Light and fluffy with added protein from Greek yogurt - delicious bagels you can feel good about eating!
Equipment
- large bowl
- scale
- whisk
- sheet pan
- parchment paper
- pot
- slotted spoon
Ingredients
- 240 g sourdough starter active or inactive, 100% hydration
- 240 g greek yogurt (I love Siggis Skyr)
- 120 ml warm water
- 415 g bread flour
- 30 g vital wheat gluten
- 1 1/2 tsp salt kosher
- 1 Tbsp honey
- 2 Tbsp sesame seeds everything bagel seasoning, sesame or poppy seeds, or your favorite toppings
For Boiling
- 8 cups water
- 2 Tbsp honey
- 1 Tbsp baking soda
Instructions
Mix Dough
- In a large bowl, combine the sourdough starter, Greek yogurt, warm water, and honey
- Add the bread flour, vital wheat gluten, and salt. Mix until a shaggy dough forms.
- Knead by hand (you could also use a stand mixer with the dough hook, but I enjoy kneading by hand) for about 8–10 minutes until the dough is smooth and elastic. Adjust with a little more water if it's too dry.
Bulk Fermentation
- Place the dough in a greased bowl, cover, and let it rise at room temperature for about 2-3 hours (ideally below 70°F). You can shape the dough straight from here, or optionally cold ferment to enhance flavor (and bake when your schedule allows!)
- For a cold ferment, refrigerate it overnight (8–12 hours) after 2-3 hours of room-temperature fermentation.
Shape the Bagels
- Divide the dough into 9 pieces, roll and shape into balls, then, using your thumb, poke a hole through the center of each ball. Shape the newly formed disk into a bagel shape and place on a parchment paper lined cookie sheet.
- Let them rest for 30–45 minutes while you prepare the water bath.
Boil and Bake
- Preheat the oven to 425°F (220°C).
- Boil each bagel for 30–45 seconds per side. Remove from water using a slotted spoon or tongs (Slotted spoon tends to work better as this delicate dough can break after boiling.)
- Place bagels back onto the cookie sheet with ample space in between each for expansion. Add your favorite toppings to any or all of the bagels. I like to sprinkle everything bagel seasoning on a few of them, liberally. See below for additional topping ideas!
- Bake for 20–25 minutes until golden brown.
- Allow to cool and enjoy!
Nutrition
Serving: 1bagelCalories: 251kcalCarbohydrates: 46gProtein: 12gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.001gCholesterol: 1mgSodium: 776mgPotassium: 99mgFiber: 2gSugar: 7gVitamin A: 2IUVitamin C: 0.03mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!
