Ingredients
- 2 cups all-purpose flour (240 g) or gluten-free flour blend (296 g)
- 1 tablespoon + 1 teaspoon baking powder
- 2 tablespoons flax meal (ground flaxseed)
- ½ teaspoon fine salt
- 1 cup full-fat plain thick yogurt (I recommend Siggi’s 4% plain whole milk yogurt)
- 1 tablespoon + 2 teaspoons water
- 1 egg white, beaten (for brushing on top before baking)*
- For Topping: Everything Bagel Seasoning, poppyseeds, dried garlic, onion flakes, or sesame seeds
Instructions
- Preheat the oven to 375°F. Position the top rack in the middle of the oven.
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, combine flour, baking powder, flax meal, and salt. Use a whisk or fork to combine the dry ingredients.
- Add the yogurt and water to the dry ingredients and stir. The dough will be dry and crumbly.**
- Turn the dough and any remaining flour in the bowl onto a clean work surface.
- With lightly floured hands, knead the dough until all of the flour is incorporated (about 15-20 turns). The dough should be just slightly tacky, but it should not stick to your hands. If it does, add a tiny bit of flour and knead again.
- Shape the dough into 8 equal-sized balls.
- Roll each ball into a rope about 6 inches long and ¾-inch thick.
- Connect the two ends of the rope and pinch the ends together to form a bagel shape. Use wet fingers to seal the ends together and smooth any rough edges of the bagel.
- Place the bagels on the lined baking sheet. Brush the tops of the bagels with beaten egg white and sprinkle with Everything Bagel Seasoning.
- Bake for 18-20 minutes on the top rack until bagels are lightly golden brown on the tops and bottoms.
- Remove the pan from the oven and allow the bagels to cool on the pan for 20 minutes before eating or toasting.
- Store the fully cooled bagels in an airtight container at room temperature for up to 4 days. May be frozen for up to 3 months for longer storage.***
Notes
* Want to make these egg-free? Replace the egg wash with water or milk. It only takes a little to get the toppings to stick. When I use water or milk, I get a little more browning on top of the bagels.
** Avoid the urge to add extra yogurt or water to the bowl. The mixture will initially be very crumbly, but it will come together into a smooth ball with a little kneading.
*** For longer storage, place the fully cooled bagels on a baking sheet and freeze them until they’re solid, then transfer them to a freezer-safe bag.
When making gluten-free bagels, I recommend using Bob’s Red Mill 1:1 Gluten-Free Baking Blend in place of the all-purpose flour. For the best texture, allow the gluten-free bagels to cool completely or overnight. To skip the overnight wait, simply let them cool fully and then pop them in the toaster.
Nutrition Information
- Serving Size: 1 bagel
- Calories: 152
- Fat: 2 g
- (Sat Fat: 1 g)
- Sodium: 475 mg
- Carbohydrate: 25 g
- (Fiber: 2 g
- Sugar: 1 g)
- Protein: 8 g
- Cholesterol: 6 mg