Everything Bagel Yogurt (Printable)

Soft bagels using Greek yogurt and self-rising flour topped with savory everything seasoning.

# What you need:

→ Dough

01 - 1 cup self-rising flour (approximately 130 grams)
02 - 1 cup plain Greek yogurt (full-fat or low-fat, approximately 230 grams)

→ Topping

03 - 1 large egg (for egg wash)
04 - 2 tablespoons everything bagel seasoning

# Directions:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - In a medium bowl, combine self-rising flour and Greek yogurt. Stir with a spoon until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead gently for 2 to 3 minutes until smooth and elastic, avoiding overworking.
04 - Divide dough into 4 equal portions. Roll each portion into a rope about 7 to 8 inches long, then form into a bagel by pinching the ends together.
05 - Place formed bagels on the prepared baking sheet.
06 - Beat the egg in a small bowl and brush the tops of each bagel evenly with the egg wash.
07 - Sprinkle everything bagel seasoning generously over each bagel.
08 - Bake for 22 to 25 minutes or until the bagels are golden brown and fully cooked.
09 - Transfer bagels to a wire rack and allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • No yeast means no waiting for dough to rise, so you can decide you want bagels and actually eat them in under an hour
  • The Greek yogurt creates the most incredibly soft and chewy texture, just like the ones from your favorite bagel shop
02 -
  • The dough will feel sticky at first, but keep kneading and it will smooth out, and adding too much extra flour will make the bagels dense instead of light and chewy
  • Pinching the ends of your rope together very firmly is crucial because if they separate during baking, you will have bagel bread instead of actual bagels
03 -
  • If you do not have self-rising flour, whisk together 1 cup all-purpose flour with 1 and a half teaspoons baking powder and a quarter teaspoon salt
  • Press a finger gently into the dough after shaping, and if the indentation springs back slowly, the bagels are ready for the oven
Return