The point that the majority here in the comments seem to be missing is that Emmy was following the recipe AS IT WAS PRESENTED TO MAKE BAGELS. She knows how to make “real” bagels and stated from the beginning that these just aren’t going to be truly bagel like due to their ingredients. Emmy is NOT presenting this video as a bagel making tutorial. She is showing what bread product you will get if you follow the 2 ingredient “bagel recipe” that’s been floating around online. Emmy is debunking the Blossom video and is proving that while yes- you can get a bread product by following the “directions” and then use flavorings/toppings to achieve a bagel like experience- you cannot get a bagel from this recipe. She could have boiled them and they still wouldn’t have had the correct texture because there is no yeast in this recipe!! Emmy not boiling these fake ass bagels is sooo not the problem here.
@@teridumbrigue7643 why on earth do you think this is specifically directed at you? There are hundreds of comments below the video dozens of which are giving Emmy advice on how to make them more like bagels.
Hey Emmy!!! 😍 I wanted to tell you about this recipe called “ginataang bilo-bilo”. It’s a filipino dessert made with rice balls in a sweet coconut milk along with sweet potatoes, taro, various yams, jack fruit, saba bananas, and tapioca pearls. I would love to see you make it. ❤️
In Australia, this ‘dough’ is used for so much 😅 pizza dough, scrolls, shortcrust pastry replacement, ive even seen scones. SR flour is the main baking flour here as far as i know, when i make the dough i dump half a bag of it on the bench, dump a tub of Chobani plain on top (900g tub), sprinkle flour on top and squidge at all together with my hands (or get a small human to do it for me 🤣) and add flour as needed. No measuring at all! Easy peasy 👍🏻
I think this 2 ingredient recipe has been used for several different things. I’ve seen it for bagels, biscuits, pizza dough, flat breads, and I think scones, too (with a little sugar).
Oh my gosh! I said it looked like a kayak at the same time. LOL! They looked like they tasted much light than a regular bagel too. I think I might try this recipe. Thanks, Emmy, for always being your fans so much joy! ♥️
you can also use this recipe to make pizza dough, breadsticks, focaccia, cinnamon buns. I use it all the time. And if you don't want to waste the rest of the egg and make it more bagel-y, add the rest of the egg to the dough and taste closer to bagel like.
I used a similar recipe a couple of years ago. I don’t remember the measurements. I did use my air fryer. It remember it turned out really good. Thank you for this video & all of your other videos too❤️❤️❤️You are awesome!!
It's usually 1:1 but it depends on the moisture of the yoghurt. I have made it with 1 part of yoghurt to 2 parts of flour, too. Now I always start like that and work my way up.
Great job, my father was a bagel baker by profession, if you are goig to all the trouble of making bagels, you might as well use yeast, malt extract and boil them. Your description of the result says it all. I would call this almost a biscuit with a hole in it.
I love the yoghurt bread recipe for quick garlic naan, but I used the one of of Gemma's Bigger Bolder Baking without any "magic tricks". Those videos are often so silly. Thank you for sharing and testing!
Hey emmy! I saw a few recipies for low carb "bread" that is mainly tahini and eggs. Would be awesome if you ever choose to try it out. I wanna know if it actually is reminiscent of bread, or just a glorified omelate with tahini
I remember a while back she made basically this but with peanut butter instead of tahini - it’s her cookie dough bread recipe. She said it was horrible though!
Look for the 4 ingredient cookie dough bread video. She's not likely to make something similar in a hurry 😂 "texture like a wrung out sponge" "tastes rancid" and similar were how she described that one which was mostly cashew butter and eggs
In weight watchers, they use this dough for everything. Pizza, pie crust for quiche, bagels, they 'll stuff them with ingredients, and make calzones. A two-ingredient dough bagel is three points, a regular bagel is 8 points, and when you only get 19 points a day, and it's a huge difference.
Hi Emmy, I have used this same recipe to make naan bread many times and it works so well, Also I was thinking that maybe if you boiled the bagel before baking, like with a real bagel, it may give you that chewy texture? I think I will try it. Love your videos x
You need to put malt or molasses in the water when you boil them. In a bagel the water is very important. That's why New York has the best bagels. They have some of the best water in the country as it comes from the mountains upstate.
I can see how this would work because baking powder contains baking soda which will interact with the acid in the yogurt to create additional lift. It's the same idea as combining baking powder with buttermilk in biscuits and pancakes.
Hi! So baking powder doesnt need to react with an acid in order to work since it contains both an acid and a base. In this case the baking powder is doing it’s own thing and not reacting with the yogurt. But what buttermilk and yogurt or some other sour dairy product does is it tenderizes gluten, making baked goods softer. Unless the recipe calls for baking soda and say, buttermilk, then yes it will give it that lift :D
@@XxEmmJayxX ah, so that's why there's recipes for sour cream coffee cakes and I would imagine you could achieve the same tenderness with low or non-fat yogurt, but with fewer calories, same with buttermilk, which is also low fat.
I sometimes used flour x baking powder (because we dont have self rising flour here) x yogurt or curd to make pan-pizza, works also as good and you don't even need really detailled measurements xD and if you put it in pan, flip it it looks first like bread, but if you then add toppings and put lid on later it tastes almost like real yeast-pizza so this recipe here is actually a very common one for many things, the same as using sweet condensed milk x flour for all kinds of sweet things.
Hey Emmy! Love your channel and have been able to adapt a lot of your recipes into gluten free and reduced sugar recipes for my parents dietary restrictions. Great channel, great host, and great recipes! I am curious on this one though, could you boil these first like a traditional bagel or would that make the dough collapse? I’ve adapted with gluten free substitutes for all purpose/cake flour/bread flour and even self rising flours and find especially self rising substitutes can be very finicky. Thought perhaps boiling first may help set the dough but wondered if maybe you’d have a different recommendation or thoughts based on your own baking journeys? Much appreciated and lots of love!
Looks like just a nice easy bread recipe to make rolls or something, not even necessarily "bagels," as you explained, they aren't really bagels. But they seem like they might be nice to make an egg sammy or something like that. Thanks for another great vid as always! I love you debunking the silly things in other vids that aren't realistic.
I love the last 2 options for your glasses. I have an eye appointment on Monday for the first time in a looooooong time. I will definitely use your Glassesusa link.
Hi Emmy. The exact same recipe also makes a really good flat bread. Just divide it into eighths, roll it out to about 8 inches or so and then dry fry it in a fry pan for maybe a couple of minutes on each side depending on how brown you want it. It may puff up a bit while cooking but then flatten back down when you flip it. Great for dips or sopping up sauces and curries. Also, be careful with the poppy seeds. It doesn't take too many for them to register as opiates on a drug test. The Mythbusters did a thing on it ages ago. Maybe you could test that in one of your videos.
Years ago it was true you had to be careful about eating poppy seeds. But testing procedures have changed for government and workplace drug testing and it's no longer a concern unless you're eating handfuls of seeds. They raised the levels for detection to rule out false positives due to ingesting poppy seeds. I worked in a safety sensitive position for over 25 years and we regularly had random drug testing and given information about testing.
These arent real bagels by any stretch, but actual bagels are so fun to make! Definitely give it a crack if youre so inclined, they are the bomb homemade
Hiiiiiii Emmmy! Been loving and watching you forever! Loved fruity fruits and your current content, you level out my stressful days so much and thank you!!!!
I like how simple this is... any suggestions for what additional ingredients or steps would give the bread a better bagel chew without significant adding to the effort to make these?
You’re amazing, Emmy!❤️ or should I say Emmazing!! 😅😂 I’ve been feeling down lately and one of my favorite things to do when I’m feeling blue is to binge-watch your videos :) thank you for your content!
So funny that this video is on here now.. Last month before I went grocery shopping I wanted to watch a few videos on how to make these so I could get whatever I needed to try a few different techniques. I knew my most trusted way to make them was to watch Emmy and see how she did it. I was so surprised that Emmy didn’t have a video up yet. My less then a yr old refrigerator suddenly broke and I lost everything 😞 but now that I have a loner refrigerator till the replacement one comes. Back to the store I go to buy Greek Yogurt once again. Touching up on a few videos on once again 👏🏼👏🏼 Emmy now has a video she just made. Awesome Thanks Emmy for always being on the ball. 😃
Hey Emmy! I was wondering if these could be made gluten free? I have celiac disease and I miss regular bagels so much!!! I noticed that you mentioned you didn’t really develop the gluten when kneading and it still has great texture so perhaps it would be fairly similar if I used a 1 to 1 GF flour in the recipe instead? Also I would love to watch you make and try some more gluten free recipes on your channel! Either way I always love watching your videos!
I have seen that recipie used for a pizza crust, and for biscuits. It tastes okay. Pizza was really good with it. But I cant really see it as a begal, I can see the toppings helping with it.
Looks awesome, and most important (for a bachlor like me!) is it's simple/ easy and only requires common ingrediants :) Who cares if they are "authentic" bagels?? I grew up on the East Coast, and you'll never match a REAL NYC bagel, with anything made at home!
When I was on WW, I made SO MUCH with 2 ingredient dough. Calzones, pizza, donuts, bagels, pretzels, you name it. If it's made with dough, I made it with 2 ingredient dough.
It might be fine to use yogurt for recipes.. But every time a recipe online mentions putting yogurt in something, my first thought is “Why would I put my yogurt in there?!” Not because it’s weird, but because I like yogurt. Lol.. 😂 The idea of putting it in anything but my stomach tends to break my heart, since I even love plain yogurt. But I’m probably the only one who thinks this. 😋
But if you cook w it, it still ends up in your stomach, just not chilled like outta the fridge. I love fruit yogurt, but buy a lot of plain so I can make Taziki dip lol.
You are hoot. They turn it over and it magically turns into dough. I love the way to describe things. I would be willing to try these. I'm surprised at how well it turned out for only two ingredients. A quick easy bread. I would hope it would turn out as a loaf of bread.
As a Brit, I loved the entirely innocent (genuinely innocent - this is Emmy!) use of two finger salute to show how many ingredients there are in the recipe
Gotta go for the Beebop frames, they're so stinkin' cute! I had to watch this as soon as I saw the title, I've made bagels plenty of times and this sounds fascinating!
You can't really knead quick breads too much because the leavening needs to be used quickly or it will run out of gas because it's a chemical reaction. Also a tight gluten network will be too tough for the second chemical leavening that takes place in the oven. This is why real bread uses yeast, not chemical leavening. Chemical leavening can only be used for quick, soft breads
Nope. They need to be boiled to get the dense chewy texture that makes them bagels. I’ve made sourdough bread and made bagels with the same dough, and the bagels have a very different texture than the bread because of the boiling.
Hmmm....I wonder if you developed the gluten during the kneading process if it would actually create that tougher characteristic bagel chew. I bet making self-rising flour utilizing bread flour instead of all purpose flour might help with the chew as well.
I live in NJ and have amazing bagels all around -HIGHLY recommend trying Hot Bagels and More if you are even in the Jersey Shore/OCNJ/Somers Point area. Having made bagels, I do truly think if you boiled this dough before baking and added the VERY crucial ingredient to a great bagel-Barley Malt Syrup in the water you are using to boil them in-it’s a by-product of beer making and us the key to amazing, authentic tasting, chewy, yummy bagel flavor/texture-boil and then bake this dough and I would love to see your results on that one change!
The other thing the original hack recipe skips to the detriment of the bagel texture aside from the lack of kneading is the process of boiling the bagel dough. The process congeals the outer layer of the dough slightly, which prevents the dough from expanding much during the baking process, which helps give the fine crumb and chewiness of a classic bagel. Glad they taste great as a bread! But Emmy's certainly right in that following the hack recipe won't really make a "bagel"
It’s not bad. I’ve made them with cinnamon, plain, and everything. They get hard after like two days, best when eaten within a day. I try different recipes, find what works for you. But definitely try at least once.
The point that you’re missing is that Emmy was following the recipe AS IT WAS PRESENTED TO MAKE BAGELS. She knows how to make “real” bagels and stated from the beginning that these just aren’t going to be truly bagel like due to their ingredients…or more appropriately- lack thereof. Emmy is NOT presenting this video as a bagel making tutorial. She is showing what bread product you will get if you follow the 2 ingredient “bagel recipe” that’s been floating around online. Emmy is debunking the Blossom video and is proving that while yes- you can get a bread product by following the “directions” and then use flavorings/toppings to achieve a bagel like experience- you cannot get a bagel from this recipe. She could have boiled them and they still wouldn’t have had the correct texture because there is no yeast in this recipe!! Emmy not boiling these fake ass bagels is sooo not the problem here. You try boiling this dough recipe before baking and see what you get. It isn’t going to be a bagel because it lacks the necessary ingredients to develop the proper internal crumb. I don’t understand how so many of you think the only thing that makes something a bagel is making a hole in a dough circle and then boiling it before baking. 🤯
I don’t think the boiling step is what gives bagels their signature taste. Typical bagels have yeast in them, giving them their crumb and chewy texture. The boiling in baking soda water is for their outer texture and color.
I make these regularly! I definitely would not suggest using water instead of egg to adhere the seasonings. They will fall right off! I dunk the tops of the bagels into egg, then I dip into a plate of everything seasoning.
Wonder if it would've been more of a bagel with more kneading as you said, and maybe a very brief boil to make the 'bagel skin" -- if so it would be a tolerable substitute
I've been making these for years, as well as pizza dough. Weight watchers used it, but it's a 1 to 1 ratio and must be self rising dough and Greek 0% yogurt.
From personally eating bagels of all kinds poppy seeds really don't impart a flavor along with sesame seeds. Literally all these seasonings just taste like a plain bagel. But it does give a different texture.
I was guessing that one of the two ingredients had to be "bagels" Seriously, it would be interesting to try poaching that mixture before baking. Dumpling dough of a similar consistency stand up to poaching pretty well.
I still can't believe you haven't done menudo. It's like the most obvious one lol. You could even do a canned versus homemade comparison. It's one of the few times where the canned and processed stuff is embraced in a similar way to the traditional cultural stuff.
The point that the majority here in the comments seem to be missing is that Emmy was following the recipe AS IT WAS PRESENTED TO MAKE BAGELS. She knows how to make “real” bagels and stated from the beginning that these just aren’t going to be truly bagel like due to their ingredients. Emmy is NOT presenting this video as a bagel making tutorial. She is showing what bread product you will get if you follow the 2 ingredient “bagel recipe” that’s been floating around online. Emmy is debunking the Blossom video and is proving that while yes- you can get a bread product by following the “directions” and then use flavorings/toppings to achieve a bagel like experience- you cannot get a bagel from this recipe. She could have boiled them and they still wouldn’t have had the correct texture because there is no yeast in this recipe!! Emmy not boiling these fake ass bagels is sooo not the problem here.
🫡
Are you in the bedroom
I didn't miss the point, I was asking a question. Why does my question, which has nothing to do with you, make you angry and offend you so?
@@teridumbrigue7643 why on earth do you think this is specifically directed at you? There are hundreds of comments below the video dozens of which are giving Emmy advice on how to make them more like bagels.
@@OncleClara I didn't realize you were the You Tube post police...my mistake
Hey Emmy!!! 😍 I wanted to tell you about this recipe called “ginataang bilo-bilo”. It’s a filipino dessert made with rice balls in a sweet coconut milk along with sweet potatoes, taro, various yams, jack fruit, saba bananas, and tapioca pearls. I would love to see you make it. ❤️
I'd love to see Emmy do this! She has old Filipino recipe videos. Do check it out.
Mmm...
YESSSS
So good! Please try Emmy my mother in law makes it so good!
I absolutely love ginataang bilo-bilo.
Haha Emmy is so cute with her multiple “big thanks” to the sponsorship
Sometimes after a very very long day, being called a "lovely" and learning about a bagel recipe is just the thing ❤ lol
I couldn’t agree more!
🤭
In Australia, this ‘dough’ is used for so much 😅 pizza dough, scrolls, shortcrust pastry replacement, ive even seen scones. SR flour is the main baking flour here as far as i know, when i make the dough i dump half a bag of it on the bench, dump a tub of Chobani plain on top (900g tub), sprinkle flour on top and squidge at all together with my hands (or get a small human to do it for me 🤣) and add flour as needed. No measuring at all! Easy peasy 👍🏻
How does it turn out as a pizza crust?
@@arj-peace its great, just add enough flour to make it stiff enough. Id definitely recommend a quick prebake, but its not completely necessary
Here in Australia, my kids used this recipe in Home Economics at high school to make pizza dough, not bagels.
Hmmm I might have to try that! Thanks for the suggestion!
I think this 2 ingredient recipe has been used for several different things. I’ve seen it for bagels, biscuits, pizza dough, flat breads, and I think scones, too (with a little sugar).
I’ve made it with gluten free self raising flour to make GF pizza base
Mim309
Great idea, thanks for the suggestion! I will try that too😋
It's the bicarb that gives it the nice colour. I sometimes add a very small amount to pretzel or pizza dough to add some pleasant browning 😊👍
Oh my gosh! I said it looked like a kayak at the same time. LOL! They looked like they tasted much light than a regular bagel too. I think I might try this recipe. Thanks, Emmy, for always being your fans so much joy! ♥️
you can also use this recipe to make pizza dough, breadsticks, focaccia, cinnamon buns. I use it all the time. And if you don't want to waste the rest of the egg and make it more bagel-y, add the rest of the egg to the dough and taste closer to bagel like.
I used a similar recipe a couple of years ago. I don’t remember the measurements. I did use my air fryer. It remember it turned out really good. Thank you for this video & all of your other videos too❤️❤️❤️You are awesome!!
It's usually 1:1 but it depends on the moisture of the yoghurt. I have made it with 1 part of yoghurt to 2 parts of flour, too. Now I always start like that and work my way up.
@@TheNinnyfee exactly!!! Thank you for responding!
Although it was probably just an editing error there's something really sweet and humanising about seeing a snippet of the recording process
Great job, my father was a bagel baker by profession, if you are goig to all the trouble of making bagels, you might as well use yeast, malt extract and boil them. Your description of the result says it all. I would call this almost a biscuit with a hole in it.
Looks yummy.
Cheerful determination & resiliency makes everything look achievable.
Thank you for describing the texture
They look fantastic on camera.
Mmmm
I wonder if you could still boil these in the baking soda water like a regular bagel and then bake it and get the more chewy crust?
I love the yoghurt bread recipe for quick garlic naan, but I used the one of of Gemma's Bigger Bolder Baking without any "magic tricks". Those videos are often so silly. Thank you for sharing and testing!
That's how I make naan. So fast and really good 😊
Hey emmy! I saw a few recipies for low carb "bread" that is mainly tahini and eggs. Would be awesome if you ever choose to try it out. I wanna know if it actually is reminiscent of bread, or just a glorified omelate with tahini
That sounds interesting?!
I remember a while back she made basically this but with peanut butter instead of tahini - it’s her cookie dough bread recipe. She said it was horrible though!
Look for the 4 ingredient cookie dough bread video. She's not likely to make something similar in a hurry 😂 "texture like a wrung out sponge" "tastes rancid" and similar were how she described that one which was mostly cashew butter and eggs
In weight watchers, they use this dough for everything. Pizza, pie crust for quiche, bagels, they 'll stuff them with ingredients, and make calzones. A two-ingredient dough bagel is three points, a regular bagel is 8 points, and when you only get 19 points a day, and it's a huge difference.
Hi Emmy, I have used this same recipe to make naan bread many times and it works so well, Also I was thinking that maybe if you boiled the bagel before baking, like with a real bagel, it may give you that chewy texture? I think I will try it. Love your videos x
My thoughts as well. Wonder if it would hold up in the water without the kneading to develop gluten?
You need to put malt or molasses in the water when you boil them. In a bagel the water is very important. That's why New York has the best bagels. They have some of the best water in the country as it comes from the mountains upstate.
Have you tried boiling the dough before baking. Maybe you will get the bagel texture if you do it that way.
Emmy, I love your videos! You are " so stinking cute!". I feel I can make anything you make because you explain things so well.
I can see how this would work because baking powder contains baking soda which will interact with the acid in the yogurt to create additional lift. It's the same idea as combining baking powder with buttermilk in biscuits and pancakes.
Hi! So baking powder doesnt need to react with an acid in order to work since it contains both an acid and a base. In this case the baking powder is doing it’s own thing and not reacting with the yogurt. But what buttermilk and yogurt or some other sour dairy product does is it tenderizes gluten, making baked goods softer. Unless the recipe calls for baking soda and say, buttermilk, then yes it will give it that lift :D
@@XxEmmJayxX ah, so that's why there's recipes for sour cream coffee cakes and I would imagine you could achieve the same tenderness with low or non-fat yogurt, but with fewer calories, same with buttermilk, which is also low fat.
I sometimes used flour x baking powder (because we dont have self rising flour here) x yogurt or curd to make pan-pizza, works also as good and you don't even need really detailled measurements xD and if you put it in pan, flip it it looks first like bread, but if you then add toppings and put lid on later it tastes almost like real yeast-pizza
so this recipe here is actually a very common one for many things, the same as using sweet condensed milk x flour for all kinds of sweet things.
Hey Emmy! Love your channel and have been able to adapt a lot of your recipes into gluten free and reduced sugar recipes for my parents dietary restrictions. Great channel, great host, and great recipes! I am curious on this one though, could you boil these first like a traditional bagel or would that make the dough collapse? I’ve adapted with gluten free substitutes for all purpose/cake flour/bread flour and even self rising flours and find especially self rising substitutes can be very finicky. Thought perhaps boiling first may help set the dough but wondered if maybe you’d have a different recommendation or thoughts based on your own baking journeys? Much appreciated and lots of love!
Looks like just a nice easy bread recipe to make rolls or something, not even necessarily "bagels," as you explained, they aren't really bagels. But they seem like they might be nice to make an egg sammy or something like that. Thanks for another great vid as always! I love you debunking the silly things in other vids that aren't realistic.
Do you think it would be more bagel-y if you were to knead it longer and boil it? Or would it just fall apart?
I love the last 2 options for your glasses. I have an eye appointment on Monday for the first time in a looooooong time. I will definitely use your Glassesusa link.
i am here for emmy's blossom skepticism 100%.
Hi Emmy. The exact same recipe also makes a really good flat bread. Just divide it into eighths, roll it out to about 8 inches or so and then dry fry it in a fry pan for maybe a couple of minutes on each side depending on how brown you want it. It may puff up a bit while cooking but then flatten back down when you flip it. Great for dips or sopping up sauces and curries.
Also, be careful with the poppy seeds. It doesn't take too many for them to register as opiates on a drug test. The Mythbusters did a thing on it ages ago. Maybe you could test that in one of your videos.
Years ago it was true you had to be careful about eating poppy seeds. But testing procedures have changed for government and workplace drug testing and it's no longer a concern unless you're eating handfuls of seeds. They raised the levels for detection to rule out false positives due to ingesting poppy seeds.
I worked in a safety sensitive position for over 25 years and we regularly had random drug testing and given information about testing.
@@ladydriver0_0 that’s good to know.
Thanks Emmy. You are amazing and fun to watch. !!! And informative.
*Wishing everyone the best sleep of their life after having seen this relaxing video!*
🥰🥰🥰
Do you think you could boil the dough to get that skin or do you think it would mess up the dough?
I wonder what it would be like if they were fully cooled, and then the halves were toasted? Would that make them any more bagel-y? 🤔
Making bagels seems like it would be daunting- you make it so easy
Normal bagels use yeast and have rise time. They are also boiled before baking in order to make them chewy.
These aren't going to taste and have the same texture as real bagels.
These arent real bagels by any stretch, but actual bagels are so fun to make! Definitely give it a crack if youre so inclined, they are the bomb homemade
These are much easier to make than actual bagels. These are just easy breads that kind of look like bagels.
That's because they aren't real bagels. They are a hack.
Hiiiiiii Emmmy! Been loving and watching you forever! Loved fruity fruits and your current content, you level out my stressful days so much and thank you!!!!
I like how simple this is... any suggestions for what additional ingredients or steps would give the bread a better bagel chew without significant adding to the effort to make these?
You’re amazing, Emmy!❤️ or should I say Emmazing!! 😅😂
I’ve been feeling down lately and one of my favorite things to do when I’m feeling blue is to binge-watch your videos :) thank you for your content!
So funny that this video is on here now.. Last month before I went grocery shopping I wanted to watch a few videos on how to make these so I could get whatever I needed to try a few different techniques. I knew my most trusted way to make them was to watch Emmy and see how she did it. I was so surprised that Emmy didn’t have a video up yet. My less then a yr old refrigerator suddenly broke and I lost everything 😞 but now that I have a loner refrigerator till the replacement one comes. Back to the store I go to buy Greek Yogurt once again. Touching up on a few videos on once again 👏🏼👏🏼 Emmy now has a video she just made. Awesome Thanks Emmy for always being on the ball. 😃
I’d like to see how it turns out if you knead it more to develop the gluten and boil it
1- I want to try this recipe
2- I love the Chloe glasses on you!!
Omg your bagel burp at the end of the video was hilarious 🤣🤣
Hey Emmy! I was wondering if these could be made gluten free? I have celiac disease and I miss regular bagels so much!!! I noticed that you mentioned you didn’t really develop the gluten when kneading and it still has great texture so perhaps it would be fairly similar if I used a 1 to 1 GF flour in the recipe instead?
Also I would love to watch you make and try some more gluten free recipes on your channel! Either way I always love watching your videos!
Yours rose so much more than mine! Great job Emmy!!
I have seen that recipie used for a pizza crust, and for biscuits. It tastes okay. Pizza was really good with it. But I cant really see it as a begal, I can see the toppings helping with it.
I really like the last two pairs of glasses that you put on!
Thanks Emmy. Have a good weekend. Be safe🙋🏼♀️
Thanks for brightening my day with a new recipe! You always make me laugh!
I'm curious if this is dependent on Greek style yogurt. Would this work with other forms of yogurt? Or would an additive be needed?
Greek yoghurt is just strained thick yoghurt, you'd need a lot more flour if you used regular yoghurt
@@Rose-jz6sx Thanks!
Thank you sfor showcasing this, and debunking the super easy bagel myth a bit.
Looks awesome, and most important (for a bachlor like me!) is it's simple/ easy and only requires common ingrediants :) Who cares if they are "authentic" bagels?? I grew up on the East Coast, and you'll never match a REAL NYC bagel, with anything made at home!
Long islander here now suffering in Los Angeles!!! 🥯
So weird, the domestic geek posted this today too! Must be worth trying for sure since you both have it.
ah literally came here to say that!
Was coming to say the same thing!!!!
As long as you don’t call it a bagel
That was awesome!!! Gonna try for sure. Thanks for sharing 👍
Finally, a bagel recipe I will actually try.
Dont
i just love every single videos u made emmy!
Loved the sun glasses, the Bepop (wire rims) glasses, I like best but they all were great.
When I was on WW, I made SO MUCH with 2 ingredient dough. Calzones, pizza, donuts, bagels, pretzels, you name it. If it's made with dough, I made it with 2 ingredient dough.
It might be fine to use yogurt for recipes.. But every time a recipe online mentions putting yogurt in something, my first thought is “Why would I put my yogurt in there?!” Not because it’s weird, but because I like yogurt. Lol.. 😂
The idea of putting it in anything but my stomach tends to break my heart, since I even love plain yogurt. But I’m probably the only one who thinks this. 😋
Lol. I do too! Well Greek yogurt is my favorite, the other kind wouldn't break my heart lol
But if you cook w it, it still ends up in your stomach, just not chilled like outta the fridge. I love fruit yogurt, but buy a lot of plain so I can make Taziki dip lol.
@@lisabishop6266 oh yes that dip is so good!!
I wonder if you boil first like a traditional bagel if that would work or help
You are hoot. They turn it over and it magically turns into dough. I love the way to describe things.
I would be willing to try these. I'm surprised at how well it turned out for only two ingredients. A quick easy bread. I would hope it would turn out as a loaf of bread.
Oh I want to debunk a recipe. This was so much fun! I love your videos!
All of the recipes on the web are so different. My first choice was a failure. I’m going to try yours.
Love the retro 70s shirt. I haven’t finished the video yet but I’m more interested in making the best bagels in the easiest way
As a Brit, I loved the entirely innocent (genuinely innocent - this is Emmy!) use of two finger salute to show how many ingredients there are in the recipe
What would happen if you boil them like traditional bagels. Boiling the dough gives bagels it’s unique texture
With yogurt and self-rising flower you can also make a pizza dough.
Gotta go for the Beebop frames, they're so stinkin' cute! I had to watch this as soon as I saw the title, I've made bagels plenty of times and this sounds fascinating!
I have tried this and it was good to me. Nice bagel flavor.
I'm wondering how it would turn out if you kneaded the dough more and then pre boiled them before baking.
You can't really knead quick breads too much because the leavening needs to be used quickly or it will run out of gas because it's a chemical reaction. Also a tight gluten network will be too tough for the second chemical leavening that takes place in the oven. This is why real bread uses yeast, not chemical leavening. Chemical leavening can only be used for quick, soft breads
I think if you made the self rising flour with bread flour then you might get the chewy bagel without too much kneading.
I think you’d still need to knead them a bit to develop the gluten. They might also be fairly heavy though.
Nope. They need to be boiled to get the dense chewy texture that makes them bagels. I’ve made sourdough bread and made bagels with the same dough, and the bagels have a very different texture than the bread because of the boiling.
Hmmm....I wonder if you developed the gluten during the kneading process if it would actually create that tougher characteristic bagel chew. I bet making self-rising flour utilizing bread flour instead of all purpose flour might help with the chew as well.
So my friends and I did this and added Sazòn in the dough and it made this beautiful and DELICIOUS bagel
You should give cream cheese and strawberry jam on a bagel sometime. Yummy!
I used to do this with homemade mulberry jam. Cream cheese and jam is delicious on bagels
Can you use bread flour instead?
I live in NJ and have amazing bagels all around -HIGHLY recommend trying Hot Bagels and More if you are even in the Jersey Shore/OCNJ/Somers Point area. Having made bagels, I do truly think if you boiled this dough before baking and added the VERY crucial ingredient to a great bagel-Barley Malt Syrup in the water you are using to boil them in-it’s a by-product of beer making and us the key to amazing, authentic tasting, chewy, yummy bagel flavor/texture-boil and then bake this dough and I would love to see your results on that one change!
hi i live in ocean county too!
You seem to have missed the point of this video. It was to debunk Blossom’s video.
IT LOOKS LIKE A ... A kayak! I FUckn Love Emmy 😂
The other thing the original hack recipe skips to the detriment of the bagel texture aside from the lack of kneading is the process of boiling the bagel dough. The process congeals the outer layer of the dough slightly, which prevents the dough from expanding much during the baking process, which helps give the fine crumb and chewiness of a classic bagel.
Glad they taste great as a bread! But Emmy's certainly right in that following the hack recipe won't really make a "bagel"
Hey that's pretty cool, I didn't know that about bagels. thanks for sharing 👍
It’s not bad. I’ve made them with cinnamon, plain, and everything. They get hard after like two days, best when eaten within a day. I try different recipes, find what works for you. But definitely try at least once.
I hope you're having a lovely Spring, Emmy! 🌼 *burp* !
"It looks more like ... a kayak!" I'm dead. That was so funny.
could you boil them before baking them??
Our favorite way to eat bagels is with cream cheese and slices of salami. Yum!
This is the only channel I watch the sponsor part without skipping.
Eagle supposed to be boiled in alkaline water first?
How different between using 1 cup vs 1 3/4 cups of self-rising flour?
Keeping the hole And the chew would be the boiling first I think?
Yummy. With butter or cream cheese. Tomato, onion, cream cheese sounds wonderful. Have you ever had cream cheese and cucumber? Also yummy. Bagel Burp!
I can’t imagine it tasting just like a bagel without the boiling step
Agreed! I’m thinking these are round bread, not bagels.
The point that you’re missing is that Emmy was following the recipe AS IT WAS PRESENTED TO MAKE BAGELS. She knows how to make “real” bagels and stated from the beginning that these just aren’t going to be truly bagel like due to their ingredients…or more appropriately- lack thereof.
Emmy is NOT presenting this video as a bagel making tutorial. She is showing what bread product you will get if you follow the 2 ingredient “bagel recipe” that’s been floating around online. Emmy is debunking the Blossom video and is proving that while yes- you can get a bread product by following the “directions” and then use flavorings/toppings to achieve a bagel like experience- you cannot get a bagel from this recipe. She could have boiled them and they still wouldn’t have had the correct texture because there is no yeast in this recipe!! Emmy not boiling these fake ass bagels is sooo not the problem here.
You try boiling this dough recipe before baking and see what you get. It isn’t going to be a bagel because it lacks the necessary ingredients to develop the proper internal crumb. I don’t understand how so many of you think the only thing that makes something a bagel is making a hole in a dough circle and then boiling it before baking. 🤯
@@nicholem4831 Wow. You’re a bit invested in this. No one was criticizing Emmy… it was just a comment on the recipe/method.
@@nicholem4831 chill
I don’t think the boiling step is what gives bagels their signature taste. Typical bagels have yeast in them, giving them their crumb and chewy texture. The boiling in baking soda water is for their outer texture and color.
The holes puckered up lmao 😂 um yeah I’ll stick with my usual bagels 🥯
I make these regularly! I definitely would not suggest using water instead of egg to adhere the seasonings. They will fall right off! I dunk the tops of the bagels into egg, then I dip into a plate of everything seasoning.
Do you need to use Greek yogurt?
I clicked on your recipe. I'm so impressed that you gave a vegan option for the 2 ingredient bagel! Brava!
Yesterday was the first
What a coincidence, I have 30 minutes and I don't have bagels
Lol make blueberry ones
I might actually try this one!
Wonder if it would've been more of a bagel with more kneading as you said, and maybe a very brief boil to make the 'bagel skin" -- if so it would be a tolerable substitute
I've been making these for years, as well as pizza dough. Weight watchers used it, but it's a 1 to 1 ratio and must be self rising dough and Greek 0% yogurt.
From personally eating bagels of all kinds poppy seeds really don't impart a flavor along with sesame seeds. Literally all these seasonings just taste like a plain bagel. But it does give a different texture.
I was guessing that one of the two ingredients had to be "bagels"
Seriously, it would be interesting to try poaching that mixture before baking. Dumpling dough of a similar consistency stand up to poaching pretty well.
I still can't believe you haven't done menudo. It's like the most obvious one lol. You could even do a canned versus homemade comparison. It's one of the few times where the canned and processed stuff is embraced in a similar way to the traditional cultural stuff.
The closed holes are very reminiscent of Long Island/NY bagels! So not far off visually!
Nothing beats a New York bagel 🥯
It's the water in NY, from upstate.
I really like the Chloe glasses, and the sunglasses are great too!
Thanks.🤓