2 ingredient bagel BLT
This 2 ingredient bagel BLT is quick, easy and packed with flavour—crispy bacon, juicy tomatoes and soft homemade bagels.
Equipment
Ingredients
- 300 g self raising flour or plain flour with 2 tsp baking powder sieved through
- 300 g greek thick yoghurt
- Optional extras
- 1 pinch salt
- 1 egg - beaten
- Sesame seeds
- Serve with: Streaky bacon smoked or unsmoked iceberg lettuce, ripe tomato slices, mayo, fried egg- avocado nice too
Instructions
- Preheat the oven 180ºc fan.
- Line a tray with baking parchment paper.
- Mix the flour, yoghurt and salt together in a bowl.
- Tip onto the worktop and lightly knead into a ball - don’t over knead or the bagels will be tough.
- Divide into 4 equal pieces.
- Make each piece into a ball and make a hole in the middle as wide as you can while keeping the bagel shape. The hole will close up as they bake so make it big before baking.
- Place all 4 on the tray and brush with the egg and sprinkle the sesame seeds if using.
- Bake for 20 minutes on the tray, and a further 5 minutes off the tray.*
- Leave to cool for 5 minutes then slice and fill.
- *While the bagels bake, put the bacon onto a separate lined tray and bake in the oven for about 15 minutes until it’s as crispy as you’d like it.
- Fry 1 egg per bagel on a pan.
- Bagel storage:
- Keep the baked bagels in an air tight container in a cupboard for 3 days. They are best toasted.
- Freezer: Baked bagels freeze really well in food storage bags for 3 months. Defrost for 1-2 hours on the counter then slice and toast.
Tried this recipe?Let us know how it was!