Quick and Easy Homemade Bagels

As seen in my monthly column on @YorkRegion - Renata's Table: Make your own quick and easy homemade bagels

I love bread and I love to make my own bread. This recipe for a quick way to make bagels – using wheat flour or gluten free flour – is my delicious version of baking powder bagels, using only 5 ingredients – 6 if you add sesame seeds sprinkled on top before baking. These are delicious hot from the oven or next day as they are or toasted. So. Very. Good.

The recipe uses Greek yogurt which is dairy, of course. I have not tried this with a coconut yogurt to make it dairy free – if you do, make sure it is on the firm side and not runny as I know coconut yogurt to be. Greek Yogurt is higher in protein than regular yogurt, is a good source of calcium, vitamin B12, Riboflavin (VitB2) and selenium as well as vitamin A, zinc and potassium. Plain Greek yogurt is low in carbs and has little sugar – the flavoured varieties have more sugar so eat them in moderation.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Quick and Easy Homemade Bagels goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 Minutes / Bake Time: 25 Minutes / Makes: 6 Bagels

Ingredients

1½ Cups Unbleached All-Purpose Flour or if using Gluten Free Flour, add ¼ Cup Oat Flour and 1 Tablespoon oat Bran
2½ teaspoons Baking Powder
1 teaspoon Fine Sea Salt
1½ Cups Greek Yogurt
1 Egg – beaten
1 Tablespoon Sesame Seeds

How It’s Made

Preheat your oven to 375°F.
Prepare a baking sheet by covering with a silicon sheet or a piece of parchment paper.
In a large bowl, mix the flour (if using gluten free flour, also add the oat flour and the oat bran), the baking powder and the sea salt.
Add the yogurt and mix until dough is as combined as possible. It will look shaggy.
Now you will knead the bagel dough. You can either take the dough out onto a floured surface, or as I prefer to do, knead the dough right in the bowl. Knead the dough with the heel of your hand until it is a smoother dough. The dough should not be too wet or sticky but it will stick to your hands a bit. This is ok.
Divide the dough into 6 as equal in size as possible but these are very forgiving so if one is a little larger than the other, that’s ok too.
You are going to shape the bagel now. There are two ways to do this. 1. You can roll the dough into a ball and stick your finger into the middle wiggling it around to make the hole. Or 2. Take the dough and roll it into along sausage and then join the two ends to form a circle. Either way works. I find the rolling into a sausage version helps keep the hold open.
Place the bagel on your prepared baking sheet.
Baste the top of each bagel with the beaten egg. Get inside the hole too.
You can leave them plain or you can sprinkle some sesame seeds on top of each.
Bake for 25 minutes. Check to see if the bagels are golden brown. If they need a bit more time, bake 3 minutes longer and check again.

Enjoy!

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