Yogurt Bagels No Yeast (Print View)
Tender, chewy bagels whipped up with Greek yogurt, finished in 40 minutes without yeast. A speedy, protein-filled breakfast choice.
# What You'll Need:
01 -
1 cup regular flour (whole wheat works too)
02 -
2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
1 cup thick Greek yogurt
05 -
1 egg (for brushing)
→ Optional Toppings
06 -
Chocolate chips
07 -
Garlic & herbs
08 -
Shredded cheese
09 -
Cinnamon
10 -
Everything bagel seasoning
# Directions:
01 -
Turn your oven to 400°F (200°C). Cover your baking tray with parchment or a silicone mat.
02 -
Grab a big bowl and mix flour, baking powder, and salt together. Want cinnamon bagels? Throw in 2 teaspoons of cinnamon here.
03 -
Drop in the Greek yogurt and stir with a spatula until it forms dough. Then get your hands dirty and knead it all together.
04 -
Dust your counter with a bit of flour. Cut the dough into 4 equal chunks. Make each into a ball, flatten slightly, then poke a hole in the middle using a spoon handle or roll it into a snake and join the ends.
05 -
Beat the egg and paint it on each bagel. Sprinkle whatever toppings you fancy.
06 -
Put the bagels on your prepared tray and bake for 22-25 minutes until they're golden on top.
07 -
Let them cool down before you cut and munch on them.
# Notes:
01 -
Got sticky dough? Just add a bit more flour.
02 -
Kneading with your hands works better than using a spatula.
03 -
Keep them on the counter for 2 days, in the fridge for a week, or stick them in the freezer for up to 2 months.