An extra-fast version that uses regular whole milk yogurt as-is, with a little extra flour to handle the softer dough, for a speedy homemade bagel with minimal prep.
By mansi
Servings
6
2.5 cup All-purpose flour
2 tsp Baking powder
1 tsp Salt
1.5 cup Whole milk yogurt
1 piece Egg
2 tbsp Everything bagel seasoning
Calories
259 kcal
Protein
9g
Carbs
48g
Fat
3g
Fiber
2g
Sugar
3g
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Sarah M. · Melbourne, AU
Dough Preparation
1. Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt. Add the whole milk yogurt and stir with a wooden spoon or rubber spatula until a shaggy dough forms, then use your hands to bring it together into a smooth, slightly tacky ball. If the dough feels too wet to handle, add flour one tablespoon at a time until manageable.
2.5 cup All-purpose flour,
2 tsp Baking powder,
1 tsp Salt,
1.5 cup Whole milk yogurt
Shaping
3. Divide the dough into 6 equal portions. Roll each portion into a rope about 20 cm (8 inches) long and pinch the ends firmly together to form a ring. Place each bagel on the prepared baking sheet.
4. Beat the egg in a small bowl and brush it generously over the top of each bagel. Sprinkle everything bagel seasoning evenly over each one.
1 piece Egg,
2 tbsp Everything bagel seasoning
Baking
5. Bake for 20–23 minutes until the bagels are deep golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack and allow to cool for at least 5 minutes before slicing — this lets the interior finish setting.
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By mansi
