Valentine 2 Ingredient Bagel
There’s something truly special about homemade bagels. Unlike their store-bought counterparts, these 2 Ingredient Bagels burst with fresh flavor, making them a delightful breakfast or snack option that feels effortless. With just self-rising flour and Greek yogurt, you can whip up a batch in no time. Each bagel emerges with a golden crust and a chewy, satisfying interior. Plus, they’re customizable, perfect for any toppling you like, from everything seasoning to a simple sprinkle of sea salt.
Table of Contents
I stumbled upon this Valentine 2 Ingredient Bagel Recipe during a search for quick and easy treats to make for a cozy brunch. The idea of creating something that feels artisan yet is so simple caught my attention. Once you get the dough together, the hardest part is waiting for them to bake! I can’t wait for you to experience the joy of making these tender bagels in your kitchen, filling the air with that signature baking aroma. Let’s roll up our sleeves and get started!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 35 minutes, including prep time, these bagels are a fast fix for any carb craving.
- Irresistible Flavor: The combination of Greek yogurt and flour yields a deliciously creamy texture that’s simply heavenly.
- Eye-Catching Appeal: Shaping the bagels is fun, and they come out looking impressive enough to impress anyone.
- Flexible Serving: Perfect for brunch, breakfast, or even a late-night snack, these bagels fit in any meal occasion.
- Diet-Friendly Options: Easily adaptable for different diets, you can play with flavors or toppings to suit your needs.
Ingredients You’ll Need
- 1 cup self-rising flour: This takes the place of traditional flour and yeast, providing the rise needed for fluffy bagels.
- 1 cup plain non-fat Greek yogurt: The yogurt adds moisture and a nice tang, making the bagels hearty.
- 1 egg plus 1 teaspoon of water: This optional egg wash gives your bagels a shiny finish and is perfect for holding on toppings like sesame or poppy seeds.
How to Make Valentine 2 Ingredient Bagel Recipe
Combine Ingredients: In a bowl, combine 1 cup of self-rising flour and 1 cup of plain non-fat Greek yogurt using a wooden spoon. As you mix, you’ll notice the ingredients coming together effortlessly—the dough should feel soft yet a bit sticky, a sign you’re on the right track.
Knead the Dough: Once the dough has come together, turn it out onto a floured surface and knead it. Given its stickiness, be generous with the flour on your hands and work surface. Knead it gently until it forms a cohesive ball—this typically takes a few minutes and connects all those lovely textures.
Divide the Dough: Cut the dough into half, then halve each section again, giving you four equal pieces. Keep your workspace dusted with flour to avoid any sticky situations.
Shape the Bagels: For each piece, shape the dough into a long log about 4 to 6 inches. Now, bring the ends together to form a classic bagel shape. This part is where you can get creative—perfect circles are great, but don’t worry if they aren’t perfect right away.
Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. Place each shaped bagel on the baking sheet, giving them a little space to breathe.
Make the Egg Wash: In a small bowl, beat together 1 egg and 1 teaspoon of water. Using a brush, apply this egg wash on top of each bagel. This will create that gorgeous golden-brown color when it bakes. If you love toppings, now’s the time to sprinkle on sesame seeds or poppy seeds.
Bake: Preheat your oven to 350°F. Pop the bagels in and bake for about 22 minutes. They should puff up and turn lightly golden around the edges, filling your kitchen with irresistible aromas.
Increase Temperature: After 22 minutes, take the bagels out and crank up the heat to 450°F. Return them to the oven and bake for another 3 to 4 minutes. You’ll know they’re done when they are beautifully golden and slightly crisp on top.
Storing & Reheating
For the best storage, keep your freshly baked bagels in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap them tightly and freeze for up to 3 months. When you’re ready to enjoy, simply reheat them in a toaster or oven at 350°F for about 5–10 minutes, which will restore some freshness to their texture.
Chef’s Helpful Tips
- Make sure to flour your hands and the surface well during kneading; this helps the dough come together more smoothly.
- Avoid over-kneading, as that can lead to a denser bagel. Just enough to combine!
- If the dough feels too sticky to shape, sprinkle a bit more flour, but try to keep it minimal.
- Experiment with different toppings! Everything bagel seasoning is a fun way to change things up, or try cinnamon and sugar for a sweeter twist.
There’s a unique satisfaction in creating your own bagels, especially when it’s as simple as this recipe. Feel free to play around with flavors and toppings; after all, these bagels are canvases for your culinary creativity. Invite your friends over for brunch, or treat yourself to a cozy morning with a fresh batch that’s as impressive as it is delectable.
Recipe FAQs
Can I use regular flour instead of self-rising flour?
Absolutely! If you don’t have self-rising flour, you can create a substitute by combining 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and a pinch of salt. This will mimic the rising effect needed for these bagels.
What other toppings can I use?
The beauty of these bagels is in their versatility! You can use any seasoning you like—try garlic powder, onion flakes, or even a sprinkle of cheese before baking. For a sweeter option, roll the tops in cinnamon sugar before baking.
Can I customize the flavor of the dough?
Certainly! Add 1 tablespoon of honey or maple syrup to the yogurt, or mix in herbs like rosemary or dill for a savory twist. This flexibility makes every batch a new adventure.
How can I prevent my bagels from being too dense?
Be cautious not to over-knead the dough, as this can make the bagels tough. Keep an eye on the baking time as well; under-baking can lead to a gummy texture! Finally, letting the dough rest for a few minutes before shaping can also help bring out a lighter texture.
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📖 Recipe Card
Valentine 2 Ingredient Bagel
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Valentine 2 Ingredient Bagels are a deliciously simple treat. Made with just self-rising flour and Greek yogurt, they’re perfect for a healthy breakfast or a quick snack. Enjoy fresh and warm, and customize with your favorite toppings!
Ingredients
- 1 cup self-rising flour
- 1 cup plain non-fat greek yogurt
- 1 egg plus 1 teaspoon of water (optional for toppings)
Instructions
- Mix the self-rising flour and Greek yogurt in a bowl with a wooden spoon until combined.
- Transfer the dough to a floured surface and knead it until a ball forms.
- Flour your hands and surface to handle the sticky dough. Additional flour may be needed to form the dough.
- Divide the dough into four even pieces.
- Shape each piece into a log, about 4 to 6 inches long, and pinch the ends together to form bagels.
- Place the bagels on a baking sheet lined with parchment paper or a silpat.
- Make an egg wash by beating the egg with one teaspoon of water. Brush the mixture on top of the bagels and sprinkle with any desired toppings.
- Bake in a preheated oven at 350°F for about 22 minutes.
- Increase the oven temperature to 450°F and bake for an additional 3 to 4 minutes until golden brown.
- Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
Make sure to flour your hands and workspace to prevent the dough from sticking.
Experiment with toppings like sesame seeds or poppy seeds for extra flavor.
These bagels can be toasted for a delicious crunch!
Nutrition
- Serving Size: 1 bagel
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
