2 Ingredient Bagels
This recipe for 2 ingredient bagels is so easy, yet it makes deliciously moist and chewy bagels that taste like you just bought them fresh from the bakery.
Servings: 8
Calories: 142kcal
Ingredients
- 2 cups self-rising flour, do not substitute for all-purpose flour
- 2 cups greek yogurt, I use 2% Fage
- egg wash (1 egg beaten with 1 tablespoon water) optional
- melted butter, sesame seeds, poppy seeds, everything but the bagel seasoning, dried onion flakes, mini chocolate chips, etc. optional
Instructions
- Preheat oven to 350°F.
- Mound the flour on a clean countertop or cutting board.
- Scoop the yogurt into the center of the flour.
- Use your hands to scoop flour from the outside into the inside of the mound, kneading it together with the yogurt until it forms a dough.
- Continue kneading the dough until it has some elasticity, can be stretched, and is somewhat smooth and no longer sticky.
- Form a ball with the dough and slice into 8 separate pieces.
- Roll each piece into a log and loop the two ends together to form the bagels.
- Place bagels on a sheet pan lined with parchment paper.
- Bake for 15 minutes. Turn oven temperature up to 500°F and continue baking bagels until they are browned on top, about 3 to 5 minutes. Optional: Brush tops and sides of bagels with an egg wash before the initial baking.
- Optional: After bagels have baked for the first 15 minutes, brush with melted butter and sprinkle with desired toppings before proceeding with the 3 to 5 minute bake at 500°F.
Notes
- If your bagel dough is too sticky when you are combining the ingredients, add a little more flour.
- Baked bagels can be sliced open, toasted, and topped with cream cheese or whatever spread you prefer on your bagels.
Nutrition
Calories: 142kcal | Carbohydrates: 24g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Calcium: 60mg | Iron: 1mg