Greek Yogurt Bagels with Asiago
My greek yogurt bagels with asiago are just a cheesy version of the famous 2 ingredient bagels I made a few weeks ago. So easy and SO GOOD!
A few weeks ago, I was feeling very #influenced by all of the bread-making I was seeing around me. Between my friends, my brother and sister, my parents, a few Aunts, and a bunch of people on my Instagram feed, it seemed like I was the only one NOT baking bread in quarantine. Yet right when I was about to pysch myself up to try it, I couldn’t find yeast ANYWHERE. Instead of going to a million stores to track it down or paying way too much for it online, I decided to switch gears and finally try those greek yogurt bagels that have been on my list for years. Why? Because (1) they seemed way easier and (2) they only required 2 ingredients. Considering that I’m not the best baker in the world, this felt like the right call. And right it was!
So, I googled “2 Ingredient Bagels” and found this one by Recipe Girl. As I mentioned, I fully admit that I struggle with baking, so I was thrilled that I got these right on the very first try. Especially considering I didn’t have self rising flour! I couldn’t find it at the store, but you can very simply make your own version of it by combining all purpose flour, baking powder, and salt. In fact, thats the only way I’ve made these and we love them, so if you have these ingredients at home, I wouldn’t even seek out self rising flour. It’s not necessary!
In terms of toppings, we started with classic Everything But The Bagel Seasoning, which is delicious. That being said, I couldn’t help but think about other toppings and flavors, especially since these greek yogurt bagels on their own aren’t quite as flavorful as a traditional bagel. I even polled you guys to get your opinion, and asiago was a CLEAR winner. My kind of people!
Greek Yogurt Bagels with Asiago
ingredients
2 cups self rising flour (*or mix 2 cups of all purpose flour with 3 tsp of baking powder and 1/2 tsp of salt!)
1/4 tsp salt
2 cups nonfat plain Greek yogurt
1 large egg
1/2 cup shredded asiago cheese
step 1
Preheat the oven to 375 degrees. Place parchment paper on a baking sheet. Lightly coat with cooking spray.
step 2
Either add the self rising flour to a large bowl or mix your the flour/baking powder/salt together. Add more salt and the greek yogurt and stir together until a dough starts to form.
step 3
Transfer the dough onto a lightly floured counter or cutting board. I usually canât get all of the flour to stick in the bowl, so make sure you add it all on top of the dough when you transfer it so you can knead it all in. At this time, add about 2-3 tbsp of your shredded asiago cheese to the dough. Knead it all together for about 5 minutes, until it forms a nice ball.
step 4
Divide that into 8 equal parts. Roll each portion into a smooth rope and then connect the two ends to create a circular bagel. (I do a mix of a pinch and roll so the ends stay connected!) Repeat this with all 8 parts.
step 5
Place each bagel on the parchment paper.
step 6
Whisk the egg in a small bowl and brush on each bagel. Sprinkle the remaining asiago cheese on top of the bagels. (Then if you want to use more cheese or less on top, go for it!)
step 7
Bake for 24 minutes, rotating halfway through the bake. Then remove from the oven and increase the temperature to 425. Bake for another 2-3 minutes or until the tops have browned.
How to these Eat Greek Yogurt Bagels with Asiago
These bagels are absolutely delicious on their own when they’re fresh. Chewy, flavorful, and ADDICTIVE. Don’t say I didn’t warn you đ After the 2nd day, I personally think they are better if you toast them before eating them. Then after toasting you can spread some butter or cream cheese on them, or make an egg sandwich! Not only are egg sandwiches the most delicious breakfast ever, but it also gives you the opportunity to sneak some veggies into the mix if you want! I personally love a good spinach scramble with Trader Joe’s Everything But The Bagel seasoning on this bagel. YUM!
Greek Yogurt Bagels with Asiago
Ingredients
- 2 cups self rising flour (*or mix 2 cups of all purpose flour with 3 tsp of baking powder and 1/2 tsp of salt!)
- 1/4 tsp salt
- 2 cups nonfat plain Greek yogurtÂ
- 1 large egg
- 1/2 cup shredded asiago cheese
Instructions
1. Preheat the oven to 375 degrees. Place parchment paper on a baking sheet. Lightly coat with cooking spray.
2. Either add the self rising flour to a large bowl or mix your the flour/baking powder/salt together. Add more salt and the greek yogurt and stir together until a dough starts to form.
3. Transfer the dough onto a lightly floured counter or cutting board. I usually can’t get all of the flour to stick in the bowl, so make sure you add it all on top of the dough when you transfer it so you can knead it all in. At this time, add about 2-3 tbsp of your shredded asiago cheese to the dough. Knead it all together for about 5 minutes, until it forms a nice ball.
4. Divide that into 8 equal parts. Roll each portion into a smooth rope and then connect the two ends to create a circular bagel. (I do a mix of a pinch and roll so the ends stay connected!) Repeat this with all 8 parts.
5. Place each bagel on the parchment paper.
6. Whisk the egg in a small bowl and brush on each bagel. Sprinkle the remaining asiago cheese on top of the bagels. (If you want to use more cheese or less on top, go for it!)
7. Bake for 24 minutes, rotating halfway through the bake. Remove from the oven and increase the temperature to 425. Bake for another 2-3 minutes or until the tops have browned.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 177Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 29mgSodium: 500mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 12g
Want to remember these 3 ingredient asiago bagels later? Pin the image below!
PS. You might also like Cherry Baked Oatmeal, Tropical Walnut Energy Balls, and Whole30 Egg Muffins.
