3 Ingredient Bagels
No yeast, no boil, No fuss!
There’s something about a slow morning that begs for bagels.
Not the shop-bought ones with 47 ingredients and a “best before” date that looks suspiciously optimistic. I’m talking about homemade, fresh from the oven, golden topped bagels that you made yourself. Yes, you. In your kitchen.
And get this: these bagels don’t need yeast, boiling, or waiting around while dough rises. We’re not here for that level of commitment before 10am. All you need is some flour, a pot of quark, and about 30 minutes. That’s it.
Now of course, if you want to commit to a different variety, I have a step by step on how you can make your own Sourdough Discard bagels, but if you’re looking for a little less commitment then these 3 ingredient bagels might be the ones for you.
I originally saw this idea floating around with cottage cheese, and don’t get me wrong, I love a high-protein food hack as much as the next girl but the supermarket had no cottage cheese and there was some quark by a brand I really like the ethics of, so I went with it.
Scroll down for the recipe and let me know if you give it a try. And remember: slow living doesn’t mean doing nothing—it means doing the things that matter, at your own pace. These are no-yeast, no-boil bagels, which means you can make them on a sleepy Sunday morning or in the middle of a weekday whirlwind, and they’ll still come out a win. They’re perfect for small kitchens, minimal mess, and busy lives lived slowly.
Quark Bagels
Makes: 4 large or 6 smaller bagels
Time: 30–35 minutes
Good For: Slow breakfasts or an excuse to use up that pot of quark
📝 Ingredients:
250g Self Raising flour
¾ tsp salt
250g quark
1 egg (optional, for egg wash)
Toppings: sesame seeds, poppy seeds, everything bagel seasoning, or just vibes
👩🍳 Method:
Preheat your oven to 180°C (fan) / 200°C (conventional) / 400°F. Line a baking tray with parchment.
Mix the flour, baking powder, and salt in a big bowl.
Add in the quark and stir until it starts coming together. Switch to your hands and knead it gently until it forms a dough. It’ll be slightly sticky but that’s okay—just flour your hands if needed.
Divide the dough into 4–6 pieces depending on your bagel size preference.
Roll each piece into a rope and pinch the ends together
or roll into a ball and poke a hole through the centre, then stretch it a little
Optional step: Beat your egg and brush it over the top of each bagel. Sprinkle on your toppings like you mean it.
Bake for 22–27 minutes until golden, risen, and slightly firm on the outside.
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