Description
Simple yeast‑free bagels made with Greek yogurt for a protein‑packed breakfast.
Ingredients
- 1 cup + 3 Tbsp all‑purpose flour (about 5.6 oz)
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- 1 cup Greek yogurt (any fat %)
- 1 egg, beaten (for egg wash)
- Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried onion flakes
Instructions
- Preheat oven to 375 °F and line a baking sheet with parchment.
- In a bowl, whisk flour, baking powder, and salt.
- Add Greek yogurt and stir until a shaggy dough forms, then knead by hand until smooth (~20 turns).
- Divide dough into 4 equal pieces; shape each into a rope and form a ring.
- Place bagels on baking sheet, brush with beaten egg, and add toppings.
- Bake for 25 minutes or until golden and puffy.
- Let cool 15 minutes before slicing.
Notes
- Store in an airtight container at room temperature for 3‑4 days or freeze up to 3 months.
- If dough is sticky, add flour by the tablespoon until manageable.
- For egg‑free option, brush with water or melted butter instead of egg wash.
- Use self‑rising flour: omit baking powder and salt.
- You can substitute up to half the flour with whole wheat or gluten‑free flour.