2 Ingredient Bagels

    Picky eaters approve! These 2 Ingredient Bagels are so simple, even a 3 year old could make them (or help at least)! My kids keep asking for more, that now they are a staple in the house.

    Make a bunch ahead of time and freeze!

    I don’t claim credit for this easy bagel recipe. I received it from a co-worker, however it’s all over the internet from multiple sources. I could be wrong, but I THINK it might have originated from Weight Watchers using Fat-Free Greek Yogurt. I prefer 2% personally.

Do 2 Ingredient Bagels really taste exactly like bakery made bagels?

    Honestly no, but pretty darn close! The chewiness isn’t quite the same as a regular bagel, however they taste so good that it doesn’t even matter. Just ask my Ryan, he ate 3 today!

    The bagels themselves are just self-rising flour and Greek Yogurt. Top with an egg wash, then add seasonings if you wish. Super Simple!

    If you don’t have self-rising flour, you could make it with regular flour, baking powder, and salt. For every 1 cup of flour, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Then whisk, to thoroughly mix the three together.

     This recipe works best with a good quality, name brand, thick Greek Yogurt as you don’t want a watery cheaper one.

Fold Push Turn

    I feel like the most important tip for making these 2 Ingredient Bagels is to knead the dough long enough. I do it for about 7 minutes.

Jazz them up a bit!

    Every batch that I make for the kids, I make a couple of Garlic Cheddar ones for myself.

    When I divide the dough, I just take a ball or two for me and flatten in the palm of my hand.

    Then, I add some shredded cheddar cheese and garlic powder.

    I fold the dough like a burrito, folding and kneading a few times to incorporate the added ingredients.

    Then make a ball, poke a hole, and finish off with the egg wash.

I also sometimes make a few with Everything Bagel Seasoning on top.

I have friends who use this dough for pretzel bites, pizzas, stuffed mini sandwiches, wrapping hot dogs/sausages, and more!

                                 YUM!

While the below recipe makes only 4 bagels, you could easily multiply it. I use a 35.3oz large tub of Fage Yogurt and quadruple the recipe, making 16 total.   

2 Ingredient Bagels Recipe

Makes 4

Ingredients:

1 Cup Fat Free or Low Fat Greek Yogurt (I prefer 2%)

1 Cup Self-Rising Flour

Egg Wash:

1 Egg lightly beaten

1 Tbsp of Water

Pinch of Salt

Instructions:

Preheat oven to 350 degrees.

Line cookie sheet with parchment paper for best results. If you don’t have parchment, spray cookie sheet with Non-stick spray. Egg wash tends to be a pain to clean off pans, so I HIGHLY recommend the parchment! 

With a fork, mix together flour and yogurt in a large mixing bowl, until well incorporated. Then mix using your hands, until a shaggy dough forms. Dough will be moist and loose, not like typical bread dough. 

Turn dough and any loose flour in bowl onto floured surface.

Knead dough by hand for about 7 minutes, forming a smooth ball once complete.

Divide dough into 4 equal balls.

Form a hole in the middle of each ball with your thumb. Gently pull dough to widen hole.

Place on prepared cookie sheet at least two inches apart.

Prepare Egg Wash by whisking together egg, water, and salt in a small bowl.

Brush each bagel with Egg Wash.

Sprinkle on toppings, if desired.

Bake at 350 degrees for 23-25 minutes, until lightly golden.

Remove pan from oven. Increase temperature to 500 degrees.

Return pan to oven and Bake at 500 degrees for 3-4 minutes until golden brown.

Once cooled, bagels could be stored for a couple days in a ziplock bag. If you have any leftover after that, throw the bag in the freezer! They reheat beautifully!