A simple yeast-free bagel dough using regular whole milk yogurt, flour, baking powder, and salt. Because regular yogurt is looser than Greek, use a bit more flour to form a soft but workable dough, then shape and bake until golden.
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Prepare Dough
1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2 cup All-purpose flour,
2 tsp Baking powder,
0.8 tsp Salt
3. Add the whole milk yogurt to the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms. Because regular yogurt is looser than Greek, the dough will be slightly sticky — this is normal. If it feels very wet and unworkable, add flour one tablespoon at a time (up to 4 tbsp extra) until it just comes together.
1 cup Whole milk yogurt (regular, not Greek)
4. Turn the dough out onto a well-floured surface and gently knead for about 1–2 minutes until smooth and soft. Divide into 4 equal portions.
Shape Bagels
5. Roll each portion into a rope about 20–22 cm (8–9 inches) long, then join the ends firmly, overlapping slightly and pressing to seal, to form a ring shape. Place each bagel on the prepared baking sheet.
6. Beat the egg in a small bowl and brush each bagel generously with the egg wash — this gives them their golden, shiny crust. Sprinkle the everything bagel seasoning over the top of each one.
7. Bake in the preheated oven for 22–25 minutes, until the bagels are golden brown on top and sound hollow when tapped on the bottom. If the tops brown too quickly before the insides are cooked through, tent loosely with foil for the last 5 minutes.
8. Remove from the oven and let cool on the baking sheet for at least 10 minutes before slicing. The interior continues to set as they cool, so resist cutting in too early.
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