Preheat oven to 375F. Place parchment paper or
a silpat on a baking sheet. If using parchment
paper, spray with oil to avoid sticking.
In a medium bowl combine the flour, baking
powder and salt and whisk well. Add the yogurt
and mix with a fork or spatula until well
combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove
dough from the bowl, knead the dough a few
times until dough is tacky, but not sticky,
about 15 turns (it should not leave dough on
your hand when you pull away).
Divide into 4 equal balls. Roll each ball into
3/4-inch thick ropes and join the ends to form
bagels. (or you can make a ball and poke a hole
in the center then stretch it slightly)
Top with egg wash and sprinkle both sides with
seasoning of your choice. Bake on the top rack
of the oven for 25 minutes. Let cool at least
10 minutes before cutting.
use Bob’s Redmill Gluten Free 1 to 1 flour
I whipped one egg white until frothy and added
that with the yogurt, totally optional
Once I formed the bagels I dipped my finger in
water and smoothed it out.
I increased the oven to 400F and let them bake
20 minutes, then I let them cool before cutting
open.
In the air fryer I baked 325F 12 min turning
halfway. Let cool before cutting.
You can wrap leftover bagels in plastic and
reheat the next day without refrigerating, or
refrigerate for up to 3 days.
To freeze, slice open and wrap individually
with foil or plastic wrap. To reheat pop them
back into the oven, toaster or air fryer until
warm.
You can make the dough ahead and keep it
wrapped tight with plastic for up to 3 days
refrigerated. If you’re cooking for 1, simply
take 1/4 of the dough out an hour ahead and
bake it in the morning. The dough should be
room temperature before baking.
Originally Submitted
3/27/2018
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