Ingredients
Method
- Set oven to 375°F (190°C). Cover a baking sheet with parchment paper and lightly coat it with cooking spray.
- In a large bowl, combine the Greek yogurt, self-rising flour, and pinch of salt. Use a rubber spatula to stir until the mixture looks crumbly and no dry flour remains.
- Transfer the dough to a lightly floured surface and gather it into a ball. Knead 15 to 20 times, just until a smooth, cohesive dough forms.
- Divide the dough into 6 equal portions. Roll each portion into a 3/4-inch thick rope, then bring the ends together and pinch to form a ring.
- Brush the tops with the optional egg wash or plain water. Sprinkle both sides generously with everything bagel seasoning or your preferred topping.
- The egg wash gives shine and helps the seasoning stick; if you skip it, brush with water. For a conventional oven, bake on the top rack for 18 to 22 minutes. For an air fryer, preheat to 325°F (165°C), cook in batches with at least 2 inches between bagels, and air fry for 10 to 12 minutes until golden. No flipping needed.
- Let the bagels rest on a wire cooling rack for at least 20 minutes before slicing.
- Keep bagels in an airtight container for up to 3 days, or wrap tightly and freeze for up to 1 month.
Nutrition
Notes
If you do not have self-rising flour, whisk 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
Thick Greek yogurt works best; regular yogurt has too much water and will make the dough sticky.
Knead only until the dough comes together, as overworking can make the bagels tough.
For extra shine and better seasoning adhesion, brush with egg wash; use water for an egg-free version.
Air fryer times vary, so check the bagels a minute or two early to avoid overbrowning.
Cool completely on a wire rack before slicing so the inside sets and the texture is right.
Store airtight at room temperature for up to 3 days, or freeze tightly wrapped for up to 1 month.