Greek Yogurt Bagels

Treat Yo’ Self Tuesdays

Tuesday, November 24, 2020

Greek yogurt in bagels…I know, sounds peculiar, but prepare to be amazed. I love a good bagel, but not all the questionable ingredients that come on the label with them. Here is a healthier, high protein alternative to store-bought bagels that don’t taste “healthy.”

Here is the recipe I used. You will need:

  • Thick Greek Yogurt (I used the Oikos brand)
  • Self-rising flour, regular all-purpose flour, or whole-wheat flour *See my notes on attempting a gluten-free version at the end of this blog post*
  • Baking Powder (Only if your flour is not self-rising)
  • 1 Egg (Optional)
  • Optional Bagel Toppings : Everything but the Bagel seasoning, Sesame Seeds, Poppy Seeds etc.

If your flour is not self-rising, follow this simple recipe.

First, preheat your oven to 150C/350F. Next, using the measurements provided in the recipe, add your self-rising flour to the greek yogurt and mix until a dough has formed.

Once your dough looks similar to this, divide it into four even pieces. Next, begin shaping the dough into bagels. My favourite technique for this is trial and error, but here is a video, (fast forward to 0.31 seconds), you may find helpful.

*Optional Once you have shaped your bagels, and placed them on a lined baking sheet. Using a pastry brush, brush the tops of the bagels with a simple egg wash. I personally like to add this step as it allows the toppings to stick to the bagels and brown beautifully.

Cook the bagels for 20-22 minutes. Once fully baked, I like to turn my oven to low broil and closely watch the tops turn golden brown. This should only take one to two minutes maximum.

Allow the bagels to cool, slice in half, toast and enjoy topped with your favourite spreads. These bagels are best kept in the fridge/freezer and taste best toasted. The flavour is a more mild version of a sourdough bread.

*Gluten-Free Attempt

I have tried converting this recipe into a gluten-free version using Sorghum Flour instead. The dough was soft and smooth, but without gluten, this substitute definitely needs a binder such as Xanthan Gum. Once baked, the bagels had a lovely bread-like texture, but retained a lot more water during the baking time. I would suggest baking these for 10 minutes more than the gluten-filled version. Additionally, the gluten-free version did not hold up over night as they were quite dense and hard in the morning. Stay tuned as I continue to experiment with the gluten-free version!

I would love to hear your feedback if you test out the recipe in the comments below or tag on Instagram.

What is your favourite bagel flavour? Everything Bagel? Click here for the recipe.

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