One PEOPLE staffer — who is by no means a baker — shares her path to bagel glory
— one of which, surprisingly, was Greek yogurt. I was even more excited when I realized I already had the other ingredients in my kitchen .
After setting the oven to 375°, I started by mixing a cup of flour with two teaspoons of baking powder and 3/4 teaspoon of salt in a medium-sized mixing bowl. I used a fork to stir, because I am lazy and didn’t want to wash a whisk, and, again, I am not a baker and have nothing to prove. After that, I separated the chunk of dough into four equal balls, and rolled each into little snakes using my palms. The recipe suggests rolling them into “3/4-inch thick ropes” but I just eyeballed it and it worked out. I then created bagel shapes by looping the ropes and pinching the ends together. You really do have to squeeze and squish the ends, since the dough is no longer sticky.
I tried them two ways: spread with whipped cream cheese and a little bit of butter, and smothered in bacon, egg and cheese . Both ways, the bagels were chewy and tender on the inside, with a crisp, warm shell. The crust even had a bit of a shine, from the egg white glaze. The salt and garlic powder were a nice touch also, not overpowering like I was worried about, and I think even more seasonings would have been even tastier.
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