• 1 cup plain Greek yoghurt (or vegan yoghurt) 

  • 1 cup all purpose flour

  • 1 1/2 tsp baking powder + 1/2 tsp table salt


  • 1 egg whisked (for egg wash finish) or melted butter (also could use vegan butter) 

  • white and black sesame seeds


  1. Preheat oven to 175 degrees (C) and line a baking tray with baking paper.

  2. In a large bowl, add flour, baking powder and salt and give it a mix.

  3. Next create a well in the middle of the flour and add your yoghurt.  Using a spoon or spatula, mix together the flour and yogurt until it begins to form a crumbly dough. Use your hands to push the dough together into one ball.

  4. Place the ball on a well floured surface and start kneading it by hand (or you can use a stand mixer if you have one). While kneading you will have to keep adding small amounts of flour to stop it sticking to your hands (NOTE: Try not add too much flour as the bagels will become dry). Knead for 5-7 minutes.

  5. Divide dough into four equal balls. Roll out a ball on a lightly floured surface until it becomes a rope about 2cm thick. Try to make the rope as even and smooth as possible. Pinch ends shut to form a round circle. Repeat with remaining dough.

  6. Place bagels onto a baking sheet. Brush tops with egg wash. Sprinkle tops with sesame seeds. 

  7. Bake bagels for about 23-25 minutes or until bagels are cooked all the way through. Let bagels cool a few minutes before eating.