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Greek Yogurt Bagels Recipe

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  • Author: admin
  • Prep Time: 0h 15m
  • Cook Time: 0h 20m
  • Total Time: 1h 15m
  • Yield: 6 bagels
  • Category: Baking
  • Method: Baking
  • Cuisine: Greek

Description

These Greek Yogurt Bagels are a delightful homemade treat combining the tanginess of Greek yogurt with the classic chewiness of traditional bagels. Easy to prepare with simple pantry ingredients, they offer a soft interior with a slightly crisp, golden crust and an optional sprinkle of sesame seeds for extra flavor and texture. Perfect for breakfast or snacks, these bagels bring a fresh twist to a beloved favorite.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon active dry yeast

Wet Ingredients

  • 3/4 cup warm water
  • 1/2 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 egg, beaten (for egg wash)

Toppings (Optional)

  • Sesame seeds

Instructions

  1. Combine dry ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon of baking powder, and 1 teaspoon of active dry yeast.
  2. Mix dry ingredients: Stir the dry ingredients together using a wooden spoon or whisk until they are evenly distributed.
  3. Add warm water: Pour 3/4 cup of warm water into the mixture, ensuring it is warm but not too hot to avoid killing the yeast.
  4. Add Greek yogurt: Add 1/2 cup of Greek yogurt to the bowl.
  5. Add olive oil: Drizzle in 1 tablespoon of olive oil to the mixture.
  6. Form dough: Stir the mixture gently until the dough starts to come together.
  7. Knead in bowl: Once the dough begins to form, use your hands to knead the mixture inside the bowl.
  8. Transfer dough: Move the dough onto a clean, lightly floured surface.
  9. Knead dough: Knead the dough for about 5 to 7 minutes until it becomes smooth and elastic.
  10. Shape dough ball: Shape the dough into a ball and place it back into the mixing bowl.
  11. Cover and rest: Cover the bowl with a damp kitchen towel or plastic wrap.
  12. Let rise: Let the dough rest in a warm spot for 30 to 45 minutes, allowing it to rise and double in size.
  13. Deflate dough: Once risen, punch the dough down gently to release any air bubbles.
  14. Divide dough: Turn the dough onto a lightly floured surface and divide it into 6 equal portions.
  15. Shape bagels: Roll each portion into a ball and create a hole in the center with your thumb, then stretch dough with your fingers to form a bagel shape.
  16. Preheat oven: Preheat your oven to 375°F (190°C).
  17. Boil water: Bring a large pot of water to a boil on the stove.
  18. Boil bagels: Carefully drop the bagels into the boiling water, a few at a time, boiling for 1 to 2 minutes per side until they float and puff up.
  19. Drain bagels: Using a slotted spoon, remove bagels and place them on a baking sheet lined with parchment paper.
  20. Egg wash: Brush the tops of the bagels with the beaten egg for a golden, shiny finish.
  21. Add toppings: Sprinkle sesame seeds over the tops if desired.
  22. Bake bagels: Bake in preheated oven for 20 to 25 minutes or until golden brown.
  23. Cool: Remove from oven and let bagels cool on a wire rack before serving.

Notes

  • Make sure the water added is warm, not hot, to prevent killing the yeast.
  • Kneading the dough well ensures a smooth, elastic texture for better bagels.
  • Boiling the bagels before baking gives them their characteristic chewy crust.
  • Using Greek yogurt adds moisture and a slight tang to the dough, enhancing flavor.
  • Egg wash gives the bagels a glossy, golden finish, but can be omitted for a vegan option.
  • Sesame seeds can be substituted with poppy seeds or left off entirely based on preference.

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Find it online: https://yummymealmaker.com/greek-yogurt-bagels-recipe/