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
I’ve used this greek yogurt, self rising flour and salt recipe for bagels, pizza dough and biscuits for years. It was an original WW recipe and has half the calories and more protein than bagels. Sometimes I use an egg wash and everything bagel seasoning for fun. They will be “yogels” for me from now on!!