Every once in a while, the onslaught of uninvited suggestions on social media offers something that is useful. I am not sure why this particular reel showed up, since I have not talked out loud about either yogurt or bagels in front of my smart phone, but it captured my attention. I then went looking for recipes to see if what I saw was true and it turns out you can make a damn good bagel from Greek yogurt and flour.
Though they are most definitely bagels (even though they aren’t boiled), my first inclination was to call them yonuts because I like how it sounds and they were round with a hole in the middle. The texture is truer to a bagel, so Yogels will have to do–and it’s still pretty good. I’ll go with that.
These are quick, easy, and really tasty.
yogels
1 cup full fat Greek yogurt (240g) (I use FAGE)
1.5 cups all purpose flour (180g)
2 t baking powder
1/2 t salt
1 egg, beaten (for egg wash)
coarse sea salt
Preheat the oven to 375°F.
Mix the flour, baking powder, and salt together. Add the yogurt and stir until a dough begins to form. (I started with a spatula and, once it began to come together, switched to using my hands. Dump it out on a floured surface and knead it for a couple of minutes until the dough is smooth.
Divide the dough into six pieces. Roll each piece into a rope that is about six inches long. Form each rope into a circle and pinch the edges.
Place on a baking sheet lined with parchment or a silicone mat. Brush with the beaten egg and then sprinkle the sea salt liberally on top.
Bake for 23-25 minutes. They should be golden brown and puffy.
Let them sit for a few minutes before eating. They will probably need to cool a few minutes more if you want to slice them.
*The site from which I adapted the recipe mentioned you could flavor the dough with a teaspoon of garlic powder or onion powder (or both). I think cinnamon would also be an option, either adding a teaspoon to the dough (along with a few raisins, if you like those bagels), or as a topping, mixed with a little sugar.
Peace,
Milton