I came across the concept of these two-ingredient bagels in the Bento Lunch Box Ideas Canada Facebook group. I have shared this group on both Facebook and Instagram many times before, but for those of you who do not know, this is an amazing resource for lunch-packing parents.
Anyways, back to the bagels. This recipe does not make a traditional bagel, however it is a great concept. It is easy to make, crisp on the outside and light and chewy on the inside, and perfect for packing in your child’s lunchbox. The original bagel recipe uses self-rising flour and Greek yogurt, however if you do not have self-rising flour, it can be made easily with the addition of baking powder and salt to regular flour.
Since Valentine’s Day is tomorrow, I decided to make heart-shaped bagels. They are obviously a little more time-consuming than the regular round bagels but it is definitely worth doing on a special occasion.
Greek Yogurt Bagel RECIPE
- 1 cup thick Greek yogurt
- 1 cup flour
- 2 tsp baking powder
- 1.5 tsp salt
- 1 egg, beaten
- Optional: sesame seeds for topping
- Pre-heat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- In a small bowl, combine the flour, baking powder, and salt. Add the yogurt and knead until the dough comes together. Do not over knead as over kneading will make the dough sticky again.
- Divide the dough into four balls.
- Lightly flour the work surface and roll the dough into logs. Form a circle (or heart) shape, sealing the edges with a tiny dab of water. Repeat for the remaining dough.
- Using a pastry brush, brush on the egg on the tops of the bagels. Add your choice of topping or leave it plain.
- Bake for approximately 30 minutes. Let the bagels cool on a cooling rack before storing.
- Recipe can be doubled or tripled easily, however only one egg is needed.