These homemade bagels are made with only 2 main ingredients and are a huge hit over at Weight Watchers because they only 'cost' 3 points. I had to jump on the bandwagon and give them a try after reading so many rave reviews. The recipe yields only two bagels but can easily be doubled (or more). I find them most satisfying straight from the oven and since they are so fast and easy to make, prefer to prepare them in the original 2-bagel quantity.
It takes just a second to mix together 1/2 cup of self-rising flour and 1/2 cup of non-fat, plain Greek yogurt. That is the extent of the recipe but a sprinkle of salt can be added in if desired. You need to use self-rising flour (or make your own by adding baking powder & salt) and it must be Greek yogurt with any liquid poured off. Once the dough is mixed and kneaded for a minute, simply divide it in two and shape into bagels. I found it easiest to roll it out with my palms into a snake, just like those clay ropes we used to make as kids, spreading my fingers to allow for an even shape. Curl the ends around and pinch closed, shaping the bagel into a nice circle by gently tossing the dough around your fingers. Honestly, shape doesn't really matter and there have been many photos of ones with smaller holes, no holes, pretzel shapes, etc. I aimed to duplicate a Montreal bagel shape, thinner with a large hole. They turned out really well!
You can brush the top of the bagels with an egg wash (beaten egg) and then add seasoning for flavour. My first ones were poppy seed and the second were parmesan and herb. I did purchase a jar of Club House Parmesan Herb topping which was very good too. Incidentally, on a side note, that product actually needs to be refrigerated after opening - not something one would notice or expect on a spice jar.
The bagels are baked at 350 degrees F for 22 minutes and then broiled for a minute or two to brown nicely. Keep an eye on them! They smell really good and are a tasty side for soup at lunch. People make them into sandwiches or top with cream cheese, etc. just how one would use a traditional bagel. They also turn the dough into a pizza base or as a flatbread so I guess your imagination is the only limit.
My first batch was a little sour tasting but I think it was actually the strong flavour of the poppy seeds. My second attempt was better! The texture is much lighter and softer than a 'real' bagel but as a quick alternative that is so easy to make on the spot, I give the recipe two thumbs up. Sometimes you just want a carb with your meal or a low-calorie/point vehicle for sandwich fixings. Warm with butter has been my favourite way to eat these and by changing up the toppings you can create many taste variations (e.g. cinnamon raisin?). I found the bagels difficult to slice and toast (they just never got brown inside) so I just serve them as is, fresh and whole.
The 2 ingredient bagels are a sensation and I think stores are re-stocking Greek yogurt more often these days. Definitely give them a try and even if you aren't a natural baker, the recipe is so easy you will surely have success!
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