Two Ingredient Yogurt Bagels

Understanding the Ingredients

The two main ingredients in these bagels are self-rising flour and plain Greek yogurt. Self-rising flour is a blend of all-purpose flour, baking powder, and salt, which helps the bagels rise and develop their chewy texture without the need for yeast. If you don’t have self-rising flour on hand, you can easily make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1 teaspoon of salt.

Greek yogurt not only adds moisture but also contributes to the bagels' unique flavor and density. The protein content in Greek yogurt helps create a satisfying chew that’s akin to traditional bagels. For a dairy-free alternative, you can use coconut yogurt, though it may alter the flavor slightly and introduce a hint of sweetness.

Perfecting the Texture

Achieving the right dough consistency is crucial for the texture of the bagels. When mixing the flour and yogurt, look for a dough that is slightly sticky but manageable. If it’s too wet, add more flour gradually. Don’t over-knead the dough; a few gentle folds to combine the ingredients is sufficient to maintain the soft, chewy nature of the bagels.

During the shaping process, rolling the dough into ropes and forming bagels is straightforward but requires attention to uniformity. Aim for a thickness of about 1 inch for the ropes to ensure even baking. If you notice your bagels have uneven shapes, don’t worry too much; slight imperfections will still yield delicious results.

Serving and Storage Tips

Once baked, these bagels can be enjoyed fresh from the oven or stored for later. They are best eaten the same day but can be stored in an airtight container for up to two days at room temperature. For longer storage, consider freezing them; just let them cool completely, then wrap tightly in plastic wrap and place in a freezer bag. To reheat, pop them in the toaster or oven until warm and slightly crisped.

Toppings can elevate these plain bagels significantly. Consider adding a sprinkle of everything bagel seasoning before baking for an extra burst of flavor, or spread cream cheese, hummus, or avocado on top once they cool. They also serve as excellent bases for sandwiches, so feel free to get creative with fillings!

Common Troubleshooting

If your bagels seem dense or too chewy, it’s possible that the dough was overworked or the flour-to-yogurt ratio was off. Always measure your ingredients precisely, especially when it comes to flour. If they’re still not rising well, ensure your self-rising flour is fresh as it can lose its leavening power over time.

In contrast, if your bagels spread out during baking, this could indicate that your dough was too wet. In such cases, adding a bit more flour during mixing or shaping can help maintain their structure during baking.

Variations to Try

The beauty of these bagels lies in their versatility. You can easily incorporate different flavors by adding ingredients like minced garlic, chopped herbs, or even shredded cheese directly into the dough. For a nutritional boost, consider folding in some seeds, such as chia or flaxseeds, before shaping your bagels.

You can also experiment with glazes or toppings. Besides everything seasoning, try brushing the bagels with a mixture of olive oil and garlic for a savory twist, or top them with sesame seeds, poppy seeds, or even a light sprinkle of cinnamon sugar for a sweet variation. The possibilities are endless!