In the Kitchen: Bagels

For those of you who love bagels, you are not alone.  Typically, bagels need boiled, but not with this recipe!  It's fun, it's easy, and it's delicious...let's try! Thanks Lisa for the recipe and thanks to Miss Barbara and her grandchildren for showing us how it goes!

Here's what you'll need:

​Ingredients

• 2 cups all-purpose flour (bread flour also okay)
• 4 tsp baking powder
• 1/2 tsp sea salt
• 1 1/2 cups Greek yogurt**

Egg Wash:

• egg white from one egg
• 1 tsp water

Toppings (optional):

• Sesame seeds
• Poppy seeds
• Flax seeds
• Grated cheese

**​If you choose to use regular yogurt (not Greek yogurt), start with 1 cup first to see how the dough comes together as regular yogurt is much thinner than Greek yogurt. Add more regular yogurt, a bit at a time, mixing well after each addition, to achieve the proper dough consistency.

First, you'll want to preheat oven 375 deg F and line a baking sheet with parchment paper so you're ready when it's time to pop em in the oven!

To make the egg wash, combine egg white and 1 tsp water in a small bowl. Mix with a fork to loosen egg wash. Set aside.

Next, combine all dry ingredients in bowl and stir with whisk to combine.  Add yogurt to dry ingredients.

• Mix dry and wet ingredients well using a fork, making sure ingredients are well mixed. 
  
• Using your hands, gather dough into a ball. If it is too dry, add 1 tsp of water and mix again until it comes together. 
  
• On a lightly floured surface, knead the dough about 10 times and form into a slightly flattened ball.

Next is the fun part! Put dough into 8 equal pieces. Roll each piece into a log, then shape the log into a bagel, overlapping and squeezing the ends together well.

Move bagels to parchment paper once formed. 
Brush bagels with egg wash, making sure to brush around all the edges.

Sprinkle toppings over bagels if desired. Bake for 25 minutes on an upper rack.

Transfer to a cooling rack and let cool at least 15 minutes before slicing, preferably longer. If you're not going to eat them all right away (probably a good idea): store in a sealed bag for 1-2 days.

Enjoy!