3 Ingredient Bagels

an everything bagel cut open with a cream cheese covered knife to the left.

5 from 1 vote

3 Ingredient Bagels are a quick, delicious, and protein-packed breakfast option. These are made with Greek yogurt, flour, and baking powder, no yeast, no kneading, no boiling. They have a great chewy texture, are delicious, a feel-good treat, and so quick to make.

Course bread, Breakfast, brunch

Cuisine American

Keyword bagel, Greek yogurt

Prep Time 10

Cook Time 24

Total Time 34

Servings bagels

Calories 146kcal

Author Debi

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
1 cup plain Greek yogurt
½ teaspoon table salt optional but recommended
1 egg lightly beaten; optional
Everything but the Bagel Seasoning optional or onion flakes, sesame seeds, grated cheese, cinnamon

Instructions

Preheat oven to 375° F. Line a baking sheet with parchment paper and spray with olive oil or cooking spray.
Mix the flour, baking powder, yogurt, and salt (if using) in a large bowl until a crumbly dough forms. Don’t overmix. Knead lightly with your hand a few times to bring it together, making sure that the flour and yogurt are evenly combined. The dough will be a little sticky.
You can add a little more flour if you feel it’s needed, but just add a small amount, about 1 tablespoon at a time.
Coat your hands with a little flour as you work to keep the dough from sticking to them.
Divide the dough into 4 equal portions. Roll into balls, then roll each ball into a log, about 8 inches long, and form a circle. Place on the prepared baking sheet. The bagels expand when they bake so make sure they have plenty of room, about 2 inches apart, or they’ll stick together.
Optional: Brush with egg and sprinkle with seasoning.

Oven

Bake for 24-26 minutes, or until lightly golden brown. Remove from oven and let cool on a wire rack.

Air fryer

Preheat the air fryer to 350° F. Once preheated, gently place the formed bagels in the air fryer basket (they can be placed on a parchment paper liner that’s sprayed with olive oil or nonstick spray if desired), leaving enough room between the bagels for the to expand, about 2 inches apart. Don’t crowd the air fryer. Cook the bagels in batches.
Cook for about 10 minutes, flipping halfway through the cooking, until they are golden brown and cooked through.
Remove the bagels from the air fryer and let them cool for 5-10 minutes before cutting and topping them.

Notes

To use self-rising flour in place of the all-purpose, just ½ teaspoon baking powder instead of 2 teaspoons, and leave the salt out (as self-rising flour already has salt in it).

Swap gluten free 1:1 flour or thick vegan yogurt into this recipe

If there’s liquid on top of the yogurt, drain it before you measure it out.

This recipe is easily doubled if you want to make a whole bunch.

Toast and top with cream cheese, butter, or other favorite topping.

Let the cooked bagels fully cool before storing them in an airtight container or zip top bag. Store them at room temperature for 3 days or in the fridge for a week. They can also be frozen for longer storage, up to 6 months. I recommend slicing them before you freeze them so they’re easy to toast.

Nutrition