Seriously, this is the one dough recipe I will ever need.
My friend sent me this dough recipe because we were talking about our bagel obsession. I really hate to admit this, but I am a bagel snob. I don’t eat bread products often, but having grown up in Montreal (actually, in the West Island and not downtown Montreal), I cannot bring myself to eat bagels if they are not from Montreal.
What’s so special about Montreal bagels? They’re smaller, thinner, denser, sweeter, and boiled in honey-sweetened water before being baked in a wood-fired oven. Whenever I go back home to Montreal to visit family, I always bring back a few dozen Montreal bagels so we can have our fill on Manitoulin Island.
I usually share only my own recipes on the blog, or recipe round-ups with recipes from some of my favourite Canadian bloggers. At the same time, I’m always on the look out for awesome recipes to try, and when I do find one that is so amazing that I absolutely have to share it with everyone, I do. I always include special credit and a shout out to those who come up with such awesome recipes that have become favourites in our household.
Jenna, the author of Recipe Diaries uses 1 cup non-fat plain Greek yogurt and 1 cup self-rising flour. That’s it! If you don’t have self-rising flour, you can use 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 3/4 tsp salt.
Pre-heat oven to 350 degrees F, mix all your ingredients together in a bowl, kneed dough, divide dough into even pieces (on a lightly floured cutting board or work surface), form bagels (or personal sized pizzas or calzones…or whatever you want). Place on parchment lined baking sheet (I used my silpat mat), apply egg wash if you wish, and bake for 18 to 22 minutes. If I’m making bagels, I add sesame seeds after I’ve applied egg wash.
We made a little How-To video for you:
This dough recipe is so simple and easy, that Little One and The Teenager make their own pizzas and calzones when they are hungry. That’s a huge mom win if you ask me!
The kids made these all by themselves. I told the 9 year old and the 17 year old that if they know how to use ingredients they have at home, they will not go hungry.
This dough recipe is a keeper. It has become our favourite recipe. As you can see, one recipe and three different creations! The kids just love this dough recipe, because they can make their own pizzas and calzones without my help.