These bagels are the ultimate hack for when you’re craving that chewy, satisfying bagel but don’t have the time or patience for traditional methods. With just three main ingredients and no waiting for dough to rise, you’ll have fresh bagels in under an hour. The Greek yogurt adds a protein punch and keeps them incredibly moist.
Dish Story
Picture this: It’s a lazy Sunday morning in Jozi, and the craving for a fresh bagel hits. But who has time for yeast and boiling? Inspired by the need for simplicity and the love for atchar (because let’s be real, we love a good kick), this recipe was born. It’s a modern twist that pays homage to the classic, making it accessible for every home cook, whether you’re a seasoned baker or just starting out. It’s giving… brunch goals!
What you’ll need.
You’ll love this!!
Your Questions Answered!
Can I use regular yogurt instead of Greek?
It’s best to use thick Greek yogurt for the right texture. Regular yogurt might make the dough too wet.
Can I make these gluten-free?
Absolutely! Use a gluten-free 1:1 flour blend. The texture might be slightly different but still delicious.
Why do I need to brush with egg?
The egg wash gives a beautiful golden shine and helps toppings stick. You can use milk or cream for a vegan option.
3-Ingredient Magic Bagels (No Yeast? No Problem!)
Ingredients
For the Dough
- 1 cup plain Greek yogurt (go for the thick, strained kind – it’s giving perfect texture!)
- 1 cup all-purpose flour (or self-rising if you’re feeling fancy)
- 2 teaspoons baking powder
- ½ teaspoon salt (optional but oh-so-worth it for flavor)
For Topping (Optional but Highly Recommended)
- 1 egg, beaten (for that gorgeous golden shine)
- Your fave toppings: Everything Bagel Seasoning, sesame seeds, poppy seeds, shredded cheese – go wild!
Instructions
- Grab a big bowl and toss in your Greek yogurt, flour, baking powder, and salt if using. Mix it all up with a spoon until it looks shaggy and kinda sticky – don’t stress, that’s exactly how we want it!
- Dive in with your hands and gently knead just until the dough comes together. Overworking it? Big no-no if you want tender bagels, babes.
- Lightly flour your hands, then split that dough into four equal pieces. Roll each into a log about 8 inches long, then pinch the ends together to form your bagel shape. Or, roll ’em into balls, poke a hole in the center, and stretch it out – your call!
- Brush each bagel with that beaten egg (or skip it for egg-free vibes), then sprinkle on your toppings like confetti. Go heavy – life’s too short for bland bagels!
- For oven magic: Preheat to 375°F (190°C). Line a baking sheet with parchment, pop your bagels on with space to breathe, and bake 22-25 minutes until golden and gorgeous. Let ’em cool slightly on a rack.
- Air fryer fans: Set to 330°F (165°C). Arrange bagels in the basket (don’t crowd!), air fry for 10 minutes, flipping halfway. Cool for 5-10 minutes before slicing.