Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a medium-sized mixing bowl, whisk together the 2 cups of all-purpose flour and 1 teaspoon of baking powder. Make sure they are thoroughly combined for even leavening.2 cups All-Purpose Flour, 1 teaspoon Baking Powder
- Add the 1 cup of plain Greek yogurt to the dry ingredients.1 cup Plain Greek Yogurt
- Using a spatula or your hands, mix the ingredients until a shaggy dough forms. Don't overmix at this stage.
- Turn the dough out onto a lightly floured surface. Gently knead the dough for about 5-7 minutes, or until it becomes smooth and elastic. The dough should be slightly sticky but manageable. If it’s too wet, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of yogurt or water.
- Divide the dough into 4 equal portions. Roll each portion into a log about 6-8 inches long. To create the classic bagel shape, gently bend each log into a circle and pinch the ends together to seal. You can also make a hole in the center by pressing your thumb through the dough and widening it slightly.
- Carefully place the shaped bagels onto the prepared baking sheet, leaving a little space between each one.
- Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.
- Once baked, remove the bagels from the oven and let them cool on a wire rack for a few minutes before slicing and enjoying.
Notes
Store cooled bagels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for longer storage.