There’s something about a really good BLT that never gets old. It’s simple, nostalgic, and when done right, completely irresistible. After years working in professional kitchens, I can confidently say I’ve made thousands of BLTs—but this version, 2 ingredient bagel BLT, is one I keep coming back to again and again.
It’s become a bit of a staple in our house.
For me, the bacon is everything. It has to be streaky, cooked until it’s just slightly crispy but not overdone. You still want a bit of softness to it—that perfect balance where it’s crisp on the edges but still full of flavour. Then it’s just fresh lettuce, good tomatoes, and a little seasoning. Nothing fancy, just done well.
But what really makes this is the bagel.
I know the two-ingredient bagel dough has been everywhere, but honestly, it’s one of the few “viral” recipes that I actually stick with. I make these all the time—probably a couple of times a week. They’re quick, easy, and I nearly always have everything I need already in the kitchen. Fresh, warm and crispy… they just make everything taste better.
And once you’ve had a BLT in a homemade bagel, it’s hard to go back.
If I’ve the time, I love turning it into a proper slow morning, especially on a Sunday. I’ll set the table, put a pot of coffee on, and get the kids involved—usually juicing fresh oranges while the bagels bake. It turns into our own little café experience, right in the kitchen.
It’s just easier than heading out, and a lot more relaxed. No queues, no rushing around—just good food and everyone pottering about the kitchen.
And if you want to make it even better, add a fried egg. The yolk with the bacon and the warm bagel is just… delicious.
It’s one of those recipes I come back to again and again. Simple, reliable, and always a hit.
Why You’ll Love This Two-Ingredient Bagel Dough
- Only two ingredients – simple, no fuss, no overthinking
- No yeast, no proving, no waiting around
- Quick to make – fresh bagels in under 30 minutes
- Uses ingredients you probably already have at home
- Soft, chewy texture with that fresh-from-the-oven feel
I love making these when we’ve a bit more time to slow down—coffee on, music in the background, everyone just pottering about the kitchen. It turns such a simple recipe into something that feels like a real treat without any of the stress (or cost) of going out.
If you make them, don’t forget to tag @littleloucooks—I love to see all your bakes .
And don’t forget to comment below with your favourite weekend brunch ideas… I’m always looking for new ones to try!
2 ingredient bagel BLT
Equipment
Ingredients
- 300 g self raising flour or plain flour with 2 tsp baking powder sieved through
- 300 g greek thick yoghurt
- Optional extras
- 1 pinch salt
- 1 egg – beaten
- Sesame seeds
- Serve with: Streaky bacon smoked or unsmoked iceberg lettuce, ripe tomato slices, mayo, fried egg- avocado nice too
Instructions
- Preheat the oven 180ºc fan.
- Line a tray with baking parchment paper.
- Mix the flour, yoghurt and salt together in a bowl.
- Tip onto the worktop and lightly knead into a ball – don’t over knead or the bagels will be tough.
- Divide into 4 equal pieces.
- Make each piece into a ball and make a hole in the middle as wide as you can while keeping the bagel shape. The hole will close up as they bake so make it big before baking.
- Place all 4 on the tray and brush with the egg and sprinkle the sesame seeds if using.
- Bake for 20 minutes on the tray, and a further 5 minutes off the tray.*
- Leave to cool for 5 minutes then slice and fill.
- *While the bagels bake, put the bacon onto a separate lined tray and bake in the oven for about 15 minutes until it’s as crispy as you’d like it.
- Fry 1 egg per bagel on a pan.
- Bagel storage:
- Keep the baked bagels in an air tight container in a cupboard for 3 days. They are best toasted.
- Freezer: Baked bagels freeze really well in food storage bags for 3 months. Defrost for 1-2 hours on the counter then slice and toast.
2 thoughts on “2 ingredient bagel BLT”
Hello Lou, could you use rye flour with these. Thanks 😊
Hi Yvonne, yes you can just add 1 tsp baking powder per 150g of rye flour. Sieve it in and mix it well before adding the yoghurt.
Depending on the rye flour you use you could- if its coarse use half rye and half white with added baking powder so they’re not too heavy. Lou x