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Make the Dough
1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a large bowl, combine the self-raising flour and salt, then add the Greek yogurt. Mix with a fork until a shaggy dough forms, then use your hands to bring it together into a smooth, slightly tacky ball — knead gently for about 2 minutes until the dough is uniform and no longer sticky.
1 cup Self-raising flour,
1 cup Whole milk Greek yogurt,
0.5 tsp Fine salt
Shape the Bagels
3. Divide the dough into 4 equal portions. Roll each portion into a rope about 20 cm (8 inches) long on a lightly floured surface, then join the ends firmly to form a ring shape, pressing the seam well to seal.
4. Place the shaped bagels onto the lined baking sheet. Beat the egg in a small bowl and brush it generously over the top and sides of each bagel for a golden, glossy finish.
1 piece Egg
Bake
5. Sprinkle everything bagel seasoning over the egg-washed tops if using. Bake in the preheated oven for 22–25 minutes, until the bagels are deep golden brown and sound hollow when tapped on the base.
By mansi
