Quick, easy, and protein-packed – these 3 Ingredient Bagels are soft, chewy, and incredibly satisfying. No yeast, no kneading, no boiling. Just mix, shape, bake, and enjoy!
Why You’ll Love These 3 Ingredient Bagels
If you’ve ever wanted to make bagels at home but felt overwhelmed by the whole yeast, rise, and boiling process – this is the recipe for you. These bagels skip all the fuss and still give you that chewy, delicious texture that’s totally satisfying. Plus, they’re packed with protein thanks to the Greek yogurt, making them a feel-good way to start your day.
They’re also endlessly customizable. Sweet or savory, oven or air fryer, with or without toppings – there’s a version for everyone.
Ingredients
You only need three basic ingredients to make these homemade bagels:
Base Ingredients:
- 1 cup plain Greek yogurt (nonfat, low fat, or full fat – strained, thick yogurt works best)
- 1 cup all-purpose flour (or use self-rising – see notes below)
- 2 teaspoons baking powder
Optional but recommended:
- ½ teaspoon salt – for flavor
- 1 egg, beaten – for brushing (optional, but adds shine and helps toppings stick)
- Toppings – Everything Bagel Seasoning, sesame seeds, poppy seeds, shredded cheese, etc.
How to Make 3 Ingredient Bagels
Step 1: Mix the Dough
In a large bowl, combine flour, baking powder, Greek yogurt, and salt if using. Mix with a spoon or spatula until a shaggy dough forms. It will be sticky and crumbly – that’s okay!
Use your hands to gently knead the dough just until it comes together. Avoid overmixing, as it can make the dough tough.
If the dough is too sticky, add a little flour (1 tablespoon at a time). If it’s too dry, add a spoonful of yogurt.
Step 2: Shape the Bagels
Lightly flour your hands. Divide the dough into 4 equal pieces.
Option 1: Roll each piece into a log (about 8 inches), then pinch the ends together to form a circle.
Option 2: Roll each piece into a ball, then poke your finger through the center and stretch into a ring.
The holes may look large but will shrink as the bagels bake, so give them space.
Step 3: Add Toppings
Brush each bagel with the beaten egg (or use milk/cream for egg-free). Sprinkle with your favorite toppings – everything seasoning, cheese, cinnamon sugar, garlic flakes… whatever you love!
How to Bake or Air Fry
Oven Method:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper and lightly spray with oil.
- Place bagels 2 inches apart and bake for 22–25 minutes, or until golden brown.
- Let cool slightly on a wire rack.
Air Fryer Method:
- Preheat air fryer to 330°F (165°C).
- Place bagels in the basket (on parchment if desired), leaving space between them.
- Air fry for 10 minutes, flipping halfway through.
- Cool for 5–10 minutes before slicing or serving.
Cook in batches if needed to avoid overcrowding.
Storage Tips
- Room Temperature: Store cooled bagels in an airtight container for up to 3 days.
- Refrigerator: Store for up to 1 week.
- Freezer: Freeze sliced bagels in a zip-top bag for up to 6 months. Toast straight from frozen!
Serving Ideas
- Classic with cream cheese and smoked salmon.
- Toasted with butter, jam, or honey.
- Breakfast sandwich with egg, cheese, and avocado.
- Pizza bagels – add marinara and shredded mozzarella, then toast!
Variations
- Sweet: Try a cinnamon sugar coating or add chocolate chips to the dough.
- Savory: Mix in chopped jalapeño, shredded cheese, or herbs.
- Gluten-Free: Use a 1:1 gluten-free flour blend. The rise might be a little less, but they’ll still be tasty.
- Dairy-Free/Vegan: Use a thick vegan yogurt or blended silken tofu. Skip the egg wash or use plant milk instead.
A Word on Almond Flour Bagels
I also tested a keto version using almond flour. While they technically worked, the texture was dry and mealy—not ideal unless you’re strictly keto and used to the texture of low-carb baked goods. So for the best flavor and texture, stick with regular flour or gluten-free 1:1 blends.
Final Thoughts
These 3 Ingredient Bagels are everything I want in a homemade recipe—fast, easy, foolproof, and satisfying. Whether you’re a seasoned baker or a total beginner, you can whip up a fresh batch of bagels in no time with ingredients you probably already have.
Skip the store-bought bagels and give this recipe a try—you won’t believe how easy (and delicious) it is.
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3 Ingredient Bagels (No Yeast, No Boil!)
- Total Time: 35 minutes
- Yield: 4 bagels
Description
Quick, easy, and protein-packed – these 3 Ingredient Bagels are soft, chewy, and incredibly satisfying. No yeast, no kneading, no boiling. Just mix, shape, bake, and enjoy!
Ingredients
Base Ingredients:
1 cup plain Greek yogurt (nonfat, low fat, or full fat – strained, thick yogurt works best)
1 cup all-purpose flour (or use self-rising – see notes below)
2 teaspoons baking powder
Optional but recommended:
½ teaspoon salt – for flavor
1 egg, beaten – for brushing (optional, but adds shine and helps toppings stick)
Toppings – Everything Bagel Seasoning, sesame seeds, poppy seeds, shredded cheese, etc.
Instructions
In a large bowl, combine flour, baking powder, Greek yogurt, and salt if using. Mix with a spoon or spatula until a shaggy dough forms. It will be sticky and crumbly – that’s okay!
Use your hands to gently knead the dough just until it comes together. Avoid overmixing, as it can make the dough tough.
Tip: If the dough is too sticky, add a little flour (1 tablespoon at a time). If it’s too dry, add a spoonful of yogurt.
Lightly flour your hands. Divide the dough into 4 equal pieces.
Option 1: Roll each piece into a log (about 8 inches), then pinch the ends together to form a circle.
Option 2: Roll each piece into a ball, then poke your finger through the center and stretch into a ring.
Pro tip: The holes may look large but will shrink as the bagels bake, so give them space.
Brush each bagel with the beaten egg (or use milk/cream for egg-free). Sprinkle with your favorite toppings – everything seasoning, cheese, cinnamon sugar, garlic flakes… whatever you love!
Notes
Room Temp: Store cooled bagels in an airtight container for up to 3 days.
Fridge: Store for up to 1 week.
Freezer: Freeze sliced bagels in a zip-top bag for up to 6 months. Toast straight from frozen!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking / Air Fryer
- Cuisine: American