The 2 Ingredient Bagels are just ok to me. They don’t require any rising time and just need yogurt. That dough is sticky to work with as well and they taste more like a biscuit to me.
3/4 cup lukewarm water
1 1/8 tsp active dry yeast
1 tsp. granulated sugar
2 c. All-purpose flour, plus more for surface
1 tsp. kosher salt
1 tsp of baking soda
Bagel toppings of Choice
- Grease a large bowl with cooking spray. In a small bowl or glass measuring cup, add warm water and sugar and sprinkle yeast on top. Let that sit out until it becomes foamy.
- In a bowl combine flour, salt, (forgot to add in the video) and yeast mixture. Mix the dough with your hands, until the dough is smooth.
- Place the dough in the prepared bowl and cover with a kitchen towel and let rise at room temperature for 1 ½ hour or until doubled in size.
- Line a large baking sheet with parchment paper or a Silpat.
- Place dough on a floured surface (or parchment paper) and divide the dough into 5 equally sized portions. Roll each portion into a smooth ball, then poke your finger through the middle and stretch the dough with your finger to create a ring. Let the bagels sit out at room temperature for 1 hr. They will double in size.
- Preheat oven to 425°
- Bring a large pot of water to a boil. Add baking soda. The water will foam for a while. Working in batches of 2 to 3 at a time, add bagels to boiling water.
- Boil for 1 to 2 minutes. Remove from water and place on a prepared baking sheet. Repeat with remaining dough.
- Add bagel seasoning to the bagels. Bake until deeply golden, 20 to 25 minutes.
my WW: blue 5; green 5; purple 5
- Category: Easy
- Method: Oven
- Cuisine: American
- Serving Size: 1 bagel
Keywords: homemade bagels