If you've been looking for a weeknight bread fix without the yeast, the rise time, or a long ingredient list, these 3-ingredient Greek yogurt bagels are about to become your new go-to. All you need is flour, baking powder, and a good thick Greek yogurt, and you'll have warm, chewy bagels on the table in under an hour - no proofing required.
This is one of those recipes that blew up when I shared it because it feels almost too simple to work - but the tang from the Greek yogurt does double duty, giving the dough structure the way yeast normally would while keeping the whole process fast enough for a busy school morning or a quick weekend breakfast. I've been making these on repeat with Maple Hill plain Greek yogurt, which is thick enough to give the dough real body without needing to add extra flour.
These bagels pair perfectly with my high-protein breakfast ideas, and if you love easy recipes with a short ingredient list, don't miss my favorite 2-ingredient recipes too.
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Ingredients
This recipe leans on just three pantry staples, plus whatever toppings you're in the mood for. The magic is really in the yogurt - it needs to be thick and plain so the dough holds together and doesn't turn out sticky or wet.
- All-purpose flour
- Baking powder
- Maple Hill plain Greek yogurt
- Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, flaky salt
See recipe card for quantities.
Instructions
There's no yeast and no rise time here, so the whole process moves quickly - the dough just needs a short rest before it's shaped and baked. Here's how it comes together, step by step.
- Step 1: Heat the oven to 375°F and line a sheet pan with parchment paper.
- Step 2: Whisk the flour and baking powder together in a large bowl.
- Step 3: Add the Greek yogurt and mix until a shaggy dough forms.
- Step 4: Turn the dough out and knead gently, about 15-20 folds, until smooth.
- Step 5: Cover the dough and let it rest for 10 minutes.
- Step 6: Shape the dough into a log on a lightly floured surface and cut into 4 equal pieces.
- Step 7: Roll each piece into a rope, then pinch the ends together to form a ring.
- Step 8: Sprinkle with your desired toppings, if using, and bake 25 minutes, until golden and puffed.
- Step 9: Cool on the pan for 15 minutes before slicing.
Hint: don't overwork the dough - knead just until it comes together and looks smooth. Over-kneading will make the bagels dense instead of light and chewy.
A Note on the Yogurt
I used Maple Hill plain Greek yogurt for this recipe - it's thick and tangy, which gives the dough enough structure to hold its shape without adding extra flour. Whatever brand you use, stick with a thick, plain Greek yogurt rather than a thinner or non-fat variety, or your dough may turn out too wet.
Substitutions
This dough is simple, which also makes it easy to adapt. Here are a few swaps I've tried that work well.
- Flour - self-rising flour works in place of all-purpose flour and baking powder; just skip the baking powder if you use it
- Whole wheat - swap up to half the all-purpose flour for whole wheat flour for a heartier, nuttier bagel
- Yogurt - full-fat or 2% plain Greek yogurt both work well here; just make sure it's thick and unsweetened, not a thinner style yogurt
Even if you're not adjusting for a specific diet, these swaps are worth keeping in mind if you're baking for a crowd with different preferences.
Variations
Once you've made the base recipe, this dough is a great jumping-off point for other flavors.
- Everything bagel - brush the tops with a little water before baking so store-bought everything bagel seasoning sticks well
- Cinnamon sugar - mix a bit of cinnamon into the flour and sprinkle the tops with cinnamon sugar before baking for a sweeter bagel
- Mini bagel bites - divide the dough into 8 smaller pieces instead of 4 for kid-sized portions, and shorten the bake time by a few minutes
Looking for more quick, high-protein breakfast ideas? Check out my high-protein breakfast roundup on the site!
Equipment
You don't need anything fancy for this recipe.
A sheet pan and a piece of parchment paper are really all that's required. A bench scraper makes dividing the dough into 4 even pieces easier, but a sharp knife works just as well.
Storage
Store cooled bagels in an airtight container or bag at room temperature for up to 2 days.
These bagels freeze well for up to 1 month. Slice before freezing so you can pop a half straight into the toaster, and wrap tightly in plastic wrap or a freezer bag to prevent freezer burn.
Top Tip
Resist the urge to skip the rest time in step 5 - even just 10 minutes lets the dough relax, which makes it much easier to shape into a smooth ring without it springing back or cracking.
FAQ
Plain is best for this recipe - flavored yogurt can throw off the texture and add unwanted sweetness or flavor to the dough.
This usually means the yogurt was thinner than needed. Add a light dusting of flour, a tablespoon at a time, while kneading until the dough is smooth and manageable.
Yes, this recipe doubles easily - just work in batches when shaping so the dough doesn't sit out too long before baking.
Related
Looking for other recipes like this? Try these:
3-Ingredient Greek Yogurt Bagels
Ingredients
- Ingredients:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 cup Maple Hill plain Greek yogurt
- Optional toppings: everything seasoning sesame seeds, poppy seeds, flaky salt
Instructions
- Instructions:
- Heat the oven to 375°F and line a sheet pan with parchment paper.
- Whisk the flour and baking powder together in a large bowl.
- Add the Greek yogurt and mix until a shaggy dough forms.
- Turn the dough out and knead gently, about 15-20 folds, until smooth.
- Cover the dough and let it rest for 10 minutes.
- Shape the dough into a log on a lightly floured surface and cut into 4 equal pieces.
- Roll each piece into a rope, then pinch the ends together to form a ring.
- Sprinkle with your desired toppings, if using, and bake 25 minutes, until golden and puffed.
- Cool on the pan for 15 minutes before slicing.
Video
Notes
Don't overwork the dough - knead just until it comes together and looks smooth, or the bagels will turn out dense. Use a thick, plain Greek yogurt (not non-fat or a thinner style) so the dough holds its shape.
