2-Ingredient Bagels
In my quest to make the most out of the least, I'm bringing you the most delicious 2-Ingredient Bagels! Made with only self-rising flour and Greek yogurt, they need no yeast, no mixer, and next to no time!
Servings: 6 bagels
Calories: 219kcal
Ingredients
- 2 cups self rising flour
- 1 ¼ cups Greek yogurt
Optional toppings
- 1 large egg
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 2 tablespoons everything bagel seasoning
Instructions
- In a large bowl combine self rising flour with Greek yogurt until you have a shaggy, clumpy dough. If the dough seems too dry, add more yogurt, 1 tablespoon at a time, up to ¼ cup, until it comes together.
- Dump the dough onto a lightly floured counter and gather together into a rough ball.
- Knead the dough for 3 to 4 minutes, or until you have a soft dough with a smooth surface, dusting the counter with more flour if the dough sticks (see pictures in post, above). When done, the dough should be smooth and not sticky. Shape into a ball and cover with plastic wrap. Let rest for 15 minutes, while you preheat the oven to 375°F.
- Divide into 6 equal pieces (about 90 grams each). Shape each piece into a ball and, using the palms of your hands, roll each ball into a 10 inch rope. Join the ends to form circles and place each bagel on a sheet pan covered with parchment paper.
- Make an egg wash with a lareg egg whisked with 1 tablespoon of water, or mix more greek yogurt with a bit of water to make a milk consistency. Brush the top of each bagel with your chosen wash and sprinkle with your choice of topping.
- Bake at 375°F for 22 to 25 minutes, or until fluffy and fully browned. Let cool and let cool completely before slicing and enjoying with your favorite toppings.
Notes
Only Greek yogurt has the needed consistency to make the dough as intended in this recipe. In a pinch, you can use sour cream. Plain yogurt is too thin and adjustments would need to be made with the flour content.
Make your own self-rising flour by adding 1 ½ teaspoons of baking powder and ½ teaspoon of kosher salt to each cup of all-purpose flour.
If you would like your bagels to have even more color, without overbaking them, remove bagels from the oven and turn the temperature up to 450°F. When the oven temperature is reached, place your bagels back into the oven for 5 more minutes to brown them further.
Store cooled bagels in a zip top bag for up to 3 days on the counter. Reheat by toasting or placing in a 350°F oven for 5 minutes.
To freeze bagels for up to 1 month, slice first and then place in a zip top bag. Defrost on the counter at room temperature for an hour before toasting or baking to reheat.
Nutrition
Calories: 219kcal | Carbohydrates: 33g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 291mg | Potassium: 146mg | Fiber: 2g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 0.03mg | Calcium: 126mg | Iron: 1mg
