Bernetta Makes: 4 large bagels
Prep time: 5 minutes
Bake / Air fryer time: 20 – 25 minutes
Ingredients
- 440g self-rising flour + salt (or 440g plain flour + 2 tsp baking powder)
- 440g greek yogurt
- 4 tbsp milk, for brushing the tops
- Sesame seeds and chia seeds, for sprinkling (optional)
Method
- Weigh out 440g of self-rising flour and place it into a large mixing bowl. Add a pinch of salt to the flour and stir briefly to combine.
- Spoon 440g of Greek yogurt into the bowl with the flour and salt.
- Use a spoon or spatula to mix the ingredients together until a shaggy, sticky dough begins to form.
- Gently knead the dough in the bowl with your hands for one to two minutes, just until it becomes smooth and cohesive. Avoid over-kneading the dough, as this will make the bagels tough rather than soft.
- If the dough is very sticky, sprinkle on a small amount of extra flour, but use as little as possible to prevent the bagels from drying out.
- Once the dough is smooth, place it back into the bowl.
- Divide it evenly into four balls pieces, by rolling each piece gently between your hands to form a smooth ball.
- Use your finger to poke a hole through the center of each ball.
- Carefully stretch the hole to create a bagel shape.
- Arrange the shaped bagels on a lined baking tray, spacing them slightly apart.
- Lightly brush the tops of each bagel with milk to help them brown in the oven.
- Sprinkle sesame seeds and chia seeds over the tops if you would like to add extra flavour and texture.
- Preheat the oven to 190 °C (375 °F) and and bake the bagels for 20–25 minutes, or until they are risen and golden brown on top.
- Once baked, remove the bagels from the oven and transfer them to a wire rack to cool slightly before serving.
