Healthy bagels that don’t taste like cardboard? We’re all ears.

By Jaime Milan
June 05, 2018

I’ve been seeing a recipe for 2-ingredient bagels come across my Instagram feed lately. The premise? You combine Greek yogurt and self-rising flour to make “magical,” high-protein dough.

I was curious to try making them because, quite frankly, it sounds crazy (and not very good.) But health bloggers were touting this as the latest and greatest thing since, well, sliced bread.

So, I went in the Cooking Light test kitchen, put on my apron, and tried it out. A lot of bloggers recommend equal parts flour to yogurt, but that gave me super sticky dough and I wasn’t feeling it. I started experimenting with different dough ratios, and managed to find a good balance for both bagels and rolls. Here’s what I came up with:

2-Ingredient Plain Bagels

  • 1 1/8 cups self-rising flour
  • 1 cup of full-fat plain Greek yogurt

Here's the nutrition breakdown for one plain bagel (gotta love that protein!)

ESHA

Cinnamon-Raisin Bagels

  • 1 1/8 cups self-rising flour
  • 1 cup of full-fat plain Greek yogurt
  • 2 Tbsp. raisins
  • 1/2 tsp cinnamon

Rosemary-Garlic Rolls

Jamie Vespa

  • 1 1/8 cups self-rising flour
  • 1 cup of full-fat plain Greek yogurt
  • 2 cloves garlic
  • 1 sprig of fresh rosemary
  • Sea salt
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