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Monday
Mar312014

Greek Yogurt Everything Bagels

Everything bagels

For Secret Recipe Club this month, I was assigned to The Spiffy Cookie, written by Erin. Erin has a PhD in Microbiology, so she is not only a spiffy cookie, but a smart cookie too! When reading her “about” page, I felt an instant connection when I saw that she thinks peanut butter and chocolate is the best combination! Also, for a good chunk of time, she lived right down the 90 from where I’m from, so we’re practically neighbors! Although I only made one recipe from her blog, head over to see all of the other delicious things she makes! 

We’re carb people. A toasted bagel in the morning is great, especially when it is used for a breakfast sandwich. Everything bagels are our favorite, but I prefer to only eat them on the weekends since onion and garlic breath is no bueno! Joel and I have tried making bagels once before, but they ended up as flat as a pancake, so store bought has been the way to go for us. Until now.  Although I found many delicious sounding recipes, as soon as I saw Erin’s recipe for Greek Yogurt Everything Bagels, I knew it was high-time for us to try our hand at homemade bagels again. Everything about these bagels was great. They were easy to make and delicious to eat, especially with an egg and some bacon between them! I’m so glad I finally gave homemade bagels another try. Thanks for the great recipe, Erin!

2 cups Bread Flour
1 1/2 cups Whole Wheat Flour, divided
1 teaspoon Salt
1 cup Warm Water
2 1/4 teaspoons Active Dry Yeast
1 1/2 tablespoons Sugar
1/2 cup Plain Greek Yogurt
12 cups Water
1 tablespoon Baking Soda
3 tablespoons Everything Bagel Mix

In a large bowl, whisk together the bread flour, 1 cup of the whole wheat flour, and salt; set aside. In the bowl of a stand mixer fitted with the dough hook attachment, combine the water, yeast, and sugar. Whisk together and let sit for 3-5 minutes, or until slightly foamy. Add the yogurt to the bowl and mix, then slowly add the flour mixture, alternating between slow and medium speeds as you add the flour. Mix for 5 minutes, or until the dough is no longer sticky. If it is still sticky after 5 minutes, add the remaining whole wheat flour 1-2 tablespoons at a time (I ended up using about 2-3 additional tablespoons). Form the dough into a ball and place it in a large bowl that has been lightly greased. Cover the bowl and allow the dough to rise for 1 hour, or until doubled in size. Remove the risen dough and punch it down. Divide it into 8 equal pieces. Press your finger through the center of the ball to form it into a bagel shape; repeat with remaining dough balls. Place them on a lightly greased pan and allow them to rest until risen but not doubled, about 30 minutes. Preheat the oven to 500 degrees. Bring 12 cups of water to a boil in a large pot, then add the baking soda. Line a baking sheet with parchment paper and sprinkle with cornmeal. In batches, boil the bagels for 1 minute per side. Remove them from the water and place them on the prepared baking sheet. Sprinkle the tops with the Everything Bagel Mix topping. Bake for 5 minutes, then rotate the pan, lower the oven temperature to 450 degrees, and bake for an additional 5 minutes, or until the bagels are a light golden brown. 

*I was out of parchment, so I baked my bagels on a stoneware baking sheet. After the 10 minutes in the oven, the bottoms were soggy from the residual boiling water. I transferred them to a metal baking sheet and baked them again for another 5 minutes. When I try this recipe again, I plan to either use the metal baking sheet right away, or put the bagels on a baking sheet to dry off a bit after boiling, then transfer them to another that has been lined with parchment to bake. 

SOURCE: The Spiffy Cookie

 

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Reader Comments (21)

I'm so glad you tried these bagels! I was really excited when I got Greek yogurt into them. I've also made Greek yogurt pizza dough because I am obsessed with adding Greek yogurt to everything.

we are carb people! Too good! Loved it...

Bagels are quite intimidating to prepare, you did a wonderful job!

enjoy your Reveal Monday!

March 31, 2014 | Unregistered CommenterSallyBR

What a wonderful looking bagel. Bagels are one thing I've never actually made myself. They look wonderful! Great SRC pick this month.

March 31, 2014 | Unregistered CommenterTraci

"Onion and garlic breath is no bueno!" HA HA! Love that!

I've been dying to try making my own bagels!! These ones look amazing... great job!

Beautiful bagels, will definitely try these! Loved looking through your blog this month!

March 31, 2014 | Unregistered CommenterTara

I love Erin's blog. Great pick. Your bagels look yummy! I wish I had a warm one tomorrow for breakfast.

March 31, 2014 | Unregistered CommenterEmily @ Life on Food

I love, Love, love bagels. Especially everything bagels. Yours look super fantastic and I love the addition of the Greek yogurt! Happy reveal day!

March 31, 2014 | Unregistered CommenterRenee - Kudos Kitchen

I'm adding Greek yogurt to so many things these days - I know I'd love these bagels. It's one of the few types of bread I haven't made yet. Thanks for the inspiration (and the recipe) to make them :-) Great SRC pick.

March 31, 2014 | Unregistered CommenterThe Wimpy Vegetarian

I"ve never thought of putting greek yogurt in a bagel. This sounds wonderful and they look great. Awesome SRC post!

March 31, 2014 | Unregistered CommenterStephanie

Oh wow, these look fantastic - What an awesome choice for the SRC! They look like they turned out SO good - I might have to finally try making bagels myself!

Like the sound of this dough - and the everything mix! What a great SRC pick!

March 31, 2014 | Unregistered CommenterJJ - 84thand3rd

I am definitely a carb person too! Like seriously love bread. Everything bagels are my favorite kind too - but I've never tried making them myself. Good pick for SRC.

March 31, 2014 | Unregistered CommenterLauren Everson

I love bagels and never thought of making them at home. These look delicious! Great SRC pick!

Wow, these bagels look legit! I must admit I'm far to afraid to try making any type of bread or bagel at home. Except zucchini bread of course.

April 1, 2014 | Unregistered CommenterNicole

Wow, I've never been brave enough to try making my own bagels - I always had the idea that they were really hard to make, but this certainly sounds do-able. They look amazing.

Oh thank goodness for carb people! These bagels are simply gorgeous. You did an amazing job with these. Pinned!

April 1, 2014 | Unregistered CommenterKaren

YUM! I just love bagels!!!!

April 1, 2014 | Unregistered CommenterKirstin

These look so good! Homemade bread is the best, and I have a special place in my heart for bagels.

April 7, 2014 | Unregistered CommenterBeth

You left out thr baking soda in the first part of the recipe.

Try proof reading next time. A lot of work gone down the toilet because of one small error.

June 5, 2014 | Unregistered CommenterS

@S: I actually did not leave the baking soda out of the recipe. It is used in the water as the bagels are boiled, as it clearly states. If you tried this recipe and did not like it, I am sorry, but it wasn't for lack of proofreading.

June 6, 2014 | Registered CommenterMelissa

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