These 3-Ingredient Bagels are a fast, simple way to enjoy chewy, homemade bagels—ready in about 30 minutes with no kneading or proofing required.
I believe bagels are one of life’s simple pleasures. A fresh, chewy bagel can brighten any morning, and this recipe makes them accessible without the usual time and fuss.
Traditional bagel recipes can be long and involved. This version trims the process to the essentials, keeping the authentic chew while cutting out kneading and long rises. It’s the kind of shortcut that still tastes like the real thing.
This recipe uses just three main ingredients—self-raising flour, thick yogurt, and an egg for an optional glaze. Mix, shape, and bake: you’ll have warm, satisfying bagels in half an hour.
Why You’ll Love These 3-Ingredient Bagels
- Only 3 ingredients required.
- No special tools or techniques needed.
- Ready in about 30 minutes.
- Great for meal prep and quick breakfasts.
- Chewy texture with a crisp exterior.
- Easy to adapt to dairy-free, egg-free, or vegan diets.
Benefits of Homemade Bagels
Making bagels at home gives you control over ingredients, allows healthier substitutions, and saves money compared with buying from bakeries. You can choose flour types, use thick plant-based yogurts for vegan versions, and avoid preservatives.
Homemade bagels are also a creative canvas. Add seeds, herbs, garlic, cinnamon, or even cheese to customize flavor. Freshly baked bagels deliver a warmth and texture that store-bought versions rarely match, and there’s real satisfaction in baking them yourself.
Ingredients Needed
See the recipe card below for exact measurements. Basic ingredients:
- Self-raising flour — or make your own by combining plain flour with baking powder and salt.
- Thick yogurt — Greek-style or a thick plant-based yogurt for dairy-free versions.
- Egg — optional, for brushing to give a glossy finish. Substitute plant milk for an egg-free finish.
- Optional extras — seeds, spices, grated cheese, or sweet add-ins like cinnamon sugar.
Equipment
- Mixing bowl
- Baking tray
- Parchment paper
- Small bowl for egg wash or plant milk
- Pastry brush (optional)
- Kitchen scale for accurate measurements (recommended)
How to Make 3-Ingredient Bagels
Below is a concise method you can follow. The full recipe card with measurements is included further down.
Step One: Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
Step Two: Combine the flour and yogurt in a bowl. Stir with a fork until the mixture forms a soft, slightly sticky dough, then bring it together with your hands. If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more yogurt.
Step Three: Divide the dough into four equal pieces.
Step Four: Roll each piece into a ball, flatten into a disk, and press a hole in the center with your fingers or the back of a spoon to form the bagel shape. Twist slightly to widen the hole, as it will shrink a little during baking.
Step Five: Arrange the shaped bagels on the prepared tray.
Step Six: Whisk the egg (or plant milk for a vegan version) and brush onto the bagels. Sprinkle seeds or toppings if desired.
Step Seven: Bake for about 25 minutes, until the bagels are risen and lightly golden. For a chewier crust, leave them in a few minutes longer—watch closely to avoid over-browning.
Customization Ideas
- Seeds & spices: Sesame, poppy, sunflower, pumpkin seeds, or everything bagel seasoning; add garlic or onion powder to the dough for savory notes.
- Sweet versions: Stir in a tablespoon of sugar or honey and top with cinnamon sugar.
- Cheesy bagels: Fold grated cheese into the dough or sprinkle on top before baking; use plant-based cheese if preferred.
Tips and Notes
- Dough consistency: Aim for a soft, slightly tacky dough that doesn’t cling excessively to your hands. Adjust with small amounts of flour or yogurt as needed.
- Shaping: Use your thumb or a spoon handle to make an even hole. The hole may shrink while baking, so shape it a bit larger than you want the final result to be.
- Egg wash alternatives: Plant-based milks like almond or oat will give color without egg for vegan bagels, though the shine will be subtler.
- Baking: Oven temperatures vary—check a few minutes early if your oven runs hot. Bagels are done when golden and slightly puffed.
Storage Instructions
Room temperature: Keep cooled bagels in an airtight container or sealed bag for up to 2 days to maintain softness.
Freezer: After cooling, freeze bagels in a freezer-safe bag for up to 3 months. Separate with parchment to prevent sticking.
Reheating:
- From room temperature: Warm in a toaster or oven at 300°F (150°C) for 5–10 minutes.
- From frozen: Thaw at room temperature or bake directly at 350°F (175°C) for 10–12 minutes until heated through.
FAQ
Recipe Summary
3 Ingredient Bagels
Quick, chewy bagels made with self-raising flour and thick yogurt—no yeast, no kneading, ready in 30 minutes.
Ingredients
- 180 g self-raising flour (or 180 g all-purpose flour + 2 tsp baking powder + 1/2 tsp salt)
- 250 g thick yogurt (about 1 cup)
- 1 egg (for brushing) or plant milk for an egg-free option
- Seeds or toppings (optional)
Instructions
- Preheat oven to 350°F (180°C) and line a baking tray with parchment paper.
- In a bowl, mix the flour and yogurt until a soft, slightly sticky dough forms. Adjust with a little more flour or yogurt if needed.
- Divide the dough into four pieces. Roll each into a ball, flatten into a disk, and press a hole through the center to form bagels.
- Place on the prepared tray. Whisk the egg or plant milk and brush over the bagels; add seeds if desired.
- Bake for about 25 minutes, until golden and risen. Cool slightly before serving.
If you try these 3-Ingredient Bagels, share your feedback and photos—I’d love to hear how they turned out!