Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (2024)

FAQs

Can you substitute sour cream for Greek yogurt in bagels? ›

You can use a fat-free Greek yogurt too if you prefer, I've found it works just as well as regular Greek yogurt. You could also use sour cream. If you can only find plain yogurt, you can drain some of the liquid using a fine sieve lined with cheesecloth.

Bagels, like pretzels, are boiled first to create a crunchy exterior. Bagels are boiled in water usually 30 to 60 seconds before hitting the oven. This boiling causes the starch on the exterior of the bread to gel and create a barrier from the interior dough.

There's no egg in the dough, and malt is used in place of sugar. A bagel is made by first cooking it in water — very hot boiling water — for one or two minutes to lock in its flavor. Then it's browned in the oven to create that hard, delectable crust.

Despite getting some nice blistering, overworked doughs don't retain gas well and resist expansion, leading to a dense ring with a tight crumb.

Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium. Baked goods made with yogurt as a straight substitute for sour cream will turn out less tender, lighter in texture and have a tangier, less buttery flavor.

Also, Greek yogurt is generally lower in fat and calories, making it a healthier alternative for those watching their weight or heart health. However, sour cream also has its own benefits. It is rich in calcium and vitamin A, making it a nutrient-dense addition to your diet.

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake.

But there's no boiling of the bagels baked by upstart Noah Alper, who opened Noah's New York Bagels almost two years ago. Steam is injected into Noah's oven to create fluffy, puffed-up bagels.

Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded. They should float immediately when added to the water.

Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

Why are my homemade bagels not crispy? ›

When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy. It can easily take 10 minutes of mixing and kneading before the right texture and gluten strength is achieved. This is what the inside of a well-made bagel should look like.

Unfortunately there's no simple answer to this question. In terms of calories, on average one bagel has more calories than one slice of bread. However, if you choose to have a bagel with more fibre, this may help you feel fuller for longer and potentially reduce your snacking throughout the day.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

Once your bagels are shaped and risen, they're ready for a water bath. Most of our recipes call for boiling, though we do have one, Chewy Bagels, that calls for steaming if you want to give this a try. There's not much difference in the final products, though steaming tends to be a faster, less messy process.

Greek yogurt

It can be used as a 1:1 substitute for sour cream in cheesecake. Greek yogurt is a great option for those looking for a healthier option, as it is lower in fat and calories than sour cream.

The Most Similar Sour Cream Sub For Any Use: Greek Yogurt

Like sour cream, plain Greek yogurt is thick enough to dollop, has a nice amount of acidity, and is dairy-based. It works well for topping foods like tacos, as well as in dips or salad dressings.

Greek Yogurt has active bacteria and lactic acid which slowly break down the protein, making the chicken moist and tender. Substitute with plain full-fat yogurt, buttermilk, or sour cream. Lemon is added for a classic Greek flavor and also adds more acid which helps to tenderize the meat.