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 