Chewy on the inside, toasted on the outside, a schmear of cream cheese on top, perhaps capped with savory fixings like smoked salmon, red onion and capers — when the craving for a bagel strikes, it’s hard not to give into it.
How long does it take you to drive to your favorite bagel shop? What if you could get that same gratification at home, and in less than 30 minutes?
In her new “2-Ingredient Miracle Dough Cookbook” (Page Street Publishing Co., $21.99), author Erin Renouf Mylroie shares a recipe for everything bagels that come together in half an hour. The dough, which is the foundation for the more than 70 recipes in the book, is made from self-rising flour and plain Greek yogurt. For everything bagels, it’s just a matter of stirring the seasoning into the dough and shaking more atop the egg-brushed rounds.
Sticklers for rules may claim that these aren’t real bagels because they aren’t made from yeast nor are they boiled prior to baking. Busy home cooks, however, will cheer for zero rise time. And everyone will agree that these bagels taste darned good.
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Mylroie notes that the recipe can be adjusted to meet most dietary needs. It works with nonfat, low-fat, full-fat or vegan varieties of Greek yogurt. As for flour, use a gluten-free blend, if desired. And if you have a well-stocked spice cabinet, make your own everything bagel seasoning by combining 1 tablespoon each minced onion, minced garlic, sesame seeds, poppy seeds and kosher salt.
If this baking project gets you really excited, whoop it up: Double, even quadruple, the recipe. And stir a tablespoon or two of seasoning into softened cream cheese to achieve Triple Everything Bagels.
Reprinted with permission from “2-Ingredient Miracle Dough Cookbook” by Erin Renouf Mylroie, Page Street Publishing Co. 2019.
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