Homemade bagels have never been easier. With this "magic" two-ingredient dough, you can have fresh and fluffy bagels, hot out of the oven, in as much time as it takes to make a batch of pancakes. While not as dense as the traditional New York-style, these chewy, golden bagels, garnished with your favorite cream cheese and flavorful toppings, will satisfy any bagel craving.
Ingredients
- ½ cups self-rising flour: 1 piece (plus more for kneading)
- plain Greek yogurt: 1 cup
- egg: 1 piece
- everything bagel seasoning: 2 tsp (to taste)
Metric Conversion
Stages of cooking
-
Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Cut the dough into 4 pieces, roughly 4 ounces each. Roll each segment into a smooth ball. Use your thumbs to poke a hole in the center of each round, then gently stretch the dough until it becomes a uniform-sized ring.
-
Transfer the dough to a parchment paper-lined baking sheet.
-
Whisk the egg in a small bowl to create an egg wash, then brush a light coating on top of the dough. Sprinkle with bagel seasoning.
-
Bake in the preheated oven for 20 to 22 minutes. Increase the oven's temperature to 450 degrees F (230 degrees C) and continue to bake until golden, 3 to 4 minutes more.
