Cook
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180°C fan (200°C conventional) and line a baking tray.
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For
4
M
I
230
g
0% fat Greek yoghurt, thick such as Fage
220
g
Self-raising flour
1/2
tsp
Salt
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Per Serving
Calories
229kcal
Fat
1.22g
Carbs
41.87g
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Full-fat Greek yoghurt can be used but will slightly increase calories and fat. Plain flour can be used instead of self-raising flour by adding 2 tsp baking powder. For seeded bagels, sprinkle sesame or mixed seeds on top after brushing with egg. For a sweeter version, add a pinch of sugar to the dough and top with cinnamon. Troubleshooting Why are my bagels dense? This usually happens if the dough is overworked or too dry. Knead only until smooth about one minute is enough. If the dough feels crumbly, add 1 teaspoon of yoghurt at a time until it comes together. Why is my dough sticky? Different brands of yoghurt vary in thickness. For best results, always use a thick Greek yoghurt such as Fage. If your dough feels too sticky to handle, add a light dusting of flour and knead briefly until manageable. Avoid adding too much flour or the bagels can turn dry. Why didn’t they rise much? Make sure your self-raising flour is in date. If using plain flour, you must add baking powder (around 2 teaspoons for this recipe). Without it, the bagels will be flat and dense. Why did they crack on top? Small cracks are normal. Larger cracks can happen if the oven is too hot or the dough surface dries out. Brushing with egg helps create a smoother finish. Why are they tough after reheating? Overheating, especially in the microwave, can make them firm. Toasting gives the best texture. If microwaving, keep it to 15-20 seconds maximum. Why are they slightly doughy in the middle? They may need a few extra minutes in the oven. Every oven runs differently. If unsure, tap the bottom it should sound slightly hollow and feel set rather than soft.
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Cook
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180°C fan (200°C conventional) and line a baking tray.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
230
g
0% fat Greek yoghurt, thick such as Fage
220
g
Self-raising flour
1/2
tsp
Salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
229kcal
Fat
1.22g
Carbs
41.87g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Full-fat Greek yoghurt can be used but will slightly increase calories and fat. Plain flour can be used instead of self-raising flour by adding 2 tsp baking powder. For seeded bagels, sprinkle sesame or mixed seeds on top after brushing with egg. For a sweeter version, add a pinch of sugar to the dough and top with cinnamon. Troubleshooting Why are my bagels dense? This usually happens if the dough is overworked or too dry. Knead only until smooth about one minute is enough. If the dough feels crumbly, add 1 teaspoon of yoghurt at a time until it comes together. Why is my dough sticky? Different brands of yoghurt vary in thickness. For best results, always use a thick Greek yoghurt such as Fage. If your dough feels too sticky to handle, add a light dusting of flour and knead briefly until manageable. Avoid adding too much flour or the bagels can turn dry. Why didn’t they rise much? Make sure your self-raising flour is in date. If using plain flour, you must add baking powder (around 2 teaspoons for this recipe). Without it, the bagels will be flat and dense. Why did they crack on top? Small cracks are normal. Larger cracks can happen if the oven is too hot or the dough surface dries out. Brushing with egg helps create a smoother finish. Why are they tough after reheating? Overheating, especially in the microwave, can make them firm. Toasting gives the best texture. If microwaving, keep it to 15-20 seconds maximum. Why are they slightly doughy in the middle? They may need a few extra minutes in the oven. Every oven runs differently. If unsure, tap the bottom it should sound slightly hollow and feel set rather than soft.
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