I wanted to bake bagels again this past weekend, but I’m short on yeast. An Instagram post by @minibagelmom mentioned something called yogurt bagels. And right down the rabbit hole I went!
Apparently there are 2 ingredient bagel recipes, which use just self-rising flour and greek yogurt. Self rising flour is just flour with baking powder and salt added, so that’s a 4 ingredient bagel at our house. Why buy and store self-rising flour separately? I have a tiny kitchen.
I looked through a lot of yogurt bagel recipes online; most made 4 bagels. That’s not enough bagels to turn on the oven. Doubling it would require 2 cups of greek yogurt, which I didn’t have. But! The recipe on the Fage Yogurt page only needed 1.5 cups of yogurt, and claimed to make 8 bagels.
And it did. There’s no rise time for these bagels, just mix, knead a tiny bit, and shape. No boiling, just bake. They’re not a perfect bagel, but a darn good substitute if you are short on yeast and time. DH liked them, and I’d make them again. Recipe here.
Note: Definitely shape them as directed; my usual way of making a ball and poking my thumb through made a very unattractive sticky ring. Rolling into a rope and making a circle looked much better, so I reshaped my originals.
We’re eating at home a *lot* with an occasional take-out meal to support a favorite restaurant. Other delicious things we’ve had recently:
Quinoa bowl with roasted brussels sprouts, eggplant, and tahini, recipe from NYTimes/Melissa Clark.
Instant Pot lentil and spinach soup from Kitchen Treaty.
What’s your favorite thing you’ve cooked recently? Are you being more adventurous in the kitchen?
PDXKnitterati 
Thanks for sharing the recipes. I am making a multibean soup today and adding swarma chicken for some kick.
Sounds good!
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Looks like your pantry needs some Everything but the Bagel seasoning. But YUM!
I used to have some, but it languished for years and years, so I finally dumped it. No stale garlic and onion! I prefer just sesame seed, anyway.
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My barely has time on the shelf … eggs, avocado toast, bagels, roasted veggies, all the things.
I think I’m “everything bagel” resistant. I like fewer flavors at one time, so I can appreciate them individually!
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Can’t access the NYT recipe, damn you Michele ! 😀
It looks WUNDERBAR !
You are having some fun kitchen adventures! We are trying a few new things here and there, but I mostly cook at home anyway. Like you we are trying to do a couple takeout or delivery meals each week to do what we can to support some of our favorite local restaurants. So many are shutting down – hopefully temporarily!
I cook at home a lot, too. DH appreciates it, but we definitely miss going OUT to eat!
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