Two Ingredient Bagels

Two Ingredient Bagels recipe

This week it’s yoghurt week on Lucy Loves. Mainly based on my poor fridge management skills, I had about 3 full pots all about to go off, on my conscience. In a lucky turn of events I discovered this brilliant Two Ingredient Bagel recipe and the rest is no yeast, no knead, based history.

Bready items are currently being inhaled on a daily basis in our house. Wraps, sliced white and rolls disappear as though they’re part of some sort of magic act. This recipe, however, can help to put freshly baked goods on your table in less than half an hour. And they taste amazing, if I do say so myself. Soft, chewy, with a crust sprinkled with sesame seeds and sea salt, these are amazing wolfed down as soon as they’re cool enough to handle. Slather them in butter, cream cheese, honey, nutella, a fried egg, smashed avocado, the options are endless. The Greek yoghurt and self raising flour are simply mixed into a soft dough, shaped then sprinkled and baked. Bagel magic; thank you to Tasty for the inspiration for these.

For such times when you run out of bread based goods but have a truck full of yoghurt, these Two Ingredient Bagels are a literal carb based life saver.

Call in the lawyers, there’s 3 ingredients here, I know. The egg, however, is just for glazing purposes, so no need to file a lawsuit just yet. I didn’t feature the sesame seeds or salt for decoration either, as that really would have spoilt the two ingredient vibe.

So, start with an oven pre heated to 180 degrees fan assisted and a lined baking tray. This only makes 4 bagels as they’re best eaten fresh, however, double up if you have hungry types in your house. Now, simply take a large bowl and weigh in the flour and Greek yoghurt.

Mix the two ingredients together with a spatula until you have a soft, scruffy dough. Turn out onto a floured work surface and knead briefly to bring it all together.

Pat the dough into a square then cut it into four even pieces. Roll each piece into a 20cm even width rope.

Bring the ends together and pinch to seal into a bagel shape. Repeat with the other 3 pieces until you have 4 bagels.

Brush each one with some beaten egg and sprinkle on a little sea salt and some black and/or white sesame seeds for colour and flavour.

Pop the bagels into your pre heated oven for 20 to 25 minutes. They’re ready when they’re golden, firm and smelling divine.

Wait an unbearable moment until the bagels are cool enough to cut open and slather with the slathering item of your choice.

That’s a strong iced coffee by the way, not a glass of muddy water.

Whether you’ve got a glut of yoghurt, like me, or a lack of carbs, you need no further encouragement to give these bagels a go. This batch lasted less time than it took to bake them, so doubling this recipe wouldn’t be the worst idea you’ve ever had.

Lucy x

Two Ingredient Bagels recipe

Makes 4 bagels, easily doubled

You will just need a lined baking tray for this and a bowl

220g self raising flour, plus extra for dusting

245g Greek yoghurt, I used full fat

1 egg, beaten, to glaze

Sesame seeds and sea salt to decorate

Line a baking tray and pre heat your oven to 180 degrees fan assisted.

In a large mixing bowl measure in the self raising flour and yoghurt. Mix until you have a rough dough. Turn out onto a floured work surface or board and knead to bring the dough together. It will be quite soft.

Flatten the dough into a square then cut into four equal pieces. Roll each piece into a 20cm rope then form into a bagel shape, pinching the ends together to seal them. Place each bagel onto the lined tray.

Brush with beaten egg and sprinkle with sesame seeds and a sprinkle of sea salt, if you like.

Bake the bagels for 20 to 25 minutes or until golden brown and firm to the touch. Leave to cool for as long as you can bear before buttering, or slathering in cream cheese, jam, cheese, smoked salmon, a fried egg, I won’t go on.

These are best eaten on the day, but are perfect the following day, toasted.