Potato Bagels
Servings: 6
These potato bagels are made with just 6 simple ingredients, including mashed potatoes and Greek yogurt for a soft, chewy texture. Each bagel has 10 grams of protein, a delicious and satisfying option for breakfast or a snack!
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Ingredients
- 1 1/2 c All-Purpose Flour (or 1:1 Gluten-Free Flour)
- 1 tbsp Baking Powder
- 3/4 tsp Salt
- 3/4 c Greek Yogurt
- 3/4 c Rehydrated Instant Potatoes
- 1 Egg
- Toppings: Poppy Seeds, Sesame Seeds, Everything Seasoning, Shredded Cheddar, etc. (optional)
Schmear
- 8 oz Cream Cheese
- 8 oz Greek Yogurt
- 1/4 c Giardiniera Vegetables, chopped
- 2 tbsp Scallions, chopped
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt and potatoes and, using a fork, mix the ingredients until they form a rough, shaggy dough.
- Knead the dough with your hands until it forms a slightly tacky ball and no crumbs remain. Do not overwork the dough; this process should only take 1-2 minutes.
- Place the dough on a lightly floured and cleaned work surface, and then divide it into 6 equal pieces (95 grams each). Roll each piece of dough into a ball (it will be similar in appearance to biscuit dough). Using clean hands, poke a hole in the center of the dough ball, gently pulling and stretching the dough into a bagel shape. Repeat the process for all pieces.
- Arrange the bagels on a prepared baking sheet. In a small bowl, beat the egg with 2 tsp of water. Brush the tops of the bagels with the egg wash and sprinkle with your desired topping.
- Bake for about 25 minutes, or until golden. Let the bagels cool on a baking sheet for at least 15 minutes before slicing.
- Serve with your choice of cream cheese, peanut butter, or butter!