Einkorn Greek Yogurt Bagel

for the no-hassle bakers

I love the Greek yogurt dough, it’s higher in protein, nutrient dense, and way simpler to make! But I still love my sourdough, so this includes an option to ferment 🫧

You are going to actually be so impressed by the recipe and I hope it becomes your go-to!!

My favorite toppings:

• my herby edamame spread, alone or with an egg

• avocado with eggs or smoked salmon

• almond butter and chia jam (lmk if you want my recipe!)

Ingredients and Benefits:

Einkorn flour: Contains low levels, free of glyphosate, higher in protein, vitamins, minerals, and fiber. Oat flour works great as well!

Greek yogurt: I purchase pasture-raised and grass-fed when I can for higher levels of omega 3s. Greek yogurt is high in protein, probiotics, and calcium

Sourdough discard: Contains lactic acid to predigest the starch in grains, lowers the glycemic index, and helps the body absorb nutrients better

Recipe:

-1 cup einkorn flour, I used all purpose
-1/2 cup Greek yogurt (3/4 without sourdough)
-1/4 cup sourdough starter of discard
-1 tbsp baking powder
-1/2 tsp salt
-egg for wash (optional for golden top)

Method:
-combine all the ingredients (except the egg)
*einkorn absorbs moisture differently, so I added 1/4 cup less yogurt/starter, add more if crumbly. Add more flour too moist
-if wanting to ferment, place in fridge for a few hours, if not use immediately
-preheat oven to 350 degrees Fahrenheit
-knead dough into ball and cut into 2 bigger bagels or 4 smaller
-whisk egg in a separate small bowl and brush on top of bagels. Add any toppings such as sesame seeds
-place on prepared baking sheet and bake for 30 minutes
-let cool for 10 minutes, slice, and eat!