A chewy toasted bagel smeared with lots of cream cheese, that is one of my guilty pleasures.
Although this isn’t an original recipe of mine, I came across this one on a few different blogs and thought I had to give it a try. These bagels are made with just 2-ingredients, self-rising flour and Greek yogurt! This makes them not only WAY easier to make than your typical yeasted bagel, it also makes them a bit healthier too.
By adding the greek yogurt, you are adding some additional protein that you wouldn’t get in a normal bagel. That’s a plus for me! These bagels are also lower is carbs, fat and sodium.
How to make these 2-ingredient bagels
Preheat your oven to 375°F, line a baking tray with parchment paper.
In a large bowl you will mix 2 cups of self-rising flour and 1 1/2 cups of PLAIN Greek yogurt.
You will mix your self-rising flour and Greek yogurt together with a spatula until it creates a nice shaggy dough, which basically means a lumpy ball of dough that hasn’t been fully combined.
On a floured clean surface you will dump out your shaggy dough and begin kneading it for around 5 minutes, until your dough is smooth and forms into a nice ball.
Next, you will divide your dough into 8 even little balls. I used a digital scale to make mine all uniform in size, but you can just eyeball it. To get the holes in the middle- just stick your thumb in and shape around to create an even look.
Place your formed bagels onto a cookie sheet prepared with parchment paper and brush your bagels with an egg wash made from 1 large egg, 1 teaspoon of water and a pinch of salt. FYI: you don’t need to use the whole mixture, just enough for an even coat over the top of the bagel.
Once the egg wash is on the bagels, now it’s time for the toppings. This is really up to you, for mine I used sesame seeds on some and cinnamon & coconut sugar on the others. Some other toppings could be everything bagel seasoning, poppy seeds, cheese, whatever your heart desires!
Bake those babies for 20-22 minutes at 375°F, until they are golden brown on top.
How to make your own self-rising flour
If you can’t find self-rising flour, you can easily make it at home with just a few simple ingredients. Here is what I used. :
- 2 cups of bread flour
- 1 tablespoon of baking soda
- 1/2 a teaspoon of sea salt
I was super impressed with how these bagels turned out. They are super dense and chewy like a real bagel but have a bit of a tangy aftertaste that reminds me of sourdough. These are definitely going to become a staple recipe in my house because of how easy and delicious they are!
I plan to test this recipe out with different types of flour to see how it works out. I’ll keep you guys in the loop 😉
I hope you try this recipe out, let me know if you do!
- Bagel Dough: 2 cups self-rising flour
- 1 1/2 cups plain Greek yogurt
- Toppings: 1 egg
- 1 teaspoon water
- Pinch of sea salt
- Sesame seeds, cinnamon, everything bagel seasoning, etc.
- Preheat your oven to 375°F and prepare a baking sheet with parchment paper. In a large mixing bowl add your self-rising flour and Greek yogurt. With a sturdy spatula begin mixing the dough together. After a few minutes you should have a shaggy dough.
- On a floured surface, dump out the dough and knead it for 5 minutes until it becomes smooth and elastic.
- Divide the dough into 8 equal parts. Begin rolling them into small balls. Stick your thumb through the centre of each dough ball to create a hole. Work around the edges to create an even looking bagel shape.
- Place your bagels onto a the lined baking sheet.
- Mix together the egg, water and sea salt to make an egg wash. Brush the egg wash on the tops of the bagels evenly.
- Add your desired toppings.
- Bake the bagels for 20-22 minutes, until golden brown.Serve your bagels warm with toppings of your choice. Or once cool, store your bagels in an airtight ziplock to keep them fresh or to freeze. How to make your own self-rising flour 2 cups bread flour (you can also use all-purpose, it just won't turn out as chewy) 1 tablespoon baking powder 1/2 teaspoon sea salt Note about the Greek yogurt: *make sure the Greek yogurt you use is THICK to get the best results! I used the President's Choice Plain Greek yogurt.