Whole Grain Yogurt Bagels
Ingredients:
- 3 cup Whole Grain Flour
- 24 oz Plain Greek Yogurt
- 2 tbsp Baking Powder
- 0.5 tsp Baking Soda
- 0.25 tsp Salt
Directions:
1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
2. Place all ingredients in a stand mixer and beat on low until a moist dough forms. The dough will be slightly sticky due to the Greek yogurt.
3. Turn the dough onto a lightly floured surface and divide into 8 pieces (or 10 for slightly smaller bagels).
4. Roll each portion into a ball, then poke a hole through the center with your finger. Gently stretch and shape into a bagel, making the center hole fairly generous. The hole does more than just make this look like a bagel; it helps ensure the moist dough cooks all the way through the roll.
5. Place on the prepared baking sheet, leaving a little room between each bagel. We sprinkled ours with Everything Bagel Seasoning, but sesame seeds, poppy seeds or a little coarse salt would be lovely too!
6. Bake for approximately 25–30 minutes, until the bagels are golden brown, firm to the touch and cooked through. Larger bagels may need an additional 5 minutes.
7. Transfer to a wire rack and allow to cool for at least 15 minutes before slicing. The centers will continue to set as they cool, so resist the temptation to cut into them straight from the oven.
These are quick, easy bagels without yeast, boiling or waiting for dough to rise. Lovely toasted with cream cheese, butter or your favorite sandwich fillings!