When one of my favorite food bloggers, Jenn Segal from Once Upon a Chef posted this Miraculous Homemade Bagel Recipe last month, I printed it immediately and put Greek yogurt on the shopping list! Saturday morning, when I woke up and was craving bread but knew we didn’t have any, I went straight to the kitchen to make these. There is no yeast in the dough, and you don’t have to boil them, so I was pleasantly surprised with how quickly these came together. (REady in 45 minutes!) I was even happier when my daughter remembered we had cream cheese and scallions so I could make homemade scallion cream cheese to go with them while they were baking! I have been making this cream cheese for brunches for years, and it always gets positive comments. It is even easier than the bagels, so when you pick up the Greek yogurt, grab some cream cheese and green onions and you are all set to make a breakfast that will wow your family.
I have made other bagels at home before, but never as a spur of the moment Saturday breakfast option. I am already planning to make these again later this week, which should convince you that these are not scary. I can see making these a lot, and I love that they are high protein as well. Not something you can generally say about something made with white flour! (This was apparently originally a Weight Watchers recipe, so if you thought bagels were off your plate forever, you might get able to make an exception for these,)
I highly recommend Everything Bagel Seasoning as the topping. (You can make your own with this recipe if you don’t hoard it like I do!) Sesame seeds, poppy seeds and garlic are other things you can use as well. Be patient and make sure to wait the full amount of cooling time before cutting into the bagels. It is hard because they smell so good, but be strong! Due to the yogurt, the texture of these bagels is a bit more wet, so as Jenn suggests in her post, don’t skip the toasting!
I prefer to use a block of Philadelphia light cream cheese for the scallion cream cheese recipe because it is softer and mixable almost straight from the fridge, but you can use full fat if that is what you have. I imagine fat free would work as well, but I haven’t personally tried it.
The key is mixing so it is light and fluffy before adding the green onions. I like to use both green and white parts, but you can just use the green if you prefer it less strong. To really elevate this to an even higher level, you can serve with some smoked salmon and capers. I love thinly sliced cucumbers with mine as well.
This is one of those no-recipe recipes, which are my favorite! There are only two ingredients. Really!
Chop scallions thinly. Mix the softened cream cheese in a bowl with an electric mixer on high speed until light and fluffy.
Add chopped scallions to the bowl. I usually put in about 1/2 cup for 8 oz, but you can add more or less to taste. Mix on low to medium speed until combined. Transfer to a container, and if not serving soon, place in the fridge.
This is easy to make ahead, and actually tastes better if you do. Just make sure to leave it out for 30 minutes or so before you will use it.
Serve with toasted bagels and enjoy!
