Greek Yogurt Bagels
You read that right. Bagels. Made out of Greek. Yogurt.
Hear me out. I was once a skeptic of any bagels that were not from my local bagel place, and as a native New Yorker (picture me saying this in the most pretentious way you can), I know bagels. No one is going to sit here and tell you a bagel made out of yogurt and flour is just as good as a bagel from a bakery, however, if you want something delicious, WAY better than a supermarket bagel and way better for you, this recipe is for you.
Not only is it delicious and comes out great, it is SO EASY!
These beautiful babies baking in the oven.
Then all thats left is to brush with egg wash, add seasonings, pop them into the oven and VOILA! Yummy bagels that (I promise) don’t taste yogurt-y at all! A fresh, chewy, delicious bagel you didn’t have to come all the way to my home state for. You’re welcome!
The first step is to combine all the dry ingredients in a bowl. Then all you have to do is add the yogurt and knead, knead, knead, adding flour as you go. To your surprise and delight, a dough will start to form! Divide your dough into four, make ropes with each of the quarters and press the bagels together into a bagel-y shape. I’m sure you know what that looks like.
All done and looking fresh as hell
Greek Yogurt Bagel
Ingredients:
- 1 cup unbleached, all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup non-fat greek yogurt
- 1 egg
- everything bagel seasoning
Instructions:
- Preheat oven to 350. Place parchment paper on baking sheet. Make sure baking sheet is large enough to fit 4 medium sized bagels.
- In a large bowl, combine all dry ingredients (except the seasoning). Whisk well.
- Add yogurt to dry ingredients and mix with a spatula until combined. A dough will start to form, but it will be wetter and stickier than a typical bread dough.
- Dust flour on your work surface. Knead dough until dough is no longer sticky, but is still slightly tacky. You may have to continue to dust the work surface. Don't worry if you feel like you're adding too much flour. Use your judgement!
- Divide into 4 equal balls. Roll each ball into thick ropes and press the ends together to form bagels. They will be small, but they will grow in size a bit in the oven. Don't be afraid to make the ropes thinner than you think they should be. Remember, baking powder puffs!
- Brush with your egg wash and sprinkle with the everything bagel seasoning or other seasoning of your choice.
- Bake for 20-25 minutes, flipping the baking sheet about half way through. Let cool 20-30 minutes before cutting and enjoying!
