My kids were super excited to try making these homemade bagels and everyone even waited to eat breakfast while these were cooking. I was sure some of them would have given up and grabbed a bowl of cereal instead! The girls in this family enjoyed these...the boys thought they were just ok.
But we all agreed that these were best with 2 things:
1. With some cream cheese or peanut butter on it.
2. Let these cool completely, then you can cut it open and toast. It's a little less chewy in the center this way.
This also would have been way better with some seasoning/toppings on this. I just put a little bit of sea salt. My crew however would have preferred a generous dumping of cinnamon-sugar on top and I refused to add that. I personally would have added some sesame seeds to mine...next time.
But we all agreed that these were best with 2 things:
1. With some cream cheese or peanut butter on it.
2. Let these cool completely, then you can cut it open and toast. It's a little less chewy in the center this way.
This also would have been way better with some seasoning/toppings on this. I just put a little bit of sea salt. My crew however would have preferred a generous dumping of cinnamon-sugar on top and I refused to add that. I personally would have added some sesame seeds to mine...next time.
1 cup (5 oz) unbleached all purpose flour, whole wheat or
gluten-free mix (we used gluten free flour)
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup non-fat Greek yogurt
1 egg white, beaten
(optional toppings: everything bagel seasoning, sesame
seeds, poppy seeds, dried garlic flakes, dried onion flakes)**
Preheat oven to 375F. Place parchment paper or a silpat
on a baking sheet. If using parchment paper, spray with oil to avoid sticking (I did not do this, and mine did not stick!).
In a medium bowl combine the flour, baking powder and
salt and whisk well. Add the yogurt and mix with a fork or spatula until well
combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from
the bowl, knead the dough a few times until dough is tacky, but not sticky,
about 15 turns (it should not leave dough on your hand when you pull away).
Divide into 4 equal balls. Roll each ball into 3/4-inch
thick ropes and join the ends to form bagels. (or you can make a ball and poke
a hole in the center then stretch it slightly...this is what I did. It was much easier!)
Top with egg wash and sprinkle both sides with seasoning
of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at
least 10 minutes before cutting.
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