High Protein 2 Ingredient Bagels with Smoked Salmon & Light Mayonnaise

Easy Recipe

For the Bagels

Preheat the oven to 170°C (340°F), fan setting.

In a large bowl, combine the yogurt, self-rising flour, salt, and oregano. Knead until a smooth, uniform dough forms.

Divide the dough into 4 equal portions and roll each into a ball.

Using your fingers, carefully poke a hole in the center of each dough ball and shape into bagels.

Line a baking tray with parchment paper and place the bagels on it, leaving enough space between them.

In a small bowl, beat the egg with a little water and brush the top of each bagel.

Sprinkle with white and black sesame seeds.

Bake for about 25 minutes, or until golden brown and fragrant.

Remove from the oven and allow to cool completely.

For Serving

Wash and prepare the vegetables.

On a cutting board, place the smoked salmon, cucumber, onion, dill, mayonnaise, lemon zest, salt, and pepper.

Using a sharp knife, finely chop all the ingredients together, mixing them as you go to form a cohesive filling.

Slice the bagels in half horizontally with a serrated knife and fill generously with the salmon mixture.

Serve and enjoy!

A recipe by Stavros Varthalitis

For the Bagels

250 g self-rising flour

300 g full-fat Greek strained yogurt

A pinch of salt

½ tsp dried oregano

2 tbsp white sesame seeds

2 tbsp black sesame seeds (nigella seeds)

1 egg (for brushing)

For the Salmon Filling
200 g smoked salmon

100 g light mayonnaise

½ cucumber, thinly sliced or chopped

⅓ small red onion, finely chopped

⅓ bunch fresh dill, finely chopped

Zest of ½ lemon

Salt

Freshly ground black peppe