About the Recipe
Ingredients
1 1/4 cups self-rising flour
1 1/4 cups fat-free Greek yogurt
1 teaspoon everything but the bagel seasoning
1/3 cup low-fat cheddar cheese, shredded
water for boiling
Preparation
Preheat oven to 425F degrees. Bring a pot of water to a gentle boil and line a baking sheet with a silicone mat or parchment paper.
1. Mix yogurt and flour until dough forms, if the dough is too sticky add a little more flour at a time until it no longer sticks to your hands.
2. Divide dough into 5 equal parts ( I used my food scale for this) and roll each piece to be about 7 inches long. Press ends together to make a bagel shape, do your best to make the seams less prominent so they hold during cooking. Repeat with all 5 dough pieces.
3. Carefully add bagels to water and cook for 1 minute, the bagels should be floating to the top of the water. Gently remove bagels and transfer to the prepared baking sheet.
4. Sprinkle bagels with seasoning then top with cheese. Bake at 425F for 25-30 minutes.
Let bagels cool completely before toasting.