Combine the water, eggs, and Greek yogurt in a bowl.
In another bowl, combine the instant dry yeast with flour and salt, and add it to the wet mixture. Mix together for a few minutes.
Knead the dough well for 7-8 minutes, give it a rest for 5 minutes, and then continue to knead for 5-6 more minutes.
Collect the dough into a ball shape and cover with a damp towel. Let it rise for 45-60 minutes.
Give the dough a punch and divide it into 10 equal balls.
Dust some flour onto a surface, and roll the dough balls out into ropes. Shape them into bagels and make sure to tuck in the ends very well.
Let the bagels rise for a second time for 40 minutes.
Bring a big pot of water to a boil and add baking powder. Drop each bagel into the water and let them cook for 2 minutes maximum.
Preheat the oven to 185°C (365°F). Transfer the bagels onto a baking tray lined with baking paper, top them with egg wash, and add your favorite toppings like cheddar cheese, jalapeños, or everything bagel seasoning.
Bake for 18-22 minutes until golden and cooked through. Serve as the base for a delicious breakfast sandwich.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →