By Erin Brighton, www.campbrighton.com
My kids beg for bagels and lox on any holiday weekend or, really, just because. If you have heard about these two ingredient bagels, now is your chance to try to make them yourself.
You can definitely make your own Bagel Brunch Bar and buy your bagels, but making your own bagels is quite easy. My twins and I are gluten-free and it’s really hard to find any gluten-free bagels that don’t taste absolutely awful. After living in Boston and New York City before I was diagnosed with celiac, I was totally spoiled by fresh, doughy bagels. Everything bagels or salt bagels were my absolute favorites. Those bagels cannot be bought gluten-free, but you can make them yourself!
Two ingredient bagels are really two ingredients: 1 cup of self rising flour and 1 cup of nonfat Greek yogurt will make 4 bagels. I have always made these bagels gluten-free, but you don’t have to. For my gluten-free self-rising flour, I use the gluten-free Bisquick.
If I don’t have self rising flour, I one cup all purpose gluten-free flour (usually King Arthur Cup 4 Cup) plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt.
Once you have your flour, add 1 cup nonfat Greek yogurt. I have experimented with other yogurts, but NONFAT GREEK yogurt works the best.
Make The Bagel Dough
Stir the yogurt into the flour until it starts to form a sticky dough. Add a little more flour to a clean surface and grab the dough with both hands and knead it together until it makes one neat dough circle. I try to put some flour over the outside of this dough so it’s not too sticky. Divide this dough circle into four even sections.
Once you have divided the dough into four sections, you have two options to make your bagel shapes. I usually roll each piece of dough gently into a cylinder shape and then form that cylinder into a circle to make the bagel. I use my fingers to smooth out the shape and make sure the ends join together.
The other option is to roll each section of dough into a circle shaped like a bagel and then make a hole in the middle. These bagels look a little more rustic, but taste just as delicious.
Add An Egg Wash and Seasoning
To give the bagels a little shine while they are cooking, brush each bagel with an egg wash. To make an egg wash, I whisk an egg in a small dish and use a silicone to brush egg wash over each bagel. You can add a little water to your whisked egg if you want to thin it out a little. After each bagel has been brushed with egg wash, pour some kosher salt or everything seasoning in a small dish. Lift each bagel and turn it over and press it gently into the seasoning.
Silpat Liners Are Your Friend
I place each finished bagel on a cookie sheet lined with a silpat liner. I use silpat liners to cook just about everything. You will never have to wash a dirty cookie sheet again if you start using silpat liners. Also, no more sticking! The bagels will cook evenly and nothing will stick to the pan. You can buy a silpat liner at cooking store or even at Marshall’s or Home Goods.
Bake the bagels for 25 minutes at 350 degrees and then turn the heat to 500 for two more minutes so the bagels brown a little.
That’s It! Enjoy Your Bagels!
My kids love bagels and lox. We did a huge spread with three kinds of salmon, cream cheese, cucumbers, hard boiled eggs, red onions, and capers. Delicious. Definitely substantial enough to be brunch.