Episode Six: The Best “Two Ingredient” Dough; or, Third Time’s the Charm



We’re back and we’ve got sound effects! After a bit of a delay while we waited for Greg’s computer to adventure it’s way to another state and back, we’re finally back up and running with those ridiculous sounds. We know, we know… you’ll miss our singing.

This week we cover our weigh-ins, and see how Maintenance is treating Greg.

In the Freestyle, we talk about what it means to make effective and achievable goals for yourself, and how to set yourself up for success in a chaotic world.

Don’t forget, we have a coupon code for 20% off at The Original Worm, so go get your personal massage roller needs fulfilled by using code WATCH20!

Roll those aches away with The Original Worm!

Hey, also in Recipe Corner… we don’t mean to brag, but we think we’ve found the absolute perfect version of the Two Ingredient Dough recipe. Trick is, a third (and fourth?) ingredient. Still super-simple, but BETTER. Just trust us. Try it and let us know how you like it. Shout out to @dwardcooks on Instagram for the inspiration.

More Than Two Ingredient Dough Bagels

Ingredients:

  1. 1 cup self-rising flour
  2. a scant 3/4 cup fat free greek yogurt
  3. 2 eggs
  4. 1 tsp baking powder
  5. pinch of salt
  6. bagel seasoning (optional)

Steps:

    • Fill a large pot with water and put on to boil.
    • In a mixing bowl with a dough hook attachment put the following:
      • Just shy of 3/4 cup Fat Free Greek Yogurt – Fill 3/4 cup, take out a scoop. For real. Don’t be shy. You can plop a little in at a time if the dough is dry.
      • 1 EGG!!
      • 1 cup self rising flour
      • Pinch of salt
      • About a tsp baking powder
      • Mix the dough at low speed until it pulls away from the bowl and clings to the hook, or creates a ball. Give it some time. If it’s wet looking, next time take out a bigger blob of yogurt from your measuring cup, but for now, just dump it onto a well-floured surface, sprinkle a little more flour on top and knead it until it holds together and doesn’t stick like a son-of-a-gun.
      • Cut that sucker into 4 equal balls, poke a hole in the middle and expand the hole out. I like to put my finger in the hole and make the bagel spin around it like a doughy hula-hoop. But that’s me.
      • Using a spatula, place the bagels into the boiling water that you so smartly set up earlier. Allow each bagel to rise to the top, reaching it’s dreams. Flip it over. Let it boil for another 10 seconds or so. Take each bagel out and place on a plate. Try not to let them touch. It’ll be tough, cause they’ll be puffy.
      • Brush each bagel with egg wash and sprinkle with your favorite bagel topping, flip them over and do it again on the other side.
      • SPRAY THE BASKET OF YOUR AIR FRYER WITH COOKING SPRAY. Unless it’s directions say never to do that. Then don’t. I don’t know your life. We always do, because between the egg wash and the dough, these bagels will stick to the basket.
      • Cook for 10 – 12 minutes at 390 in your air fryer.
      • Marvel at their beauty while they cool.
      • ENJOY the magic by making a delicious breakfast sandwich like this one:
This Breakfast Bagel is a thing of beauty.

And finally, we discuss the new Ben & Jerry Moophoria light ice cream flavors. Oh my. They’re yummy. Have you tried them? What do you think?

Thanks for listening, and if there are topics you’d like to hear us talk about, just let us know in the comments! Don’t forget to subscribe on iTunes and visit us everywhere on the sosh-meeds like Instagram, Facebook and Twitter.


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