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The 2-ingredient dough is amazing in how easy it is to make healthy baked goods of all kinds, from sweet to savory. We started with Bagels, moved on to sweet Rugelach and now we have savory knishes all with less than 5 ingredients total!
We made our knishes with an easy spinach and potato filling, but feel free. to make it your own.
Note: To make this recipe with regular flour, add 2 teaspoons (10 g) baking powder and a large pinch (about ⅓ teaspoon) salt.
For the mashed potatoes, you can simply microwave a potato until soft, scoop and mash for ease. For extra flavor, add ¼ cup caramelized onions to the filling.
Get the recipe for 2-Ingredient Dough Bagel and Knish.
Note: The magic in this dough is really best when made with Greek yogurt, but if you want to make this vegan or pareve, try a dairy-free yogurt or check out these versions with Butternut Squash and Pumpkin.
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2-Ingredient Dough Knishes
Servings
Ingredients
- 1⅓ 160 g cups self rising flour, plus more as needed
- 1 cup 200 g plain fat free Greek yogurt, plus more as needed
- 1 medium potato cooked and mashed
- 4 ounces frozen chopped spinach thawed, liquid squeezed out
- 2 green onions chopped
- 3 tablespoons plain fat free Greek yogurt divided (plus a little extra for brushing)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- Place flour and yogurt in a medium bowl; stir well with a spoon until just combined and then continue to knead dough by hand in the bowl until smooth, about 1 to 2 minutes. If dough is too sticky to knead, add 1 to 2 more tablespoons flour; let dough sit 5 minutes.
- Meanwhile, in a medium bowl, combine mashed potato, spinach, green onions, and 2 tablespoons yogurt until well-combined; season with salt and pepper.
- Place dough on a work surface sprinkled with a little flour; roll dough into a rectangle. Spoon potato mixture in a log shape along one long edge of rectangle; brush opposite edge of dough with remaining 1 tbsp yogurt. Roll dough over filling and continue rolling up tightly, jelly-roll style.
- Using a knife, make 6 evenly-spaced indentations along rolled-up dough. Using the side of your hand, press down on dough along indentations to separate dough into 6 pieces; seal ends of each piece and mold each into a circle. Lightly brush knish tops with a little yogurt mixed with a few drops of water.
- Bake until lightly browned, about 25 minutes.
- Serving size: 1 knish
- Serving size: 1 knish
Halachically – you are FORBIDDEN from making any type of bread utilizing any dairy ingredients (Shulchan Aruch.) The reasoning behind this is, that anyone sitting down at your table where they HAVE NOT heard the announcement BY YOU that THE BREADS ARE ALL MADE WITH DAIRY INGREDIENTS and they take one of these bagels or rugelach home and their spouse or child eats this during or after a meat meal, they have violated the Halacha of eating Milk with Meat (Basar V’Chalav.) Sadly, if by chance any of this product is left over, the bag or container must be clearly marked DAIRY PRODUCT. so that the unsuspecting doesn’t eat it. Another BIG PROBLEM is, if the unsuspecting adult or child comes into your house, and either you or your kids offer this item to that person who is LACTOSE INTOLERANT, they will most definitely have a allergic reaction and you could be sued for negligence in not alerting the person that the bagels, rugelach, etc products were made with yogurt (dairy product.)
<>My friend who is a food chemist and Rav, had given a hashgacha to a Cinnabon(R), Inc bakery. The bakery was famous for its cinnamon rolls and its CinnALoaf which was likened to its name, a large loaf pan coffee cake. It had its famous Cinnabon Frosting, nuts and it was made with butter. On the Kosher certificate it clearly stated that ALL BAKERY PRODUCTS ARE KOSHER – DAIRY. A rabbi from outside the area called up and gave my friend an ear full that it looks like a bread and it should not be deemed anything. My friend the Rav nicely told this rabbi that he appreciated his call but that he needed to sit down with his wife and ask her if she would make such a bread for their Erev Shabbat meals.
Hi Daniel, Thank you for raising this issue. We have discussed these items with a Rabbi who shared with us that according to the Halacha, if the items are small enough to be eaten in one, immediate sitting, such items are permitted. This is evident from the source you quoted and is especially true for the bagels where we included a not about this issue.
Hello Tamar, Thank your kind response. If you look at the bagels that Jaime has prepared in her video, they are regular sized bagels. I know that you have attended Britot before and on many an occasion the caterer or host serves bagels, lox, smoked fishes and more. If you’re dealing with an observant crowd, in a lot of cases the conscientious husband will bring home to his wife (if she’s not in attendance) a bagel sandwich and some cakes so she doesn’t feel neglected. This will even happen on Shabbat as well, with an Eruv in place. I have personally done this, as my wife stayed home taking care of our young children. I don’t leave her out of any happening. I’ve been at many a party where a meat meal had been served and the host was now serving coffee and they put on the table a carton of Rich’s Non-Dairy Coffee Creamer without checking if it was the Parve or Dairy one. In all too many cases, it was the Dairy one and I pull off the table very discreetly. I show it to the host and they almost have a duck.
Thank you.
Why fat free?
It will work with fat, but we were trying to keep this recipe low calorie and specifically for WW where nonfat Greek yogurt is ZeroPoints.
Great video, Thanks Jaimie you’re the best!
Is there a mistake: I asked how many grams in a cup. The answer was 280. In your recipe it says 200 grams or 1 cup. Mine was much too much wet.
Which is it.
But the best knishes have a KASHA filling
.Mmmmm!
I agree. With mushrooms or today, I would use Bulgar with mushrooms.
This is a genius hack!