Bagels are great, but they are not easy to make. You need to proof the dough and blanche the bagels before baking them. And believe me, it can go wrong in many ways. This recipe requires NO YEAST so no proofing time, and you don't need to blanch, just mix and bake. Here is how its done.
In a large mixing bowl, combine the flour, baking powder and Salt. Give them a quick whisk and go to the next step.
Add the Greek Yoghurt to the bowl, use a fork or spatula and roughly combine the ingredients. When the dough becomes sticky and rough you have to start kneading by hand.
Flour your working surface, pour the dough on the floured surface, sparkle some more flour over the dough and start kneading. NOTE: The dough will be sticky throughout the whole process. Keep flouring when it gets sticky just to work with it easier. When the dough has a smooth surface we are ready for shaping.
Divide the dough in to 8 equal pieces, slightly flour and roll in to individual dough balls.
To shape the bagel, poke a hole with your finger through the dough ball, now using both hands put one finger through each side of the hole and start rolling and slightly pulling apart. You can add a second finger when the hole is big enough. Make the hole big enough as the dough will rise.Now shape any uneven parts of the bagel, place on a lined baking tray. Space adequately ( I do 5 bagels in a large tray)
In a small bowl, crack the egg and add 2 tablespoons of water. Whisk well and then brush each bagel. Sprinkle your sesame seeds or topping over the egg washed bagel. An alternative method would be brushing the bagel with egg wash and then carefully dunking it in a dish filled with sesame seeds. This will give you a more full and even cover so choose depend on how you want them covered.
Last but not least, bake the bagel at 175 C or 340 F until golden brown. For me this takes about 12 minutes but every oven is a bit different so keep an eye on the colour of the bagel. Set on a cooling rack and enjoy once they have cooled to room temperature.