Light and Easy Recipes and Meal Ideas
2 Ingredient Dough - Whole Wheat Bagels
Whole wheat flour absorbs more moisture than regular white flour - so I adjusted my usual ratio of yogurt to flour for these bagels.
Ingredients
- For the dough:
- 1 cup FAGE non-fat Greek yogurt
- 1 cup whole wheat flour (I use Bob's Red Mill Stoneground Whole Wheat)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- Other items:
- 1 egg scrambled with a sprinkle of salt (used as a wash before and after the bagels are baked)
- Sesame Seeds
Directions
Preheat oven to 425.
Line a large baking sheet with parchment paper.
Prepare the dough:
Mix the flour, baking soda and salt in a bowl.
Add the yogurt and mix to combine.
Be sure the yogurt and flour are compeltely incorporated.
Cover the dough with plastic wrap and allow it to rest approximately 30 minutes.
Place the dough on a lightly floured surface.
Divide the dough in 4 pieces.
Roll each piece into a log approximately 7 inches long.
Form the log into a bagel shape, overlapping the end pieces.
Pinch the seams shut.
Repeat for all 4 pieces of dough.
Place them on the parchment lined baking sheet.
Generously brush each bagel with the egg wash
Sprinkle each bagel with seeds.
Bake for about 25 minutes or until golden brown.
As soon as the bagels come out of the oven brush them with the egg wash again. You do not need to put the bagels back in the oven after you brush them with egg wash. It's such a thin coat of egg, it will cook on the hot bagel.
Allow them to cool at least 30 minutes before serving.
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