These 3-ingredient Greek yogurt bagels are super easy and so tasty! Made with just yogurt, flour, and baking powder, they’re quick to whip up without any fuss.
Trust me, there’s nothing like the smell of fresh bagels baking in your kitchen. I love topping mine with a little cream cheese for breakfast—yum! 🥯
Key Ingredients & Substitutions
Self-Rising Flour: This is the star for the bagel’s base. If you don’t have it on hand, you can make your own by mixing all-purpose flour with baking powder and salt. For one cup, combine 1 cup of all-purpose flour, 1.5 teaspoons of baking powder, and a pinch of salt.
Greek Yogurt: For the best texture, go with full-fat Greek yogurt. If you need a lighter option, you can try low-fat Greek yogurt, but keep in mind it may alter the texture slightly. Non-dairy yogurt can also work, but ensure it’s thick to mimic Greek yogurt.
Baking Soda: This is used in the boiling water to create that bagel-like texture. You can substitute it with baking powder, but the boiling might not be as effective in creating that chewy crust. Stick with soda if possible.
Toppings: Everything bagel seasoning is a fun choice! However, you can also use just sesame seeds, poppy seeds, or even herbs like rosemary. Get creative with your favorites, and don’t hesitate to try different combinations!
How Do You Knead Dough Properly?
Kneading is essential to develop the gluten in the dough, giving your bagels a chewy texture. It should be gentle and not too aggressive. Here’s how to do it:
- Turn the dough onto a floured surface. Lightly flour your hands too, so it doesn’t stick.
- Press the dough with the palms of your hands, then fold it over onto itself.
- Rotate the dough a quarter turn and repeat the pressing and folding for about 5 minutes until it’s smooth and elastic. You’ll know it’s ready when it springs back slightly when pressed.
Don’t over-knead, as this can make the bagels tough instead of chewy. Just aim for a nice, soft dough!
How to Make 3-Ingredient Greek Yogurt Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup self-rising flour (plus extra for kneading)
- 1 cup Greek yogurt (full-fat for best texture)
- 1 tablespoon baking soda (for boiling water)
Optional Toppings:
- everything bagel seasoning (sesame seeds, poppy seeds, dried onion, garlic, salt)
- any preferred seeds or spices
How Much Time Will You Need?
This delightful bagel recipe takes about 10 minutes to prepare and 20-25 minutes to bake. With just a short boiling time for each bagel, you can have warm, homemade bagels on the table in roughly 35 minutes. Quick and easy!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, combine the self-rising flour and Greek yogurt. Mix well using a spoon or your hands until a dough forms. If it feels too sticky, just add a little more flour until the dough is soft but not sticking to your hands.
2. Knead the Dough:
Take the dough out onto a floured surface and gently knead it for about 5 minutes. You want the dough to become smooth and elastic. This means your bagels will have a perfect chewy texture!
3. Shape the Bagels:
Now, divide the dough into 4 equal pieces. Roll each piece into a ball. Then, use your finger to poke a hole through the center of each ball. Gently stretch the hole to create your bagel shape.
4. Boil the Bagels:
In a large pot, bring water to a boil and add the baking soda. Carefully drop the bagels into the boiling water, one or two at a time. Boil each bagel for about 1 minute on each side, then remove them with a slotted spoon and place them on a parchment-lined baking sheet.
5. Add Toppings:
While your bagels are still wet, sprinkle your chosen toppings on top. Press them in lightly so they stick well. Feel free to get creative with your topping choices!
6. Bake:
Preheat your oven to 425°F (220°C). Once ready, bake the bagels in the oven for about 20-25 minutes or until they’re beautifully golden brown and cooked through.
7. Cool and Serve:
After baking, let your bagels cool on a wire rack for a bit before slicing into them. Enjoy your fresh, homemade bagels warm or at room temperature!
These 3-Ingredient Greek Yogurt Bagels are not only easy to make but also yield a delightful chewy texture and a golden crust. Perfect for breakfast or a snack!
Can I Use Regular All-Purpose Flour Instead of Self-Rising Flour?
Yes, you can! If you use all-purpose flour, just add 1.5 teaspoons of baking powder and a pinch of salt to mimic self-rising flour. This will ensure your bagels have the right lift and texture.
What If My Dough Is Too Sticky?
No worries! Just sprinkle a bit more self-rising flour into the dough, mixing it in gradually until it becomes soft but no longer sticky. Remember, it’s all about finding that perfect balance!
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing them for up to a month. Just make sure to slice them first for easy toasting later!
Can I Add Other Ingredients to the Dough?
Absolutely! Feel free to mix in herbs, cheese, or even diced vegetables to the dough before shaping. Just keep in mind that adding too many additional wet ingredients may require adjustments in flour quantity to maintain the right consistency.
