3-Ingredient Bagels

Simple, chewy bagels made with minimal ingredients — just flour, yogurt, and baking powder — perfect for quick homemade bagels even if you don’t have yeast or lots of prep time.

Why You’ll Love This Recipe

• Uses only three basic ingredients — easy and budget-friendly
• No yeast or rising time needed — great for fast baking
• Chewy, tender bagels with crispy crust when baked
• Perfect for breakfast or sandwiches — customize with toppings
• Fun to make and ideal when you want homemade bread but don’t have much time

Ingredients

• 1 ½ cups (≈ 190 g) plain Greek yogurt (or thick yogurt)
• 1 ¾–2 cups (≈ 220–250 g) all-purpose flour (plus extra for dusting)
• 2 tsp baking powder
• Optional toppings: sesame seeds, poppy seeds, everything-bagel seasoning, coarse salt

Instructions

1. Preheat & Prep
   • Preheat oven to 425 °F (220 °C).
   • Line a baking sheet with parchment paper (optional — for easier cleanup).
2. Make the Dough
   • In a large bowl, combine yogurt and baking powder until fairly smooth.
   • Gradually add flour (start with 1 ¾ cups), mixing until a sticky dough forms.
   • If dough is too sticky to handle, add a little more flour, 1–2 tbsp at a time — dough should be soft but not overly sticky.
3. Shape the Bagels
   • Lightly flour your hands and a work surface. Turn dough out and knead a few times until smooth.
   • Divide dough into 4–6 equal pieces (depending on desired size).
   • Roll each piece into a short rope, then shape into a ring, pressing ends to seal.
4. Optional: Add Toppings
   • If using toppings, brush bagels lightly with water or a bit of oil, then sprinkle seeds or seasonings over the top, pressing gently so they stick.
5. Bake
   • Place shaped bagels on the prepared baking sheet.
   • Bake for 18–22 minutes, or until bagels are golden brown and cooked through.
   • For extra crustiness: after initial bake, turn off oven and leave bagels inside for another 5 minutes with door slightly ajar (optional).
6. Cool & Serve
   • Let bagels cool on a wire rack for 10–15 minutes — helps firm up the crumb.
   • Serve warm, split and toasted, with butter, cream cheese, jam, eggs, or fillings of your choice.

You Must Know

• Yogurt should be thick (Greek or strained) — runny yogurt makes dough too wet.
• Don’t over-flour — too much flour makes bagels dense; too little and they stick.
• Bagels are best eaten the day they’re made for optimal texture.

Pro Tips

• Add herbs or garlic powder to the dough for savory bagels.
• Brush with egg wash before baking for shiny, golden crust.
• Freeze baked bagels by slicing them in half, then toast directly from frozen when needed.
• For sweeter bagels: add a tablespoon of sugar and brush warm bagels with butter and cinnamon-sugar.

Ingredient Substitutions

• Yogurt: Use dairy-free thick yogurt (e.g. coconut yogurt) for dairy-free bagels — texture will vary.
• Flour: Use whole-wheat or half-whole-wheat + half-all-purpose for more fiber (bagels will be heavier).
• Toppings: Use sesame seeds, poppy seeds, oats, flax seeds, or even grated cheese for variety.

Serving Suggestions

• Split and toast, then top with cream cheese, smoked salmon, avocado, or jam.
• Use as base for breakfast sandwiches — eggs, cheese, bacon or veggies.
• Turn into mini pizzas: slice in half, add sauce, cheese, toppings, bake quickly.
• Serve with soups or salads for a simple meal.

Storage Tips

• Store cooled bagels in an airtight bag at room temperature for 1–2 days.
• For longer storage: freeze split bagels, then toast directly from frozen.
• Reheat in oven or toaster for best texture — avoid microwave (makes them chewy).

Frequently Asked Questions

→ Can I use regular (non-Greek) yogurt?
You can try — but results may vary. Thick yogurt gives the best dough consistency. If yogurt is watery, strain it with a clean cloth or use fewer tablespoons of water.

→ Are these bagels gluten-free-friendly?
No — this recipe uses all-purpose flour (gluten). You would need to experiment with a gluten-free flour blend and expect a different texture.

→ Can I make more bagels or smaller ones?
Yes — divide dough into smaller portions for mini bagels (reduce baking time slightly), or more portions for smaller bagels.

→ Why are my bagels dense?
Possible causes: too much flour, over-kneading, or yogurt too watery. Next time, reduce flour slightly, knead gently, and use thick yogurt.

Enjoy your quick, easy 3-Ingredient Bagels — homemade bread with minimal fuss and maximum satisfaction!

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