Browsing Tag

breakfast

2 Ingredient Dough Bagels

Update 1/7/18: Due to popular demand, I have added baking instructions without boiling, as well as helpful tips and tricks. Please see below.

This recipe from Slow Roasted Italian has been all over social media this past month! The basic recipe can be used for pizza dough, bread sticks, calzones etc. it’s a great basic dough. I decided to make some bagels with the dough on my Instagram Story and SO many of you reached out asking for the recipe I had to share it. Please check out Donna’s blog for the original recipe! Due to popular demand I have updated the recipe for JUST baking and skipping the boiling, as well as some tips and frequently asked questions! Please see below the recipe! Enjoy!

2 Ingredient Bagels
Makes 2 3sp bagels

Ingredients
1/2 C fat free plain Greek yogurt
1/2 C self rising flour
Pinch of salt
1 egg, beaten for an egg wash
Everything seasoning

Directions
1. In a large bowl, add yogurt first, followed by salt and self rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal. Meanwhile bring a large pot of salted water to a boil and preheat over to 450 degrees.
2. Flour your hands and work surface and begin kneading. I knead my dough in the bowl because its less messy. Knead until you can easily form a ball, about 20-30 turns.
3. Cut the dough in half. Roll each section of dough into a long rope about 1/2-3/4″ in diameter. Pinch the two ends together to form a bagel shape (see below for tips).

Boiling Instructions:
4. Carefully drop the bagels into the boiling water using a spatula so it doesn’t break apart. Allow to boil for about 30-60 seconds (the bagel will float to the top) then flip it over using the spatula and boil for another 30 seconds. At about this time you’ll be thankful you didn’t skip this step because they will get much larger and fluffier.
5. Remove bagels and transfer to a parchment lined cookie tray. Using a basting brush lightly spread the egg wash over the bagel then sprinkle with seasoning of choice. Bake at 450 for 20 minutes (give or take) until golden brown. You may want to broil them to get them a little crispy or crank your oven up to about 550 for 1-2 minutes to brown them a little more.

 

Baking Instructions Without Boiling:

1. In a large bowl, add yogurt first, followed by salt and self rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal. (See tips if your dough is too sticky or crumbly). Meanwhile preheat over to 450 degrees.
2. Flour your hands and work surface and begin kneading. I knead my dough in the bowl because its less messy. Knead until you can easily form a ball, about 20-30 turns.
3. Cut the dough in half. Roll each section of dough into a long rope about 1/2-3/4″ in diameter. Pinch the two ends together to form a bagel shape (see below for tips).
4. Transfer bagels to a parchment lined cookie tray. Using a basting brush lightly spread the egg wash over the bagel then sprinkle with seasoning of choice. Bake at 450 for 20 minutes (give or take) until golden brown. You may want to broil them to get them a little crispy or crank your oven up to about 550 for 1-2 minutes to brown them a little more.

 

FAQ:

  • If you dough is too sticky add more flour to your hands and your work surface until it is more typical dough texture. Add about a teaspoon at a time and continue kneading until its less sticky.
  • If your dough is too crumbly add more yogurt, a tsp at a time continuing to knead until you reach typical dough texture.
  • If you don’t have self rising flour you can make your own using the following recipe: 1/2 cup all purpose flour, 3/4 tsp baking powder, 1/4 tsp of salt.
  • If your dough is not coming together to form a bagel shape, you may need to knead the dough at the ends together by folding it into itself. This way the dough can stick together. You want the ends to be as stuck together as possible before entering the boiling water. OR you can form a ball of dough, flatten it a bit with the heel of your hand and cut a hole in the middle!
  • If you don’t want to boil the bagels, please see the baking instructions above. They’re just as good, but not as airy and fluffy as typical bagels.
  • Why do I bake mine at 450 instead of 350? When recipe testing, I found the bagels did not bake through when I baked them at 350.
  • Why do I boil them? Traditional bagels are boiled and then baked. It makes them airier and fluffier. They’re just as tasty baked alone, but I believe even on a diet, why not have a real bagel?
  • If you want to make more this recipe is easily doubled, tripled, or quadrupled.
  • If you want to store the bagels they last for up to 3 days in the fridge. I recommend storing them in an airtight ziplock bag.
  • If you want to freeze them, be sure to slice the first, then wrap them in foil or plastic wrap, then store them in an airtight freezer bag.

Tips:

  • Drain any extra liquid from the Greek yogurt or your dough will get too sticky!
  • Fage makes for the least tangy tasting bagels. Other brands you may find a more sour dough taste.
  • Make sure if you boil your bagels to have the water at a slow boil, not a rapid one or the bagels are more likely to come apart.
  • Like any bagel these are great toasted! Pop them in the toaster to reheat them and enjoy.

 

xo,

Bella