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3 Ingredient Bagels (GF, Vegan-Friendly)

Updated: Sep 1, 2020

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3 Ingredient Bagels
3 Ingredient Bagels

As someone who grew up in the New York tri-state area, I have a deep appreciation for bagels. When I was interning in midtown Manhattan, I would stop at a bakery every morning for an everything bagel topped with a thick smear of onion and chive cream cheese. And then stop at a bodega for mints before I entered the office.

I still love a fluffy bagel with my tea in the morning, but with the craziness going on at the moment, bagels, and other bread items, have become scarce at the grocery store. To keep my bagel cravings at bay, I set out to make my own with the ingredients I could find: Greek yogurt, oat flour, and baking powder.

3 Ingredient Bagels
3 Ingredient Bagels

These bagels are not traditional New York bagels by any means, but the fact that the ingredients list is shorter than me and they take less than half an hour to make, might make them even better.

There’s no yeast or boiling these fluffy bagels and there’s barely any kneading. I find rolling them out fun. I might be alone in that. If you don’t share in my affinity for making snakes out of dough, delegate this to your sous chefs: your kids. This job is a great way to get kids involved in the kitchen.

3 Ingredient Bagels
3 Ingredient Bagels

These bagels are also customizable. Make whatever flavor bagel you usually get from the deli or go wild and add your dream flavors and toppings. I made mine cinnamon sugar, because mmmm sugar, but you can make them plain, poppy seed, onion, salt, or everything bagels, just to name a few options.

These bagels will keep in the fridge for up to 3 days or the freezer for up to 2 months.

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes about 4-5 bagels


200 g - 2% Greek Yogurt* - Sub thick, Greek-style vegan yogurt for vegan

120 g - Oat flour - Divided

2 tsp - Baking Powder

½ tsp - Kosher Salt*


1 - Egg White* - Lightly whisked

Optional Cinnamon Sugar Topping:

10 g - Coconut Sugar

1 tsp - Cinnamon


Preheat oven to 375F.

In a large bowl, whisk together about ¾ of the oat flour, baking powder, and salt. Add in greek yogurt. Mix until a sticky dough forms.

Spread remaining flour over a flat surface. Knead dough until tacky.

Divide dough into 4 or 5 pieces. Roll out each one on a floured surface into a log. Join the ends together to form a bagel shape.

In a small bowl, mix together cinnamon sugar topping ingredients.

Brush egg white over the tops of the bagels. Dip each bagel into the cinnamon sugar topping and place on a baking sheet lined with a silicon mat or parchment paper*.

Bake for 20-23 minutes or until golden brown.

Remove from the oven and allow to cool completely before serving.

Serve with honey, nut butter, cream cheese, and/or fruit.

Store in the fridge for up to 4 days or freezer for up to a month.


  • It must be thick, greek yogurt. Regular yogurt will be too runny and not form a dough

  • You can leave out the egg white, but it helps the dough to brown and the toppings stick

  • You can also use 0% or full-fat greek yogurt. I find that 2% makes the fluffiest dough however.

  • To make it vegan, you can also sub greek-style vegan yogurt

  • I don’t count salt, pepper, and water as ingredients, but if it bothers you, you can always say they’re 4 ingredient bagels.

  • If using parchment paper, I’d recommend spraying it with cooking spray. The bottoms tend to stick to parchment paper.

Looking for another baking option? How about these healthy Carrot Cake Muffins?

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