Two-Ingredient Bagels
Greek yogurt & self-rising flour for bagels in 20 mins
greek yogurt & self-rising flour for bagels in 20 mins
I’ve seen versions of this recipe making the rounds on Pinterest and TikTok and thought I’d give it a go: I’ll say I was initially a bit skeptical of these turning out well, but I was pleasantly surprised to find that they were so good that we made them again a few days later. I’ll caveat by noting that nothing will top a bagel from your favorite local spot—or a traditional bagel that you put many hours of love and care into. These are a bit more biscuit/scone-adjacent in texture on the outside than a traditional bagel (still light and soft on the inside) but for a savory baked good that can be thrown together in under 30 minutes, these are definitely a win.
Ingredients:
1 & 3/4 cups self-rising flour
1 Cup Greek yogurt
1 Tbsp. butter, for brushing
Toppings: sesame seeds, flaky salt, ground cinnamon and sugar, za’atar, garlic salt, onion powder, pecorino, parmesan, etc.
Cinnamon sugar
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Directions:
Preheat your oven to 350ºF, line a baking tray with parchment paper or a reusable baking mat, and set aside.
In a large mixing bowl, combine 1 & 3/4 cups of self-rising flour and 1 cup of Greek yogurt and mix well, until fully combined and a ball of dough forms. If you’re finding it’s too dry, add a splash of milk and mix thoroughly.
Lightly flour a cutting board, place the ball of dough on top, and top with another pinch of flour.
Gently knead the dough on all sides, rolling it into a ball. Slice into 4 even pieces.
Use your hands to roll the dough into a thin, long shape. Join both ends of the dough to form a bagel. Place these on the lined tray and repeat until 4 bagels are formed. Lightly brush the tops of each bagel with melted butter, then sprinkle the spices and flaky salt on top.
Bake the bagels for 20-23 minutes, or until they’re golden brown. Remove from the oven and allow them to cool slightly.
Dill and garlic sal + sesame and onion powder
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