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 is a candy cake-like bread developed by Polish and Ukrainian Jews a few years in the past. It’s form of a cross between a cinnamon roll and candy egg bread. I made a decision to attempt babka’s superb taste combo (cinnamon, sugar, and chocolate) with my Simple Bagel Recipe, and it was successful, particularly with the youngsters! For extra wholesome bagel recipes, attempt my Stuffed Bagel Balls, Protein Bagels with Cottage Cheese, and Every part 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 when you have a kitchen scale, you may weigh it for probably the most exact measurement. It ought to weigh 5 ounces.
- Baking Powder: Guarantee your baking powder is just not expired, so it’ll rise.
- Salt: I take advantage of kosher salt, which has greater crystals. If you happen to 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 gained’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.
Methods to Make Bagels
- Cinnamon Sugar: Mix the cinnamon and sugar in a small bowl.
- Prep: Preheat the oven to 375°F. Place parchment paper and spray with oil to forestall the bagels from sticking. You can even use a silpat.
- 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.
- 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 ought to be no dough in your arms once you pull them away.
- 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 flippantly with the overwhelmed egg, and sprinkle with cinnamon sugar and mini chocolate chips. Press the chips flippantly 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.
- Topping: Brush the tops of the bagels with egg wash and sprinkle with the remaining cinnamon sugar.
- Bake the Bagels on the highest oven rack for 25 to twenty-eight minutes, rotating midway by means of. Let cool for a minimum of quarter-hour earlier than chopping.
- Egg-Free: The egg wash offers the bagels a reasonably golden shade, however when you’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.
Methods 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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Yield: 4 servings
Serving Measurement: 1 bagel
In a small bowl, mix the cinnamon and sugar. Put aside.
Preheat oven to 375˚F. Place parchment paper or a silpat on a baking sheet. If utilizing parchment paper, spray with oil to keep away from sticking.
In a medium bowl mix the flour, baking powder and salt and whisk properly.
Add the yogurt and blend with a fork or spatula till properly mixed, it would seem like small crumbles.
Calmly mud flour on a piece floor and take away dough from the bowl, knead the dough a couple of occasions till dough is cheesy, however not sticky, about 15 turns (it mustn’t go away dough in your hand once you draw back).
Divide into 4 equal balls. Calmly mud the work floor once more then roll every ball into 3/4-inch-thick ropes, about 7 inches lengthy. Press the rope flat, brush very flippantly with egg wash, sprinkle every with ½ teaspoon of the cinnamon and sugar combination and high with barely lower than 1 teaspoon mini chips.
Press the chocolate chips flippantly into the dough then deliver the outer sides of the smashed rope up and over to shut over the stuffing. Be a part of the ends to type bagels.
Brush the tops of every bagel with egg wash and sprinkle with remaining cinnamon and sugar combination.
Bake on the highest rack of the oven for 25-28 minutes, rotating midway by means of. Let cool a minimum of quarter-hour earlier than chopping.
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Serving: 1 bagel, Energy: 158 kcal, Carbohydrates: 30 g, Protein: 5 g, Fats: 2 g, Saturated Fats: 1 g, Ldl cholesterol: 47 mg, Sodium: 473 mg, Fiber: 1 g, Sugar: 5 g