Whole Grain Yogurt Bagels

Traditional bagels use yeast and kneading and time to proof before being boiled and then baked. It is a labor of love to be sure. But these “quick rolls” make a lovely stand in and they are so easy you can make them up fresh even on a busy morning. Plus since you only use two basic ingredients these healthy breads are easy to scale down even for a serving of one. If prepared with whole grain flour and 2% FAGE Greek Yogurt each bagel packs near 15 grams of protein and over 5.6g (20%DV) fiber!!

Print Recipe

Whole Grain Yogurt Bagels

Servings: 8

Ingredients

Servings

• 3 cups Whole Grain Flour (We used spelt berries in our grain mill on fine, and then gave them an additional whirl in the Vitamix for a pastry fine flour.)
• 24 ounces Plain Greek Yogurt
• 2 tablespoons Baking Powder
• 0.5 teaspoons Baking Soda
• 0.25 teaspoons Salt

Instructions

1. Place your ingredients in stand mixer and beat on low until moist dough forms.
   
2. Divide into 8 pieces (or 10) and roll into balls then poke hole in the middle, The hole does more than just make this look like a bagel, it helps to ensure the moist dough cooks all the way through the roll.
   
3. Place on lined baking sheet We sprinkled ours with "everything bagel seasoning" and lightly sprayed the tops with olive oil. Bake in preheated 400° oven for 30 minutes.