Easy 2 Ingredient Bagel Recipe! - Everyday Wellness (2024)

FAQs

Do two ingredient bagels need to be refrigerated? ›

Then we recommend you store them in the fridge for up to 5 days. How many calories are in 2 ingredient bagels? 2 ingredient bagels will have up to 150 calories per serving. Our homemade bagels have 143 calories for a bagel without the egg wash or cream cheese.

Opt for savory instead of sweet.

Skip cinnamon-sugar bagels and choose something savory like an everything bagel, which is covered with spices and seeds. Fun fact: Many seeds contain fiber, protein and healthy fats. Sugary bagels add more carbohydrates to the meal, which can spike blood sugar even more.

Before baking, let's top the bagels. Brush with a little egg white, then coat in everything bagel seasoning. This is a blend of poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt. Feel free to use more of one seasoning than another, or leave one out if you don't like it.

Peanut butter is a healthy option, especially low sugar, natural varieties. It offers flavor and protein without weighing you down, and it tastes great on bagels. Try it with a sliced banana! If actual cream cheese isn't your favorite, tofu cream cheese is a delicious alternative.

Or make Two-Ingredient-Dough Bagels topped with cream cheese, Marinated Yogurt Cheese or Easy Scallion-Salmon Dip for breakfast or brunch. Can I make Two-Ingredient Dough ahead? Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

HOW LONG DO BAGELS LAST AT ROOM TEMPERATURE? Bagels stay relatively fresh for two to three days when stored in a paper bag at room temperature. Beyond that, they start to lose their soft interior and may become stale. However, it's best to eat them fresh from the bakery or your own oven.

"The portion size of most packaged bagels is equal to just over three slices of bread. Enjoying a bagel every morning is fine if you watch your portion size. Consider eating half a bagel one day and the other half the next day," says Laura M. Ali, M.S., RDN, a culinary nutritionist in Pittsburgh.

Bagels can be healthy if made with whole grains, contain minimal fat and sugar, and are an appropriate portion size for your health goals. For a healthier choice, look for whole wheat, whole grain, or rye bagels. While bagels with cream cheese are delicious, traditional cream cheese is not necessarily healthy.

Most bagels are made from refined flour, which has reduced fiber and vitamins. Flour is often enriched with additional vitamins, but not fiber.

It sets the outer layer of the dough, giving the bagel its distinctive chewiness. The boiling process gelatinizes the starches on the surface, creating a glossy, crackly crust during baking. Additionally, boiling gives the bagel its characteristic dense interior while maintaining a tender crumb.

Why do you put baking soda in bagels? ›

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake.

New York style bagels are usually high in calories, and eating just one can be a satisfying meal. But what are they traditionally filled with? To make a bagel like the Jewish community did in the 1930s, "schmear" your bagel with cream cheese. Then layer your bagel with lox or another form of cured fish.

It's fairly rich in nutrients and a decent protein source. It's also loaded with fiber, vitamins, and minerals, although this doesn't seem as significant when you consider the high calorie load. It is perfectly fine to incorporate moderate amounts of peanut butter into a healthful diet.

Contrary to popular belief, refrigerating your bagels will actually make them go stale more quickly. You should store them in plastic bags at room temperature, or freeze them immediately. Make sure your bagels aren't still warm when you put them in bags or they will get soggy.

So no, bagels do not need to be refrigerated. This is the same for any bread, but bagels often seem to stale faster, in part because they're smaller than bread loaves.

Cream cheese should not be left out longer than two hours at room temp (or higher than 40 degrees F) because it then becomes a playground for nasty bacteria like salmonella. No one wants a trip to the emergency room over the carrot cake. If it's been out for longer than two hours, toss it—better safe than sorry.

Cover the bagels and leave them out at room temperature to proof. After thirty minutes the bagels should feel inflated but also nice and strong. We don't want these to proof to their full potential otherwise they will overproof in the fridge.