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Ever since moving out of New York City, I’ve been on the hunt for a bagel that can rival the best ones I’ve ever had: the poppy-garlic-dried-onion-smothered balls of carby wonder at Brooklyn Bagel. No place has come close, so I’ve set out to make my own. This Greek Yogurt Everything Bagel recipe has the heft and pillowy texture of BB—although it’s not quite as chewy—but I love it because it takes hardly any time to whip up.
No fussing with yeast, no letting it rest, hardly any kneading—with just a few ingredients (many you probably have in your pantry), you can have an excellent weekend brunch. Just be sure to whip up an infused schmear to go with it. After all, if you’re going to go all out, you might as well opt for the bacon scallion cream cheese too, right?!
If you want to make Greek Yogurt Asiago Bagels, simply sub the everything bagel seasoning for an equal amount of shredded cheese. (Or heck, go wild and opt for a half cup! We support it.) Instead of dipping it, we’ve found it’s easier to sprinkle the tops of the bagel.
Greek Yogurt Everything Bagels
Ingredients
- 2 cups all-purpose flour
- 1 heaping tbsp baking powder
- 2 tsp salt
- 2 cups Greek yogurt
- 1 egg
- 1 tsp water
- 1/3 cup everything bagel seasoning (or shredded Asiago cheese)
Instructions
- Preheat oven to 375 degrees F. As it heats, grab a medium-sized bowl and combine the flour, baking powder and salt. Add yogurt, stirring until a craggy dough forms.
- Lightly flour a clean countertop or work surface. Add the dough, kneading it about a dozen times, just to form a somewhat sticky ball. Divide it into six balls. Use your fingers to form a half dollar-sized hole in the center of each one.
- In a small bowl, crack egg and add water. Beat together until combined. Brush the egg wash on one side of each bagel.
- In a shallow plate or bowl, add everything bagel seasoning. Dip each bagel egg wash-side down into the seasoning. Flip, brush the other side with egg wash, and dip that side too, so the whole thing is covered.
- Place bagels on a parchment-lined baking sheet about 2 inches apart. Bake for 20 to 25 minutes, or until the bagels are lightly golden and no longer gooey or jiggly. Cool before slicing and schmearing.
