@helentaylorrr: top tier use of utilisation (for the cream cheese): - 250g (4 large tbsp) greek yogurt (i use fage 5% for best results) - juice of 1/2 a lemon - 1tsp sea salt - thin cloth to strain (for the bagels, makes x2): - 100g greek yogurt (i use fage 5%) - 3/4 cup strong bread flour (plain flour can work fine too) - 2tsp baking powder - 1tsp sea salt - 1 egg, beaten - poppyseeds to sprinkle (optional) (to serve): - fresh tomatoes, sliced method: 1. begin by placing the yogurt, lemon juice and salt in a bowl and mixing until thoroughly combined. 2. spoon into the centre of a flat thin cloth and gather up all of the corners so that you are now holding what looks like a sack (lol sorry🤣). 3. twist until you are able to begin straining the yogurt using both hands. 4. try and strain as much liquid as you can before twisting it tight again and placing over a sieve in a bowl (this will allow the liquid to drain into the bowl). 5. pop in the fridge for at least 5 hours or overnight for a thicker cheese. 6. meanwhile, mix the rest of the yogurt, flour, baking powder and salt in a seperate bowl until you form a dough. you may need to adjust the amount of flour depending on how thick your yogurt is so keep some flour handy! 7. split into 2 equal pieces and roll into a neat ball. 8. using floured hands, poke a hole in the centre of the ball and carefully shape into a bagel shape (the hole should be roughly 2.5cm in diameter as it will puff up in the oven). 9. place on a baking tray and brush with the beaten egg. 10. sprinkle over your topping of choice (i went for poppyseeds but you can do what you like or leave it plain!). 11. bake in the oven at 200c or 180 fan for 15-20 minutes or until golden brown. 12. remove the cream cheese from the fridge and peel away the cloth. place into a serving dish. 13. serve the bagels whilst warm (toasted or not) and spread the cream cheese over. 14. top with sliced tomato and a sprinkle of sea salt… enjoy! #yogurt #bagels #lunchideas #bagel #lunch

helen

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Monday 22 June 2026 20:46:02 GMT