Jacy There’s something magical about biting into a freshly baked bagel – that satisfying chew, the golden crust, and the endless topping possibilities. But what if I told you that you could achieve that same delicious experience with just three simple ingredients and no yeast required? Enter the game-changing 3 ingredient greek yogurt bagels that have taken the internet by storm, and for good reason!
These incredible bagels have become a staple in my kitchen, and today I’m sharing everything you need to know about this greek yogurt bagel recipe that will transform your breakfast routine forever. Whether you’re a busy parent looking for quick morning solutions, a health-conscious foodie, or simply someone who loves homemade bread without the fuss, this recipe is about to become your new best friend.
Table of Contents
3 Ingredient Greek Yogurt Bagels
Ingredients
– 1 cup self-rising flour (plus extra for dusting)
– 1 cup non-fat Greek yogurt (full-fat works too, but non-fat gives the best texture)
– 1 egg (for egg wash – beaten with 1 tablespoon water)
Optional Toppings:
– Everything bagel seasoning
– Sesame seeds
– Poppy seeds
– Coarse sea salt
– Dried onion flakes
– Minced garlic
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: Mix the Dough
In a large mixing bowl, combine the self-rising flour and Greek yogurt. Using a wooden spoon or spatula, stir the ingredients together until they begin to form a shaggy dough. The mixture will look crumbly at first – don’t worry, this is completely normal!
Step 3: Knead the Dough
Transfer the dough onto a well-floured surface. Knead for approximately 5-7 minutes until the dough becomes smooth and slightly tacky but not sticky. If the dough sticks to your hands, add a little more flour. This 3 ingredient greek yogurt bagels recipe requires proper kneading for the best texture.
Step 4: Divide and Shape
Divide the dough into 4 equal portions. Roll each portion into a ball, then use your thumb to poke a hole through the center. Gently stretch and shape each piece into a bagel shape, making the hole about 1.5 inches wide (it will shrink during baking).
Step 5: Apply Egg Wash and Toppings
Brush each bagel generously with the beaten egg mixture. This gives your greek yogurt bagel recipe that beautiful golden-brown finish. Sprinkle your desired toppings over the egg wash while it’s still wet.
Step 6: Bake to Perfection
Place the bagels on your prepared baking sheet, spacing them about 2 inches apart. Bake for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.
Step 7: Cool and Enjoy
Allow the bagels to cool on a wire rack for at least 10 minutes before slicing. This resting period helps the interior set properly.
Tips & Variations
Flour Substitutions:
– Make your own self-rising flour: Combine 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt
– Whole wheat version: Replace half the self-rising flour with whole wheat flour for added fiber
– Gluten-free option: Use a 1:1 gluten-free flour blend with added baking powder
Yogurt Variations:
– Full-fat Greek yogurt creates a richer, slightly denser bagel
– Flavored Greek yogurt (like honey or vanilla) adds subtle sweetness for dessert bagels
– Dairy-free coconut yogurt works for vegan adaptations
Flavor Add-Ins:
– Mix in 2 tablespoons of dried herbs for savory bagels
– Add 1 tablespoon of honey and cinnamon for sweet breakfast bagels
– Fold in ¼ cup of shredded cheese for cheesy bagels
Serving & Storage
Serving Suggestions:
These bagels are incredibly versatile! Slice them in half and toast until golden, then top with:
– Classic cream cheese and lox
– Avocado, everything seasoning, and a fried egg
– Peanut butter and banana slices
– Turkey, cheese, and fresh vegetables for a satisfying sandwich
Storage Tips:
– Room temperature: Store in an airtight container or zip-lock bag for up to 3 days
– Refrigerator: Extends freshness to 5-7 days
– Freezer: Wrap individually in plastic wrap, then place in a freezer bag for up to 3 months
Meal Prep Ideas:
Bake a double batch on Sunday and freeze for grab-and-go breakfasts throughout the week. Simply pop a frozen bagel in the toaster for a quick, homemade breakfast.
Nutritional Benefits / Advantages
These homemade bagels offer several nutritional advantages over store-bought varieties:
– High Protein: Greek yogurt adds approximately 10-15 grams of protein per bagel
– Lower Calories: Each bagel contains roughly 150-180 calories compared to 250-300 in traditional bagels
– Probiotics: Greek yogurt provides gut-healthy probiotics
– No Preservatives: You control exactly what goes into your food
– Lower Sodium: Significantly less salt than commercial bagels
– Calcium Boost: Greek yogurt contributes to your daily calcium needs
Common Mistakes to Avoid
1. Using Regular Yogurt Instead of Greek
Regular yogurt contains too much liquid and will result in a sticky, unworkable dough. Greek yogurt’s thick consistency is essential for the proper texture.
2. Skipping the Kneading Step
Don’t rush this process! Proper kneading develops the structure and creates that signature chewy texture. Under-kneaded dough produces dense, gummy bagels.
3. Making the Center Hole Too Small
The hole shrinks significantly during baking. Make it larger than you think necessary (about 1.5-2 inches) to avoid ending up with a roll instead of a bagel.
4. Not Using Self-Rising Flour
All-purpose flour alone won’t provide the lift needed. If you don’t have self-rising flour, make sure to add baking powder and salt.
5. Overbaking
These bagels can go from perfectly golden to overdone quickly. Start checking at the 18-minute mark, especially if your oven runs hot.
6. Cutting Too Soon
Slicing into a hot bagel releases steam and can make the interior gummy. Patience pays off – wait at least 10 minutes before cutting.
Conclusion for This Recipe
These 3 ingredient greek yogurt bagels prove that homemade doesn’t have to mean complicated. In under 30 minutes, you can have fresh, warm bagels on your table that rival anything from your local bakery. This simple greek yogurt bagel recipe has become a weekly tradition in countless kitchens, and I’m confident it will become one in yours too.
Final Conclusion
Making homemade bagels has never been more accessible or rewarding than with this incredible three-ingredient method. By combining the simplicity of self-rising flour with the protein-packed goodness of Greek yogurt, you’ve unlocked a recipe that delivers on taste, nutrition, and convenience.
Whether you’re preparing them for a lazy Sunday brunch, meal prepping for busy weekday mornings, or impressing guests with fresh-baked bread, these bagels consistently deliver. The versatility of toppings and add-ins means you’ll never get bored, and the health benefits make them a guilt-free indulgence.
I encourage you to gather your three ingredients today and experience the joy of pulling warm, golden bagels from your oven. Once you’ve mastered this basic recipe, experiment with different flavors, toppings, and serving combinations. Your breakfast game is about to reach new heights!
FAQs
Q: Can I use regular all-purpose flour instead of self-rising flour?
A: Yes, but you’ll need to add leavening agents. For every cup of all-purpose flour, add 1½ teaspoons of baking powder and ¼ teaspoon of salt to replicate self-rising flour.
Q: Why is my dough too sticky to work with?
A: This usually happens when using yogurt with too much liquid or not enough flour. Add flour one tablespoon at a time while kneading until the dough becomes manageable. The dough should be slightly tacky but not stick to your hands.
Q: Can I make these bagels ahead of time?
A: Absolutely! You can prepare the dough and shape the bagels, then refrigerate them overnight on a baking sheet covered with plastic wrap. In the morning, let them sit at room temperature for 15 minutes before baking, adding a few extra minutes to the bake time.
Q: Do these taste exactly like traditional bagels?
A: While they have a similar chewy texture, they’re slightly lighter and less dense than traditional boiled bagels. Many people actually prefer this texture, and the protein boost from the Greek yogurt is an added bonus.
Q: Can I make these dairy-free or vegan?
A: Yes! Substitute the Greek yogurt with a thick, dairy-free alternative like coconut yogurt or cashew-based yogurt. Replace the egg wash with a plant-based milk brushed on top. The results will be slightly different but still delicious.
Greek Yogurt Bagels
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the self-rising flour and Greek yogurt. Stir until a shaggy dough forms.
- Transfer the dough onto a well-floured surface. Knead for about 5-7 minutes until smooth and slightly tacky.
- Divide the dough into 4 equal portions. Roll into balls and poke a hole through the center, stretching to shape into bagels.
- Brush each bagel with the beaten egg mixture and sprinkle with desired toppings.
- Bake for 20-25 minutes until golden brown and hollow when tapped on the bottom.
- Cool on a wire rack for at least 10 minutes before slicing.
