Unlike true bagels (that need poaching in water) these come together quick & still seem pretty close to the real thing! Bonus: the Greek yogurt adds protein helping making you feel fuller longer & giving you all the great dairy nutrients!
- 2 cups self-rising flour
- 2 cups Greek Yogurt - the thicker the better
- 1 Large Egg
- pinch of salt
- 1 tsp water
- toppings (optional) - poppy seeds, everything bagel mix, cheese
Preheat over to 375 degrees. Put parchment paper on your baking pan & lightly spray with oil.
In a large bowl with a sturdy spoon or spatula, stir together the self-rising flour & yogurt until it sticks together.
Turn dough onto a lightly floured surface & knead together for approximately 5 minutes - adding more flour if it's too sticky.
Divide the dough into 8 small balls and then use your thumb to poke a hole in the center stretching the ball into a bagel shape. Do for the remaining dough balls flouring your hands if necessary. Place bagels on parchment papered pan.
Whisk egg, salt & water in a small bowl. Brush egg wash over bagels (and add any toppings if desired).
Bake 20-22 minutes. Halfway through turn the baking sheet around to allow for even heating.
Take out of the oven. Turn oven up to 450 degrees. Return bagels to oven for 3-4 minutes while the tops brown.
Enjoy with cream cheese (from Prairie Farms & our cows of course!)