Question

I love the 2 ingredient dough but always have to add more flour. I’ve tried 3/4 c yogurt to 1 c flour and still too wet. I’m able to get it right but it’s almost 1 1/3 c flour. I’m wondering if anyone has measurement of the ratio my weight? Maybe that would help? Anyone other ideas? Just tired of having to add points just because I can’t get the measurement right.  

Answer 1

Use less yogurt.  

Comments

@implied my first thought

Answer 2

I have better luck if I put it in the mixer instead of kneeding it by hand and lowering the ratio to 3/4c to 1c flour. I’ve also heard that people get better results letting it rest covered in the fridge for 30 minutes, but haven’t tried that myself!  

Comments

@rubierubiginous do you use a dough hook? I just have the mixer blade but might need to invest in a hook

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@roofer yes! Worthy investment for sure! Plus they always have the bed bath and beyond 20% coupon!  

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I use my dough hook.  

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@roofer I don't have a upright mixer and do it by hand. All the suggestions on here are great. The Fage yogurt is the most less liquid and seems to work the best in my opinion.  

Answer 3

How much less yogurt? I’ve tried 3/4 and it’s still too much.  

Comments

@roofer are you using Greek yogurt? It’s thicker

Answer 4

I add the yogurt to the flour slowly and stop when it starts coming together. This way no need to add more flour or points.  

Comments

@impressible I do same so I know total pts. And I always use kitchenaid and never have problem.  

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@impressible also I buy the store brand. Have never even bought fage

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@lafrance I use whatever brand is on sale. I have a kitchen aide but just use my hands comes out awesome every time

Answer 5

Mixer and poir liquid from yogurt before you measure

Answer 6

Are you using fage brand yogurt? Seems to be the best for this, it is the least liquidy.  

Comments

@viceroy10 I was going to same the same. Comes out perfect everytime with fage  

Answer 7

Here is an idea, if you are using start with your yogurt, say ½ cup, the add flour until the consistency is how you like it. Add flour in smaller measured amounts. Once you know the right ratio you will be better able to know your points.  

Comments

Then each time there after you will be able to duplicate those results, based on that measurement.  

Answer 8

Use this yogurt with 1 cup flour. Perfect every time. It’s not as wet as other yogurts.  

Comments

@faldstool all purpose or self rising?  

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@eighteenth Self rising

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@faldstool thank you

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@faldstool agree

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If you use all purpose you have to add salt & baking powder to flour before to mix with yogurt

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@faldstool how much yogurt is that? Do you use the whole container? Thanks!  

Answer 9

Really have to mix the yogurt and get the liquid out

Answer 10

Use real thick Greek yogurt

Answer 11

The thing is if you are adding more flour you get more bagels or whatever you are using it for . Would it still not be ok because you are having the same size just you are having more made ? Sorry not sure I worded that correctly

Answer 12

Mine works well with the one to one ratio, but you need to use a good quality Greek yogurt, which is thicker

Answer 13

I do 2/3 cups yogurt and 1 cup flour, comes out fine for me that way

Answer 14

Strain it through cheesecloth.  

Answer 15

I do 1c fage yogurt 11/4 cups of self rising flour. If you are not using fage yogurt then strain the yogurt to get the excess water out of it.  

Answer 16

It works !  

Answer 17

You can also use a food processor to mix dough. I use the pulse button. It comes together really fast.  

Comments

@tamica27744 brilliant!  

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@tamica27744 Yes, brilliant! I'm trying this.  

Answer 18

I drain the liquid out of the yogurt first. I use store brand fat free Greek yogurt. I use 1 cup yogurt to 1 cup self rising flour

Answer 19

I just use a cookie scoop and make the bagels into round shape and then don’t have to add any more flour

Answer 20

I always use 0% Fage and mix in my mixer with a dough hook. I do spread flour on the counter before rolling out the dough and cover it in flour before touching it, comes out great. I’m also adding onion powder, white pepper, garlic powder or Molly McButter to my dough mixture. Adds a bit more dry ingredient to it but minor - it depends on the flavor I’m making each week. Next week I’m going to try Molly McButter, Cinnamon and some Stevia for sweetness. I have yet to do a sweet bagel.  

Answer 21

I always measure flour first and then add as much yogurt as needed.  

Answer 22

I usually flour my hands & the surface I knead it on. I don’t account for the extra flour & it comes out fine. I also made pizza and cinnamon rolls with it.  

Comments

@preestablish909 how do you make the cinnamon rolls?  

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@toneme, use the same 2 ingredient recipe as the bagels. Roll it out in a rectangle about 10 inches long & about 8 inches wide. Mix 1/2 C brown sugar & 1 tblspoon cinnamon & sprinkle on dough. Roll it up & cut it in 10-12 slices. Bake 350 for 18 minutes. Don’t over bake cuz they’ll be hard like a bagel. I put them on Parchment paper. Look on Pinterest for WW Cinnamon rolls. It has step by step pictures.  

Answer 23

A while back someone suggested to weigh the flour and then add the same weight of yogurt. That is what I do and it seems to work better. Oh and use days or trader Joe's brand of yogurt. That make a big difference.  

Answer 24

I tried it with regular yogurt and it was too runny. Greek yogurt works though.