Baking, being more of a science than an art, can be intimidating for aspiring bakers. But this recipe for two-ingredient dough can make life much easier.
The two-ingredient dough is reportedly “much healthier” than traditional dough, according to The Big Man’s World. The site said it produces breads that are high-protein and low-carb, with less sodium and fat than normal bakes. The dough can be used for lots of things, including bagels, pizza crusts, buns, pretzels and more. Though they aren’t quite the same as traditional breads, they are great as a quick fix to satisfy a craving and use everyday kitchen staples. The Big Man’s World said they are “easy and delicious”, made with self-raising flour and Greek yoghurt. No kitchen gadgets are needed to make these easy bagels. In a large mixing bowl, combine 220g of self-rising flour and 250g Greek yoghurt and mix until fully combined and a thick ball of dough remains.
Bagels can be flavoured by adding ingredients to the dough, such as poppy seeds, garlic powder, parmesan, or onion powder for savoury bakes or raisins, cinnamon, chocolate, or blueberries for sweet bakes.
Lightly flour a clean surface and the ball of dough. Lightly knead the dough on both sides, flattening it into a circular shape. Then, divide the dough into four even portions.
Roll each portion of dough into a sausage-like shape, connect both ends together, and place on a lined baking tray. Repeat until all four bagels are made.
Finally, you can either brush the tops with melted vegan butter, butter, or egg yolk before sprinkling with everything bagel seasoning, sesame seeds, poppy seeds, or a mix of both.
Bake the bagels for 20 minutes, at 180C, until golden around the edges. To store, place cooked and cooled bagels in a ziplock bag. Bagels generally keep fresh for at least five days. You can keep them at room temperature, provided you eat them quickly.
To freeze, either place the bagels individually in ziplock bags or all of them together in one bigger bag. Frozen bagels will keep for six months. Before eating, allow bagels to thaw in the fridge overnight or at room temperature.
