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 and Cottage Cheese Bagels, which use similar ingredients, and my Baked Donuts as other homemade options.)
Table of Contents
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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. (the dough will be sticky). Place onto the prepared baking pan.
Step 4. Optional: Brush with egg and sprinkle with seasoning. Bake until golden brown..
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 change the amount of the baking powder added, so see the Notes at the end of the recipe for the details.
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.
Related Recipes
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10-Minute Bagel Pizzas
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I’d love to hear your feedback on this post, so please rate and comment below!
3-Ingredient Bagels (Fast and EASY)
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 cup plain Greek yogurt
- ½ teaspoon salt (optional but recommended)
- 1 egg (lightly beaten; optional)
- sesame seeds, everything bagel seasoning, coarse salt (optional)
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and spray with olive oil.
- 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 a few times to bring it fully together and make sure that the flour and yogurt are evenly combined.
- (The dough may be a little sticky, so expect that. You can add a little more flour as needed, 1 tablespoon at a time. You can can coat your fingers and/or the bagels with a little flour as you work. Or wash your hands halfway through which will help, too.)
- 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.
- Optional: Brush with egg and sprinkle with seasoning.
- Bake for 24-26 minutes, or until lightly golden brown. Remove from oven and let cool on a wire rack.
Equipment
Notes
- 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.
These are so easy to make with my kiddo, she can almost make the entirely on her own. I also love how simple the ingredients are so we can almost always throw them together with stuff we already have at home.
This is a very good recipe as is but it’s also very fun to play with. I’ve made pumpkin (half the yogurt called for and the other half is instead pumpkin puree + 1tsp vanilla), honey/peach (same process as pumpkin but with honey & peach chobani), cinnamon sugar (1 tsp vanilla and cinnamon sugar added in + rolling the bagels in cinnamon sugar), peanut butter bagels (same process as pumpkin) and I make cheesey bread using this as a base (knead the dough then knead in shredded mozzarella or sharp cheddar) and that is also really good. I love it!
I was skeptical but looking for a good use for Greek yogurt. I was impressed by how these came out. I made them into breakfast sandwiches with egg and hashbrowns.
I was very skeptical, but these were an absolute home run for me, my husband, and our 6 year old! We’ve made them several times and found that you do need extra flour on the dough or your hands to help with the stickiness. We live in a very humid area and ours needed a few extra minutes in the oven. I also found it helpful to mix the flour, salt, and baking powder first and then add the yogurt. Go ahead and double the recipe, brush the egg on top, and sprinkle the top with everything but the bagel seasoning…yum!
yum
These came out so good! I didnt have self rising flour but the baking powder trick worked. Picky toddler approved!
Very easy to make, i think next time im going to make the holes a little smaller to eat them with breakfast sandwiches. they are super tasty
Glad you liked them!
Skepticism runs in my veins! I love it when I am proven wrong. These were so delicious that I had to share the link with all my friends. Thank you for posting this great recipe! They were crispy on the outside, light, fluffy, and flavorful on the inside. I ate way more than I should have.
Hi Amy!
I made these and despite following the recipe exactly, they came out super gummy inside.
I even gave them a few extra minutes in the oven, but no luck.
I did use cup for cup GF flour – but it looks like others had success with that?
Any tips?
Thank you!
Love everything about these bagels! Easy? Check. Ingredients already at home? Check! Makes a reasonable batch so we’re not eating only bagels for the next 4 days? Check!
These came out so so good! Made them for myself as a test batch. Do you think whole wheat flour would work the same? Thanks!
Worked perfectly!! I used Chobani non-fat greek yogurt bc that’s what I had, and it was not too sticky. I baked these on the bake setting of my air fryer and had to bake a few minutes longer than listed. They are SO GOOD, even the most skeptical of non-traditional recipes in my house loved them, and I’m ready to make a quadruple batch! Thanks for another great, easy, delicious recipe!!
Hi making these now!! any thoughts on how to make a cinnamon raisin version? Or whole wheat? Thanks!
Do you think forager coconut & cashew yogurt would work?
I’ve made these many times for my 8mo old and she adores them!
So soft , delicious & easy to make ! My family is obsessed with them . They are a little sticky & you have to move fast when shaping them but otherwise so so good !
These were great! I made with half white whole wheat flour and half all purpose and enjoyed the flavor and added nutrition. I did have to add extra flour and would add even more next time. The dough was very sticky so I had to plop it on the sheet pan and create a circle in the middle(my own fault for not adding more flour). We topped with Trader Joe’s bagel seasoning and they tasted great! This was a great recipe that we all enjoyed, thank you!
Super easy, tasty recipe for when you don’t want to make a yeasted dough! If you have time to experiment, it would be helpful to add an extra note in the recipe about different yogurt types since they vary so much 🙂 I had to nearly double the amount of flour used for plain coconut milk yogurt since it’s runnier (and the dough was still very sticky). But happily they worked well with the extra flour!
The dough was sticker than glue and unable to be handled to roll or separate. I had to throw out the dough.
Next time, simply add a little more flour. That will take care of it and is mentioned in the recipe:)
Could these be made in a donut pan to have rounded edges on both sides?
I haven’t tried that so I can’t say for sure, but it should work.
Any recs for how long and what temp to cook in an air fryer?
Maybe 375 degrees F for about 8 minutes or so?
Thank you for this amazing recipe! My kids love bagels and these have only a few ingredients, unlike store bought bagels. I cannot wait to try making different flavors!
Love love love! These just came out my oven and are delicious! I only had plain yogurt, so I drained as much liquid as I could, and added maybe 1/4 more flour, and came out perfect! Thanks so much!
Delicious! I made plain, everything, and another one with a drizzle of honey and sprinkled cinnamon. They were all so good! Excited to make a bigger batch and freeze some extras.
These are so delicious! We x4 the recipe and then just freeze the extras!!
Soooo good! So easy! Best bagel recipe I’ve found. Thank you for this recipe 💜
These are yum and so simple! I have made them twice and they were so sticky I couldn’t actually roll and form a circle- I just made a ball and worked a hole into the middle. I live in a very high humidity area so I’ll try to find a better yogurt/flour ratio next time.
Can’t wait to try flavored greek yogurt or subbing a bit of sourdough discard for a bit of flour and yogurt 🙂
If salt is added to the recipe will it be too much sodium for an 8 month old?
It is likely fine in the overall mix of foods consumed in a day for that age.
If sale is added to the recipe will it be too much sodium for an 8 month old?
I made these this morning! Left them in for 26 minutes, went to cut them and they were still doughy. I put them back in for another 10 minutes. They came out golden brown with very good flavor, but were still doughy inside. As they cooled, the inside seemed to firm up more. Should I have cooked them longer or is that how they are supposed to come out?
They are supposed to be cooked through but you could try making them a little thinner next time.
Can you make these with dairy free yogurt (e.g. plain soy yogurt)? My LO is allergic to dairy.
Was wondering if you could add frozen blueberries to the dough? Or will that change it too much? My toddler son loves blueberry bagels!
I haven’t tried it but it might work, I would just err on the side of adding a small amount to make sure it’s not too much moisture.
Can I sub AP Flour with whole wheat flour?
I haven’t tried that but it might work. If it’s dry, add a tiny bit of water.
I’ve made them both ways and inly changed the type of flour. No other adjustments and the whole wheat came out just as good! In fact, that’s what I’m doing right now! So I say, go for it! I think you’ll be happy! 😊
Absolutely love this. Recommend that you double the recipe.
These came out so good! Followed all the optional recommendations.
I’m a 67 yo woman and I make these for me and my husband! My daughter told me about the recipe – she makes them for her 20 month old son. We love these as much as our grandson does!
Thank you for all of your incredible recipes!! This one is just perfectly delicious and easy!
These are phenomenal! Super easy and quick to make. My kids love bagels but they’re so bad for you. I knew I had to try this recipe and it was a success!!
I just had to comment because my picky 13 month old eats these (willingly!) and seems to enjoy them. They are super tasty as well!
The dough is super sticky. I did add one extra tablespoon of flour. I ended up throwing it all into a Ziploc bag, cutting a hole in the corner, and just piping it out into small circles to make mini bagels. Perfect size, and less messy (it’s a hand workout though). I also added half a tsp of garlic and onion powder each and a sprinkle of sesame seeds.
I’m thrilled how easy the recipe is and how easy customizations are. Thank you for a wonderful recipe!
Can you use regular plain yogurt? I have some we need to use up.
I haven’t tested them that way but you will need a lot more flour since there is a much higher water content. It might work though!
These are amazing. I used fast free Greek yogurt as that’s what I had on hand. I also included the egg was and topped with salt. I was hoping that my 4yo didn’t like them, but we both do. Now I have to share these. Another recipe in my favorites AND added to the rotation.
Would there be a way to make these dairy free?
Nondairy Greek style yogurt that’s plain and unsweetened.
Made these with the kids using all purpose gluten free flour. They needed a bit more yogurt and cook time but were so yummy! Everyone gobbled them up.
Oh good! I am so glad to hear that worked with gf flour!
What brand of flour did you use?
I’m so excited to make these! Is there a way to try cinnamon raisin or blueberry also? Thank you!
I made cinnamon raisin, just roll raisin in cinnamon then add to dough. Add a bit more cinnamon to dough if you want a stronger flavor. They were great.
have you been able to test making these with gluten free 1:1 all purpose flour?
Not yet but I hope to this weekend!
Do you have any suggestions for how to add flavor to it? For example, my kiddo doesn’t like seasoned bagels (e.g., does not like everything bagel) but he does like blueberry. Wondering if I could add frozen or freeze-dried blueberries to this?
You might be able to grind up freeze-dried blueberries and work them into the batter. Or top with a flavored cream cheese?
Hi Amy,
I just made them this morning and were a hit!
Was out of everything bagel seasoning and so substituted with herbs-de-Provence.
For blueberry bagels, I just added a handful of frozen wild blueberries with slightly more flour and it worked well too!
Thank you for a great recipe!
So delicious and easy! My 4 year old liked them okay but my husband and I both liked them so much I have already made twice this week!
Hi Amy GF momma here looking to reduce Gluten in the kiddos. Can these be made with GF 1:1 flour and with vegan green yogurt. I’m GF they are DF. I would make them GF and DF.
I haven’t tested them that way so I can’t say for sure, but let us know if you try it!
Hi! We are also GF and DF in our household. I used bob’s 1:1 baking flour and culina plain unsweetened coconut yogurt. They were delish! Planning to try them again and add cinnamon and raisin
Hi! Could we use a 1:1 gf all purpose flour? Excited to try these but we have a wheat allergy in our house. Thanks!
This looks amazing! Thinking about making mini bagels for my little guy. Would you recommend adjusting the bake time if smaller in size? TiA ❤️
I am pretty sure the baking time will be similar, though you can check it starting a few minutes sooner. Enjoy!
Would this work with dairy free yogurt?
Look for a Greek style nondairy yogurt that’s plain and unsweetened.
These bagels are tender, delicious and so easy to make with ingredients I almost always have on hand.
A lot less chewy/tough than “normal” bagels so great for my toddler and easy to digest for this pregnant mama!
Yay! That’s why I love them too!
Dinner tonight will be bagels!! Have you tried subbing part or all of the AP flour with White WW flour?
Oh yay! I haven’t but I bet it will work great. Enjoy!
THANK YOU for this recipe! We made them last night and were so good I immediately stood up and made another batch 😂😂
So quick and easy and they taste sooo good!
Yay!
Easy and delicious! Game changer recipe that I’ll be adding to our rotation.
Very interesting and easy recipe! Came out exactly as it should. The bagels did have a slight bitter taste to them. Any idea how to remedy this? I used Fage yogurt.
Maybe try to make sure the baking powder is evenly distributed throughout the flour? That’s the only thing I can think of so I hope it helps!
Can I use bread flour?
My son loves bagels, I’m excited to make this!
I haven’t tried that but I bet it would work!
Can you substitute the greek yogurt with anything else for dairy allergy?
A nondairy Greek style yogurt (plain and unsweetened)
In the article FAQs it says you can swap self rising flour for the all purpose and omit the baking powder… but In the recipe notes it says to still add 1/2tsp of baking powder when using self rising flour…. 🤔 could you clarify which instruction gets me the best bagel! Thanks ☺️
Yes, swap in self rising flour and add the extra baking powder.
I just tried to make this dough twice, but the consistency was waaaayyyy too sticky to even form into balls. I even added some additional flour to help make it less sticky with no luck. Any thoughts? 🤔 (I followed the recipe exactly!)
When that has happened to me, I add 1 tbsp more flour at a time and knead the dough a few more times to make sure the flour and yogurt are evenly mixed. hope that helps!