These 3-Ingredient Bagels are soft, chewy, and incredibly easy to make. Made with just self-raising flour and Greek yogurt, plus an egg wash for that golden finish, they’re ready in around 30 minutes with no yeast, kneading, or proofing required.
I absolutely love a good bagel, but traditional bagels can take quite a bit of time and effort to make. When I first developed this recipe, I boiled the bagels before baking them, as you would with traditional bagels. I then tested the recipe without boiling them and found that they baked up beautifully without this extra step, so you can skip it completely!
The result is a much simpler way to make homemade bagels. Simply mix the dough, shape your bagels, add your favourite toppings, and bake. The combination of thick Greek yogurt and self-raising flour creates a soft dough that bakes into deliciously chewy bagels without the long process of a traditional yeast-based recipe.
They’re perfect for a quick breakfast, meal prep, or whenever you’re craving a fresh bagel without spending hours in the kitchen. The Greek yogurt also adds a little extra protein, making these a simple and satisfying breakfast option.
If you’re looking for a high protein breakfast, serve these Greek yogurt bagels with a protein-rich filling such as eggs, smoked salmon or cottage cheese.
Why You’ll Love This 3-Ingredient Bagel Recipe
- Only 3 ingredients: All you need is self-raising flour, thick Greek yogurt, and an egg wash for that golden finish.
- No boiling, yeast or proofing: I tested these bagels without the traditional boiling step and they worked beautifully, making the recipe much quicker and easier.
- Ready in around 30 minutes: From mixing the dough to pulling freshly baked bagels from the oven, there’s no long waiting around.
- Soft and chewy: The Greek yogurt helps create a soft dough that bakes into deliciously chewy bagels.
- Easy to customise: Add sesame seeds, poppy seeds, bagel seasoning, cheese or your favourite herbs and spices.
- Great for breakfast or meal prep: Make a batch to enjoy throughout the week, or freeze them for later.
Benefits of Homemade Bagels
There’s something special about making your own bagels at home. You know exactly what goes into them, you can choose your favourite toppings and fillings, and you get to enjoy them fresh from the oven.
You know exactly what’s in them: Making your own bagels means you have complete control over the ingredients. You can choose the flour and Greek yogurt you use, adjust the toppings to your liking, and avoid ingredients you don’t want or need.
They’re fresh when you want them: Homemade bagels are at their best when they’re freshly baked and still slightly warm. You can make a batch whenever a bagel craving hits instead of relying on store-bought options.
You can make them your own: From classic sesame seeds and bagel seasoning to cheesy, savoury or sweet variations, homemade bagels give you plenty of room to experiment.
They’re great for making ahead: Make a batch and keep them in the fridge or freezer, so you always have homemade bagels ready for a quick breakfast or snack.
Ingredients Needed
You only need a few simple ingredients to make these 3-Ingredient Bagels. You can find the exact measurements in the recipe card at the bottom of this page.
- Self-Raising Flour: This forms the base of the bagel dough and provides the leavening needed to help the bagels rise. You can use store-bought self-raising flour or make your own by combining plain or all-purpose flour with baking powder and salt.
- Greek Yogurt: Use a thick, full-fat or low-fat Greek yogurt for the best dough consistency. Greek yogurt is key to the texture of the dough, providing moisture without making it too wet. It also adds a little extra protein to the bagels.
- Egg: The egg is used for the egg wash rather than in the dough. Brushing it over the shaped bagels before baking gives them a beautiful golden, glossy finish. For an egg-free or vegan option, you can use plant milk instead.
- Toppings: These are optional, but I love adding sesame seeds, poppy seeds or bagel seasoning before baking. You can also leave them plain or customise them with your favourite toppings.
Equipment Needed:
You don’t need any fancy equipment to make these Greek yogurt bagels. Just a few basic kitchen essentials:
- Digital Food Scale: I recommend weighing your ingredients for the most consistent dough.
- Baking Tray: For baking your bagels until golden and lightly puffed.
- Parchment Paper: Prevents the bagels from sticking to the tray.
- Mixing Bowl: For mixing the flour and Greek yogurt together to make the dough.
- Small Bowl or Ramekin: For whisking the egg before making the egg wash.
- Pastry Brush: Makes it easy to evenly brush the egg wash over each bagel.
How to Make 3-Ingredient Bagels
These Greek yogurt bagels couldn’t be much easier to make. There’s no yeast, kneading, proofing or boiling involved. Just make the dough, shape your bagels, add your toppings and bake!
I’ve included step-by-step photos below, and you can find the recipe video in the recipe card.
Step One: Preheat the Oven
Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper. Set your prepared baking sheet aside while you make the dough.
Step Two: Make the Dough
Add the self-raising flour and thick Greek yogurt to a mixing bowl. Use a fork to mix them together until a sticky dough starts to form, then use your hands to bring the dough together into a ball.
The dough should feel soft and slightly sticky, but it shouldn’t cling excessively to your hands. If it’s too sticky to handle, let the dough rest at room temperature for a few minutes. This can make it easier to work with without immediately adding lots of extra flour. If it is still too sticky, add a little more flour. If it feels dry or crumbly, add a small amount of Greek yogurt until you reach the right consistency.
Step Three: Divide the Dough
Divide the dough into four equal pieces. I recommend making them as evenly sized as possible so your bagels bake at the same rate.
Step Four: Shape the Bagels
Roll each piece of dough into a smooth ball, then gently flatten it into a round disc. Use your finger or the handle of a wooden spoon to make a hole in the centre.
Make the hole slightly larger than you think you need, as it will shrink a little as the bagels bake. Gently stretch the dough around the hole to create a classic bagel shape.
Step Five: Transfer to the Prepared Baking Sheet
Place the shaped bagels onto your prepared baking sheet, leaving a little space between each one so they have room to puff up as they bake.
Step Six: Add the Egg Wash
Whisk the egg in a small bowl, then brush it evenly over the tops of the bagels. This gives them a beautiful golden colour and glossy finish once baked.
If you like, sprinkle over your favourite toppings at this stage. Bagel seasoning, sesame seeds and poppy seeds are all delicious options.
Step Seven: Bake
Bake the bagels for around 20 minutes, or until they have risen and are lightly golden on top. Keep an eye on them towards the end, as baking times can vary slightly between ovens.
Allow the bagels to cool for a few minutes before slicing and serving. They’re especially delicious while still slightly warm!
Customization Options for 3-Ingredient Bagels
These Greek yogurt bagels are a great base for experimenting with different flavours and toppings. Keep the dough as it is and switch up the toppings, or add a few simple ingredients for a completely different bagel.
Add Seeds or Bagel Seasoning
For a classic savoury bagel, sprinkle the tops with bagel seasoning before baking. You can also use sesame seeds, poppy seeds, sunflower seeds or pumpkin seeds for extra crunch.
For even more flavour, try mixing a little garlic powder, onion powder or dried herbs into the dough before shaping your bagels.
Make Sweet Bagels
For a sweeter version, add 1 tablespoon of sugar or honey to the dough. You can also sprinkle the tops with cinnamon sugar before baking.
These are delicious served warm with butter, nut butter or cream cheese.
Make Cheesy Bagels
For cheesy bagels, mix some grated cheese into the dough or sprinkle it over the top after brushing with egg wash. Cheddar and Parmesan both work particularly well and add plenty of savoury flavour.
You could also combine cheese with garlic powder or dried herbs for a simple cheesy garlic bagel.
Tips and Notes
A few simple tips will help you get the best results from these Greek yogurt bagels every time.
Get the Dough Consistency Right
The dough should be soft and slightly sticky, but it shouldn’t stick excessively to your hands. Try not to add lots of extra flour, as this can make the finished bagels dense and dry.
If your dough feels particularly sticky, let it rest at room temperature for a few minutes before adding more flour. The type of Greek yogurt you use can also affect the consistency, so a thick Greek yogurt works best.
Make the Hole Slightly Larger
The hole in the centre will shrink as the bagels bake, so make it slightly larger than you want the finished bagel to be. Gently stretch the dough around the hole rather than simply making a small hole in the middle.
If you want the hole to stay open, avoid making the centre of the bagel too thick.
Don’t Skip the Egg Wash
Brushing the bagels with beaten egg before baking gives them that beautiful golden, glossy finish you expect from a bagel. It also helps toppings such as sesame seeds or bagel seasoning stick to the surface.
For an egg-free or vegan option, you can brush the bagels with plant milk instead.
No Need to Boil the Bagels
Unlike traditional yeast-based bagels, these don’t need to be boiled before baking. I originally tested this recipe using the traditional boiling step, but when I tested them without boiling, they still baked up beautifully. Skipping the boiling makes this recipe much quicker and easier without compromising the result.
Keep an Eye on the Baking Time
The bagels should be lightly golden and slightly puffed when they’re ready. Ovens can vary, so start checking them towards the end of the baking time.
Let them cool for a few minutes before slicing. They’re especially good served warm with your favourite filling or spread.
Storage Instructions for 3-Ingredient Bagels
These Greek yogurt bagels are best enjoyed fresh, but they can also be stored or frozen so you have homemade bagels ready whenever you need them.
Room Temperature
Once completely cooled, store the bagels in an airtight container or sealed bag at room temperature for up to 2 days.
Refrigerator
You can also store the bagels in an airtight container in the refrigerator. They may become a little firmer when chilled, but this is easily fixed by toasting or microwaving them before serving. I actually prefer storing mine this way, especially if I’m making a batch to enjoy over several days. They last up to 5 days in the refrigerator.
Freezer
For longer storage, you can freeze the cooled bagels in a freezer-safe bag or airtight container. If freezing several together, separate them with pieces of parchment paper so they don’t stick to one another.
Reheating
To refresh a bagel that’s been stored at room temperature, warm it in a toaster, toaster oven or oven until heated through.
For a frozen bagel, allow it to thaw at room temperature before reheating, or warm it directly from frozen in the oven until heated through. You can also slice the bagel before freezing, which makes it particularly convenient to pop straight into the toaster when you’re ready for breakfast.
3 Ingredient Bagel FAQs
Can I Make These Bagels Gluten-Free?
Yes! You can substitute the self-raising flour with a gluten-free self-raising flour blend. For the best texture, choose a blend that contains xanthan gum or another suitable binder. Keep in mind that different gluten-free flour blends can absorb moisture differently, so you may need to adjust the amount of Greek yogurt slightly.
Can I Make These Bagels Dairy-Free or Vegan?
Yes. Use a thick, dairy-free yogurt, such as coconut or soy yogurt, instead of the Greek yogurt. For a vegan or egg-free version, brush the bagels with plant milk instead of egg wash before baking. The bagels may be slightly less glossy, but they will still brown nicely.
Can You Make These With Store-Bought Self-Raising Flour?
Absolutely. Store-bought self-raising flour works perfectly in this recipe. Just use the same amount called for in the recipe card. If you’re using plain or all-purpose flour instead, you’ll need to add baking powder and salt to turn it into self-raising flour.
What If I Don’t Have Self-Raising Flour?
You can easily make your own self-raising flour. For every 1 cup (about 125g) of plain or all-purpose flour, mix in 2 teaspoons of baking powder and 1/2 teaspoon of salt.
Why Did My Bagels Come Out Dense?
Dense bagels are usually caused by the dough being too dry or by adding too much flour. The dough should be soft and slightly sticky when you shape it. Avoid adding lots of extra flour just to make the dough easier to handle.
The type of Greek yogurt you use can also affect the dough. A thick Greek yogurt gives the best texture, while a thinner yogurt may make the dough wetter and require a little more flour.
How Do You Get the Hole to Stay Open?
Make the hole slightly larger than you think you need, as it will shrink as the bagels bake. After creating the hole, gently stretch the dough around it to widen the opening. Try not to make the bagels too thick in the centre, as this can cause the hole to close during baking.
How Do I Know When the Bagels Are Done?
The bagels should be lightly golden, slightly puffed and firm on the outside. They should take around 25 minutes to bake at 350°F (180°C), although ovens can vary, so keep an eye on them towards the end of the baking time.
Can I Add Flavourings to the Dough?
Yes! These Greek yogurt bagels are a great base for different flavours. You can add garlic powder, onion powder, dried herbs or spices to the dough, or sprinkle bagel seasoning, sesame seeds or poppy seeds on top before baking.
For a sweeter version, you can add a little honey or sugar to the dough and finish with cinnamon sugar.
How Should I Store Leftover Bagels?
Once completely cooled, store the bagels in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, I recommend toasting or microwaving them before serving to bring back their soft, chewy texture.
Can I Make These Bagels Ahead of Time?
Yes. These bagels can be made ahead and frozen once completely cooled. When you’re ready to eat them, reheat them in a toaster, toaster oven or oven until warmed through.
More Easy Bagel Recipes
- Easy and Healthy Chocolate Bagels (made without yeast)
- Easy Blueberry Bagel Recipe – Ready in 40 minutes! (no yeast)
If you make these 3 Ingredient Bagels, I’d love to hear how they turned out! Please leave a comment and a ⭐⭐⭐⭐⭐ rating below. Your rating helps other readers know whether they should give the recipe a try.
Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
3 Ingredient Bagels
Ingredients
- 180 g Self-Raising Flour or 180g All-Purpose Flour + 2 tsp Baking Powder + 1/2 tsp Salt (1.5 cups)
- 250 g Greek Yogurt (1 cup)
- 1 Egg
- Seeds (optional)
Instructions
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- In a bowl, mix flour and yogurt until a soft, slightly sticky dough forms. Add more flour or yogurt if needed.
- Divide the dough into 4 pieces.
- Roll each piece into a ball then flatten to form a disk. Create a hole in the center with your fingers or the back of a wooden spoon.
- Place the bagels on your parchment-lined baking tray.
- Whisk your egg in a small bowl then brush onto your bagels. You can also sprinkle on some seeds if you wish.
- Bake for 25 minutes or until golden and risen.
Video
Notes
- Storage: Store leftover bagels in an airtight container in the refrigerator for up to 5 days. Reheat in the toaster or microwave before serving.
- Dough consistency: The dough should be soft and slightly sticky, but still manageable. If it’s too sticky to shape, let it rest at room temperature for a few minutes. You can also add a little extra flour if needed.
- Shaping: Make the hole in the centre slightly larger than you think you need, as it will shrink slightly while baking.
- Egg wash: Brushing the bagels with egg before baking gives them a golden, glossy finish. For an egg-free option, you can use a little thick plant-based milk instead.
- No need to boil: Unlike traditional bagels, these don’t need to be boiled before baking. I originally tested them with the boiling step, then tested the recipe without it and found they baked beautifully without it.
- Toppings: Add sesame seeds, poppy seeds, bagel seasoning or your favourite toppings after brushing with egg wash.
Nutrition
Let me know in the comments below if you make these 3 Ingredient Bagels!
