Create your favorite bagels with this Greek yogurt recipe.
Ready In: 1 hr
Prep: 25 mins
Cook: 25 mins
Yields: 4 bagels
- 1 C unbleached all purpose flour, whole wheat or gluten-free mix
- 2 t baking powder
- 3/4 t kosher salt (use less if using table salt)
- 1 C Stonyfield Whole Milk Plain Greek yogurt
- 1 egg white, beaten
- You Pick toppings to make your favorite bagel! We chose everything bagel toppings, because we just couldn’t choose... why not pick them all!
Preheat oven to 375F.
In a medium bowl combine the flour, baking powder and salt and whisk well. Add the Stonyfield Whole Milk Greek Yogurt and mix until combined, it will look like small dough balls.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
Divide into 4 equal circular pieces. Roll each piece into 3/4-inch thick ropes and combine the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it).
Top with egg wash and sprinkle both sides with seasoning of your choice. Place parchment paper on a baking sheet and place bagels on the parchment.
Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before cutting.