From the below average Tesco’s own, all the way up to the top with the New York Bagel from the Big Apple itself, my love for bagels has only grown stronger over the past few years. Searching high and low for these holy sarnies, it’s fair to say I have struggled to find one that both packs a punch and doesn’t break the bank at the same time. When travelling across NYC last year, I certainly made of the most of having affordable and delicious bagels on every block, but Newcastle doesn’t give that kind of luxury. Feeling the need to fill the bagel shaped hole in my soul, I recently dabbled with a recipe that would have the potential to make all my dreams come true. Without further ado, let me open your minds to these two ingredient, high protein and MEGA tasty bagels, that make your flat smell like a bakery…
Two ingredient Bagels: (makes 2 hefty bagels)
- 100g full fat Greek yogurt (the thicker the better!)
- 100g self-raising flour
- Generous pinch salt and pepper (for savoury bagels)
- Toppings and flavourings to taste
So, the beauty of this recipe is that, due to being equal parts flour and yogurt, you can easily make as many or as few as your heart desires.
Just combine the ingredients along with any flavours you fancy, give it a quick knead until you have formed a nice dough and bosh! Bagels at the ready! Divide your dough into as many bagels as you would like and mould into desired shape. Brush with some milk and whack in the oven for 20-30 minutes on 180 degrees
And there you have it! You’ve just created some delicious bagels to have for breakfast lunch and dinner.
Below are some top tips to help you along the way and some inspo for more creative bagel flavours!
Top Tips:
- After checking my bagels after 10 minutes, I noticed the characteristic hole was slowly disappearing. To fix this, I brought them out, reshaped the hole with the back of a spoon and return them to the glorious warmth of the oven. Safe to say it did the trick!
- Though it will seem hard not to consume all the freshly baked goodies within 30 minutes anyway, it must be said that they do taste better either on the day of making or warmed/toasted. As there are only two ingredients, they are slightly denser than your average bagel so keep it in mind! These babies also freeze like a dream.
Flavour ideas:
- Chilli and Cheddar: Mix in some grated cheddar or any cheese of choice with a healthy amount of chilli flakes (depending on your spice tolerance). Add some herbs for extra pazzazz and sprinkle some cheese on the top for decoration.
- Cinnamon and Raisin: Follow the recipe as normal (though skip out the salt and pepper!) and add a generous handful of raisins or dried fruit, with a couple of teaspoons of cinnamon (bulk up if you’re making a double batch!). Add a tablespoon of brown sugar if you fancy amping up the sweetness and spread with salted butter, jam or your favourite nutty spread for the ultimate snack.
- Blueberry and Lemon: If you really want to push the boat out, switch up the natural yog for something flavoured. Use blueberry yoghurt and add the rind of a lemon to the mix, as well as some frozen bluebs if you’re really wanting the flavour, bake for the same amount of time and enjoy warm!