Description
Easy, high‑protein, no‑yeast bagels made with Greek yogurt — soft inside with a crisp exterior.
Ingredients
- 1 cup all‑purpose flour (plus extra for kneading)
- 1 cup Greek yogurt (any fat %)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg, beaten (for egg wash)
- Optional: everything‑bagel seasoning or seeds
Instructions
- Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment.
- In a bowl, whisk flour, baking powder, and salt together.
- Add Greek yogurt and mix until a dough forms, adding extra flour if sticky.
- Turn dough onto floured surface; knead briefly to smooth.
- Divide into 4 pieces; roll each into a 6″ rope and shape into rings.
- Brush with beaten egg and sprinkle with seasoning.
- Bake 20–25 min until golden. Cool on a rack before slicing.
Notes
- Dough should be tacky but not sticky; dust hands/surface as needed.
- You can use self‑rising flour and skip baking powder.
- Let bagels cool 10–15 minutes before slicing for best texture.
- Freeze extras; slice before freezing and reheat in toaster or oven.
- Experiment with whole‑wheat, almond, or gluten‑free flours per preference.