Two Ingredient Bagel Dough

1-1/3  cups		self rising flour
1  cup		nonfat Greek yogurt
1  tablespoon		Country Crock Light
1  tablespoon		sesame seeds
1  tablespoon		poppy seeds

Tip: For nutritional information on all the ingredients in Two Ingredient Bagel Dough just click on each ingredient name. Then adjust the serving size for any Two Ingredient Bagel Dough ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the oven to 180C/350F. Line a baking tray with parchment paper and set aside.
In a large mixing bowl, combine your flour and Greek yogurt and mix well, until fully combined and a ball of dough remains.
Lightly grease a kitchen surface with extra flour. Place the ball of dough on top, and top with a little extra flour.
Gently kneed the dough on both sides, flattening it out into a circular shape. Slice into 4 even pieces.
Use your hands to roll the dough into a thin, sausage shape. Join both ends of the dough to form a bagel shape. Place on the lined tray and repeat until 4 bagels are formed. Lightly brush the tops of each bagel with either butter, egg, milk or water. Sprinkle the seeds on top.
Bake the bagels for 20-22 minutes, or until golden brown. Remove from the oven and allow to cool completely.

You can use either butter (dairy free), egg yolk, egg white, milk or even water. One of these MUST be used, otherwise, the seeds will fall off.