There’s something special about making bagels at home. The process is straightforward, inviting you to engage in the comforting act of kneading dough and watching it rise. These bagels are perfect for any occasion, whether you’re enjoying them during a relaxed weekend brunch, preparing quick snacks for the kids after school, or savoring a moment to yourself with a warm bagel and a spread. They offer a touch of warmth and satisfaction that many love. Let’s dive into this simple recipe that’s perfect for everyday life.
Why You’ll Love This The Easiest Two Ingredient Bagels
This recipe is all about ease and reliability. Using only essential ingredients, it strikes a lovely balance between comfort and flavor, creating bagels that are both delicious and satisfying. You’ll appreciate how straightforward the process is, making this a practical addition to your weeknight dinners or weekend gatherings. With The Easiest Two Ingredient Bagels in your repertoire, you’ll find making fresh bagels at home to be an enjoyable routine.
Kitchen Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Dough scraper or spatula
- Baking sheet
- Parchment paper
Ingredients
- 1 tablespoon maple syrup or barley malt syrup (adds sweetness)
- 1 (¼-ounce) pkg active dry yeast (2¼ teaspoons) (helps dough rise)
- 1¼ cups warm water (activates yeast)
- 540 grams bread flour (provides structure)
- 2 teaspoons sea salt (enhances flavor)
- 1½ tablespoons maple syrup (for poaching water) (adds flavor)
- 2 teaspoons baking soda (for poaching water) (helps develop crust)
- ½ tablespoon salt (for poaching water) (seasoning)
- 1 egg white (optional for egg wash) (adds shine)
- 1 tablespoon water (optional for egg wash)
- Everything Bagel Seasoning (for sprinkling) (adds flavor complexity)
How to Make The Easiest Two Ingredient Bagels
Step 1. Begin by whisking together the maple syrup (or barley malt syrup), active dry yeast, and warm water in a large mixing bowl. Ensure the water is warm to the touch but not too hot, as this can kill the yeast. The mixture should become foamy after a few minutes, signaling that the yeast is activated and ready to work its magic in the dough.
Step 2. Gradually add the bread flour and sea salt to the yeast mixture, stirring gently with a spatula or dough scraper. Mix until a shaggy dough forms. It is normal for the dough to be somewhat sticky at this point, which indicates that the moisture level is adequate. Aim for a consistent texture before moving on to the next step.
Step 3. Once combined, turn the dough out onto a lightly floured surface. Begin kneading the dough for about 8-10 minutes. It should become smooth and elastic as you work it. Pay attention to the texture; if it feels too sticky, sprinkle a bit more flour as you knead until you achieve a supple consistency.
Step 4. After kneading, place the dough back in the mixing bowl and cover it with a clean kitchen towel. Let it rest in a warm spot for about 30 minutes or until it has doubled in size. This resting period is essential for developing the flavors and structure of your bagels.
Step 5. Once the dough has risen, gently punch it down to release the air. Divide it into 8 equal pieces and shape each piece into a bagel. To create the classic shape, roll the dough into a ball and then poke a hole in the center, stretching it gently to form a bagel shape. Set each bagel on a parchment-lined baking sheet.
Step 6. Next, prepare the poaching water. In a large pot, combine water, maple syrup, baking soda, and salt. Bring it to a gentle simmer. When you see small bubbles forming on the surface, reduce the heat to maintain a light simmer—this is critical for achieving the right texture in your bagels.
Step 7. Carefully drop each bagel into the simmering water, poaching them for about 30 seconds on each side. This step creates a slightly chewy exterior that is signature to bagels. Keep an eye on them; they should have a glossy appearance when ready to be removed.
Step 8. After poaching, transfer the bagels back to the baking sheet. If desired, mix the egg white with a tablespoon of water and brush the mixture over the surface of the bagels. This optional step adds a lovely shine to the bagels. Sprinkle everything bagel seasoning generously on top before baking.
Step 9. Preheat your oven according to your recipe needs. Once ready, place the bagels in the oven. Bake until they are golden brown and sound hollow when tapped, indicating that they are fully cooked through. This usually takes about 20-25 minutes.
Step 10. Finally, allow the bagels to cool slightly on a wire rack. This cooling period helps them set and develop their ideal texture.
Serving Suggestions
Freshly baked bagels are incredibly versatile. Enjoy them as part of a breakfast spread with cream cheese and fresh fruit, or simply with butter for a simple morning treat. They also make great snacks throughout the day, whether enjoyed plain or with your favorite toppings. For family meals, serve them alongside a comforting soup or salad. Any leftovers can be sliced and saved for easy sandwiches or toasted and spread with all kinds of delicious toppings.
Pro Tips for Best Results
- Ensure your water temperature is warm, not hot, to keep the yeast active.
- Pay attention to your kneading; a well-kneaded dough will result in a better texture.
- When shaping your bagels, ensure the hole is large enough, as it will shrink during cooking.
- Be gentle while poaching the bagels to maintain their shape.
- Experiment with different toppings to suit your taste.
- Let them cool fully before storing to avoid sogginess.
Common Mistakes to Avoid
- Not activating the yeast: If your yeast doesn’t foam, it could be expired. Ensure it’s fresh to prevent dense bagels.
- Over-kneading the dough: Kneading too long can make bagels tough. Aim for a smooth, elastic texture without overworking.
- Poaching too long: If you leave bagels in the water for too long, they can become gummy. Stick to 30 seconds per side.
- Not letting the dough rise enough: Insufficient rising time results in denser bagels. Make sure it doubles in size.
- Skipping the egg wash: While optional, the egg wash helps achieve a beautiful golden-brown color.
- Not preheating the oven: A hot oven ensures that the bagels bake evenly and develop a nice crust.
Variations & Substitutions
For a different flavor profile, consider adding herbs or spices directly into the dough, such as garlic powder or finely chopped rosemary. You can also try different toppings, like sesame seeds, poppy seeds, or coarse salt. If you’re in the mood for something sweet, swap the seasoning for cinnamon sugar before baking, and consider adding dried fruit into the dough.
Storage & Reheating
Bagels can be kept at room temperature for a couple of days in a paper bag to maintain their texture. For longer storage, place them in an airtight container in the refrigerator, which can keep them fresh for up to a week. If you want to store them for an even longer time, freezing is a great option. Wrap them tightly in plastic wrap and then place them in a freezer bag. To reheat, you can toast them directly from the freezer for a warm, freshly baked taste.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dough the night before, let it rise, and then shape and poach it in the morning. This makes for a quicker breakfast.
How long does it last in the fridge?
These bagels can last up to a week in the fridge if stored properly in an airtight container. They may lose some freshness, but they remain tasty.
Can I freeze this recipe?
Absolutely! Once cooled, bagels can be wrapped and frozen for several months. Simply thaw or toast them when you’re ready to enjoy.
What can I substitute for one ingredient?
If you don’t have maple syrup or barley malt syrup, you could try honey, but keep in mind this may slightly change the flavor.
Why didn’t my recipe turn out as expected?
Common issues often result from not properly activating the yeast or not allowing enough rise time. Always ensure your ingredients are fresh and follow the steps closely.
Final Thoughts
Making bagels at home can be a rewarding and enjoyable experience. The simplicity of this recipe allows you to create fresh bagels without the fuss. As they bake and fill your kitchen with warmth, you’ll appreciate the grounding nature of this comforting dish. Embrace the process, and you’ll likely find yourself returning to this recipe again and again.
Two Ingredient Bagels
Ingredients
Bagel Dough
- 1 tablespoon maple syrup or barley malt syrup adds sweetness
- 1 pkg active dry yeast (2¼ teaspoons) helps dough rise
- 1¼ cups warm water activates yeast
- 540 grams bread flour provides structure
- 2 teaspoons sea salt enhances flavor
Poaching Liquid
- 1½ tablespoons maple syrup adds flavor
- 2 teaspoons baking soda helps develop crust
- ½ tablespoon salt seasoning
Egg Wash (Optional)
- 1 tablespoon water
Topping
- Everything Bagel Seasoning for sprinkling adds flavor complexity
Instructions
Preparation
- Whisk together the maple syrup (or barley malt syrup), active dry yeast, and warm water in a large mixing bowl.
- Add the bread flour and sea salt to the yeast mixture, stirring gently until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- Place the dough back in the mixing bowl, cover with a clean kitchen towel, and let it rest in a warm spot for about 30 minutes until doubled in size.
Shaping and Poaching
- Punch down the risen dough, divide it into 8 equal pieces, and shape each into a bagel.
- Prepare the poaching liquid by combining water, maple syrup, baking soda, and salt in a large pot and bring it to a gentle simmer.
- Drop each bagel into the simmering water, poaching for about 30 seconds on each side.
Baking
- Transfer the poached bagels back to a parchment-lined baking sheet.
- If using, mix the egg white with a tablespoon of water and brush it over the bagels before sprinkling with everything bagel seasoning.
- Preheat your oven and bake the bagels until golden brown, about 20-25 minutes.
- Allow them to cool slightly on a wire rack before serving.