Cinnamon Sugar Greek Yogurt Bagel
Ingredients:
For the dough -
1/2 cup Greek yogurt
1/2 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
Egg wash (1 egg plus 2 tbsp water, you won't use it all)
For the filling -
1 tsp coconut oil
1 tsp maple syrup
1 tsp light brown sugar
1/2 tsp cinnamon
1/2 tsp vanilla
For the cinnamon cream cheese (optional) -
3 tbsp cream cheese
leftover filling (about 3/4 tsp)
Directions:
1) To make the dough, combine the flour, baking powder, and salt in a small bowl. Then, add the Greek yogurt and mix with a spoon or spatula until a rough dough forms. Lightly knead the dough to fully combine, and set aside.
2) To make the filling, add the coconut oil, maple syrup, sugar, vanilla, and cinnamon to a small bowl. Mix to combine and set aside.
3) To form the bagel, begin by rolling your dough out into a log (roughly 12in. in length). Then, using your hands or a rolling pin, flatten to about 3 inches wide. Spread about 1/2 the filling mixture on the dough, leaving 1/4 on the sides to seal. Next, roll the dough up like a cinnamon roll, and pinch the seam shut. Then, roll back and forth with the palms of your hands to smooth out the seam.
4) Roll the ends of the dough slightly thinner than the middle (1/2 inch thick), and wrap the dough in a circle to make a bagel shape. The hole in the center should be about 1 inch to 1 1/2 inches wide. Use the thinner ends as tabs to attach to the bulk of the bagel, and lighly pinch them to attach. The dough should be relatively sticky and easy to shape.
5) Transfer the bagel to a baking sheet lined with parchment paper (or lightly greased if you don't have any). Brush with the egg wash and bake at 400°F for 22-25 minutes, or until golden brown on top.
6) To make the cinamon cream cheese, add the cream cheese and the leftover filling mixture to a small bowl and mix to combine. Set aside in the fridge until you are ready to use.
7) When the bagel is done, remove it from the oven and let cool for at least 15 minutes before serving. This allows the inside to finish cooking so it is not doughy. When cooled, slice open and cover with cream cheese, or any spreads and toppings of your choice.
8) To store, keep in an airtight container or plastic bag on the counter for 2-3 days, in the frige for up to a week, and in the freezer for up to 3 months (to avoid becoming freezer-burned). Enjoy!