Ingredients
Scale
- 1 cup Plain Non-fat Greek Yogurt (ensure it is thick, not runny)
- 1 cup Self-rising flour (plus a little extra for dusting)
- Optional: 1 Egg (for egg wash)
- Optional: Everything Bagel seasoning, sesame seeds, or coarse salt
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium mixing bowl, combine the Greek yogurt and the self-rising flour. Use a sturdy spatula to mix until a shaggy dough begins to form. Transfer the dough onto a lightly floured surface. Knead the dough gently for about 2 to 3 minutes until it becomes smooth and no longer sticks to your hands. If the dough remains too sticky, add an extra tablespoon of flour at a time until manageable.
- Divide the dough ball into four equal portions. Roll each piece into a long rope, roughly 6 to 8 inches in length. Join the ends of the rope together to form a circle, pinching the seam firmly to seal it. Alternatively, roll each portion into a ball and poke a hole through the center with your thumb, stretching it slightly to create the classic bagel shape. Place the shaped bagels onto the prepared baking sheet, leaving space between them as they will expand slightly.
- If using an egg wash, whisk one egg in a small bowl and brush it lightly over the top of each bagel. This helps the toppings stick and gives the bagels a beautiful golden-brown sheen. Sprinkle your desired seasonings over the top. Slide the tray into the oven and bake for 20 to 22 minutes. For a perfectly browned top, turn the oven to broil for the final 1 to 2 minutes, but watch them closely to prevent burning. Remove from the oven and let them cool on a wire rack for at least 5 minutes before slicing.
- Cook Time: 32 minutes