2 Ingredient Bagels

Bring out a baking pan & line it with baking or parchment paper.

To a mixing bowl, add in the self raising flour.

If you do not have self raising flour, simply use 2 cups of cake flour or all purpose flour & 4 teaspoons of baking powder.

Add in the yoghurt.

Use a spoon & combine the flour & yoghurt.

Thereafter, go in with clean hands & bring the dough together. The dough should be a bit tacky.

Dust some flour onto a working surface. (self raising, cake flour or all purpose flour can be used for this).

Place the dough onto the working surface & dust more flour over.

Knead for about 3 minutes until the dough isn’t as sticky. Add more flour if needed.

Using a knife or a scraper, divide the dough into 8 equal parts.

Working with one portion at a time, dust flour onto a surface & coat the piece of dough in the flour.

Thereafter roll the dough in the palm of your hands until it forms into a ball.

Next, use your finger to poke a hole in the middle of the dough.

Carefully stretch the dough from the middle to widen it.

Place the shapes onto the prepared baking tray.

At this point they can be baked as is.

I’ve opted to brushing them with some milk.

I have also topped each of them with Everything But The Bagel Seasoning.

Bake them in the preheated oven for 25 minutes.

Once baked, remove them from the oven.

These 2 Ingredient Bagels are ready to be served.

They are best eaten while hot & crisp but they are also good as they cool down. These can be reheated in the microwave, oven or the air fryer.

When you slice them open, you will see how fluffy & soft these bagels are.

Add whatever filling you prefer. It is most often eaten with a slather of cream cheese but I turned them into chicken & mayonnaise bagels.

These bagels can be stored in an airtight container for up to a week.