3 Ingredient Greek Yogurt Bagels

Greek yogurt bagels with a golden, chewy crust topped with everything seasoning on a rustic surface, fresh and warm from the oven.

3 Ingredient Greek Yogurt Bagels

These 3 Ingredient Greek Yogurt Bagels are soft, chewy, and packed with protein using just flour, Greek yogurt, and salt. This easy homemade bagel recipe is perfect for busy mornings and making sweet kitchen memories with your kids.

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Course: Breakfast, Snack

Cuisine: American

Keyword: 3 ingredient Greek yogurt bagels, easy homemade bagels, Greek yogurt bagels recipe, healthy breakfast bagels, high protein bagels

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: bagels

Calories: 165kcal

Cost: $5

Equipment

1 Large mixing bowl For mixing dough
1 Wooden spoon or spatula Easy kid-friendly mixing
1 Baking Sheet Standard size
1 Parchment paper Prevents sticking
1 Pastry brush For egg wash
1 Sharp knife or bench scraper For dividing dough

Ingredients

For the Bagel Dough

1 ½ cups self-rising flour Plus extra for dusting
1 cup Greek yogurt Plain, full-fat or nonfat
½ teaspoon salt

Optional Toppings

1 large egg Beaten for egg wash
everything bagel seasoning Or sesame seeds, poppy seeds

Instructions

I let my daughter turn the oven dial to 375°F, it’s her favorite “official kitchen job.” Line a baking sheet with parchment paper.
In a large bowl, stir together the [self-rising flour], [Greek yogurt], and [salt] until a shaggy dough forms. Olivia loves how this part looks like edible Play-Doh.
Turn the dough onto a lightly floured surface and knead for 3–5 minutes until smooth. Little hands do great here, just keep extra flour nearby in case it sticks.
Divide the dough into 4 portions. Roll into balls, poke a big hole in the center, and stretch into bagel shapes. Olivia always reminds me, “Make the hole bigger than you think!”
Brush each bagel with the [egg] and sprinkle with your favorite toppings. This is where creativity really shines.
Bake for 20–25 minutes until golden and firm. The kitchen always smells like a bakery at this point, and my daughter sits by the oven window waiting.
Let the bagels cool for 5 minutes, slice, and enjoy warm with butter or cream cheese. I always save the first bite for my little helper.

Notes

For gluten-free bagels, use gluten-free self-rising flour.
These bagels store well in the fridge for up to 5 days and toast beautifully.
For sweet bagels, add cinnamon and a little sugar to the dough.
For savory bagels, mix in garlic powder or shredded cheese.
These freeze perfectly for 3 months, slice before freezing for easy toasting.

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