Mother’s Day is coming up, and it isn’t Mother’s Day without a yummy breakfast. Truth be told, I love breakfast food, but I would rather save some of my macros for later on in the day. So, this bagel is a perfect way to enjoy a more special breakfast, but still save some room for more treats (dessert, anyone?).
It starts with the simple two ingredient dough bagels (seriously, I bet Dad and the kids could make this!). After the bagel shapes have been formed, they get a brush of milk and a sprinkle of cinnamon sugar on each side. When they bake, the cinnamon and sugar forms a little crust and fills your house with a wonderful scent. Once they are cool, slice them open, and the options are endless from there. Here they are pictured with fat free cream cheese, blueberries, and a drizzle of honey. I’m thinking these would also be awesome transformed into french toast!
Cinnamon Sugar Bagels
The Two Ingredient Bagels get a little makeover with a cinnamon and sugar coating.
Calories 158kcal
Ingredients
Ingredients for Four Bagels
- 1 cup Self Rising Flour (or make your own by using 1 cup AP flour + 1 1/2 tsp baking soda +1/2 tsp salt) (120 g)
- 1 cup non-fat Greek Yogurt (255 g)
- 20 g sugar
- 1/2 tsp cinnamon
- milk, for brushing (or dunking)
Ingredients for Two Bagels
- 1/2 cup Self Rising Flour (or make your own by combining 1/2 cup AP flour with 3/4 tsp baking powder and 1/4 tsp salt.) (60 g)
- 1/2 cup Non Fat Greek Yogurt (127 g)
- 10 g sugar
- 1/4 tsp cinnamon
- milk of choice, for brushing
Instructions
For Oven Preparation
- Preheat an oven to 350 degrees. Spray a baking sheet with non stick cooking spray.
- Mix flour and Greek yogurt together using a mixer with a dough hook. Start on slow and then increase the speed as dough starts to form. You may need to scrape down the sides to get all the flour incorporated. Keep mixing until it forms a soft, sticky dough.Note: If you don't have a mixer, you could also mix the flour and yogurt together until combined. Then flour a surface and knead the dough until a dough forms. Continue kneading for a few minutes. You may need to add additional flour if dough is too sticky to work with.
- Flour a work surface ( or layer a work surface with parchment paper for easier clean up!) and divide the dough into four or two equal balls, depending on the recipe (mine always come out to be around 90 g). A little tip, spray fingers with non stick spray to keep the dough from sticking to you so much! Roll one dough ball into long rope, about 3/4 inch thick. Pinch the ends shut to form a circle and then place on a baking sheet. Repeat with remaining dough balls.
- Combine sugar and cinnamon until evenly mixed. Set aside.
- Once finished, pour some milk (about 1/4 cup-1/2 cup is plenty) into a bowl. Brush the tops of the bagels with milk and then sprinkle 1/2 of the cinnamon sugar mixture over the tops of the bagels. Then, flip the bagels over and repeat on the other side. (Note: if you do not have a brush for the milk, you may simply dunk the bagels into the milk mixture, holding them with two hands. Be careful with handling, though, because they may want to separate. If they do, pinch them back shut again.) Then sprinkle both sides with the cinnamon sugar.
- Bake bagels for 23-25 minutes, or until they are cooked through. Take bagels out of the oven and turn heat to 500 degrees. Once the temperature is reached, place the bagels back in the oven for 2-3 minutes, or until the tops are brown.
- Allow to cool, slice, and enjoy. I highly recommend retoasting them before eating!
For Air Fryer Preparation
- Turn on air fryer to 350 degrees.
- Mix flour and Greek yogurt together using a mixer with a dough hook. Start on slow and then increase the speed as dough starts to form. You may need to scrape down the sides to get all the flour incorporated. Keep mixing until it forms a soft, sticky dough.Note: If you don't have a mixer, you could also mix the flour and yogurt together until combined. Then flour a surface and knead the dough until a dough forms. Continue kneading for a few minutes. You may need to add additional flour if dough is too sticky to work with.
- Flour a work surface ( or layer a work surface with parchment paper for easier clean up!) and divide the dough into four or two equal balls, depending on the recipe (mine always come out to be around 90 g). A little tip, spray fingers with non stick spray to keep the dough from sticking to you so much! Roll one dough ball into long rope, about 3/4 inch thick. Pinch the ends shut to form a circle and then place on a baking sheet. Repeat with remaining dough balls.
- Combine sugar and cinnamon until evenly mixed. Set aside.
- Once finished, pour some milk (about 1/4 cup-1/2 cup is plenty) into a bowl. Brush the tops of the bagels with milk and then sprinkle 1/2 of the cinnamon sugar mixture over the tops of the bagels. Then, flip the bagels over and repeat on the other side. (Note: if you do not have a brush for the milk, you may simply dunk the bagels into the milk mixture, holding them with two hands. Be careful with handling, though, because they may want to separate. If they do, pinch them back shut again.) Then sprinkle both sides with the cinnamon sugar.
- Place bagels, two at a time in the air fryer. Air fry at 350 degrees for about 12-15 minutes, or until bagels are cooked through. Repeat with any remaining bagels.
- Allow to cool some, slice open, and enjoy! Any leftover bagels are best eaten re-toasted in a toaster!
Notes
Macros for one bagel are 0f/32c/10p.