These Greek yogurt bagels with a babka-inspired filling of cinnamon, sugar, and chocolate are scrumptious served for breakfast with espresso or as an after faculty snack.

Babka-Impressed Bagels

Babka is a candy cake-like bread developed by Polish and Ukrainian Jews a few years in the past. It’s kind of a cross between a cinnamon roll and candy egg bread. I made a decision to strive babka’s superb taste combo (cinnamon, sugar, and chocolate) with my Simple Bagel Recipe, and it was a success, particularly with the youngsters! For extra wholesome bagel recipes, strive my Stuffed Bagel Balls, Protein Bagels with Cottage Cheese, and Every thing Bagel Pigs in a Blanket.

Babka Bagel Elements

• Cinnamon and Sugar for the filling and topping
• Flour: Use all-purpose, whole-wheat, or gluten-free flour, like Bob’s Crimson Mill. You’ll want one cup, however in case you have a kitchen scale, you possibly can weigh it for probably the most exact measurement. It ought to weigh 5 ounces.
• Baking Powder: Guarantee your baking powder shouldn’t be expired, so it’ll rise.
• Salt: I exploit kosher salt, which has greater crystals. When you use desk salt, use much less.
• Greek Yogurt: You need thick, non-fat Greek yogurt, like Stonyfield or Fage. If there’s any liquid, drain it first. Common yogurt received’t work as a result of it’ll be too sticky.
• Egg: Beat one egg or egg white and use it as egg wash.
• Chocolate Chips: Use mini semisweet chocolate chips for the filling.

The right way to Make Bagels

1. Cinnamon Sugar: Mix the cinnamon and sugar in a small bowl.
2. Prep: Preheat the oven to 375°F. Place parchment paper and spray with oil to stop the bagels from sticking. You may as well use a silpat.
3. Make the Bagel Dough: Whisk the flour, baking powder, and salt in a medium bowl. Combine within the yogurt with a fork or spatula till it resembles small crumbles.
4. Knead the Dough: Calmly mud a piece floor with flour and knead the dough a couple of occasions till it’s cheesy however not sticky. There needs to be no dough in your palms while you pull them away.
5. Stuff the Bagels: Divide the dough into 4 equal balls. Roll every ball into ¾-inch ropes about seven inches lengthy. Press the rope flat, brush it calmly with the crushed egg, and sprinkle with cinnamon sugar and mini chocolate chips. Press the chips calmly into the dough. Convey the outer sides of the smashed rope up and over to shut it over the filling. Be a part of the ends to type a bagel. Repeat with the remaining dough.
6. Topping: Brush the tops of the bagels with egg wash and sprinkle with the remaining cinnamon sugar.
7. Bake the Bagels on the highest oven rack for 25 to twenty-eight minutes, rotating midway via. Let cool for a minimum of quarter-hour earlier than chopping.

Variations

• Egg-Free: The egg wash provides the bagels a fairly golden coloration, however if you happen to’re allergic, omit it.
• Dairy-Free: Substitute the yogurt with a thick, dairy-free Greek yogurt, like Kite Hill’s plain unsweetened yogurt.
• Sticky Dough? Add extra flour.
• Not a chocolate fan? Skip the chips and simply use the cinnamon sugar.

The right way to Retailer Bagels

• Retailer leftover bagels on the counter for at some point or within the fridge for as much as three days. Eat them at room temperature or heat them within the toaster, oven, or air fryer.
• To freeze, slice the bagels and wrap them individually with foil or plastic wrap for as much as three months. Reheat them from frozen or thaw them within the fridge.

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