2-Ingredient Yogurt Bagels
These 2-Ingredient Yogurt Bagels are warm, chewy, and easy to make with just self-rising flour and thick Greek yogurt. With no yeast, rising time, or boiling required, they go from bowl to oven in no time.
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Ingredients
- 2 cups self-rising flour Plus extra for dusting the counter and your hands
- 1 1/2 cups plain Greek yogurt Thick full-fat or 2% yogurt is best
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper, or lightly grease it.
- Put the self-rising flour in a large mixing bowl, make a well in the center, and add the Greek yogurt.
- Stir the flour and yogurt together with a sturdy spoon or spatula until a shaggy, rough-looking dough forms.
- Lightly flour a clean work surface, turn out the dough, dust your hands and the dough with flour, and gently knead for 1 to 2 minutes until manageable and mostly smooth.
- Pat the dough into a thick disc and cut it into 6 roughly equal wedges.
- Roll each wedge into a rope about 6 to 7 inches long, bring the ends together to form a ring, and pinch the ends firmly to seal. Place the rings on the prepared baking sheet, leaving a couple of inches between them.
- For a shinier top, lightly rub or brush each bagel with a tiny bit of extra Greek yogurt or water.
- Bake for 20 to 25 minutes, until the bagels are puffed and lightly golden.
- Turn the oven to low broil and broil the bagels for 1 to 3 minutes, watching them closely, until the tops deepen to a rich golden brown.
- Remove the bagels from the oven, transfer them to a cooling surface, and let them rest for at least 10 to 15 minutes before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. For longer storage, freeze cooled bagels in a sealed freezer bag, preferably in pairs. Toast from frozen or warm in the oven.
Nutrition
Calories: 205kcalCarbohydrates: 33gProtein: 9gFat: 4gSaturated Fat: 2gCholesterol: 12mgSodium: 442mgFiber: 1gSugar: 2g