INGREDIENTS
| Ingredient | Amount |
|---|---|
| Self-rising flour | 1 cup |
| Plain Greek yogurt (full-fat or 2%) | 1 cup |
| Optional Toppings | |
| Everything bagel seasoning | 2 tablespoons |
| Sesame seeds | 2 tablespoons |
| Poppy seeds | 2 tablespoons |
| Egg wash (1 egg + 1 tbsp water) | For brushing |
INSTRUCTIONS
Mix Dough:
- Preheat oven to 375°F (190°C)
- Line baking sheet with parchment paper
- Mix flour and Greek yogurt in large bowl
- Stir with spoon until shaggy dough forms
- Turn onto lightly floured surface
- Knead 5-8 minutes until smooth and elastic
- Dough should not be sticky – add 1 tablespoon flour if needed
Shape Bagels:
- Divide dough into 4 equal pieces
- Roll each piece into 8-inch rope
- Connect ends to form circle, pinching to seal
- Alternatively: roll into ball, poke hole in center, stretch to 2-inch diameter
- Place bagels on prepared baking sheet
Add Toppings:
- Whisk egg with 1 tablespoon water
- Brush egg wash over each bagel
- Sprinkle with desired toppings
- Press toppings gently to adhere
Bake:
- Bake 22-25 minutes until golden brown
- Tops should be firm and slightly crusty
- Bottoms should sound hollow when tapped
- Cool on wire rack 5 minutes before serving
Serving Ideas: Slice and toast, spread with cream cheese. Perfect for our Chicken Salad sandwiches. More bagel ideas at King Arthur Baking.
Storage: Room temperature 2 days in sealed bag, refrigerate 5 days, freeze 3 months.
Tips:
- Must use self-rising flour (all-purpose won’t work)
- Don’t skip kneading – creates chewy texture
- Full-fat yogurt works best
Nutritional Information: 180 calories | 8g protein | 32g carbs | 2g fat per bagel
