Description
Delicious and easy homemade bagels using self-rising flour and Greek yogurt.
Ingredients
Scale
- 2 ¼ cups self-rising flour (plus extra for dusting)
- 2 cups whole milk plain Greek yogurt
- 1 beaten egg + 1 Tablespoon water (for egg wash, optional)
- Everything Bagel seasoning
- Sesame seeds
- Poppy seeds
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine the self-rising flour and the Greek yogurt using a sturdy spatula until a shaggy dough forms.
- Turn the dough out onto a well-floured surface and knead it by hand for about 2 to 3 minutes, or until the dough is smooth and no longer sticky. Avoid adding too much extra flour during this stage, as it can make the bagels dense.
- Divide the dough into 8 equal-sized balls.
- Roll each ball into a long rope (about 4 to 6 inches) and join the ends to form a circle, or poke a hole through the center of the ball and stretch it into a bagel shape. Ensure the center hole is at least 1 inch wide, as it will shrink significantly during baking.
- Place the bagels on the prepared baking sheet.
- (optional) Brush the tops of each bagel generously with the beaten egg wash, if desired. If using, sprinkle with your choice of seasonings. I used Everything Bagel Seasoning, sesame seeds and poppy seeds.
- Bake for 20 minutes.
- Leaving the bagels in the oven, turn the oven up to 500 degrees F and bake for an additional 3 to 5 minutes or until the bagels are golden brown and sound hollow when tapped on the bottom.
- Let them cool on a wire rack and cool completely before slicing.
Notes
- These bagels can be made without the egg wash if desired.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel