2 ingredient dough question

Audj246

I tried the famous two ingredient dough a week ago for pizza...it worked great. Now I'm wondering if I can cook it up to be just sandwich rolls. Many people make bagels with it so rolls should work too right?

I'm considering boiling the buns for a minute before baking to make them chewier and more dense. Has anyone tried this?

nynjcitygirlelaine

Your process is how they make bagels, boiling in water then baking. I have made bagels with this recipe and Trader Joe's Everything Bagel topping. They are great!

funjen1972

The recipe I see has full fat yogurt. Has anyone tried it with reduced or 0%? I'm wondering if it *needs* the fat.

funjen1972

Here is a link I found with lots of variations:

https://www.thegunnysack.com/two-ingredient-dough-recipes/

sefajane1

funjen1972 wrote: »

The recipe I see has full fat yogurt. Has anyone tried it with reduced or 0%? I'm wondering if it *needs* the fat.

This bagel recipe uses fat free yoghurt and states that any yoghurt can be used.

https://pointedkitchen.com/2-ingredient-dough-bagels-weight-watchers/

erickirb

Tastes better with more fat though... less of a sour taste. I use 4%, the first time I used 2%, 4 is much better and worth the extra cals.

sefajane1

crazyravr wrote: »

sefajane1 wrote: »

funjen1972 wrote: »

The recipe I see has full fat yogurt. Has anyone tried it with reduced or 0%? I'm wondering if it *needs* the fat.

This bagel recipe uses fat free yoghurt and states that any yoghurt can be used.

https://pointedkitchen.com/2-ingredient-dough-bagels-weight-watchers/

Any thick (greek) yogurt can be used. Your plain low fat runny yogurt will not. You will have to add more flour.

Sorry, when I said any yoghurt I was referring to fat content, not style of yoghurt.