Two Ingredient Bagels

Two Ingredient Bagels

If I had a dollar for every Bagel Lox Platter I’ve served inflight, I might be able to afford to charter a jet myself (a very egregious exaggeration but you feel me, okay?)

So how do we elevate one of the most basic standard breakfast staples? How do we turn something regularly ordinary into something extraordinary? Well there’s one element of a bagel & lox platter we can actually very easily make inflight and it’s so stinkin’ easy and wildly impressive.

Fresh Bagels. Onboard. Every. Time.

You’re going to have fun with this one.


  • 1 cup of self rising flour (or if you have all purpose flour, add 1 & 1/2 tsp of baking powder for every 1 cup of flour)
  • 1 cup non fat Greek yogurt
  • Topping: 1 Egg and Everything but the Bagel seasoning ( to brush the top of the bagel with egg mixture and have the seasoning stick)

For measuring, I used a cappuccino cup and used equal amounts of flour and yogurt, because who the hell has time or space to accurately measure ingredients in a private jet galley.

Make sure the yogurt you use is thick, nonfat Greek without being too runny or liquidy. If the yogurt has excess liquid you will have a stickier dough and need more flour. Fage and Stonyfield are two brands that work super well!


  • Preheat the oven to 375 degrees F. Use your silpat mats for this!
  • In a large bowl, combine the self-rising flour and yogurt until the mixture clumps to a shaggy dough. Flour your hands to avoid sticking and begin kneading the dough together by hand for about 5 minutes, until the dough is smooth and elastic. I do this in the same bowl to save on the mess in the galley. If your dough is sticky add more flour (I normally add a decent amount of extra flour so don’t be shy!)
  • Divide the dough into 4 equal parts. Shape each portion of dough into a ball. Use your thumbs to make a hole in the center of each ball. Gently pull and stretch until the dough is a uniform sized ring. Repeat with remaining rounds. Flour your hands as needed. 
  • Arrange the shaped bagels on the silpat mat. Beat the egg wash brush egg wash mixture over the bagels. Sprinkle desired toppings over bagels. You can use sesame seeds, poppy seeds, sea salt, onion powder! I chose Everything But The Bagel Seasoning!
  • Bake for 20 minutes. Remove from the oven. Increase oven temperature to 450 degrees F. Return the baking sheet to the top rack of the oven and bake for another 2 minutes or until bagels are browned and colored!
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