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TWO INGREDIENT BAGELS

COOK TIME:

15 Minutes

SERVES:

4 Servings

TAGS:

VEGAN, PALEO, BREAKFAST

INTRODUCTION

As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.

With the diagnosis of MCAS came hormonal imbalances, leading to hypothyroidism and PCOS. What I was unaware of at the time of these diagnoses, was that diet would play the biggest role in helping me achieve remission and lose the weight gained from all of the inflammation my body was under. I began to prioritize eating high protein meals to help with blood sugar imbalances.

One of the most important things in my healing journey was coming to the realization that healing does not mean removing all of the foods that I used to love and enjoy, but rather finding healthy alternatives to the original recipes. There's nothing more irresistible than waking up on a Saturday morning to the smell of fresh a cup of espresso brewing downstairs and some fresh Jersey bagels. Unfortunately, one bite of these bagels, and I was sure to bring back all of the inflammation I was trying so hard to remove from my body.

That's why I created this recipe. These two-ingredient gluten free, dairy free bagels allowed me to still enjoy a weekend breakfast with my family, while still meeting my goals.

INGREDIENTS 

  • 2 cups gluten-free self-rising flour

  • 1 1/2 cups dairy-free Greek-style yogurt (such as coconut or almond yogurt)

  • Optional toppings:

    • sesame seeds, poppy seeds, minced garlic, dried onion flakes, or a sprinkle of sea salt

INGREDIENT SUBSTITUTIONS 

Gluten Free 1:1 Flour: This can be substituted with oat flour.

HOW TO MAKE THE DISH

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. Mix the Dough: In a large mixing bowl, combine the gluten-free self-rising flour and dairy-free Greek-style yogurt.

  3. Stir the ingredients together until a dough forms. You can use a spoon initially, but eventually, it's easier to knead the dough with your hands.

  4. Knead the Dough: Transfer the dough to a lightly floured surface and knead it for a few minutes until it becomes smooth. If the dough is too sticky, you can add a little extra flour.

  5. Divide and Shape: Divide the dough into two equal portions. Roll each portion into a ball, then shape it into a ring to form a bagel. You can make the hole as large or as small as you prefer.

  6. Optional Toppings: If you'd like, you can brush the tops of the bagels with a bit of dairy-free milk and sprinkle on your choice of toppings such as sesame seeds, poppy seeds, minced garlic, dried onion flakes, or a sprinkle of sea salt.

  7. Bake: Place the shaped bagels on the prepared baking sheet.Bake in the preheated oven for about 20-25 minutes or until the bagels are golden brown and cooked through. The exact time may vary depending on your oven and the size of the bagels.

  8. Cool and Enjoy: Allow the bagels to cool on a wire rack for a few minutes before slicing and serving. Enjoy your delicious gluten-free, dairy-free bagels with your favorite spreads or toppings.

FREQUENTLY ASKED QUESTIONS
 

Which ingredients can I substitute?

The Gluten Free 1:1 Flour can be substituted with oat flour.

STORAGE INSTRUCTIONS

Room Temperature:

  • Bagels are best enjoyed fresh, so if you plan to consume them within 1-2 days, you can store them at room temperature in an airtight container.

Refrigeration:

  • For longer shelf life, it's recommended to store your bagels in the refrigerator.

  • Place the bagels in a zip-top bag or an airtight container to prevent them from drying out.

  • Stored in the refrigerator, your bagels should stay fresh for up to 4-5 days.

Freezing:

  • If you've made a batch of bagels and want to extend their freshness, consider freezing them.

  • Wrap each bagel individually in plastic wrap, then place them in a sealed freezer bag.

  • Properly stored in the freezer, your bagels can last for up to 2-3 months.

Thawing:

  • To thaw frozen bagels, remove them from the freezer and let them come to room temperature in the sealed plastic wrap.

  • Once thawed, you can refresh the bagels by placing them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will help restore their texture.

Slicing Before Freezing (Optional):

  • If you plan to use the bagels individually, consider slicing them before freezing. This makes it easier to thaw and toast individual portions as needed.

Avoid Refrigerating Unnecessarily:

  • While refrigeration can extend the shelf life, refrigerating bagels might lead to a change in texture (they can become denser). Therefore, if you plan to consume them within a few days, storing them at room temperature or in the freezer is preferable.

FULL RECIPE