Greek Yogurt Bagels
So I have seen these two ingredient bagels all over the internet for quite sometime now. Greek yogurt and self raising flour and that's it...yes are you scratching your head like I did. Well it works, I made them today, and you know what, I will make them again, they are that good. Let´s get this straight, these are not a New York bagel, they are a cheat bagel, if you will. I loved how quickly they came together, and they taste pretty darn good too! They are quick and easy and taste amazing!
Ingredients
for 4 servings
1 1/4 cups self-rising flour, plus more for dusting (220 g) + more for dusting
1 cup greek yogurt (well strained) ( I used Fage)
1 egg, beaten
topping to taste, poppy seeds or sesame seeds
Preparation
Preheat oven to 400°F(200°C).
In a large bowl, mix the self-rising flour and greek yogurt until it comes together to form a ball.
Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into a roughly 8-inch (20 cm) disk.
Using a bench scraper or knife, cut the dough into 4 equal pieces.
One at a time, roll each piece of dough into a log roughly 8 inches (20 cm) long. Shape the log into a ring and transfer to a parchment paper-lined baking sheet.
Brush the tops of the bagels with egg wash and sprinkle generously with a topping.
Bake for 20-25 minutes, until the bagels are golden brown.
Enjoy!
**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,Combine 1 cup of all purpose flour with 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon 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. 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 want to make more this recipe is easily doubled, tripled, or quadrupled.
recipe source
Ingredients
for 4 servings
1 1/4 cups self-rising flour, plus more for dusting (220 g) + more for dusting
1 cup greek yogurt (well strained) ( I used Fage)
1 egg, beaten
topping to taste, poppy seeds or sesame seeds
Preparation
Preheat oven to 400°F(200°C).
In a large bowl, mix the self-rising flour and greek yogurt until it comes together to form a ball.
Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into a roughly 8-inch (20 cm) disk.
Using a bench scraper or knife, cut the dough into 4 equal pieces.
One at a time, roll each piece of dough into a log roughly 8 inches (20 cm) long. Shape the log into a ring and transfer to a parchment paper-lined baking sheet.
Brush the tops of the bagels with egg wash and sprinkle generously with a topping.
Bake for 20-25 minutes, until the bagels are golden brown.
Enjoy!
**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,Combine 1 cup of all purpose flour with 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon 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. 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 want to make more this recipe is easily doubled, tripled, or quadrupled.
recipe source
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