Ingredients

2 Ingredient Bagels

  • 300 grams self raising flour (or for a better dough for the shoot: 300 grams bread flour +2 tsp baking powder)
  • 325 grams non-fat Greek yoghurt
  • ½ teaspoon salt
  • 2 tablespoons baking soda
  • 1 tablespoon sea salt flakes
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds

Breakfast Filling

  • 200 grams cream cheese
  • 200 grams smoked salmon
  • 1 lemon
  • Freshly ground black pepper

Steps

2 Ingredient Bagels

  1. Preheat the oven to 200C/180C fan and line a large baking tray with baking paper.
  2. Sieve the flour into a mixing bowl, along with ½ teaspoon salt. Add three-quarters of the yoghurt and mix it with a spatula until it starts to come together. Add enough of the remaining yoghurt to work it into a dough that you can knead without it sticking to your hands. Knead the dough for 5 minutes on a floured work surface.
  3. Divide the dough into 8 equal pieces. Roll each piece into a log about 25 centimetres long, with tapered ends. Wrap the log into a circle around two fingers, and tuck the ends inside, using a little water to help the ends stick. Place onto the baking tray and repeat with the rest.
  4. Bring a large pot of water to the boil with two tablespoons of baking soda. Boil bagels one at a time for one minute each side, then remove with a slotted spoon, place onto the baking tray and sprinkle with your choice of toppings. Repeat with the rest, then bake for 20 minutes until golden brown.

Breakfast Filling

  1. Let the bagels cool then split them in half and load with cream cheese and smoked salmon, a squeeze of lemon and freshly-cracked black pepper.