Einkorn Greek Yogurt Bagel (Edit recipe)

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I love the Greek yogurt dough, it’s higher in protein, nutrient dense, and way simpler to make! But I still love my sourdough, so this includes an option to ferment 🫧 You are going to actually be so impressed by the recipe and I hope it becomes your go-to!!

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

6

Serves: 2

Ingredients

1 cup Einkorn Flour
0.5 cup Plain Greek Yogurt
0.25 cup Sourdough Starter, Homemade
1 Tbsp Baking Powder
0.5 tsp Real Salt - Redmond
1 whole Egg, optional for egg wash

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all the ingredients (except the egg)
*einkorn absorbs moisture differently, so I added 1/4 cup less yogurt/starter, add more if crumbly. Add more flour too moist
-If wanting to ferment, place in fridge for a few hours to overnight, if not, use immediately
Preheat oven to 350 degrees Fahrenheit
Knead dough into ball and cut into 2 bigger bagels or 4 smaller
Whisk egg in a separate small bowl and brush on top of bagels. Add any toppings such as sesame seeds
Place on prepared baking sheet and bake for 30 minutes
Let cool for 10 minutes, slice, and eat!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	280
Fat:	3 g
Carbohydrates:	49 g
Protein:	14 g
Cholesterol:	8 g
Sodium:	489 mg
Fiber:	4 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.