Yahoo Finance Instagram users are obsessed with these 'five-ingredient' bagels — here's how to make them
Apparently, you can make a bagel with just about any number of ingredients you want.
On TikTok and YouTube, you’ll find viral recipes for two-ingredient bagels. Meanwhile, slightly more gourmet recipes call for more than 10.
Five feels like a happy medium. It’s just enough to feel proud of yourself, but not too many to waste your entire morning sweating over a bowl of dough.
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Thankfully, Instagrammer Jessica Hirsch cooked up a bagel with exactly that kind of Goldilocks-level difficulty. The influencer shared her five-ingredient recipe in April, and it quickly went viral.
Since homemade breakfast has only become more important during quarantine, we figured we’d give the bagel a try.
How to make 5-ingredient bagels
First up, the all-important five items it takes to pull this off. Note that we’ve doubled Hirsch’s recipe here — because, well, more bagels are always better. Here’s what you need:
2 cups of all-purpose flour
1 1/2 teaspoons of salt
1 teaspoon baking soda
2 cups of non-fat Greek yogurt
1 egg, beaten in a small bowl
Step 1: Preheat oven to 400 degrees. Mix flour, salt and baking soda together in a large, glass bowl. Once combined, add Greek yogurt and stir until well mixed.
Step 2: On a flour-coated surface, roll out palm-sized pieces of dough until they’re circular. Then, shape into ovular, bagel shapes with your hand. Finally, use your index finger to carve a hole into the center. Repeat until dough is gone.
Step 3: Line bagels on a baking sheet. Using a brush, spread egg wash onto each piece of dough until fully coated. If you’re feeling especially fancy, this is also where you can add a generous sprinkling of everything bagel seasoning.
Step 4: Place in oven and bake on 400 degrees for 20 minutes.
Step 5: Remove bagels for cooling, then top with your favorite cream cheese, eggs, jams or anything else you like!
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The post How to make the Instagram-famous 5-ingredient bagel appeared first on In The Know.
