Greek Yogurt Bagels

Ingredients

Dough

• 260 g self-rising flour, about 1 3/4 cups
• 275 g plain whole milk Greek yogurt, about 1 cup (Cabot preferred)

Optional Toppings

• Egg wash, melted butter, milk, or water, for brushing
• Sesame seeds, poppy seeds, or everything bagel seasoning

Mise en Place

Bowl 1

• 260 g self-rising flour
• 275 g plain whole milk Greek yogurt

Work Surface

• Extra flour, for dusting

Topping Station

• Egg wash, melted butter, milk, or water
• Sesame seeds, poppy seeds, or everything bagel seasoning

Directions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the self-rising flour and Greek yogurt. Mix until a cohesive dough forms. Use your hands if needed to bring it together into a ball.
3. Lightly flour a clean work surface. Transfer the dough and dust the top lightly with flour.
4. Knead the dough gently for 1-2 minutes until mostly smooth.
5. Divide the dough into 4 equal portions.
6. Roll each portion into a rope approximately 6-8 inches long. Bring the ends together and pinch to seal, forming a bagel shape.
7. Place the bagels on the prepared baking sheet.
8. Lightly brush the tops with egg wash, melted butter, milk, or water. Add desired toppings.
9. Bake for 25 minutes, or until golden brown.
10. Remove from the oven and allow to cool completely before serving.

House Notes

• Self-rising flour already contains baking powder and salt.
• Dough should be slightly tacky but not overly sticky; avoid adding too much extra flour.
• Best eaten fresh or toasted after cooling.