The other day, while performing my weekly clean-out-the-fridge task, I noticed I still had two full cartons of Greek Yogurt which I hadn’t opened and they were about to expire.
Instead of devouring the yogurt with the addition of Nutella (which by the way tastes like chocolate pudding) I decided to put my own spin on the two-ingredient bagel recipe which I could then freeze for future breakfasts, lunches or snacks.
2 TBSP chia seeds
2 TBSP flax seeds
4 TBSP water
Lemon rind (of 1 lemon)
2 Cups Plain Greek Yogurt (make sure it’s Greek & NOT “Greek style”)
2 Cups Flour
1 TBS Baking Powder
1/2 tsp salt
Sesame Seeds (optional: everything bagel seasoning mix, or poppy seeds)
1 Egg, lightly beaten for the egg wash
Preheat oven to 375F and prepare a baking sheet by lining it with parchment paper, and lightly spray it with cooking spray.
Bake for 15 to 20 minutes, then rotate the baking sheet, and continue baking for another 15 to 20 minutes.
Remove from oven, increase temperature to 450 F
Return the baking sheet to oven and bake for another 5 to 7 minutes (until the tops of the bagels have browned).
Bagels can be eaten warm out of the oven (delicious with your favourite jam—mine is Bonne Mamma apricot and pear).
You can store bagel in a well-sealed container in the fridge for a few days, or freeze them by wrapping them individually, once thawed, cut and toast.