Description
These Greek Yogurt Bagels are a quick and simple homemade twist on traditional bagels, combining creamy Greek yogurt with self-rising flour to create a soft, chewy texture. Perfect for a wholesome breakfast or snack, they can be customized with your favorite toppings such as sesame seeds or everything bagel seasoning.
Ingredients
Scale
Bagel Dough
- 1 cup Greek yogurt (plain, non-fat or full-fat)
- 1 cup self-rising flour (or all-purpose flour with 1½ tsp baking powder and ¼ tsp salt)
Egg Wash (optional)
- 1 egg, beaten
Toppings (optional)
- Sesame seeds
- Poppy seeds
- Everything but the bagel seasoning
- Plain (no toppings)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Make Dough: In a mixing bowl, combine the Greek yogurt and self-rising flour. Stir until a dough forms. If the dough feels too sticky, gradually add more flour until it reaches a manageable consistency.
- Knead Dough: Transfer the dough to a floured surface and knead gently for 1-2 minutes until smooth and elastic, which helps develop the dough’s texture.
- Shape Bagels: Divide the dough into four equal portions. Roll each portion into a log and then connect the ends together to form the classic bagel shape.
- Prepare for Baking: Place the shaped bagels on the prepared baking sheet. If desired, brush the tops with beaten egg to give them a shiny, golden crust. Sprinkle your choice of toppings over the bagels.
- Bake: Bake in the preheated oven for 20-25 minutes or until the bagels turn golden brown and cooked through.
Notes
- You can substitute self-rising flour by mixing all-purpose flour with baking powder and salt as specified.
- Egg wash is optional but recommended for a shiny, golden crust.
- Feel free to customize toppings or leave the bagels plain.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
- For a crispier crust, allow bagels to cool on a wire rack after baking.
