Sarah's blueberry bagels
White self-raising flour
1 cup(s), (150g)
Vanilla bean extract, alcohol free
99% fat-free, plain or natural yoghurt, unsweetened
1 cup(s), (240g)
⅓ cup(s), (50g)
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a baking tray with oil.
- Place flour, cinnamon and vanilla in a large mixing bowl. Gradually add yoghurt in and mix with a wooden spoon until mixture comes together to form a soft dough (you may not need all the yoghurt). Place dough on a lightly floured surface and add blueberries. Knead dough for 1-2 minutes or until smooth.
- Divide dough into 4 equal portions. Using lightly floured hands, roll a portion of dough into a 20cm-long rope. Join and pinch ends of rope to form a bagel shape. Repeat with remaining dough to make 3 more bagels.
- Place bagels on prepared tray and brush tops with milk. Bake for 25 minutes or until golden. Serve warm.