Add Greek yogurt and use a fork or pastry cutter to mash and mix until a sticky dough forms.
¾ cup Plain Full-Fat Greek Yogurt
Lightly rub a tiny amount of olive or avocado oil into your hands to help prevent sticking. Separate the dough and form it into 4 dough balls.
Take a dough ball into the palm of your hand and use your thumb to press all the way through the center of the ball to form a hole in the center. Place on the prepared baking tray and repeat with the remaining dough balls.
Using a pastry brush, brush the beaten egg wash over the tops of the bagels.
1 Small Egg
Sprinkle with optional spices or garnishes, or leave plain. Bake for 33 to 36 minutes or until the tops of bagels are golden brown.
Remove the baking tray from the oven and let the bagels cool on a rack for at least 12 minutes before cutting them in half. Serve.
Notes
They can be stored in the fridge in a sealed container for up to a week or in the freezer in a freezer bag with parchment paper between each bagel for up to three months.Bagels can be reheated or lightly toasted in the toaster oven, bagel toaster, or oven after being refrigerated or defrosted in the fridge from the freezer*All Nutritional Data are Estimates Only, Based on the Products I Used. *Yield: 4 bagels, Serving Size: 1 bagel, Net Carbs per Bagel: 3g, Amounts per Serving~