Soft And Golden Yoghurt Bagels

For these bagels, I decided to try something a little different by adding yoghurt to the ingredients. Traditionally, bagels are briefly boiled in a water bath before being baked in the oven, giving them their characteristic chewy texture and shiny crust. For this recipe, I skipped the water bath and baked them straight in the oven instead.

The result? Soft, fluffy bagels with a beautifully golden top and a lovely homemade texture. Made with yeast and yoghurt, these bagels are a delicious twist on the traditional version and a wonderful addition to your home baked baking collection.

Enjoy them sliced and topped with your favourite savoury or sweet fillings. Whether you enjoy them for breakfast, as part of a light lunch, or simply toasted and spread with your favourite topping, these homemade bagels are well worth making.

EQUIPMENT:

1 Baking tray prepared with baking paper

1 cooling rack

Makes 4 bagels

INGREDIENTS FOR DOUGH

210 g or 1 1/2 cups of all-purpose plain flour

100 g or 1/2 cup of wholemeal baker's flour

7 g or 1 1/2 teaspoons active dried yeast

3.5 g or 3/4 teaspoon pink Himalayan salt, or to taste

6 g or 1 1/2 teaspoon raw sugar, or sweetener of your choice

245 g or approximately 1 cup Greek-style plant-based yoghurt

2 tablespoons (30ml) lukewarm water, added gradually

KNEADING THE DOUGH

Using a stand mixer

• Attach the dough hook to your stand mixer.

• Add the dry ingredients to the mixing bowl and stir to combine.

• Add the plant-based yoghurt and lukewarm water.

• Mix on low speed until the ingredients come together to form a dough.

• Increase to a low-medium speed and knead for approximately 6–8 minutes, or until the dough becomes smooth, elastic and slightly tacky to the touch.

Kneading by hand

• Combine the dry ingredients in a large mixing bowl, then add the plant-based yoghurt and lukewarm water.

• Mix with a wooden spoon until a rough dough forms.

• Transfer the dough to a lightly floured work surface.

• Knead by hand for approximately 8–10 minutes, pushing the dough away with the heel of your hand, folding it back towards you and turning it as you work.

• Continue kneading until the dough becomes smooth, elastic and slightly tacky. If the dough feels too dry, add a little water at a time. Avoid adding too much extra flour, as this can make the bagels dense.

FIRST RISE

• Allow the dough to rise. Place the dough in a lightly greased bowl, cover and leave in a warm place until it has risen and increased in size, approximately 1–1½ hours.

SHAPE

• Shape the bagels. Gently divide the dough into equal portions. Shape each portion into a ball, then make a hole in the centre and gently stretch it to form a bagel.

SECOND RISE

• Allow a second rise. Place the shaped bagels on a baking tray lined with baking paper. Cover loosely and leave to rise for approximately 20–30 minutes.

PRE-HEAT THE OVEN at least 15 minutes before baking

Preheat the oven to 180°C (350°F).

BAKE

• Bake the bagels for approximately 20–25 minutes, or until they are cooked through and have a lovely golden top.

COOL

• Cool and serve. Transfer the bagels to a wire rack to cool, serve with your favourite sweet or savoury toppings.

  

Print recipe