Two Ingredient Bagels
Bagel impostors made with self-rising flour and Greek yogurt.
Servings 4
Cost 5
Ingredients
- 1 cup whole milk Greek yogurt (5%) (230 grams)
- 2 cups self-rising flour** (240 grams) -- may need a little more or less
Optional Egg White and Seasoning
- Bit of egg white
- Splash of water
- Everything Bagel seasoning (or your favorite seeds)
Instructions
- Preheat oven to 375 degrees F. Adjust rack so it's near the top. Top third is probably okay, but I put the rack a little higher than that.
- Line a baking sheet with a sheet of parchment paper.
- Put the yogurt in a large mixing bowl. A stand mixer bowl works well, but is not required.
- Add the flour and stir by hand or with the paddle to make a thick, slightly sticky, dough. Add more yogurt and/or flour as needed to make a cohesive dough.
- Put the dough ball on a pastry mat. Use extra flour at your discretion. If your dough is on the dry side, you might want to start without it. I don't think there's really a wrong way to do this.
- Knead it about 10 times. Divide into 4 equal parts. Roll the parts into 8 or 9 inch ropes and bring the ropes together to form circles. Pinch ends together and do your best to make them look like actual bagels. Alternatively, you can shape the dough into balls, stick your finger through the middle and shape the bagels that way. Just don't try twirling the dough around your finger because the dough will break and maybe go flying across the counter.
- Put the bagels on the parchment lined sheet. Mix together the egg white and water (if using). Brush over the bagels and sprinkle with Everything Bagel seasoning (if using)
- Put the bagels in the oven and bake at 375 degrees F. for 25 minutes.
Notes
Brands may vary in weight. I used White Lily. For volume, use a light hand and spoon the flour into the cup.
