Ingredients
Method
- Preheat your oven to 375°F. In a large mixing bowl, whisk together the flour, baking powder, and fine sea salt until evenly combined.
- Add the plain Greek yogurt to the dry mixture. Use a spatula or wooden spoon to stir until a crumbly, sticky dough forms.
- When the dough starts to come together, turn it out onto a lightly floured work surface. Divide the dough into 8 to 10 equal portions and roll each into a smooth ball. Place the balls on a sheet of parchment paper so they don't stick.
- Press each dough ball into a flat disc, then poke your finger through the center to create a hole. Gently stretch and shape the dough into a bagel ring, smoothing any cracks with your fingertips.
- In a small bowl, beat the egg. Brush the top of each bagel with the egg wash, then sprinkle everything bagel seasoning generously over the wet surface.
- Line a baking sheet or cast iron skillet with parchment paper. Arrange the bagel bites on the prepared pan, leaving an inch or two of space between them.
- Bake in the preheated oven for 25 to 30 minutes, until the bagels are golden brown and puffed. Transfer to a wire rack and let cool for a few minutes before serving.
Nutrition
Notes
Do not overmix the dough; stir just until combined to keep the bagel bites tender.
Swap plain Greek yogurt for dairy-free yogurt, though the texture will be softer.
Store leftover bagel bites in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
For a shinier crust, apply a second coat of egg wash just before baking.
Make your own everything seasoning with sesame seeds, dried onion flakes, garlic powder, and sea salt for a fresher flavor.
Serve these bagel bites with smoked salmon, cream cheese, or sliced avocado for a California-style breakfast.
Use a digital scale for flour and yogurt if possible; too much flour makes the dough dry.
