With just three base ingredients, these easy bagels are a most delicious breakfast to share with the kids. The 3-Ingredient Bagels include a substantial amount of protein to fuel us, are soft and easy for littles to chew, and are just so yummy!
We love bagels in our house, and for those times I run out or simply want a homemade option, this easy bagel recipe is the one that I turn to. I love that this dough comes together in minutes, that we can add any toppings we like, and that they are soft and tender—which means them super easy for little kids to chew.
These are great fresh out of the oven, toasted with cream cheese or butter, as bread for a sandwich (I love that option!), and just as a high protein toddler breakfast.
They taste similar to store-bought bagels and are one of the easiest homemade bagel recipes I know…which makes them a real win to me!
(You may also like my Greek Yogurt Pizza Dough, which uses similar ingredients, and my Baked Donuts as other homemade options.)
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make 3-Ingredient Bagels so you know what to pick up from the store or have ready.
- Flour: I use all-purpose flour here to ensure the easy bagels are fluffy, tender, and have the best texture.
- Baking powder: Adding baking powder to the bagel batter means you don’t have to wait for yeast to activate and there’s no substantial kneading required.
- Greek yogurt: I use plain, whole-milk Greek yogurt here to add protein and moisture to the bagel batter mixture. This type of yogurt works best.
- Salt (optional but recommended): Adding a little salt to the batter ensures that the bagels have the best flavor.
- Egg (optional): For a golden finish to the tops of the bagels, you can brush with a little egg wash. You can skip it to make things easier or if there is an egg allergy.
- Sesame seeds, everything bagel seasoning, coarse salt (optional): Add any of these to the tops of the bagels (it adheres best if you use the egg wash) to add flavor.
Step-by-Step Instructions
Here’s a preview of how to make these 3-Ingredient Bagels so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the flour, baking powder, salt, and yogurt to a large bowl. Stir together with a fork to make a crumbly dough. Knead lightly.
Step 2. Divide the dough into 4 equal portions.
Step 3. Form into balls. Roll into a tube and form a circle. Place onto the prepared baking pan.
Step 4. Optional: Brush with egg and sprinkle with seasoning. Bake.
TIP: You can eat these warm out of the oven, or let them cool and slice and toast them lightly and add the toppings you prefer.
Frequently Asked Questions
Yes, you can substitute self-rising flour in place of the all-purpose flour. You will just also want to omit the baking powder, too.
Let cool fully, then store in an airtight container or bag. You can store them at room temperature for about 3 days or in the fridge for a week, or in the freezer for up to 6 months. (I recommend slicing them before you freeze them so they are easy to toast.)
Yes, though the fat content in whole milk Greek yogurt adds tenderness and is useful for the diet of a toddler as they need fat for brain development. (Fat can also help us feel full a little longer!)
How to Store
Let the 3-ingredient bagels cool fully, then store in an airtight container or bag. You can store them at room temperature for about 3 days or in the fridge for a week, or in the freezer for up to 6 months.
(I recommend slicing them before you freeze them so they are easy to toast.)
Best Tips for Success
- Toast and top with cream cheese, butter, or another favorite topping.
- Use self-rising flour in place of the all-purpose and add just ½ teaspoon baking powder.
- Double the recipe to make more.
I’d love to hear your feedback on this post, so please rate and comment below!
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Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and spray with olive oil.
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Add the flour, baking powder, yogurt, and salt (if using) to a large bowl. Stir together with a fork to make a crumbly dough. Then, knead lightly with your hand to bring it fully together.
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Divide the dough into 4 equal portions. Form into balls. Roll into a tube about 8 inches long, and form a circle. Place onto the prepared baking pan.
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Optional: Brush with egg and sprinkle with seasoning.
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Bake for 24-26 minutes, or until lightly golden brown. Remove from oven and let cool on a wire rack.
- Let bagels cool fully, then store in an airtight container or bag. You can store them at room temperature for about 3 days or in the fridge for a week, or in the freezer for up to 6 months. (I recommend slicing them before you freeze them so they are easy to toast.)
- Toast and top with cream cheese, butter, or another favorite topping.
- Use self-rising flour in place of the all-purpose and add just ½ teaspoon baking powder.
- Double the recipe to make more.
Calories: 161kcal, Carbohydrates: 26g, Protein: 10g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Trans Fat: 0.01g, Cholesterol: 43mg, Sodium: 537mg, Potassium: 120mg, Fiber: 1g, Sugar: 2g, Vitamin A: 61IU, Calcium: 184mg, Iron: 2mg