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2 Ingredient Bagels Recipe

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These simple 2 ingredient bagels are made using self-rising flour and non-fat Greek yogurt, resulting in a chewy, delicious homemade bagel. The bagels are brushed with an egg wash and optionally topped with seasonings like everything bagel seasoning, sesame seeds, or poppy seeds before baking. Perfect for a quick breakfast or snack, they are best eaten warm but can be stored or frozen for later enjoyment.

Ingredients

BAGEL DOUGH:

  • 2 cups self rising flour
  • 1 to 2 cups plain Greek yogurt (preferably thick and strained, such as Fage Total 0% or Stonyfield Greek Yogurt)

TOPPINGS:

  • 1 large egg
  • Pinch of fine sea salt
  • 1 teaspoon water
  • Everything bagel seasoning mix, sesame seeds, poppy seeds, etc. (all optional)

Instructions

  1. Preheat oven and prepare pan: Preheat the oven to 375℉. Line a baking sheet with parchment paper and lightly coat it with cooking spray to prevent sticking.
  2. Make the dough: In a large bowl, combine 2 cups self rising flour and 1 cup Greek yogurt using a sturdy spatula until a shaggy dough forms. Add more yogurt, up to 1 additional cup, if needed to reach a soft but not sticky consistency, depending on yogurt moisture. Dump onto a lightly floured surface and knead by hand for about 5 minutes until smooth and elastic. Add flour if dough is too sticky.
  3. Shape bagels: Divide the dough into 8 equal portions and roll each into a ball. Use your thumbs to poke a hole through the center of each ball and gently stretch to form uniform rings. Flour hands as needed to prevent sticking.
  4. Prepare egg wash and top bagels: Place shaped bagels on the prepared baking sheet. Whisk together the egg, salt, and water to make an egg wash. Brush the egg wash evenly over each bagel, then sprinkle with desired toppings such as everything bagel seasoning, sesame seeds, or poppy seeds.
  5. Bake the bagels: Bake for 20-22 minutes at 375℉, rotating the baking sheet halfway through for even browning. Remove from oven and increase oven temperature to 450℉.
  6. Brown the bagels: Return the baking sheet to the oven and bake for an additional 3-4 minutes until the tops are nicely browned.
  7. Cool and store: Eat bagels warm or let cool. Store in a sealed container or zip bag for up to 24 hours at room temperature or up to 3 days refrigerated. For longer storage, wrap individually and freeze; thaw before toasting and serving.

Notes

  • To make homemade self-rising flour: combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt.
  • For a chewier bagel, substitute bread flour for all-purpose flour when making self-rising flour.
  • Use thick, strained Greek yogurt. Avoid “Greek style” yogurts as they tend to have higher moisture content. Drain any liquid from yogurt before use.
  • Dough mixing can be done using a stand mixer with dough hook on low then medium speed until smooth and no longer sticking to bowl sides.
  • If bagel bottoms brown too quickly, place another baking sheet underneath to prevent burning.
  • Nutritional info is based on using nonfat Greek yogurt and no toppings beyond the egg wash.

Find it online: https://bitezly.com/2-ingredient-bagels-recipe/