Yogurt Bagels

“Here’s a good bagel recipe that is quick and easy to make. Granted, it’s not as huge and delicious as your favorite bagel shop offers, but it serves up zero guilt and easily satisfies that bagel urge while delivering some good protein. Try it! You’ll be pleasantly surprised.”
– Carolyn

Prep time 20 minutes
Bake time 25 minutes
Servings 6 bagels
170 calories per bagel

Ingredients

1 1/2 cups All-purpose Flour (I prefer King Arthur) spooned into measuring cup and leveled off with a knife
1 Tablespoon Baking powder
3/4 teaspoon Salt
1 1/2 cups Fage brand low-fat yogurt (2 percent)
1 Egg (for brushing the tops of the bagels before baking)
Toppings: Poppy seed, Sesame seed, Everything bagel seasoning

Method

Preheat oven to 375 degrees with rack in upper middle position. Line a cookie sheet with parchment paper.
In a large bowl, whisk the flour, baking powder and salt together.
Add the yogurt, and using a fork, mix the ingredients until you have a crumbly, shaggy dough. Then knead the dough until it forms a slightly tacky mass and no crumbs remain. This should take less than a minute. You do not want to overwork the dough.
Place the dough on a lightly floured work surface and form it into a flat disc. With a bench knife, cut the dough into 6 equal pieces and roll each into a ball. The dough will look craggy and a lot like biscuit dough.
Use your finger to poke a hole in the center of the ball. Flour your hands and gently pull and stretch dough ball into a bagel shape until center hole is about 1 1/2 inches wide and bagel is just less than 1 inch high. Repeat with all remaining pieces of dough.
Arrange bagels on the parchment covered baking sheet.
In a small bowl, beat egg with two teaspoons of water. Brush the bagels with the egg wash and sprinkle on toppings of your choice. The egg wash will make the bagels get golden brown even without toppings.
Bake for about 25 minutes or until golden. Let bagels cool on baking sheet for 15 minutes before slicing.