Pre-heat the oven to 218C
Combine the dry ingredients first then add yoghurt to knead the dough into a soft ball. It may feel sticky which is fine but you can sprinkle some flour over it to make it manageable
When the dough binds into a ball, transfer to a floured worktop and knead well. The more you knead the softer the dough will become and the less dense your bagels will turn out. I recommend you knead 10-15 times folding and pressing the dough down into itself
Cut into 4 equal parts to make 4 mini bagels or 2 parts for 2 large bagels
Roll out with your hands to form a thick sausage shape, then fold one end into the other to form the round bagel shape, pressing the dough together to close the shape into place
Slightly flatten the bagels by pressing down some poppy seeds or sesame seeds into the formed bagels
Bake in the oven for 15-20 mins or until the bagels change colour to a cooked light brown
Ingredients
Directions
Pre-heat the oven to 218C
Combine the dry ingredients first then add yoghurt to knead the dough into a soft ball. It may feel sticky which is fine but you can sprinkle some flour over it to make it manageable
When the dough binds into a ball, transfer to a floured worktop and knead well. The more you knead the softer the dough will become and the less dense your bagels will turn out. I recommend you knead 10-15 times folding and pressing the dough down into itself
Cut into 4 equal parts to make 4 mini bagels or 2 parts for 2 large bagels
Roll out with your hands to form a thick sausage shape, then fold one end into the other to form the round bagel shape, pressing the dough together to close the shape into place
Slightly flatten the bagels by pressing down some poppy seeds or sesame seeds into the formed bagels
Bake in the oven for 15-20 mins or until the bagels change colour to a cooked light brown
