Two-Ingredient Bagels

Micah Siva

Easy

Difficulty

If there’s one staple dish at your Yom Kippur break fast or Shabbat brunch, it’s bagels. Now, I can argue the difference between a New York and Montreal style bagel, but being a proud Canadian, I’ll go to bat in defense of the perfectly chewy, slightly sweet, woodfired Montreal bagel if you pit it against a NY bagel.

If you’ve ever left the bagel shop unimpressed (like I have), make these simple two-ingredient bagels—the best way to get bagels onto your plate in under an hour!

Ingredients for 6 bagels

1 1/2 cup self-rising flour 

1 1/2 cup plain Greek yogurt (nonfat), plus more for dusting 

Optional

1 egg, whisked with 1 Tbsp. water 

Sesame seeds, poppy seeds, and/or everything bagel seasoning  

  • Preparation Time
    20 minutes
  • Cooking Time
    25 minutes

Directions

  1. Preheat oven to 375°F. 
  1. Line a baking tray with parchment paper, spray with cooking spray. 
  1. Combine flour and yogurt in the base of a stand mixer (or use a large bowl). 
  1. Using the dough hook, knead until the dough is no longer sticky and can form into a ball. If doing by hand, knead in a large bowl. 
  1. Transfer the dough to a floured surface. 
  1. Divide the dough into 6 balls. Roll each ball into a 3/4-inch rope, pinching the ends to seal into a bagel shape. 
  1. Transfer to the baking tray, and brush with egg and seeds (optional). 
  1. Bake for 20-22 minutes. 
  1. Remove from the oven.  
  1. Heat the oven to 450°F. 
  1. Place the bagels back in the oven, and bake for an additional 3-4 minutes, or until golden. 
  1. Enjoy! 

Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, NutritionxKitchen ( www.nutritionxkitchen.com), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.