How to Make 2 Ingredient Bagels Taste Like the Real Thing

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If you’re watching your calories or following Weight Watchers, you’ve more than likely heard about 2 ingredient dough and all the things you can make with it. At just 150 calories for a substantially sized bagel, that’s a deal! But 2 ingredient bagels need just a little extra something to really knock it out of the park.

The Barebones Basics of 2 Ingredient Dough

2 ingredient dough consists of equal parts self-rising flour and Greek yogurt. This started as a really easy way to get a bread product with minimal effort. A few years ago, Weight Watchers made non-fat plain Greek yogurt a 0-point food. That’s when it really took off.

If you mix together equal parts yogurt and self-rising flour, you end up with a low calorie, high protein, low fat dough that can be made into any number of things. I love it for:

• Pizza dough (especially deep dish pizza)
• Bagels
• Pretzels (which is similar to bagels, just with creative shaping)
• Dinner Rolls
• Cinnamon Rolls

But the point is that it’s a healthy way to eat your favorite high-calorie treats. Usually, all you have to do is shape your dough and bake it. That’s fine. It’s really easy and I know a lot of people care more about the effort than the authenticity of the final product.

I, on the other hand, can never leave well enough alone. Fine is not good enough! I had to make my 2 ingredient bagels even better!

Making 2 Ingredient Bagels Taste Great

To solve the problem of how to make 2 ingredient bagels taste more like real bagels, I’m looking to the classic New York bagel recipe. No, I don’t mean I’m getting out lye and malt syrup (you can if you want). Malt syrup is a little hard to find during a pandemic, for one thing.

A Quick Boil with Baking Soda

But the main thing is that, if you’re making 2 ingredient dough, you don’t want to get TOO fancy. So, let’s keep it simple. You can use baking soda instead of lye and leave out the malt syrup and still get great bagels.

One tablespoon of soda in boiling water will do the trick. Once your bagels are formed, you’ll drop one bagel at a time into the water. Literally put one bagel in the water and watch it. It needs 10 seconds on the first side, a flip, and then 10 seconds on the second side.

Pull it out and drain the excess water off. Move it to your baking sheet and do the same thing with the rest of the bagels. They’ll look a little puffier and darker in color.

Get the Finishing Touches Right

With just a couple simple steps, you’re almost done with your perfect bagels. Whisk about a tablespoon of water into an egg and brush it over the tops of your bagels. From this point, you can sprinkle on sesame seeds, poppy seeds, cinnamon sugar, sea salt, or Everything bagel seasoning.

Trader Joe’s had the original Everything But the Bagel seasoning, but I picked mine up at Aldi. You can also find it at most grocery stores these days. But if you want to make your own Everything Bagel seasoning, here’s what you need:

• 2 teaspoons of poppy seeds
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds
• 1 teaspoon dried minced garlic
• 1 teaspoon dried minced onion

Baking Your 2 Ingredient Bagels

You want the oven hot so you get some good color on the tops. I preheated the oven to 400ºF. The other important thing (which I’ve already mentioned) is that you don’t have water in your baking sheet.

While the tops will get nice and golden, the bottoms will steam and get mushy and that’s not a good bagel. If you can, pat them dry between pulling them from the boiling water and dressing them with the egg wash and seasoning.

So, line your baking sheet with parchment paper or a silicone baking mat to prevent sticking. Set your bagels on top, dress them, and bake them. Let them go for about 10 minutes and turn the tray around for even baking. Bake for another 10 to 15 minutes until they’re golden on top.

How Do You Eat a Bagel?

The classic bagel includes cream cheese, lox, red onion, dill, and capers. I was all about getting all this to top a bagel for some super hot pictures, but apparently there are no more onions anywhere. Yay for recalls!

So, I asked on Facebook and Instagram and you all had some great tips for eating your bagels. I am excited to try cream cheese and caramelized onions (thank you, Taylor Marie!). It’s so easy!

But until we get onions back in the stores, I’m making a bagel sandwich! Want to join me? Here’s what you’ll need:

• 1 egg, scrambled – Cook it like you’re making an omelette and fold it in half twice so it’ll fit on your bagel.
• 2 slices of turkey bacon – Cut each slice in half and fry it up until crispy
• 1 slice of colby jack – You can use whatever cheese you want, but this is my favorite. Melt it over the folded egg. Top that with the bacon, and transfer the whole deal to your toasted bagel.

Alrighty, so in a world where our produce hasn’t been recalled, what is your favorite way to top a bagel? Have you ever had a 2 ingredient bagel? What are your thoughts? Comment below and let me know what you think!

Don’t forget to subscribe for an awesome meal planning and grocery list worksheet (so you can make a note about when you’re rocking bagel sammies for breakfast)!

2 Ingredient Bagels

2 Ingredient bagels are a snap to whip up, but with a tiny bit more effort you can make them taste like real-deal New York Bagels.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 8 bagels

Calories 150 kcal

Equipment

• Sheet pan
• Parchment paper
• Medium mixing bowl
• Soup Pot

Ingredients

  

• 1 Tbsp baking soda
• 2 cups self-rising flour
• 2 cups non-fat plain Greek yogurt
• 1 large egg
• 1 Tbsp water
• 2 Tbsp Everything But the Bagel seasoning

Instructions

 

• Preheat the oven to 400ºF. On the stove, start a pot of water to boil with 1 Tablespoon of baking soda in it.
• In a mixing bowl, combine the greek yogurt and self-rising flour. Knead until it starts to feel sticky again. Let it rest for 5 minutes.
• Portion out the dough into 8 3-oz portions. Roll the balls into smooth rounds, poke a hole in the center, and stretch the dough into a bagel shape.
• By now, the water on the stove should be boiling. Drop the bagels in the water one at a time. Let them cook for 10 seconds on each side. Remove and place on your lined baking sheet. Be careful not to leave too much water on the baking sheet or the bottoms won't cook enough.
• Whisk the egg and water together for an egg wash. Then brush each bagel with the wash.
• Sprinkle with Everything Bagel seasoning or leave plain.
• Bake for 20 to 25 minutes until golden brown. Cool completely before you store them.
• Store in the fridge until you're ready to use them.

Keyword 2 Ingredient Dough, Bagel, Everything Bagel

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