Everything Seasoned Greek Yogurt Bagels & Spread
Everything Seasoned Greek Yogurt Bagels & Spread
PREP TIME: 5 minutes
COOK TIME: 20 minutes
SERVES: 8
PREP TIME: 5 minutes
COOK TIME: 20 minutes
SERVES: 8
Everything Seasoned Greek Yogurt Bagels & Spread
PREP TIME: 5 minutes
COOK TIME: 20 minutes
SERVES: 8
Ingredients
Did you know you can use Greek yogurt in everyday cooking? Oikos High Protein Greek Yogurt has calcium and protein and is delicious to eat on its own but can also be used in recipes like this one. Whipping up a batch of homemade bagels was never so easy and the chewy interior of these bagels will keep you coming back for more. Try the Herbed Greek Yogurt Bagel Spread instead of butter or mayo!
- 1 tub (650 g) Oikos High Protein Plain Greek Yogurt
- 1 tbsp (15 mL) Everything Bagel Seasoning
- 4 tsp (20 mL) baking powder
- ½ tsp (2 mL) salt
- 2 ½ cups (625 mL) all-purpose flour (approx)
Topping:
- 1 large egg, lightly beaten
- 4 tsp (20 mL) Everything Bagel seasoning
Herbed Greek Yogurt Spread
Prep time: 5 minutes
Refrigerate: 1 day
Serves/Yield: about 2 cups (500 mL)
- 1 tub (650 g) Oikos High Protein Plain Greek Yogurt
- 3 tbsp (45 mL) chopped fresh basil or dill
- 2 tbsp (30 mL) chopped fresh parsley
- ½tsp (2 mL) garlic powder
- ½ tsp (2 mL) granulated sugar
- ¼ tsp (1 mL) each salt and pepper
Place a fine mesh sieve over a bowl and line the sieve with cheesecloth or coffee filter. Scrape yogurt into prepared sieve and cover lightly with plastic wrap. Refrigerate for at least 1 day or up to 3 days (leaving it longer will give you a thicker spread).
Empty drained yogurt into a bowl and reserve whey and use in other baking recipes that call for milk or water. Stir basil, parsley, garlic powder, sugar, salt and pepper. (Adjust seasoning if desired)
Tips:
Use spread on bagels or as a dip for veggies or try it stirred into your mashed potatoes!
Spread can be covered and refrigerated for up to 1 week.
Per Serving (2 tbsp/30 mL): 25 calories, 0g fat, 0g saturated fat, 5mg cholesterol, 2g carbs, 0g fibre, 1g sugars, 4g protein, 50mg calcium, 9.5 µg Vitamin K.
Preparation
Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together yogurt, 1 tbsp (15 mL) of seasoning, baking powder and salt. Stir in flour until ragged dough forms. Bring dough together using your hands in bowl.
Dump dough onto floured surface and knead a few times until smooth dough forms and is not sticky. Sprinkle with additional flour as necessary.
Divide dough into 8 pieces. Roll each piece into an approximately 10-inch (25 cm) rope. Fold over ends together and roll together to form bagel. Place on prepared baking sheet. Repeat with remaining dough.
Topping: Brush the tops of each bagel with egg and sprinkle tops with bagel seasoning. Bake for about 20 minutes or until the top and bottom are golden.
Cheese Variation: Omit Everything Bagel Seasoning. Stir in 1/2 cup (125 mL) shredded old cheddar cheese into yogurt mixture. Sprinkle tops with 1/2 cup (125 mL) more shredded cheese before baking.
Freeze bagels for up to 1 month in an airtight container.
In Partnership With
Emily Richards
Ingredients
Did you know you can use Greek yogurt in everyday cooking? Oikos High Protein Greek Yogurt has calcium and protein and is delicious to eat on its own but can also be used in recipes like this one. Whipping up a batch of homemade bagels was never so easy and the chewy interior of these bagels will keep you coming back for more. Try the Herbed Greek Yogurt Bagel Spread instead of butter or mayo!
- 1 tub (650 g) Oikos High Protein Plain Greek Yogurt
- 1 tbsp (15 mL) Everything Bagel Seasoning
- 4 tsp (20 mL) baking powder
- ½ tsp (2 mL) salt
- 2 ½ cups (625 mL) all-purpose flour (approx)
Topping:
- 1 large egg, lightly beaten
- 4 tsp (20 mL) Everything Bagel seasoning
Preparation
Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together yogurt, 1 tbsp (15 mL) of seasoning, baking powder and salt. Stir in flour until ragged dough forms. Bring dough together using your hands in bowl.
Dump dough onto floured surface and knead a few times until smooth dough forms and is not sticky. Sprinkle with additional flour as necessary.
Divide dough into 8 pieces. Roll each piece into an approximately 10-inch (25 cm) rope. Fold over ends together and roll together to form bagel. Place on prepared baking sheet. Repeat with remaining dough.
Topping: Brush the tops of each bagel with egg and sprinkle tops with bagel seasoning. Bake for about 20 minutes or until the top and bottom are golden.
Cheese Variation: Omit Everything Bagel Seasoning. Stir in 1/2 cup (125 mL) shredded old cheddar cheese into yogurt mixture. Sprinkle tops with 1/2 cup (125 mL) more shredded cheese before baking.
Freeze bagels for up to 1 month in an airtight container.
Nutritional Information
-
Calories210
-
Fat2g
-
Saturated0.4g
-
Cholesterol25mg
-
Sodium510mg
-
Fibre1g
-
Potassium480mg
-
Carbohydrate33g
-
Sugars3g
-
Iron15%
-
Vitamin C≥0%DV
-
Vitamin B120%DV
-
Calcium250mg
-
Protein15g
-
Vitamin A≥1%
-
Zinc0%
-
Vitamin D≥0 µg
-
Vitamin K≥2.5 µg
-
Magnesium≥20mg
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Nutritional Information (Per Serving)
-
Calories210
-
Saturated0.4g
-
Fat2g
-
Cholesterol25mg
-
Sodium510mg
-
Fibre1g
-
Potassium480mg
-
Carbohydrate33g
-
Sugars3g
-
Iron15%
-
Vitamin C≥0%DV
-
Vitamin B120%DV
-
Calcium250mg
-
Protein15g
-
Vitamin A≥1%
-
Zinc0%
-
Vitamin D≥0 µg
