2 INGREDIENT BAGELS
- 1 cup plain Greek yogurt
- 1 cup self-raising flour or 1 cup all-purpose flour + 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg, whisked
- sesame seeds or poppy seeds (I used pumpkin and sunflower seeds)
Pre-heat oven to 180 °C.
Line a large baking tray with baking paper.
In a large bowl, add the yogurt and flour.
Using a spoon or spatula, mix together until it begins to form a crumbly dough.
Use your hands to push the dough together to form a ball.
The dough will be very sticky. You can use a mixer with a dough hook or you can knead by hand.
Cover surface with flour and knead until the dough is tacky and no longer sticky.
Divide the dough into four equal balls.
Roll each ball out on lightly floured surface until it becomes a rope of about 2 cm thick.
Try to make the rope as even and smooth as possible.
Pinch the ends together to form a circle.
Repeat with the remaining dough.
Place the bagels on the baking tray. Brush with the egg wash. Sprinkle tops with the seeds.
Bake for about 23 – 25 minutes or until cooked all the way through.
Remove from the oven and turn up the heat to 200 °C.
Return the bagels to the oven and bake for a further 2 – 3 minutes until the tops are brown.
Leave to cool for a few minutes.
Recipe and photo: Melissa Ann Vermeulen
