Shared by Kylie
Recipe source: https://somethingnutritiousblog.com/greek-yogurt-bagels/#wprm-recipe-container-24459
Serves: 4 servings Prep Time: 15min
Cooking Time: 20min
mins Total Time: 35 mins
Ingredients
•1 cup all-purpose flour, plus about 1/4 cup extra for kneading
• 1 cup 0% Greek yogurt
• 2 tsp baking powder
• 1/4 tsp salt
• 1egg, whisked
Toppings: We used sea salt, sesame seeds and poppy seeds for ours, but the recipe calls for everything but the bagel seasoning
Directions
1 Preheat the oven to 400 F
2 In a bowl, combine the flour, salt and baking powder.
3 Add in the greek yogurt and start mixing together with your hands. The dough may feel wet and sticky at first, but continue mixing with your hands to form a smoother dough. Add extra flour by the tbsp as needed
4 Transfer the dough to a floured surface and continue kneading the dough for a couple of minutes. I suggest adding a little extra flour to you hands if the dough is sticky.
5 Split the dough into 4 equal parts. Roll each one into a strand then pinch the ends together to form the bagel. Repeat with remaining dough.
6 Place the bagels on a parchment lined baking sheet. Lightly brush each one with the whisked egg and sprinkle with everything but the bagel seasoning.
7 Bake for about 18-22 minutes, until the tops are brown. Let cool for 10 minutes before slicing.
8 When serving, Kylie likes to slice my bagel and toast it for 2 minutes to crisp the inside.
9 Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes.
Note: At plj, we made our mini size with smoked salmon, crème fraîche, dill and capers for a lovely brunch🌸
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