These easy bagels are lower in Points than store-bought versions and only require three ingredients. Make them plain, or add more flavour by following our recipe hacks below.
White self-raising flour
162 g, (1 cup (150g), plus 1 tbs extra for kneading and rolling)
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 flat–blade knife until mixture comes together to form a soft dough. Knead dough on a lightly floured surface for 1–2 minutes, until smooth.
- Divide dough into 4 equal portions. Using lightly floured hands, roll a portion of dough into a 20 cm long rope. Join and pinch ends of rope to form a doughnut shape. Repeat with remaining dough to make 4 bagels in total.
- Place bagels on prepared tray and brush tops with egg. Bake for 25 minutes or until golden. Serve warm.
RECIPE HACKS: 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 pitted olives to the bowl in step 2. Cinnamon: Sift 1 teaspoon ground cinnamon with flour and salt in step 2. Sprinkle bagels with 1 tablespoon raw sugar in step 4 after brushing with egg. Parmesan and chive: Add 2 tablespoons each grated parmesan cheese and finely chopped fresh chives to the bowl in step 2. TO STORE: Keep bagels in a reusable container at room temperature for up to 2 days. Microwave or toast until warm to serve. TO FREEZE: Store bagels in a reusable container for up to 2 months. Microwave from frozen until warm to serve.