Recipe Search

Rustic Biscuit Bagels




You don't need yeast for these bagels, I can hardly believe it! Great texture, soft and slightly chewy. and a little rustic looking! They are wonderful toasted and served with jam or cream cheese or for sandwiches. This is a small recipe, can easily be doubled.
Thank you to my dear friend Marlene for the recipe.
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup non fat greek yogurt
  • 1 egg, beaten
  • Sesame seeds, and poppy seeds.
  1. Whisk together flour, baking powder, and salt.
  2. Add yogurt with a fork until well combined.
  3. Dump dough on to a lightly floured counter top, knead a few times until it comes together.
  4. Divide dough into 4 balls. Flatten each ball into 1/2" thickness. Poke a hole in the centre of the flattened ball and stretch into shape of a bagel.
  5. Place bagels on a parchment lined baking sheet.
  6. Brush with beaten egg and sprinkle with sesame seeds, poppy seeds or both.
  7. Bake in a 350 oven for 20 - 25 minutes until golden in color. 
  8. Yield: 4 bagels

9 comments:

  1. Wow, this sounds very doable and looks delicious!

    ReplyDelete
  2. Can't wait to try these! Glad for the smaller recipe, as that will work fine for me.

    ReplyDelete
    Replies
    1. Follow-up: Just made these, and they were delicious!

      Delete
    2. That's great to hear. We love them too!😊

      Delete
  3. Definitely will do ! So inviting ! Thank you very much !

    ReplyDelete
  4. I appreciate your rule of thumb and am adding it to my recipe, which is very similar to yours.

    สล็อต ออนไลน์
    Gclub

    ReplyDelete
  5. they look ever so good and not labor intensive....many
    thanks for the recipe

    ReplyDelete
  6. Made these to serve with soup & salad this evening - they are GREAT and could not be easier to make. My dough was really sticky so I (very lightly) greased my hands with oil to shape the bagels.
    Thank you, Betty and Marlene.

    ReplyDelete
    Replies
    1. Anonymous..thank you for letting us know that you tried this recipe and enjoyed it.
      Thank you for the tip about greasing your hands with oil to form the bagels. I will do that next time. Maybe that's why mine looked so rustic.

      Delete