- 1 cup flour (can use gluten free flour blend)
- 1 cup plain greek yogurt
- 2 tsp baking powder
- 1/2 tsp salt (I always use sea salt/kosher salt)
- 1 egg (or egg white for egg wash)
- Toppings or mix in’s of choice (everything bagel seasoning, sesame seeds, shredded cheese, cinnamon and raisins *)
Preheat oven to 375 degrees. Place Round Tray on your Perforated Baking Sheet.
Mix flour, baking powder and salt in mixing bowl with whisk. Add yogurt and mix with spatula to combine until dough starts to form. Transfer dough to your Roul’pat and knead gently until dough is smooth (only knead for 30 seconds – 1 minute).
Divide dough into 6 equal pieces. Roll each piece of dough into a rope approx. 6 inches long. Place rope piece into Round Tray to make a bagel shape inside each space on the round tray. Using your silicone pastry brush, brush each bagel with egg wash before topping.
Sprinkle toppings on top of bagel and bake for 20-25 minutes, in my oven it was 22 minutes. Let cool before slicing. Best to enjoy fresh and store leftovers with your be Save to keep them fresh longer.
*If adding cinnamon and raisins, I would add 2 tsp cinnamon and 1/4 cup raisins to the dry mix before adding yogurt.