We Added Pumpkin to 2-Ingredient Bagels and It's Our Best Fall Move Yet
Learn how to make two-ingredient dough bagels and how to take it up a notch for maximum fall flavor by swapping yogurt for pumpkin puree to make it vegan.
Two-ingredient dough is popular for how easy it is to make, its versatility and health benefits compared to regular dough (hello, protein). The major selling point: You only need two-ingredients to make it. For real. Combine self-rising flour and plain Greek yogurt and you're on your way to making delicious, healthy pizza, bagels and more.
Get the recipe: Two-Ingredient Dough
I like to make a double batch of two-ingredient dough every time-one becomes pizza for dinner that night and the second becomes a batch of bagels for breakfast the next morning. The other night I was doing my two-ingredient dough thing when it occured to me that it's fall and I still haven't made anything with pumpkin. Enter: Easy Pumpkin Bagels.
Test 1: Replace Half the Greek Yogurt with Pumpkin Puree
Pictured recipe: Easy Pumpkin Spice Bagels
When I first decided to try making a fall-flavored pumpkin spice bagel, I knew it should have real pumpkin puree for that rich golden color, plus it adds a bit of fiber. I was too nervous to try it without yogurt entirely, so instead I combined my 1 1/4 cup self-rising flour (I used gluten-free) with 1/2 cup of yogurt and 1/2 cup of canned pumpkin and threw in a bit of pumpkin pie spice for good measure. Once I formed the bagels, I brushed the tops with an egg wash for shine and sprinkled more pumpkin pie spice on top.
They turned out amazing. In terms of texture, you couldn't tell any difference from the ones I had made with all yogurt. I toasted them for breakfast the next morning and smeared on some cream cheese and they almost disappeared before I could even get a photo.
Test 2: Replace All of the Greek Yogurt with Pumpkin Puree
Pictured recipe: Easy Vegan Pumpkin Spice Bagels
That's right, we're talking vegan 2-ingredient bagels. After the half and half version came out so perfectly, we decided this could be an amazing way to make entirely plant-based bagels with ease. Just combine 1 1/4 cup self-rising flour with 1 cup of pumpkin puree and a little pumpkin pie spice (if you want to sweeten things up, add a little maple syrup, too). For vegan bagels, you'll want to skip the egg wash, but we found a little melted coconut oil brushed on top helped give the bagels a good sheen.
Once again, they came out delicious. We cut one open and smothered it in almond butter, but it would be good with any nut butter or fruit spread on top. Our resident vegan tester snuck the rest into her bag to take home, they were that tasty.
Related: Vegan Desserts to Bake this Fall