Greek Yogurt Bagels That’ll Blow Your Mind (And Your Pressure Cooker)
Soft and fluffy Greek yogurt bagels, easily made in a pressure cooker and finished in the oven for a perfect golden crust.
Equipment
- 1 Mixing bowl
- 1 Wooden spoon to stir dough
- 1 Rolling surface floured up for shaping
- 1 Oven preheated to 375°F (190°C)
Ingredients
Main ingredients
- 1 cup all-purpose flour plus extra for kneading
- 1 cup 0% Greek yogurt
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg whisked
- Everything but the bagel seasoning for toppings
- Parchment paper for baking sheet
Instructions
Instructions
- Preheat your oven to 375°F (190°C) so it’s ready for baking after cooking in the pressure cooker.
- In a big bowl, stir together 1 cup flour, baking powder, and the salt real good. These dry ingredients gotta be evenly mixed before adding yogurt.2 teaspoons baking powder, ¼ teaspoon salt
- Add the Greek yogurt and mix till a dough kinda forms. It’ll be a little sticky but that’s okay, that’s the good stuff.1 cup 0% Greek yogurt
- Flour your surface and knead that dough for a few minutes till it feels smooth. You’ll notice it gets less sticky and soft, ready to shape.
- Divide your dough into equal parts and roll each into a circle with a hole in the middle. Bagel shape is key here, gotta get your fingers in there to make that hole.
- Place your bagels on the parchment-lined baking sheet, brush them with the whisked egg, and sprinkle on everything but the bagel seasoning.1 egg, Everything but the bagel seasoning, Parchment paper
- Bake in the oven for about 25 to 30 minutes till golden and smell hits your nose.
Notes
Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes.