What is the best way to store these bagels?

Let them cool completely and then store them in an airtight container. They'll keep in the refrigerator for 2 days. You can also freeze them.

Can I make the bagels in advance?

Absolutely! Bake them a day ahead and store them in a lunchbox or freezer. That way, all you have to do is reheat them.

Can I use regular yogurt?

Yes, but Greek yogurt is thicker and makes a firmer dough. Regular yogurt can make the dough a bit stickier; just add a little extra flour.

Should I cook the bagels like classic bagels?

No, this recipe is much simpler: just bake in the oven, without pre-cooking.

What are some nice variations for the filling?

Try hummus with grated carrot, grilled vegetables, avocado, a slice of cheese, or even some leftover curry or chili.

Easy Two-Ingredient Bagels with Omelette

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35 minutes

•

Easy

If you're cooking on a budget, it's always smart to make your own bread or pasta, for example. These super-easy two-ingredient bagels are a perfect example: cheap, quick, easy, and surprisingly delicious. I like to fill them with a simple omelet — that's the base— and then I see what's left in the fridge: a spoonful of hummus, some cream cheese, leftover lettuce or grated carrot, mustard, mayonnaise…You make something different every time, just with what you have at home.

Fan of bagels? Also check out this recipe for bagels with cream cheese, pesto, radishes and Ganda ham.

If you're cooking on a budget, it's always smart to make your own bread or pasta, for example. These super-easy two-ingredient bagels are a perfect example: cheap, quick, easy, and surprisingl ...

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Ingredients

What do you need?

Quantity: 4

Bagels (for 4 pieces):
240 g self-raising flour or 240 g whole wheat spelt flour + 9 g baking powder
1 tsp salt
300 g Greek yogurt
Toppings of your choice: sesame seeds, nuts, seeds, dried herbs

Omelet filling:
4 eggs
Salt and pepper
Fat of choice (butter or oil)

Extra filling of your choice:
Mayonnaise or hummus
Lettuce, grated carrot, leftover vegetables
Cream cheese, mustard, fresh herbs such as parsley

240 g self-raising flour or 240 g whole wheat spelt flour + 9 g baking powder
1 tsp salt
300 g Greek yogurt
Toppings of your choice: sesame seeds, nuts, seeds, dried herbs

4 eggs
Salt and pepper
Fat of choice (butter or oil)

Mayonnaise or hummus
Lettuce, grated carrot, leftover vegetables
Cream cheese, mustard, fresh herbs such as parsley

Make it veggie!

The recipe is completely vegetarian.

Preparation method

How do you make this?

Preparing the dough:Combine the flour (with baking powder and salt, if desired) and Greek yogurt in a bowl. Stir until a crumbly dough forms.

Knead the dough:
Turn out onto a floured surface and knead for 2 to 3 minutes until smooth. Form a ball, divide into four equal pieces, and roll each piece into a ball. Push your finger through the hole and enlarge the hole until you have a bagel shape.

Baking bagels:
Place the bagels on a baking sheet lined with parchment paper or a baking mat. Brush with a little of the beaten egg for the omelet. Sprinkle with toppings of your choice. Bake in a preheated oven at 180°C (fan oven) for 25 minutes until golden brown.

Make the omelet:
Beat the eggs with salt and pepper. Fry them over low heat in a little oil until they form an omelet. Roll it up and cut into strips (tagliatelle-style).

Filling bagels:
Let the bagels cool and cut them in half. Spread the bottom with hummus or mayonnaise. Add lettuce, carrots, omelet strips, and additional toppings. Garnish with scallions, pickles, or mustard, if desired.

Tips

Use whole wheat spelt flour for an extra nutritious option.
You can also use vegan yogurt, but add some extra baking powder for airiness.
Let kids assemble their own bagel for extra fun at the table.

Storage and reheating:

In the refrigerator:Store finished bagels in a tightly sealed container for up to 2 days.
In the freezer:The unfilled bagels can be kept for up to 3 months. Freeze them
separately.
Warm up:Heat bagels in the oven at 160°C for 10 minutes or in
the air fryer.