2 Ingredient Dough Onion Bagels
January 11, 2020 by Nicole Collins
Allow me to introduce you to my latest obsession.
2 ingredient dough.
Have you guys seen this magical creation floating around the internet?
If not, you're missing out. But, that's what I'm here for, right?
Two ingredient dough is equal parts plain greek yogurt and self rising flour. That's it! And in just two ingredients, you can have bagel dough, pizza dough, pretzel dough, cinnamon roll dough...it's absolute magic!
And science. I'm sure there's some science in there too. Thank you yeasty probiotics in yogurt.
There are so many different theories about this simple dough too. Some recipes prefer full fat greek yogurt over non fat. Some recipes want you to make your own self rising flour vs. buying it. But at the end of the day, the results are basically the same.
So today, I'm sharing the version that works for me that I've pretty much been making non stop.
Today, we're making 2 Ingredient Dough Onion Bagels!
OMG people. This is not a drill. THIS IS NOT A DRILL!
So when I say I'm obsessed, I mean obsessed. I've been making this dough into bagels every weekend for the past month. I've made so many different flavors. It's incredible. Because the dough is so basic, you can top it with whatever you want.
But the version I'm sharing with you today is my ABSOLUTE favorite of them all. So far, that is!
For my dough, I use store bought self rising flour. Because, why not? It's shelf stable so you can keep it on hand in your pantry. It's readily available in all grocery stores and retail chains that sell groceries. And, it cuts down on ingredients (only by two, but still). So, I'm team “store bought self rising flour”.
I also choose to use store brand non fat plain greek yogurt for my dough. It's cheap, and it goes a long way. And let me tell you, the yogurt in these bagels makes them SOOOOOO filling! For real. They keep me perfectly full until the next meal despite the fact that they're much smaller than your typical jumbo deli bagel.
But to make my bagels extra special, I like to invite some dried minced onion to the party. Again, this ingredient is awesome to keep on hand, because it's shelf stable. But, the dough helps the onion rehydrate as it bakes so that the onion feels perfectly fresh.
To make these bagels, all we do is mix the flour with the yogurt and onion, knead the dough, shape it, brush it with egg wash, sprinkle on a little more onion and flaky salt, and bake. It's such an easy task for a Saturday or Sunday morning!
Now, these bagels are more like “bagels”. The texture is not exactly like it's carby big brother that we'd buy in the store. But, it's close enough for me that I don't even miss the extra chew. But note, these definitely taste their best straight out of the oven. But having them reheated in the toaster after they've been refrigerated tastes just as good too. They need to be warm is all I'm saying.
You can use these bagels in a sammie (that's my number one choice) or you can top them with your favorite bagel toppings like cream cheese, butter, jam, or all of the above. Any way you eat them, they're amazing and oniony and my absolute new fav. Plus, who doesn't love homemade baked goods?
Like I said, the flavor combos are endless with this base dough, too. So, feel free to get creative with your toppings! I've used sesame seeds, everything bagel seasoning, za'atar, cheese...you name it! I've got a sweet bagel idea that I'm still working through, but I'll be sure to share it when it's ready!
Ok guys! I can't wait to hear how obsessed you become with the bagels too!
'Til then...enjoy! And, let's eat!
2 Ingredient Dough Onion Bagels
Serves: 4 Print
1 cup self rising flour, plus more for dusting
1 cup non-fat plain greek yogurt
1 egg, well beaten
2 tsp + ½ tsp dried minced onion
sea salt, to taste
olive oil cooking spray
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Lightly spray with olive oil cooking spray. Set aside.
In a mixing bowl, add flour, yogurt, and 2 tsp minced onion. Mix with a spoon until ingredients start to come together, then use your hands to fully combine the mix and form a dough. (It will be a little tacky.) Dust a clean surface with flour. Turn the dough out on to the floured surface, and move it around in the flour to help reduce some of the stickiness of the dough. Knead the dough two times, turn the dough a quarter of a turn, and repeat until you've kneaded the dough 16 times total. Divide the dough into 4 equal portions.
Take one portion of dough, and roll it into a rope shape approximately 5 inches long. Form the rope into a bagel shaped circle, pinching the ends to seal. Place on prepared baking sheet. Repeat with remaining dough.
Brush the tops of the bagels with egg wash. Sprinkle ½ tsp minced onion and a pinch of sea salt on top of the bagels. Bake for 25-26 mins until the tops are golden brown. Remove from oven, and allow to cool for at least 5 minutes before cutting and serving. Store leftovers in a sealed storage bag in the fridge, once cooled.
*These bagels are best served warm. If you're eating them after being refrigerated, toast the bagels first.
*I've made SOOOOOOO many different flavors of bagels using the base dough of 1 part self rising flour to 1 part plain greek yogurt. You can top these with WHATEVER you like! I've used za'atar seasoning (also pictured in the post above), everything bagel seasoning, sesame seeds, garlic salt mixed with fresh grated parmesean, and just plain old sea salt. You want about 1/8- ¼ tsp of seasoning on top of each bagel. But, I think the onion is my absolute favorite.
*This recipe is easily doubled! There's enough egg wash to make at least 2 batches.