The Bagel That Changed My Breakfast Forever

why make this recipe

This bagel is fast, simple, and fills you up. It uses few ingredients you may already have. It makes breakfast better without long work.

introduction

I found this bagel on a busy morning and it changed my routine. The dough is soft and the bake is quick. If you like an easy side, try the simple air fryer corn on the cob recipe as a fun extra to serve with it.

how to make The Bagel That Changed My Breakfast Forever

Make a soft dough, shape four bagels, brush with egg wash, and bake until light brown. Work the dough until it is smooth, rest it a short time if you want, then shape and bake. The method is quick and hard to mess up.

Ingredients :

5 oz All-Purpose Flour, 1 cup Non-Fat Greek Yogurt (Fage), 1 Large Egg (reserve a little for egg wash), 1 tsp Sea Salt, 2 tsp Baking Powder, 1 tsp Brown Sugar

Directions :

1. In a large bowl, combine flour, salt, baking powder, and brown sugar.
2. Add Greek yogurt and beaten egg (reserving some for egg wash).
3. Mix well until a dough forms.
4. Transfer dough to a floured surface and knead for 5 minutes (or use an electric mixer).
5. Divide dough into 4 equal portions.
6. Roll each portion into a cylinder and shape into a bagel.
7. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
8. Brush the bagels with the reserved egg wash.
9. Bake on the highest rack for 20-25 minutes or until lightly browned.
10. Let cool slightly before enjoying.

how to serve The Bagel That Changed My Breakfast Forever

Slice while warm and spread cream cheese, butter, or jam. Use it for a breakfast sandwich with egg and cheese. Serve with fruit or a warm drink.

how to store The Bagel That Changed My Breakfast Forever

Cool completely, then store in an airtight bag at room temperature for 1-2 days. For longer storage, freeze in a zip bag for up to 1 month. Thaw and reheat in the oven or toaster.

tips to make The Bagel That Changed My Breakfast Forever

• Measure flour by weight for best results (5 oz).
• Don’t add too much extra flour while kneading. Keep dough slightly sticky then smooth.
• Use the reserved egg wash for a nice shine and light color.
• Bake on the top rack so bottoms don’t burn and tops brown gently.
• Let cool a few minutes so the inside sets before slicing.

variation (if any)

• Add sesame or poppy seeds on top after egg wash.
• Mix in chopped herbs or shredded cheese for more flavor.
• Make mini bagels by dividing the dough into more pieces and reducing bake time slightly.

FAQs

Q: Can I use whole wheat flour?
A: Yes, but texture will be denser. Try half all-purpose and half whole wheat.

Q: Can I skip the egg wash?
A: Yes. The bagel will be less shiny and a bit paler but still tasty.

Q: How many bagels does this recipe make?
A: It makes four medium bagels.

Q: Can I make more than four at once?
A: Yes. Double the recipe and bake on more than one sheet if needed.

Q: How do I reheat a frozen bagel?
A: Thaw at room temperature, then warm in a toaster or 350°F oven for a few minutes.

The Bagel That Changed My Breakfast Forever

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A quick and easy bagel recipe made with simple ingredients for a delicious breakfast.

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Ingredients

Scale 1x2x3x

• 5 oz All-Purpose Flour
• 1 cup Non-Fat Greek Yogurt (Fage)
• 1 Large Egg (reserve a little for egg wash)
• 1 tsp Sea Salt
• 2 tsp Baking Powder
• 1 tsp Brown Sugar

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Instructions

1. In a large bowl, combine flour, salt, baking powder, and brown sugar.
2. Add Greek yogurt and beaten egg (reserving some for egg wash).
3. Mix well until a dough forms.
4. Transfer dough to a floured surface and knead for 5 minutes (or use an electric mixer).
5. Divide dough into 4 equal portions.
6. Roll each portion into a cylinder and shape into a bagel.
7. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
8. Brush the bagels with the reserved egg wash.
9. Bake on the highest rack for 20-25 minutes or until lightly browned.
10. Let cool slightly before enjoying.

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Notes

For best results, measure flour by weight and don’t add too much extra flour while kneading. You can also add sesame seeds or herbs for added flavor.

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Nutrition

• Serving Size: 1 bagel
• Calories: 250
• Sugar: 1g
• Sodium: 400mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 30mg