It's March and time for my third - Be Curious, Learn Something new in 2022
It's already March! And this month I'm learning to make bagels! Inspiration? Tyler. My oldest son has always LOVED bagels and on the quest for a good bagel. I have made bread for 20 years but never bagels. I wanted to try an easy recipe and after searching on Pinterest I came across a NO yeast, No boiling recipe.
Doesn't sound like a bagel, but it is!! VERY simple and quick. It makes 8 4" bagels. I topped mine with, "Everything but the bagel" seasoning from Trader Joe's. First batch is headed to Boston for a taste test with Tyler !!
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Here is the recipe From, A Day In The Kitchen, followed by my review.
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- Prep Time: 30 Min
-Cook Time: 25 Min
-Servings: 8 bagels
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Instructions
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Preheat oven 375 deg F (190C).
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Line baking sheet with parchment paper.
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In a small bowl, combine egg white and 1 teaspoon water. Mix with a fork to loosen egg wash. Set aside.
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Combine all dry ingredients in bowl and stir with whisk to combine.
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Add yogurt to dry ingredients.
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Mix dry and wet ingredients well using a fork or pastry cutter, making sure ingredients are well mixed.
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Using your hands, gather dough into a ball. If it is too dry, add 1 teaspoon of water and mix again until it comes together.
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On a lightly floured surface, knead the dough about 10 times and form into a slightly flattened ball.
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Cut dough into 8 equal pieces.
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Roll each piece into a log.
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Shape log into a bagel, overlapping and squeezing the ends together well.
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Transfer to parchment lined baking sheet. Repeat with remaining dough.
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Brush bagels with egg wash, making sure to brush around all the edges.
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Sprinkle toppings over bagels if desired.
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Bake for 25 minutes on an upper rack.
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Transfer to a cooling rack and let cool at least 15 minutes before slicing, preferably longer.
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Store in a sealed bag for 1-2 days.
Notes
- Full-fat Greek yogurt, low-fat Greek yogurt, or non-fat Greek yogurt all work with this recipe.
- If you choose to use regular yogurt (not Greek yogurt), start with 1 cup first to see how the dough comes together as regular yogurt is much thinner than Greek yogurt. Add more regular yogurt, a bit at a time, mixing well after each addition, to achieve the proper dough consistency.
- Please note that sometimes measuring flour by volume can vary depending on how loosely or packed the flour is in the cup.
- If your dough is too sticky, add more flour, a little bit at a time, mixing well after each addition, until the dough comes together and you can handle it.
- If your dough is to dry and not sticking together, add a little more yogurt, a tablespoon at a time, mixing well after each addition, until the dough starts to form.
- This recipe makes 8 - 4" bagels. If you want to make larger bagels, cut the dough into 4 or 6 pieces instead of 8.
- Be sure to brush the egg wash on all exposed sides of the bagels (including the inside edges!).
- Bagels will keep for a couple days in a sealed bag.
- They toast up nicely, too!
Nutrition
Serving: 1bagel | Calories: 152kcal | Carbohydrates: 21g
Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!
