I’ve always wanted to make bagels, but the making of the dough, then boiling, then baking just seemed too laborious. But when I came across a recipe for Two-Ingredient Bagels that require NO BOILING and had awesome reviews, I knew I had to give these a try! They were:
- Made of only flour, Greek yogurt (and leavening agents if you don’t use Self-rising flour)
One word of caution – you have to let the dough come to room temperature, so leave time in the baking process for them to sit out an hour. You can make the dough the night before, let them set out, then bake them.
The savory topping is so good! We had a wonderful toasted sandwich using these bagels and I’m telling you, it was a gourmet-tasting lunch! Here’s how to make them:
- 1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
- 2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
- 3/4 teaspoon kosher salt (use less if using table salt)
- 1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
- 1 egg white, beaten (whole egg works fine too)
- (optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)**
- Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
- Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before cutting.
- You can wrap leftover bagels in plastic and reheat the next day without refrigerating, or refrigerate for up to 3 days.
- To freeze, slice open and wrap individually with foil or plastic wrap. To reheat pop them back into the oven, toaster
These are only 152 calories, friends! You will love these soft, savory bagels! There’s a seriously delicious breakfast or lunch in your future if you make these!
Guess what? My weekly video on Thursday will be a step-by-step tutorial on making these bagels! So if you’re not sure you can pull this recipe off, be sure to tune in for some simple instruction!
With love from my country kitchen,