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Ingredients
Ingredients
230 g 0% fat Greek yogurt (other will make the dough too sticky, I use Mevgal)
240 g wheat flour
2 tsp baking powder
Pinch of salt
Pinch of sugar
1 egg for brushing
For topping (optional, any combination you like)
sesame seeds
poppy seeds
garlic flakes
onion powder
salt flakes
For serving
Cream cheese + fresh or cooked salmon + arugula
or
Pesto + mozzarella + tomatoes
or any other combination you enjoy
Method
Method
Mix the flour with soda and salt.
Incorporate the Greek yogurt first with a spatula and then by hands. It will be very sticky in the beginning, but trust the process and keep mixing / kneading in the bowl until it comes together and is no longer sticky.
Knead the dough briefly on a surface covered with flour. If the dough is still too sticky, add a little more flour on the surface and knead a bit more.
Divide the dough in 4 pieces and roll each in a ball.
Press your index finger in the middle of dough, then flip it over and press your finger in the middle again. It should create a little hole. Then spin the finger a little to shape it better, if needed, strech the dough a little with your fingers and set aside. The opening in the middle should be as wide as thick the sides are, otherwise it might close during baking.
Place the bagels on a baking pan lined with baking paper and covered in a little flour. Beat the egg and do an egg-wash on the bagels. Sprinkle with toppings of your choice.
Bake at 180 degrees for about 20 - 25 minutes. Let them cool.
When they have cooled down a bit, cut them in half with a bread knive and add the fillings.
Time: 30 – 35 minutes
Servings: 4 bagels
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