Three ingredient bagels
4 - 6
PersonalPoints™ per serving
White self-raising flour
1 cup(s), (150g)
99% fat-free plain yoghurt
1 cup(s), (240g)
1 medium, lightly beaten
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a baking tray with oil.
- Sift flour and ¼ teaspoon salt into a large bowl. Add yoghurt and mix with a wooden spoon until mixture comes together to form a soft dough. Knead dough on a lightly floured surface 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 doughnut shape. Repeat with remaining dough to make 3 more bagels.
- Place bagels on prepared tray and brush tops with egg. Bake for 25 minutes or until golden. Serve warm.
VARIATIONS: Sesame: Sprinkle bagels with 2 teaspoons sesame seeds in Step 4 after brushing with egg. Olive and rosemary: Add 1 tablespoon each finely chopped rosemary and olives in Step 2 to make dough. Sprinkle bagels with 1 tablespoon finely chopped rosemary in Step 4 after brushing with egg. Variation: Cinnamon: Add 1 teaspoon cinnamon to Step 2 to make dough. Sprinkle bagels with 1 tablespoon raw sugar in Step 4 after brushing with egg. Parmesan and chive: Add 2 tablespoons each finely grated parmesan cheese and finely chopped fresh chives in Step 2 to make dough.