Healthy Yogurt Bagels 🥯

There’s nothing like a fluffy, toasty warm bagel. But I can do without the refined, pesticide-sprayed, high-gluten enriched flour thank youuu!

This healthy bagel recipe is a GAME. CHANGER. No other way to put it. You can have your bagels and eat them too, without the guilt, globs of gluten, or gut despair.

My version of this recipe uses einkorn flour, which is my latest obsession. Although not gluten free, it has low gluten levels that are easier to digest because it comes from the pure, non-GMO, OG ancient wheat grain.

I haven’t tried it with almond or other gluten-free flour.

Ingredients:
* 1 cup Einkorn flour
* 2 teaspoons baking powder
* 3/4 teaspoon kosher salt
* 1 cup non-fat plain Greek yogurt (Costco brand, Skyr, Fage,Stonyfield)
* 1 egg, beaten
* Optional toppings: everything bagel seasoning

Directions:
1. Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

3. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

4. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)

5. Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.