Ingredients:

  • 2 cups All-Purpose Flour (plus extra for dusting)
  • 2 ½ teaspoons Baking Powder
  • ½ teaspoon Salt (Fine Sea Salt or Kosher)
  • 1 cup Plain Greek Yogurt (2% or Full Fat, must be thick style)
  • 1 Large Egg (for egg wash)
  • 1 teaspoon Water (to thin egg wash)
  • Toppings (Sesame, Poppy, Everything)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Bring a shallow pot of water to a gentle rolling boil.
  2. In the large mixing bowl, whisk together the flour, baking powder, and salt until thoroughly combined.
  3. Create a well in the centre of the dry ingredients and add the cold Greek yogurt.
  4. Use a spatula or spoon to mix until a shaggy dough begins to form. Once stiff, turn it out onto a lightly floured surface. Knead gently (only 10–12 turns) until the dough comes together into a smooth, cohesive ball. Do not overwork the dough.
  5. Divide the dough ball evenly into 6 pieces. Roll each piece into a smooth ball. Poke a hole through the centre with your finger, then gently stretch the hole to about 1.5 inches (4 cm) in diameter.
  6. Carefully drop 2–3 bagels into the boiling water (do not overcrowd). Boil for only 30–60 seconds per side. This quick bath sets the crust.
  7. Remove the boiled bagels using a slotted spoon and place them directly onto the prepared baking sheet.
  8. Whisk the egg and water together to create a smooth egg wash. Brush the tops and sides of the boiled bagels liberally with the egg wash.
  9. Immediately sprinkle the egg-washed bagels with your chosen toppings (e.g., Everything Bagel seasoning, poppy seeds).
  10. Bake for 22–25 minutes, rotating the tray halfway through, until the bagels are golden brown and sound slightly hollow when tapped.
  11. Transfer immediately to a wire rack to cool slightly before slicing and serving.