When you buy too much Greek Yogurt. . .

Posted on by Selena Robins

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.

Lemon-Sesame-Yogurt Bagels

INGREDIENTS:

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

DIRECTIONS:

Preheat oven to 375F and prepare a baking sheet by lining it with parchment paper, and lightly spray it with cooking spray.

In a small bowl, add chia seeds, flax seeds, and water. Stir and let them sit for about 20 minutes so that the seeds can soak up the water.

In a large bowl, whisk together: flour, baking powder and salt, until well blended.

In a separate bowl, add: Greek Yogurt and lemon rind, stir well.

Add the chia seeds and Flax seeds mixture into the Greek Yogurt,
stir well to combine.

Using a spatula, add the yogurt mixture to the flour. Stir well, until
everything is incorporated. The dough will be sticky and shaggy.

With floured hands, divide the dough into eight pieces, roll each piece into a ball, and place on baking sheet.

Insert your thumb in the middle of each dough ball, to make a bagel hole.

Brush each bagel with egg wash.

Sprinkle each bagel with sesame seeds (or poppy seeds, or seasoning, your choice)

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).

Remove from oven and place on cooling rack

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.