.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 2.5mg | Sodium: 216.1mg | Potassium: 125.2mg | Fiber: 1.3g | Sugar: 1.8g | Vitamin A: 3.1IU | Vitamin B12: 0.3µg | Calcium: 63.7mg | Iron: 0.5mg | Magnesium: 19.2mg | Phosphorus: 121mg | Zinc: 0.7mg