Three Ingredient Dough bagels improve upon two-ingredient dough through the addition of an egg. The result is a chewier, tastier bagel.
This adaptation masks the tang of the Greek yogurt, and my cooking method results in bagels that have that authentic bite.
Early in my blogging and WW journey, I stumbled upon two-ingredient dough. There were hundreds of people raving about these bagels. Since they are 3SP, I figured they were worth a shot.
I was already looking at my kind of dry, 3 point English muffins I usually use for breakfast sandwiches. This three-ingredient bagel recipe was my answer.
Troubleshooting brought me to three-ingredient bagels
I picked up my Greek yogurt, bought the flour, and... they were underwhelming. AND SMALL! I was shocked that they were so hyped up on social media.
Sure, they were a perfectly adequate bread substitute for my breakfast sandwiches, but they were no bagels. They had the tang that a lot of people comment on (yes, I know some Greek yogurt is better than others), and they came out just a little wet on the inside.
They also required double toasting in the toaster. I figured there has to be a better way.
After a lot of research on the internet, I found that Greek yogurt can be used as a substitute for eggs, so I figured it probably worked in reverse.
THEY. CAME. OUT. SO. MUCH. BETTER.
Bigger, better, and more bagel-y
One, they were huge! The first batch was so small, they were barely the size on my usual English muffins. These new ones are real bagel size. Not the kind you buy in a package, but bakery bagels.
Two, the tang was gone, and I even used store brand Greek yogurt! Three, they were actually bagel-y. The texture was perfect and it finally felt like I found an upgrade worthy of the hype.
So, step aside two-ingredient bagels; three-ingredient bagels are much better.
(This is a picture mid-assembling breakfast sandwiches while my three-year-old steals eggs while I try to take pictures)
Breakfast sandwiches and more
I assembled my sandwiches (two eggs + 2 slices of center-cut bacon) for a substantially filling 4 smart point breakfast sandwich. I keep them in the fridge in an airtight container and they take about 1.5 minutes in the microwave.
- 2 eggs (one for the dough, one for the egg wash)
- 3/4 cup 0% Greek Yogurt (I use Fage or Wegman's brand)
- 1 1/8 cup Self-rising flour (I use Gold Medal brand)
- 1 tbsp baking soda
GETTING THE BAGELS READY
- Preheat your oven to 375. Fill a pot with water (size of a pot you would cook a box of pasta in) and add 1 tablespoon of baking soda. Put the water on the stove before you make the bagels.
- Mix the flour, yogurt, and egg (scramble the egg first).
- Knead all ingredients until dough is formed and there is no rogue flour at the bottom of the bowl. It will be a little sticky, but it should be elastic.
- Cut dough into four pieces and shape into bagels.
- I lightly flour my hands and surface of the cutting board I use when I knead the dough and shape it. Depending on the humidity and temperature of your kitchen, you may need a little more flour. I am not a scientist or a baker, but that’s what I hear. If you are uncomfortable with adding flour, subtract an even amount of flour and Greek yogurt from the recipe when you are doing this. I never use a 1/4 cup extra of flour (an 1/8 of a cup doesn’t add points, but a full 1/4 cup makes these 4 points). Your choice: when it comes to the “dusting” flour debate. It's your decision.
BOILING THE BAGELS
- Slowly drop bagels in boiling water. The water should be a low boil meaning that bubbles are forming, but it is not a roaring boil.
- Some people have said that when they have boiled bagels, they fall apart. I have no idea why this happens. It has literally never happened to me. I drop them in by hand as if I am frying chicken. It is still boiling water, so drop it away from yourself and please don’t splash yourself. I use a slotted spoon for turning the bagels (more on that in the next step). Some people don’t boil their bagels at all. From what I’ve read, it adds chewiness and a thicker crust on the outside. Something to do with gluten. I choose to boil them, but up to you. It is really not that much extra, but I see the appeal of simplicity. If you choose to skip, move right on over to the next step.
- The bagels should rise to the top after a few seconds–they have every single time for me. Boil for one minute, flip them, boil for one more minute.
- I start the timer once they are floating, but some people don’t boil them at all–don’t stress about exact timing. The bagels do puff up so give yourself room in your pot. I can fit four bagels in at a time, but they are pretty much touching by the time they are done boiling.
- Remove bagels and place on a rack to dry (should dry for about 1-2 minutes, but could be for longer if you are doing batches).
- Do not worry if bagel shapes come undone. They will bake together. Is the drying essential? Probably. I’m not a professional baker. I never had to pat the bagels dry, but I’m assuming they need to be dry-ish before the egg.
SEASONING AND BAKING
- Dip bagels in egg wash then sprinkle on seasoning of your choice (Trader Joe’s everything seasoning, poppy seed, sesame seed, sea salt, rosemary and herbs, etc).
- My method is cracking two eggs in a bowl and scrambling them. I pour out the seasoning of my choice on a plate and scatter it around. I then take my bagel, dip it in the egg, flip it over so both sides get it, and then put the bagel directly on the plate. I swirl it around a little to get lot of the seasoning on it, then I place it on the baking sheet I have prepared (By prepared, I mean I cook it on a baking sheet with a silicone mat because my wife bought me them for Christmas and they are fancy *Amazon has cheap ones*. However, most people have a ton of success with spraying a pan with cooking spray and/or using parchment paper. Basically, treat it like any other time you have ever made a baked good on a sheet pan).
- Bake at 375 for about 25-30 minutes top rack. Turn tray halfway through for even cooking.
- Is this exact? No. Everyone’s oven is different. Every person cooking these two ingredient bagels seems to have a cooking temperature and time. I have a convection oven so maybe that’s why mine come out right with this method. Here’s how I test them though.Color: My bagels were getting some color, but not fully light brown caramel colors I like in a bagel. Once they are close to the color you prefer (remember, they are going for 5 more minutes at 400), you should check every minute or two until the feel of the inner circle is what you are looking for.Feel: The outside of the bagel is the first to get firm, but I waited until the inside of the ring was stiffer. Sometimes this takes longer than the 25 minutes, but the inner circle will be a better judge of doneness than the outside circle.The first time I made them, I immediately turned off the oven at 25 minutes and they were a little gummy on the inside; not necessarily raw, just like a little wet and sourdough tasting. The inner circle was still softer than what I expect of bagels. Now I just check the inner circle until it is like the bagels I have loved all my life.
- Increase temperature to 400 and cook for another 5 minutes until golden brown all over. This helps build the crust of the bagel all around.
- If you are still worried about the gumminess you may have experiences with past two ingredient bagel recipes, let this go until you are happy with the color of the bagels. I will say, the egg bagels I usually buy from a bakery are much lighter in color and more yellow than these final products. These come out more of the color of a regular bagel.
- Let cool for about 20 minutes. I did it on a cooling rack.
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