2 Ingredient Dough Cheddar Old Bay Bagels

2 Ingredient Dough Cheddar Old Bay Bagels- These quick and easy bagels are loaded with cheese, require no yeast, and start with a basic 2 ingredient dough.

April 26, 2021 by Nicole Collins

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Ok...

I have a question for you guys.

If I'm being honest, this topic makes me a little salty. But, I'm truly asking because I want your feedback. At the end of the day, I create recipes for YOU! So, I want to make sure I'm giving you all the tools that you need to succeed.

Ok, here's the question...If I write a recipe and you choose not to follow it the exact way I've written it, is it my fault that you don't like the recipe?

Here's why I ask. I am very conscious about the way I write recipes. I try not to leave any room for reading between the lines. If there are substitutions that can be made on ingredients, I'll usually notate it in the recipes notes. I don't want to leave any room for interpretation, because I totally understand that not everyone that tries my recipes has a foundation of cooking knowledge. In fact, I love the idea of being able to teach someone new something about cooking!

Well, I guess I've officially made it. Because, the trolls have found me. Thankfully, the words are not too harsh...an “eww here” or an “I'd never do it this way” there. And, I know that not everyone is going to love everything that I do. But at the end of the day, I'm just a girl seeking validation like everyone else. And while I can let the negative comments roll off my back, I don't feel like I need to take responsibility for someone making their own interpretation of my recipe and not liking how it turned out.

I don't know. Am I being too sensitive?

My 2 ingredient dough recipes are the ones that equally seem to get the most love and the most “opinions”. But you know what? I love them, and I'm not going to stop them from coming. So thanks for letting me vent, and let's get to today's recipe.

Today, we're making 2 Ingredient Dough Cheddar Old Bay Bagels!

Or, a BAYgel, if you will...

Here's the game plan for today's recipe. We're going to make that basic, magical 2 ingredient dough recipe that you've seen here a million times. We're going to jazz it up with some garlic and lots of cheddar cheese. Then, we're going to coat the whole situation in a healthy sprinkling of Old Bay seasoning and more cheese.

So, let's get to it!

Let's start with our base dough. Like I said, we've made this dough a million times into a million things. All we need is some self rising flour and some plain non fat greek yogurt. Now, I always get asked if you can make substitutions for this dough, so let me address those questions right here.

Can you use regular greek yogurt instead of non fat? Yes. I use non fat as personal preference, and because it's an item that I always have on hand. Can you use sour cream instead of greek yogurt? Yes. I personally have not tried this, but a friend of mine tested a recipe for me using this ingredient, and it worked out great. Can you use regular yogurt instead of greek yogurt. No. Regular yogurt is too thin, and the consistency of your dough will not come out right. Can you use gluten free flour? Yes. I have not tried it, but I've had friends that have done this with great results. Just google a recipe for self rising flour using gluten free flour (you'll add baking soda and salt), and use that mix in equal proportions to the flour in this recipe. Can you use almond/coconut flour? No. These flours are too dense for this dough.

Now that we have those questions answered, let me address another comment that I always get on these 2 ingredient dough recipes. Yes, I know that if I add ingredients to the dough (like we're going to do today), it's no longer a 2 ingredient dough. Trust me, I recognize that. But I choose to still call it a 2 ingredient dough recipe; because if we took out all the extra bells and whistles, the base dough is just 2 ingredients. Plus, 4 ingredient dough doesn't bring the same curb appeal!

With that being said, we are going to add 2 extra ingredients to our flour/yogurt mixture: garlic powder and shredded cheddar cheese. I find that 2 ingredient dough needs a little extra savory flavor to balance out the tanginess of the yogurt, so I almost always add a pinch of salt. But one of my newest favorite flavor combos is Old Bay and garlic, so a little pinch of garlic powder goes right in the dough. For the cheese, we're going to shred half a block of cheese, mix half of the cheese right into the dough, and save the rest to melt over the top of the bagel.

Once our dough is together, we'll knead it for a couple of turns, shape it into a bagel, and get ready to top it before it goes to the oven. So, we'll brush the top of the bagels with a little egg that's been beaten really well. Then we'll sprinkle on a generous dusting of Old Bay seasoning, top the bagels with our remaining cheese, and pop them in the oven for about 25 minutes to get beautifully golden brown.

Let me just tell you, I wish I could bottle the smell that these bagels emit while they're in the oven. If I have any candle maker friends out there, please create me a Cheddar Old Bay Bagel flavor!

When our bagels are ready to eat, we are in for quite the treat! The cheddar that we mixed into the dough creates these little cheesy pockets that scatter all throughout the inside of our bagel. And, the outside of our bagel is savory and crusty and a little crunchy from that crispy cheese that seals in the top. The Old Bay adds just the perfect amount of light heat while packing TONS of flavor. And, it marries perfectly with that sharp cheese.

There are no words worthy of describing this magical bite!

Ok, everyone! I hope I've answered some of your questions about 2 ingredient dough today! And, you know today's latest creation is not the last that we've seen of this dough. It's become one of my missions in life to figure out what to do with this dough next. And you know, your girl has plenty of ideas!

I hope you all enjoy, thank you all for always keeping it real with me and letting me keep it real with you, and let's eat!

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2 Ingredient Dough Cheddar Old Bay Bagels

Serves: 4 Print

Ingredients:

• 1 cup self rising flour, plus more for dusting

• 1 cup non-fat plain greek yogurt

• 1/8 tsp garlic powder

• 4 oz sharp cheddar cheese, shredded and divided

• 1 egg, well beaten

• ¾ tsp Old Bay seasoning

• olive oil cooking spray

Directions:

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Lightly spray with olive oil cooking spray. Set aside.
   

2. In a mixing bowl, add flour, yogurt, garlic powder, and half of the shredded cheese. Mix with a spoon until ingredients start to come together, then use your hands to fully combine the mix and form a dough. (It will be a little tacky.) Dust a clean surface with flour. Turn the dough out on to the floured surface, and move it around in the flour to help reduce some of the stickiness of the dough. Knead the dough two times, turn the dough a quarter of a turn, and repeat until you've kneaded the dough 16 times total. Divide the dough into 4 equal portions.
   

3. Take one portion of dough, and roll it into a rope shape approximately 5 inches long. Form the rope into a bagel shaped circle, pinching the ends to seal. Place on prepared baking sheet. Repeat with remaining dough.
   

4. Brush the tops of the bagels with egg. Sprinkle Old Bay on top of the bagels. Top with remaining cheese. Bake for 25-26 mins until the tops are golden brown. Remove from oven, and allow to cool for at least 5 minutes before cutting and serving. Store leftovers in a sealed storage bag in the fridge, once cooled.
   

Recipe notes:

*These bagels are best served warm. If you're eating them after being refrigerated, toast the bagels first.

*How much additional flour you need while kneading your dough will depend on the water content in your yogurt. Sometimes, I add up to an extra ¼ cup of flour, and that's totally ok. We just want to get the dough to a place where it's not sticky on the outside.

*This recipe is easily doubled! There's enough egg wash to make at least 2 batches.