Greek Yogurt Protein Bagels 2 Ingredient Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Self-Rising Flour
- 1 cup Plain Non-fat Greek Yogurt (thick, strained varieties work best)
- 1 Egg (beaten, for the optional egg wash)
- Optional: Everything Bagel Seasoning, sesame seeds, or dried garlic
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to ensure the bagels do not stick to the surface during the baking process.
- In a medium-sized mixing bowl, combine the self-rising flour and the Greek yogurt. Use a sturdy spoon or a rubber spatula to mix them together until a shaggy dough begins to form and all the flour is incorporated.
- Lightly dust a clean work surface with a small amount of extra flour. Turn the dough out onto the surface and knead it gently for about 1 to 2 minutes. The dough should become smooth and slightly elastic. If it is too sticky, add a teaspoon of flour at a time until it is easy to handle.
- Divide the dough into four equal-sized portions. Roll each portion into a long rope, approximately 7 to 8 inches in length. Join the ends of the rope together and pinch them firmly to form a circular bagel shape. Place the shaped dough onto the prepared baking sheet.
- Brush the tops of each bagel with the beaten egg wash. This step is optional but highly recommended for a golden-brown finish and to help toppings stick. Sprinkle your choice of seasoning over the top. Bake for 22 to 25 minutes. For an extra golden crust, you can broil them for the final 1-2 minutes, but watch them closely to prevent burning.