Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, add the Greek yogurt and baking powder. Stir vigorously until the baking powder is fully incorporated into the yogurt, creating a slightly frothy mixture.1 cup Plain Greek Yogurt, 1 teaspoon Baking Powder
- Gradually add the 2 cups of all-purpose flour to the yogurt mixture. Start by mixing with a spoon, then switch to your hands as the dough begins to come together. It will be shaggy and slightly sticky at first.2 cups All-Purpose Flour
- Turn the dough out onto a lightly floured surface. Knead gently for just 1-2 minutes until a smooth, elastic dough forms. Avoid over-kneading, as this can make the bagels tough. The dough should still be soft and pliable.
- Divide the dough into 4 equal portions. Roll each portion into a log about 6-8 inches long. Bring the ends of each log together and pinch to seal, forming a classic bagel ring shape. If the dough is too sticky, add a touch more flour to your hands and the work surface.
- If you're using toppings, gently press the top of each bagel into your desired seasoning blend. For everything bagel seasoning, sesame seeds, or poppy seeds, simply press them onto the damp surface. For cinnamon sugar, you might want to lightly brush the tops with a tiny bit of water or melted butter before sprinkling.Everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, cinnamon sugar
- Carefully place the shaped bagels onto the prepared baking sheet, ensuring they have a little space between them. Bake for 18-20 minutes, or until golden brown and firm to the touch.
- Once baked, transfer the bagels to a wire rack to cool completely. This allows the steam to escape and ensures a perfect texture.
Notes
Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 2-3 months.
