COOKING WITH THE SNAP – Bagels
Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
Bagels
1 Cup of all-purpose flour or whole wheat flour
2 teaspoons baking powder
¾ teaspoon salt
1 Cup non-fat plain Greek yogurt
1 Egg white, beaten
Everything bagel seasoning
Preheat oven to 375 degrees F. Lightly grease with canola oil a baking pan.
In a medium-size bowl, mix flour, baking powder and salt until combined. Add the yogurt and mix with a fork or spatula until well blended. Lightly dust with flour your work surface (I use a cutting board for easier cleanup).
Remove dough from bowl and place on floured surface. Sprinkle flour on top of the dough ball as well and hands lightly floured. Knead (work with hands) the dough a few minutes until dough is not sticky. Divide into four equal balls. Roll each ball into a ¾ inch rope and join the ends to form a bagel. Spread egg wash on top of each bagel and sprinkle with bagel seasoning.
Place on baking pan and bake for 25 minutes.
Let cool at least 15 minutes before serving.
From the Kitchen of Lori Ivey