This 2 Ingredients No Yeast Shortcut Bagel cannot get easier than this. The main bread dough was made using only self-rising flour and plain Greek Yogurt. The egg wash and toppings are optional, but if you have them on hand then why not add it. It certainly make the Bagel look more appealing. So, saying that this is a 2 ingredients only Bagel does not intend to deceive you, we are talking about the main bread dough when I say 2 ingredients as the other ingredients are optional. Now that I had that clarified, let’s go watch the video.
I have never imagined that one day I will be combing supermarkets and groceries just to find yeast. Who would have thought that yeast will run out of stock, I guess that is what most of is facing right now. I love baking bread, but with only few yeast left, I had been trying to use it as wisely as possible. This is not the time to test recipes that uses yeast. I used my yeast wisely and I had prioritized the recipe that I could use it for. I used it mostly for recipes that had been tested which only needs facelift in photography. That way, I am already sure that the finish product is guaranteed successful. So with the limited yeast I have, I decided to explore options on how to make no yeast bread.
What is 2 Ingredients Bread?
People are going crazy over this 2 ingredients bread without yeast. The main bread dough was made using self-rising flour and plain Greek Yogurt, all the other ingredients such as the toppings and the eggwash are totally optional. You can use the bread dough as is to make the Bagel. So how does it work if there is no leavening agent in the recipe? Well, there is actually a leavening agent, but it is already mixed in the self-rising flour. Self-rising flour is made from low protein wheat. This flour have baking powder and salt added to it during the milling process, this is way it is called “self-rising” because you do not need to add a leavening agent to make the baked goods rise, it has already been added in the flour itself. Now, let us talk about the yogurt. Yogurt replaces a lot of ingredients in traditional bread. It replaces the egg and milk or water. Yogurt is basically is produced from fermented milk, so there goes your milk component. Although greek yogurt are thicker and have lower water content, it still have a lot of moisture that replaces the liquid when making bread.
The Texture to Expect From This Shortcut Bagel
Bear in mind though that you will NOT get the same bread texture that uses the common bread ingredients. The texture will be different, the taste will be different. This is as good as it gets as a substitute when you do not have yeast or you have a very minimal ingredients. It may not be the perfect bread texture that we are all used to, but it could pass as a bagel bread . Expect a thinner and chewy bagel bread. This is not going to be as dense like the traditional bagel, and definitely not thick since it will not rise as much. This is more like a thin sour dough bread, you can taste the tangy taste of the yogurt like a fermented bread. This is not going to be like the dinner rolls with soft and fluffy texture that we all love. You can use just like how you would serve a regular bagel. Serve it with butter or jam, serve it with soup and salad or have it for breakfast with some egg. If you like the traditional soft and fluffy bread, I have a compilation of the 11 of my homemade bread all with video, check it HERE.
Why You Should Make This NO Yeast Shortcut Bagel
- You want a shortcut Bagel recipe that skips the use of yeast and baking soda water bath
- You want to make Bagel Bread but you do not have yeast
- You have yeast but is scared of making yeast bread
- You want a quick recipe, no long wait to have the bread
- Super easy, no mixer needed 2 ingredients only (or 3 if making your own self rising flour) not counting the optional ingredients (like toppings and egg wash)
- The dough is very versatile, you can use it to make bread rolls, pizza, bagel, flatbread, pretzels and more! There’s a lot of room to be creative with this dough
Ingredients for NO Yeast Shortcut Bagel
Just like how I dissect the ingredients for my No Yeast Sandwich Bread and No Yeast Pizza, No Yeast Bread Rolls. I am also going to do the same for this post. To better understand how this recipe works, we have to understand the ingredients. Plus, I would like to teach you how to blend one of the main ingredients for this recipe. Let’s put our nerd glasses on and let the class begins. Here is the 2 main ingredients to make the bagel dough.
- Self-Rising Flour – You can buy self rising flour in the same area as all-purpose flour. Self rising flour has lower protein content as compared to all-purpose flour or bread flour. It makes a fluffier bread because it already contains baking powder and salt in it. This skips the addition of baking powder and salt in the recipe. If you do not have self rising flour, you can make your own blend by just mixing cake flour, all-purpose flour, salt and baking powder. Scroll down below to see how to make the mix.
- Plain Greek Yogurt – Plain Greek yogurt is simply plain yogurt that has been further drain to remove the water. This extra process is what makes Greek yogurt thicker than regular yogurt. This basically replaces the egg and milk in traditional yeast bread making. If you only have plain regular yogurt, use less as regular yogurt have more liquid. Set aside 1/4 cup and then just as as needed.
How to Make NO Yeast Shortcut Bagel
It can never get easier than this. Ready? Ok, begin by mixing the self rising flour with the yogurt. Mix until it forms into a dough. Gather the dough, but do not knead to much. You just want it to come together. Divide the dough into 4 portions. Shape the bagel either by pressing your thumb in the center of the flattened bread dough or by creating a rope and folding it to make into a donut shape. I have the full details in the instruction section below. This is the base bagel, but if you want to make it better brush top with egg wash for a nice browning and sprinkle top with toppings of your choice. Bake immediately, no need to rest the dough. That’s the beauty of no yeast bread. That’s it! You now have a No Yeast Shortcut Bagel, how about that? .
How to Make a Blend of Self-Rising Flour
If you do not have self rising flour but you have cake flour, all-purpose flour, baking powder and salt then that’s all you need to make your own self rising flour. Here’s how:
To Make 1 cup Self-Rising Flour:
OPTION 1: This makes a softer bread because of the addition of cake flour
Mix 2/3 cup of all-purpose flour + 1/3 cup cake flour + 1 1/2 teaspoon baking powder + 1/3 teaspoon Salt
1 cup all-purpose flour, 1 1/2 teaspoon baking powder + 1/3 teaspoon Salt
Can I Use Regular Plain Yogurt?
You could but that would require adjustment in the amount of self rising flour. Regular yogurt have more liquid and this will make the dough more wet and sticky. You have to keep on adding a little bit more flour until the dough is no longer sticky.
If you want to use plain regular yogurt. drain the excess water from the plain yogurt using a muslin or cheese cloth. Leave it overnight in the refrigerator to let the extra water drip. Have a large bowl, place a sieve on top, put the muslin or cheese cloth then pour the yogurt. Cover and leave overnight to allow the extra water to drip.
Why Is My Bread Too Wet?
Because this No yeast yogurt bread uses a lot of yogurt the texture of the bread will be dense, heavy and moist. But if your bread turn out to be quite sticky and wet, here are possible reasons:
- The yogurt used could have more water or liquid in it. Some Greek yogurt tends to be lighter while other tends to be thicker. Add a little bit more flour but not too much as it could make the bread tough and dense. Add 1 tablespoon at a time and gather the dough.
- If you only have plain regular yogurt, use less as regular yogurt have more liquid. Set aside 1/4 cup and then just as as needed.
What Else Can I Use This Dough?
This dough is very versatile, you can use this to make bagel (recipe coming soon), pizza, flatbread, buns, pretzels and a lot more. Since the dough is quite heavy and dense, I find that they make great bagels, pretzels and flatbread. Give it a try.
How to Serve This Bagel
For easy and quick serving, I like to serve it toasted with butter or jam. If I want something more filling, I like using it to make tuna, egg or chicken sandwich. Cold cuts and eggs are great to go with this bread too. This bread is quite heavy and dense, this makes for a great complete meal on its own. trust me on that, I feel really full and cannot eat anything else after finishing this tuna sandwich.
Tips in Making NO Yeast Shortcut Bagel
- Stir the Greek yogurt to mix the water on top. This will make the yogurt a bit lighter and not too thick.
- Do not knead the dough too much as two dough will get too sticky. The more you knead the dough, the more the flour absorbs the moisture from the yogurt. This could result to a wet dough and you will have to add more flour. Plus, over kneading could make it extra dense, as it is, the bread is already quit compact and heavy.
- Avoid adding too much flour as it could result to a dense tough bread. This is why it is important to follow up #2
- The dough will look crumbly and dry at first, just keep on mixing do not add more yogurt. It will eventually come together
- Do not use electric mixer. It is better to do it manually so you can avoid over mixing and you can feel the texture of the dough
- 1 cup Self-Rising Flour
- 1 cup Plain Greek Yogurt
- Eggwash (1 Egg _ 1 teaspoon water)
- Toppings like Sesame Seed, Poppy Seed, Everything But Bagel Sesame Blend Seasoning
- Pre-heat oven to 375F.
- In a bowl, transfer the self-rising flour followed by the plain greek yogurt. Using a sturdy spoon, mix until it starts to come together then use your hands to further gather the mixture to form into a dough. Transfer in a floured surface and lightly gather then divide into 4 portions. Shape each piece into a ball the slightly flatten it.
- Shape the Bagel: There are 2 ways that you can do this:
- Shape and Punch: Shape the portion into a ball, then press to flatten into a 4-inch dish. Press your thumb in the center to create a hole, the use your fingers to stretch the hole
- Shape into a Rope: Shape the portion into a rope about 9-inch long. Press the end, the fold the other press and press/seal in the flat end. You should end up with a circle, like donut. Slightly press to flatten to about 4-inch size.
- Brush top with egg wash (optional).
- Add Toppings (Optional): Sprinkle top with toppings like Sesame, Poppy Seed, Everything But The Bagel
- Bake for 20 to 22 minutes, rotating the baking sheet midway through baking. Remove from the oven. Increase oven temperature to 450F. Return the baking sheet to the oven and bake for another 3 to 4 minutes until the tops of the bagels have browned.
- Let cool completely before serving. Cooling will enhance the texture of the bread, so this is a MUST.
Makes 4 Bagel
Since this uses a lot of yogurt, it is best to keep the bread refrigerated. Have it toasted when ready to eat.
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