These Greek Yogurt Bagels are a quick and easy homemade breakfast option. Made with simple ingredients, they’re soft, chewy, and perfect for spreading your favorite toppings.
Course Bread, Breakfast
Keyword All-Purpose Flour, Baking Powder, Egg, Everything But The Bagel Seasoning, Greek Yogurt, Salt
1cupAll-Purpose FlourPlus ¼ cup for extra kneading
1cupGreek YogurtNon-fat
2teaspoonBaking Powder
¼teaspoonSalt
1EggWhisked
Everything But The Bagel Seasoning
Instructions
Preheat the oven to 400 F.
In a bowl, combine the flour, salt and baking powder.
Add the Greek yogurt and start mixing together with hands. The dough may feel wet and sticky at first, but continue mixing with hands to form a smoother dough. Add extra flour by the tbsp as needed.
Transfer the dough to a floured surface and continue kneading for a couple of minutes. Add a little extra flour to hands if the dough is sticky.
Split the dough into 4 equal parts. Roll each one into a strand then pinch the ends together to form the bagel. Repeat with remaining dough.
Place the bagels on a parchment lined baking sheet. Lightly brush each one with the whisked egg and sprinkle with everything but the bagel seasoning.
Bake for about 18-22 minutes, until the tops are brown. Let cool for 10 minutes before slicing.
When serving, slice the bagel and toast for 2 minutes to crisp the inside.
Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes.