3-Ingredient Bagels
These chewy, golden bagels need just three pantry staples and about 30 minutes start to finish. No yeast, no boiling water, and no bread-making skills required.
They bake up with a crisp shell and a soft, springy middle that tastes surprisingly close to a classic bagel. Top them with sesame seeds, everything seasoning, or leave them plain.
Why These Bagels Just Work
I keep coming back to this recipe because it’s dead simple. Stir the dough, shape a few rings, brush with egg wash, and the oven does the rest. No waiting for dough to rise, no pot of boiling water on the stove.
The texture really holds up. You get that dense, chewy bite you want in a bagel, and the glossy top comes from one quick egg wash. They freeze beautifully, so a Sunday batch sets you up for weekday breakfasts all week.
Ingredients
- 2 cups self-rising flour: use store-bought or make your own (see the FAQ)
- 1 cup plain Greek yogurt: full-fat gives the best chew, but 2% works too
- 1 large egg, beaten: for the wash and that shiny top
- Toppings (optional): everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt
Variations / Substitutions
- Make it egg-free: skip the egg wash and brush with milk or thin yogurt for a matte finish instead.
- Add herbs: stir a teaspoon of dried rosemary or garlic powder into the flour before adding the yogurt.
- Sweet bagels: brush the hot bagels with melted butter right after baking and dip them in cinnamon sugar.
- Spiced version: mix ½ teaspoon of ground cinnamon into the flour with a handful of raisins.
- If you like this one-bowl bread, try my 3-Ingredient Flatbreads.
How To Make 3-Ingredient Bagels
Step 1: Mix the Dough
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, stir together the 2 cups self-rising flour and 1 cup Greek yogurt with a sturdy spatula until a shaggy dough forms, about 30 seconds. Switch to your hands and knead it gently right in the bowl until it comes together into a soft ball, another 30 seconds. The dough will feel tacky but should not stick to your fingers like glue. If it’s too wet, dust in a tablespoon more flour.
Step 2: Shape the Bagels
Turn the dough out onto a lightly floured surface and divide it into 4 equal pieces for large bagels, or 6 for smaller ones. Roll each piece into a smooth ball, then poke a hole through the center with your finger and stretch the ring gently until the hole is about 1½ inches wide. Place the shaped bagels on the prepared baking sheet and let them rest for 5 minutes. They will look rustic and a little uneven, and that’s exactly how they should look.
Step 3: Brush and Top
Using a pastry brush, coat the top and sides of each bagel generously with the beaten egg. Let them sit for 2 minutes so the wash gets slightly tacky. This quick pause helps the toppings stick and gives a deeper color later. Scatter your toppings of choice over the egg wash while it’s still glossy.
Step 4: Bake the Bagels
Slide the baking sheet onto the middle rack and bake for 20 to 22 minutes, until the bagels are deep golden brown all over. The kitchen will smell like a bakery. Cool them on a wire rack for at least 5 minutes before slicing and serving warm.
Tips for the Best Yogurt Bagels
- Use the thickest Greek yogurt you can find. Runny yogurt makes a sticky, flat dough.
- Do not over-knead. The more you work the dough, the tougher the bagels get. Just bring it together.
- For an extra-shiny top, use only the egg yolk mixed with 1 teaspoon of water instead of a whole beaten egg.
- These bagels are best fresh, but they make excellent toast the next day. Slice and pop them in the toaster oven.
- Make a double batch and freeze the shaped, unbaked bagels on a tray. Bake them straight from the freezer, adding 3 to 4 minutes.
Bake times by bagel size:
| Bagel count from dough | Oven time |
|---|---|
| 4 large bagels | 22 to 25 minutes |
| 6 smaller bagels | 18 to 20 minutes |
Storing and Freezing Bagels
- Room temperature: keep leftover bagels in an airtight container for up to 2 days. They soften a bit but are still great toasted.
- Refrigerate: store in a sealed bag for up to 4 days. Reheat in a toaster or 350°F oven.
- Freeze: wrap each bagel individually in plastic and freeze for up to 3 months. Reheat straight from frozen in a toaster oven until warm.
What to Serve with Your Bagels
These bagels are happiest split and toasted, then topped with a thick smear of cream cheese and a crack of black pepper. For a more substantial breakfast, add smoked salmon, capers, and a few slices of cucumber. A fried egg and melty cheddar turn one into a handheld breakfast sandwich. The plain bagel also works well alongside a bowl of tomato soup.
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising flour?
Yes. For every cup of all-purpose flour, whisk in 1½ teaspoons of baking powder and ¼ teaspoon of salt. This recipe needs 2 cups of flour, so you’d add 3 teaspoons baking powder and ½ teaspoon salt total.
Why does my dough feel too sticky?
Greek yogurt brands vary in moisture. Add an extra tablespoon or two of flour, a little at a time, until the dough pulls away from your hands.
Do I need to boil these bagels?
No, that’s the whole point. The yogurt gives the crust a slight tang and chew without the traditional boiling step.
My bagels came out flat. What happened?
The dough was probably too wet or the oven wasn’t fully preheated. Make sure your oven reaches 375°F before the bagels go in, and don’t skip the 5-minute rest after shaping.
3-Ingredient Bagels Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment. In a bowl, mix the flour and yogurt until a shaggy dough forms, then knead briefly in the bowl until smooth.
- Divide dough into 4 equal pieces. Roll each into a ball, poke a hole in the center, and stretch into a bagel shape. Place on the sheet and let rest 5 minutes.
- Brush bagels generously with beaten egg. Let sit 2 minutes, then sprinkle with desired toppings while the wash is still tacky.
- Bake 20 to 22 minutes, until deep golden brown. Cool on a rack for 5 minutes before slicing and serving.
