3 Ingredient Bagels Recipe
This 3 Ingredient Bagels Recipe is for you. It is very simple to make. You only need three basic items.
Ingredients
- 1.5 cups Self-rising flour.
- 1 cup Greek yogurt plain.
- 1 Egg for the egg wash.
- Optional: Everything bagel seasoning.
- Optional: A pinch of salt.
Instructions
Mix the Base
- Put the flour in the bowl. Add the thick Greek yogurt. Use your spoon to mix them. It will look like small crumbles. Keep mixing until it forms dough. Do not overwork the mixture yet. Just make sure it stays together.
Knead the Dough
- Put dough on a floured surface. Knead it gently with your hands. Do this for about three minutes. The dough should become very smooth. If it sticks, add more flour. It should feel like soft clay. This makes the bagel chewy.
Divide the Pieces
- Cut the dough into four parts. You can make them even sizes. Roll each part into a ball. Make sure they have no cracks. This helps them bake evenly. You can make six smaller bagels. Four large ones are best for sandwiches.
Shape the Bagels
- Roll each ball into a long rope. Connect the ends to make circles. Or, poke a hole in the middle. Stretch the hole with your finger. Make the hole a bit wide. It will shrink while baking. This is the classic bagel shape.
Add the Egg Wash
- Whisk your egg in a small bowl. Use a brush on the bagels. This makes them golden and shiny. It also helps the toppings stick. You can skip this for matte bagels. But the shine looks very professional.
Sprinkle the Toppings
- Add your favorite seasonings now. Everything bagel spice is very popular. You can use sesame seeds too. Garlic powder tastes very good. Even plain salt works well. Be generous with the spices. It adds a lot of flavor.
Bake to Perfection
- Heat your oven to 375 degrees. Place bagels on the baking sheet. Bake for about 25 minutes. They should look golden brown. The bottoms should sound hollow. Let them cool before you cut. Enjoy your fresh, warm bagels.
Notes
- Use thick Greek yogurt always. Thin yogurt makes the dough sticky.
- Strain the yogurt if it has liquid. This keeps the texture right.
- Don't skip the self-rising flour. It has the baking powder inside.
- Wipe your hands with flour. It stops the dough from sticking.
- Use a silicone mat if possible. It prevents any burning on bottom.
- Let them cool for ten minutes. This sets the inside structure.
- Store them in an airtight bag. They stay soft for two days.
- Toast them before eating later. It brings back the crunch.