These easy to make two-ingredient bagels are tender, soft, and chewy. You can use any combination of seeds for sprinkling, e.g. everything bagel seasoning, poppy seeds, sesame seeds, etc.
Ingredients
- 1.25 cups self-rising flour , or more as needed
- 1 cup plain whole-milk Greek yogurt
Instructions
-
1
Line a baking sheet with parchment paper.
-
2
Combine flour and yogurt in a large bowl and mixed until a soft dough forms. Turn out the mixture onto a lightly floured surface and knead the dough for 3 minutes.
-
3
Divide dough into 4 equal pieces. Working with 1 piece at a time roll into a ball. From dough ball into a bagel shape, using your finger to create a small hole in the center. Set on the prepared baking sheet. Repeat with remaining dough.
-
4
Allow the bagels to rest for 15 minutes. Spray with cooking spray and sprinkle with everything bagel seasoning.
-
5
Preheat the oven to 350 degrees F (175 degrees C).
-
6
Bake in the preheated oven until the bagels begin to brown, 20 to 25 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Parisian Potatoes
If you are cooking for somebody special on date night, these gorgeous crispy potato balls would be an excellent choice. They are essentially a round butter-flavored French fry. You will need a Parisian scoop (melon baller) to make this recipe. Serve with a nice bistro steak.
Easiest Peanut Butter Granola Ever
I wanted to find a peanut butter granola recipe that works for me, and here it is! Eat it like cereal, on yogurt, or by the handful.
New England Beach Pizza
When I heard New England beach pizza called "America's worst pizza," I knew I had to give it a try. With a thin crust, a very sweet sauce, no toppings but a scant sprinkle of mozzarella and full slices of provolone—well, it does deserve a certain reputation. I admit that it is good in a guilty-pleasure sort of way, and a really fun experiment.