This recipe for 2 ingredient gluten-free bagels will change your life.
Add nonfat Greek yogurt to 2 cups of flour, starting with just one cup of yogurt.
Stir yogurt into the flour so the flour starts to pull together like a dough.
Add more yogurt until the flour and yogurt form a slightly sticky ball of dough - you might need all two cups of yogurt.
Separate out one handful of dough at a time - about 1/6 to 1/8 of the total amount of dough.
Roll the ball of dough in your hands or on a silpat liner to make a fat column of dough that can be shaped into a circle. Use your fingers to smooth together the ends and the bagel itself. Place on a silpat liner and make your next bagel.
If your hands get too sticky, clean them and start over with dry hands after making a few bagels. You can also add a little bit of flour to your hands to help with the stickiness.
Cook at 375 degrees for 25 minutes.
Remove from oven and raise the temperature to 500 degrees. Put the bagels back in the oven for five more minutes.
Remove from the oven and let sit for 10 to 15 minutes before you try to slice them.
Recipe from Erin Brighton