Monday 29 January 2024


 We have had our bake on this weekend and I wanted to do some breakfast meal prep for the week ahead. We all love bagels and I have been meaning to try out some, the last time I did, it was a bit of a fail but these ones turned out SO good!


3 cups of Self-raising flour

1 cup of Natural yoghurt 


Preheat your oven to gas mark 4/180c before you start. 

Combine the flour and the yoghurt in a bowl and start turning it over with a spoon. It can be really sticky so this step is key!.

Start kneading it, still in the bowl with a fork and then transfer it to the side with a little flour so it doesn’t stick.

Knead for 5 minutes and then section into little balls. Depending on how big you want your bagels, we did mini ones and got six out of this batch.

Poke a hole through the ball, I used the end of my brush I do egg washing with, and then spun it around a little to form a doughnut shape. 

Take it off the stick and then place it on a greaseproof tray.

Add an egg wash to the bagels and seasoning if you wish. I did some with everything but the bagel seasoning and some plain for biscoff spread of course :)

In the oven for 20 minutes or until golden brown, they are good to go.

We tried some fresh out of the oven with butter and they were absolutely delicious.

Store in an airtight container or tight lock bag and they will keep for up to 5 days.

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