Ingredients
▢ 1 cup + 3 tablespoons all-purpose flour or gluten-free flour (5.6 ounces), more for dusting
▢ 1 1/2 teaspoons baking powder
▢ 1/2 teaspoon salt
▢ 1 cup Greek yogurt any fat %
▢ 1 egg beaten
▢ Everything bagel seasoning, sesame seeds, onion flakes, poppy seeds optional
Instructions
Preheat oven to 375 degrees F and line large baking sheet with parchment paper. In a large bowl, add flour, baking powder and salt; whisk well to combine.
Add Greek yogurt and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Cover with a towel and let rest for 10 minutes.
Transfer dough on a counter sprinkled with flour, form a log and cut into 4 even pieces. Roll into a longer rope and then into a bagel shape, pinching the ends together. Place on a baking sheet lined with parchment paper and repeat with remaining dough.
In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, onion flakes or leave plain.
Bake for 25 minutes or until golden brown and puffy. Remove from the oven and let rest for 15 minutes (do not skip!). Slice, spread and enjoy with your favorite toppings.
Big yogurt bagel with two different flowers They’re packed with 14 g of protein fluffy and delicious they’re easy to make with five simple ingredients no yeast and no boiling I tested them with allpurpose and gluten-free flowers and both CH great and taste just like regular Bagels