Two-Ingredient Bagels

Ingredients:

• 1.5 tbsp. self-raising flour
• 1.5 cups plain Greek yogurt made from whole milk
• 1 large egg, lightly beaten (optional)
• Toppings, such as a mixture of poppy seeds, sesame seeds, dried onions and salt, or poppy seeds and sesame seeds separately (optional)
• Special equipment: stand mixer with dough hook attachment

Preparation:

1. Preheat oven to 200°C. Line 2 baking sheets with parchment paper.
2. In the bowl of a stand mixer, combine the flour and yogurt with a spoon until you have a crumbly dough. Use your hands to form a smooth ball; the dough will be slightly sticky to the touch. Place the bowl over the stand mixer and knead the dough with the dough hook on medium speed until it pulls away from the sides of the bowl and forms a smooth ball, about 5 minutes (don't knead too hard or too long, or the dough will become sticky again).
3. Divide the dough into 6 balls. Roll each piece into a 2cm-thick rope, then pinch the ends together to form a circle. Place on prepared baking sheets. If desired, brush the tops of the bagels with beaten egg. Sprinkle with desired toppings.
4. Bake until the bagels are golden brown, 18-20 minutes. Let cool for about 15 minutes and serve.