Easy 2 Ingredient Bagel Recipe! - Everyday Wellness (2024)

FAQs

What are the benefits of two ingredient dough? ›

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs. Once blended, you can work with it immediately, too.

One medium bagel has just 289 calories, so it can definitely fit within that range. To make a balanced meal with bagels for weight loss and blood sugar control, Smith recommends using avocado or peanut butter on top for fat to help slow digestion, keep you full and stabilize blood sugar.

How do I store my 2 Ingredient Bagels? These bagels are amazing right out of the oven. If you make a larger batch to have them on had for the week, you could store them in a zip top bag on the counter for about 24 hrs. Refrigerated bagels will stay fresh for about 3-4 days.

The dough will last 3 days refrigerated or 1 month frozen. So double up on the recipe and have it ready for whenever you need some dinner rolls. Whether you've stored the dough in the freezer or fridge, let it slowly warm up on the counter to room temperature, still wrapped, before using it.

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.

Bagels can be healthy if made with whole grains, contain minimal fat and sugar, and are an appropriate portion size for your health goals. For a healthier choice, look for whole wheat, whole grain, or rye bagels. While bagels with cream cheese are delicious, traditional cream cheese is not necessarily healthy.

Homemade is Better Than Store-Bought

Many are made with more sugar than necessary and unhealthy ingredients. Making bagels at home allows you to see exactly what is being put into your mix. You get to control the amount of sugar and can make the right substitutes so the round treat is healthier for you to enjoy.

It's much smarter to stick to half a bagel and just enjoy the other half for another breakfast. Bottom Line: Save the bagels for one day a week. When you do enjoy it, have a half along with some protein to help keep you satisfied.

If you don't have greek yogurt on hand or are looking for a greek yogurt substitute in these type of recipes then cream cheese could be a good option. While it is not comparable on the nutrition front, cream cheese will match the creamy consistency and can be a perfect spread for toasts or bagels.

What is a substitute for self-rising flour? ›

It's easy to make a self-rising flour substitute at home. Here's our Test Kitchen's simple method to make self-rising flour: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

Once again, self-rising flour is not the same thing as all-purpose flour nor is it the same thing as cake flour, bread flour, or pastry flour. Self-rising flour is almost exactly like all-purpose flour, but it has added salt and leavening mixed into it.

Mix lime rind, coriander and mayonnaise together, spread onto the bagel. Top with avocado, sliced chicken and red onion. Serve with a wedge of lime and a green salad.

On average, a medium-sized bagel contains 190 calories, 9 grams of protein, 55 grams of carbohydrates, 7 grams of sugar, and 1 gram of fat. In contrast, a slice of white bread contains 67 calories, 2 grams of protein, 13 grams of carbohydrates, 1.5 grams of sugar, and 1 gram of fat.

Traditional bagels were made with very high-protein, spring wheat flour. The flour for bagels is often still between 13% and 16% protein. Spring wheat grown in the northern plains of the United States, Canada, part of Russia, and China produces most of the flour used in baking traditional bagels made today.

My 2-ingredient dough recipe is the answer. Not only is this the simplest dough recipe ever, but it also has the perfect texture. It's bouncy and pillowy, and its subtle tangy flavor that suits everything from cast iron pizza to flatbread and garlic knots.

Once shaped, the dough is left to proof a second time — this is the step that “proofing” technically refers to. Much of the air was knocked out of the dough while shaping, so this is a chance for the dough to expand again before baking. This step is sometimes called second rise or second proof.

What are the benefits? Through the gentle pressure of the kneading, Pinch Me provides a purifying release of muscle tension. It naturally creates a redirection of focus from the mind to the hand where the current tension can be squished and released.

Dough can be the starting point for a vast range of healthy meals and teatime treats, explains Senior Dietitian Victoria Taylor. Pizza, pasta, breads of all shapes and flavours, scones and English muffins – they all start out as humble dough.