Give easy two-ingredient dough bagels a fall-flavor makeover with this genius hack. We've replaced half the Greek yogurt in our traditional two-ingredient dough with pumpkin puree and added in a little pumpkin spice. Five ingredients are all you need for this special, yet healthy, breakfast treat.

Devon O'Brien
Source: EatingWell.com, October 2018

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Recipe Summary

active:
10 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Position rack in upper third of oven. Line a large baking sheet with parchment paper or a silicone baking mat.

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  • Place self-rising flour in a stand mixer (see Tip) fitted with the dough hook. Add yogurt, pumpkin and pumpkin pie spice; mix at low speed until a smooth dough forms, 3 to 4 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.

  • Shape the dough into a disk, then divide into 4 equal pieces. Using your hands, roll each piece into a rope, 9 to 10 inches long and 3/4 inch wide. Shape each rope into a bagel and place on the prepared baking sheet. Blend egg and water with a fork in a small bowl. Brush the egg mixture over the bagels. Sprinkle with additional pumpkin pie spice, if desired.

  • Bake in the upper third of the oven until nicely browned on the bottom and lightly browned on top, about 25 minutes. Let cool completely before serving.

Tips

Tips: To make whole-wheat self-rising flour, whisk 3/4 cup white whole-wheat flour, 1/2 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt in a large bowl. To make gluten-free self-rising flour, whisk 1 1/4 cups gluten-free all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt in a large bowl.

No stand mixer? To make dough by hand: Place self-rising flour in a large bowl. Add yogurt, pumpkin and pumpkin pie spice and stir with a fork until a shaggy dough forms. Knead the dough on a lightly floured surface until smooth, about 8 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.

To make ahead: Store bagels in an airtight container or wrap individually and freeze for up to 3 months.

Nutrition Facts

183 calories; protein 9.4g 19% DV; carbohydrates 32.7g 11% DV; exchange other carbs 2; dietary fiber 3.6g 14% DV; sugars 2.1g; fat 2g 3% DV; saturated fat 0.8g 4% DV; cholesterol 49.3mg 16% DV; vitamin a iu 4922.1IU 98% DV; vitamin c 1.6mg 3% DV; folate 41.6mcg 10% DV; calcium 152.9mg 15% DV; iron 4.6mg 26% DV; magnesium 15.9mg 6% DV; potassium 168.8mg 5% DV; sodium 357.6mg 14% DV; thiamin 0.2mg 15% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/28/2018
It s called 2 ingredient bagels because the original (plain) is pretty much flour and yogurt. These sound yummy and can t wait to try. Read More
Rating: 3 stars
10/28/2018
I didn't make it yet. I don't see when the egg gets added in the instructions? And why is this called "2 ingredient" recipe? Read More