3 Ingredient Bagels: 30 Minutes, Easy and Delicious
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Andy Hay
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If you’re looking for a quick, delicious, and protein-packed breakfast option, look no further than these 3 ingredient bagels. With no yeast, no kneading, and just 30 minutes from starting to finish, these homemade bagels are a game-changer. I have to admit, I wasn’t sure how these would turn out at first, but they absolutely blew my mind—and my kids love them too. This easy bagel recipe uses only flour, Greek yogurt, and baking powder. It offers great flavour and texture without any hassle.
Let’s dive into what makes these homemade bagels so fantastic and how you can whip up a batch in no time.
Ingredients:
- 3 cups all purpose flour
- 3 cups Greek yogurt
- 4 1/2 tsp baking powder
- 1/2 cups everything bagel spice
- 2 tsp salt
- 1 large egg
Instructions:
- Preheat over to 400F and line a baking sheet with parchment paper.
- Into a bowl pour in flour, greek yogurt, salt, baking powder, and salt. Using a wooden spoon mix together until a shaggy dough forms. Pour out onto a lightly floured surface and knead the dough with your hands for about 2 minutes.
- Divide the dough into 9-12 equal sized balls. Using your thumb and index finger pinch through the middle to form a hole in the middle of each ball. Gently stretch them and then place on a parchment lined baking sheet.
- Brush on egg wash and them gently drop the egg washed side of the bagel into the everything bagel seasoning. Feel free to use any flavouring you like.
- Place the bagels on the baking sheet and bake for 30 minutes. Remove from the oven and allow to cool. Toast and enjoy.
What You’ll Need for 3 Ingredient Bagels
Making these 3 ingredient protein bagels is incredibly simple. Here’s what you’ll need:
Flour: Regular all purpose flour works perfectly for this recipe. It provides the structure and body for the bagel dough. To experiment, try using bread flour for a chewier texture. You can also use gluten-free flour if you prefer.
Greek Yogurt: The magic ingredient! Greek yogurt gives these bagels their tender, chewy texture while also packing in some protein. Make sure to use a thick, full-fat Greek yogurt to get the best results. The yogurt adds a tangy flavour and keeps the dough moist.
Baking Powder: This is the key to getting that perfect rise and texture without any yeast. Baking powder acts as a leavening agent, giving the bagels a nice lift and a soft, airy crumb.
Egg: A beaten egg is important for making a nice golden brown crust on your bagels. Not part of the dough. The egg wash also helps any toppings—like sesame seeds or Everything Bagel Seasoning—stick to the surface.
How to Make Homemade 3 Ingredient Protein Bagels
Here’s a quick step-by-step guide on how to make these easy bagel recipes:
Bake the Bagels: Bake in your preheated oven for about 20-25 minutes or until the bagels are golden brown and have puffed up nicely. Allow them to cool on a wire rack for a few minutes before serving.
Make the Dough: In a large mixing bowl, mix flour, Greek yogurt, and baking powder. Stir until a dough forms. If the dough feels too sticky, add a bit more flour, a tablespoon at a time, until it becomes manageable.
Shape the Bagels: Lightly flour your work surface and turn the dough out onto it. Divide the dough into 9-12 equal pieces. Roll each piece into a ball and then use your fingers to poke a hole through the center, stretching it into a bagel shape.
Egg Wash and Toppings: Preheat your oven to 400°F. Place the bagels on a baking sheet lined with parchment paper.
Brush each protein bagel with a beaten egg (egg wash) to help achieve that classic shiny, golden crust. Add your favorite toppings. You can use Everything Bagel Seasoning, sesame seeds, poppy seeds, or a mix of white and black sesame seeds.
3 Ingredient Bagels Toppings
Spreading your favourite cream cheese or butter on homemade bagels is a perfect choice. We love it too! But these bagels can hold more than just these classic tastes.
You can add smoked salmon, fresh dill, and thin slices of red onion for a fancy touch. Or, try a filling mix of Montreal-style smoked meat and spicy mustard. And don’t forget, these bagels also make an excellent base for breakfast sandwiches or a quick pizza bagel snack!
Everything Bagel Seasoning for 3 Ingredient Bagels
Want to recreate the classic everything bagel flavour at home? Here’s a simple mix you can whip up in no time:
- 2 tablespoons poppy seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons Kosher salt
Mix all these ingredients and store them in an airtight container. Sprinkle generously over your bagels before baking for that irresistible, savoury crunch.
Tips for Perfect Homemade Bagel Recipes
- Use Fresh Ingredients: For the best results, make sure your baking powder is fresh and your Greek yogurt is thick and full-fat.
- Don’t Overmix the Dough: Overmixing can make the dough tough. Mix just until everything comes together.
- Customize Your Bagels: Feel free to experiment with different toppings and fillings. Try adding some shredded cheese or chopped jalapeños to the dough for a spicy kick, or sprinkle with cinnamon sugar for a sweet treat.
- Storage: Keep leftover bagels in a sealed container at room temperature for up to two days. You can also freeze them for longer storage. Simply reheat in the oven to refresh their texture.
Enjoy Your Baked Good
These 3-ingredient bagels are easy to make. They are a tasty, homemade choice instead of store-bought bagels. You can feel good about making and eating them. They’re perfect for breakfast, lunch, or even a snack.
And the best part? You can whip them up anytime you’re craving fresh, warm bagels without the hassle of yeast or kneading. Try this simple bagel recipe and enjoy the satisfaction of making your own homemade bagels from scratch.
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Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Love your recipes!
Thanks Kathy! Really appreciate the kind words!
I tried this recipe first time on Thanksgiving morning. I was impressed how easy it was and loved the texture on my bagels! I used a combination of seeds and grains used in my bread baking. Next time I’m going to add some blueberries and possibly cinnamon with sugar. I can’t wait. Thanks to Andy for posting these easy, delicious and fun recipes!
That sounds amazing—what a perfect Thanksgiving morning bake! So glad you enjoyed the recipe—thanks for sharing the love!
First time to make. Delicious! Question about your recipe. On the recipe itself is different from the recipe you wrote in your intro, like oven temperature is 375° in one recipe and 400° on the actual recipe. The baking powder on the actual recipe ask for tablespoons and in your intro recipe it’s teaspoons. I tried the actual recipe and just have it putting wood and a half cups of flour and one and a half cups of Greek yogurt with 2 tablespoons and 1/4 baking powder. I enjoyed the turnout, but I’m just wondering what’s the best recipe and flour to use
Glad you enjoyed them! The correct version is 3 cups flour, 3 cups Greek yogurt, and 4 ½ teaspoons baking powder, baked at 400°F. All-purpose flour works great here. Thanks for catching the inconsistencies—I’ll get that fixed up!
These have great flavor. I don’t understand why when I make these the dough is one big blob. So they end up like biscuits or hamburger buns. Cannot get them to roll out. What am I doing wrong. Very sticky. Thanks I did strain the yogurt.
A sticky dough usually means there’s a bit too much moisture left in the yogurt or not quite enough flour. Even strained yogurt can vary in thickness, so next time try adding the flour gradually until the dough is tacky but not sticking to your hands and lightly flouring your work surface and hands before shaping.
These are delicious! I,n the ingredients for the everything sesoning you had 1 1/2 cups. I believe that was suppose to be tablespoons? Actually I put about 3Tbls on them. I was wanting to know if I use almond flour, I was going to use 1 1/2 cups and 1 and 1 1/2white flour,would l also use about 1/4 th tapioca flour?Please advise thanks!
The bagel recipe is to salty.
Thanks for the feedback! You can definitely cut the salt in half next time and they’ll still turn out great.