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.
- 2 cup self-rising flour do not substitute for all-purpose flour
- 2 cup 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 gael seasoning, dried onion flakes, mini chocolate chips, etc. optional
Preheat oven to 350°F.
Mound flour on clean countertop or cutting board.
Scoop yogurt into center of 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 initial baking.
Optional: After bagels have baked for the first 15 minutes, brush with melted butter and sprinkle with desired toppings. Proceed baking at 500°F for 3 to 5 minutes until the tops and/or the toppings of the bagels have browned.
Baked bagels can be sliced open, toasted, and topped with cream cheese or whatever spread you prefer on your bagels.
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