I am a major bagel lover. I would rather eat the real thing or nothing it at all (looking at you half of a whole wheat bagel 
?). So, when I saw the option in our new nutrition course to make my own mini bagels… I had to try it!!
In order for the bagels to work for me, they had to pass a few rules:
1) The texture has to have that mix between light and fluffy and a little dense
2) Flavour has to be satisfying
3) I want to be able to eat the whole thing and stay on track with my goals
4) I have to be able to make them in advance
5) They have to be easy enough to make myself (and I SUCK at doughs and breads)
Basically, I want to feel like I’m eating a BAGEL.
These totally hit all the marks. The flavour and texture was close to a sour dough bagel (but not as strong). They stay soft in the fridge for a few days and can be sliced and frozen if you make a big batch. I had zero trouble making them myself, which is a big deal if you’ve ever seen my attempts at bread. And I ate a whole toasted tomato bagel sandwich (not open faced) and feel great!
*Please note that for those on 80 DO, this recipe is for refeed days only unless you use whole wheat flour.
4 Ingredient Bagels
If you love bagels but want a lighter option that you can make at home, try these out! The yogurt that you select will make a big difference in the flavour outcome of your bagels. If you choose 0%, they will be much tangier and hold you over for less time. I am almost always always to find a tub of Oikos 2% plain greek yogurt.
Make these your own by adding whatever seasonings you love in a bagel!
I slightly adapted this recipe from one in the new nutrition course available and included the best options only for making them. Contact me if you want to learn more about this course!
Ingredients
- 1/2 cup 2% greek yogurt (or 0%)
- 1/2 cup flour*
- 3/4 tsp baking powder
- 1/4 tsp salt
- Pinch of salt
- 1 egg beaten
- Toppings of choice sesame seeds, everything seasoning, etc
Instructions
-
1. In a large bowl, combine the flour, baking powder, and salt thoroughly. Add the yogurt. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal. Meanwhile bring a large pot of salted water to a boil and preheat over to 450 degrees.
2. Flour your hands and begin kneading the dough in the bowl until it forms a ball, this can take a little while.
3. Cut the dough in half. Roll each section of dough into a long rope about 1/2-3/4″ in diameter. Pinch the two ends together to form a bagel shape (see below for tips).
Boiling Instructions:
4. Carefully drop the bagels into the boiling water using a spatula so it doesn’t break apart. Make sure the water is at a SLOW boil (not a fast, intense boil), or they will fall apart. Allow to boil for about 30-60 seconds (the bagel will float to the top) then flip it over using the spatula and boil for another 30 seconds. You should see the bagels get lighter and fluffier.
5. Remove bagels and transfer to a parchment lined cookie tray. Using a basting brush, spread the egg wash over the bagel then sprinkle with seasoning of choice. Bake at 450 for 20 minutes (give or take) until golden brown. It took me about 18 minutes to bake them using the convection setting, but everyone's oven is different.
6. Either eat the bagel as is, slice and toast it, or store it for later. To store the bagels, either seal in a ziptop bag in the fridge for 2-3 days, or slice and store in the freezer in a ziptop bag for a few months. Enjoy!!
Recipe Notes
*Replace the flour, baking soda, and 1/4 tsp of salt with 1/2 a cup of self rising flour if you have access to it. I haven't tested this recipe with other flours, but I imagine that it would also work well with whole wheat flour. It may be adaptable to gluten free, but I recommend following your usual guides on adapting bread recipes to gluten free flour as you may require a different amount or need xanthum gum.
*If your dough is not coming together to form a bagel shape, you may need to knead the dough at the ends together by folding it into itself. This way the dough can stick together. You want the ends to be as stuck together as possible before entering the boiling water. OR you can form a ball of dough, flatten it a bit with the heel of your hand and cut a hole in the middle!
This recipe counts as:
? (regular fix plans)
? (80 DO)
☕? (2B)
