Simple Homemade Bagels
Is there anything better than a bagel and coffee on Saturday morning? Either slathered with your favorite spread or topped with a fried egg, American cheese, and Taylor Ham (Jersey in the house!), it’s one of the perks of living in the tristate area.
Alas, not everyone has access to incredible NY/NJ bagels. So, if you’ve knelt before the altar of the bagel gods (like Ess-a-Bagel, Black Seed Bagels, H&H, etc.) but have since moved away, this recipe is for you. Actually, it’s also for anyone who still lives in the area but is not into stumbling out to the bagel shop in their pajamas to pick up breakfast on the weekend. Because let me tell you, this recipe is easy, awesome, and tastes like the real thing. No rising or boiling required!
One note of warning; these bagels are smaller and lighter than your classic New York-style bagel. But they still have great texture, featuring a nice exterior crunch, and a soft interior chew. Also, they’re only 152 calories. Each. So I forgive them for not packing the same exact punch as the 500 calorie ones.
Anyway, the recipe is below—hope you enjoy it as much as I do!
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Bagels
Adapted from Skinnytaste
Serves: 4
Prep Time: 7 minutes
Cook Time: 25-30 minutes
Ingredients:
1 cup all purpose flour
2 teaspoons baking powder
¾ teaspoon kosher salt
1 cup non-fat Greek yogurt
1 egg, beaten and mixed with 1 tablespoon water
Toppings such as: everything bagel seasoning, sesame seeds, poppy seeds, etc.
Directions:
Preheat the oven to 375*. Combine flour, baking powder, and salt in a medium bowl. Add Greek yogurt and stir together with a spatula. When the mixture comes together in a shaggy dough, begin kneeding it with your hands on a floured surface. Work the dough into a ball (about 15-20 turns on the board). The dough is ready when it feels elastic and is no longer sticking to your hands.
Cut the dough into quarters. Roll each quarter into a ball. Stretch each ball out and press it down slightly. Using a small biscuit cutter, make a hole in the center of each ball. (You can reserve the dough you pop out of the center and bake them separately as mini bagel balls!)
Brush each bagel with the egg wash on all sides. Sprinkle your preferred topping all over both sides of the bagels. Bake for 25-30 minutes, until golden brown. Let the bagels rest 10 minutes before serving.
