A quick and simple replacement for Taco Tuesdays is this recipe for taco soup. Serve this meal with any desired toppings, such as Fritos corn chips, shredded cheese, sour cream, and lime wedges. It’s a terrific soup to bring to an unexpected potluck.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Rest Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 bagels |
Ingredients
- 1 ¼ cups self-rising flour, or more as needed
- 1 cup plain whole-milk Greek yogurt
- 1 tablespoon bagel seasoning blend (Optional)
- avocado oil cooking spray (Optional)
Instructions
- Line a baking sheet with parchment paper.
- Combine flour and yogurt in a large bowl and mixed until a soft dough forms. Turn out the mixture onto a lightly floured surface and knead the dough for 3 minutes.
- Divide dough into 4 equal pieces. Working with 1 piece at a time roll into a ball. From dough ball into a bagel shape, using your finger to create a small hole in the center. Set on the prepared baking sheet. Repeat with remaining dough.
- Allow the bagels to rest for 15 minutes. Spray with cooking spray and sprinkle with everything bagel seasoning.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the bagels begin to brown, 20 to 25 minutes.
- Allow your bagels to cool before cutting them so they hold their texture.
Reviews
Loved it. Tried different things flavors. Like chili powder and most recently ground up mint from my garden and powdered sugar and vanilla flavored yogurt. Have fun with it and be creative
Made a GF version. These were super good!
I was curious about this recipe but i’m celiac, gluten free so, I attempted making a gluten free version. Since I have yet to find a self rising gluten free flour blend, I added baking powder and salt to my cup for cup gluten free blend. From there I followed the recipe as written. My dough was very sticky but that could be because it was gluten free. I baked for 25 minutes but could have allowed to bake a few more minutes. The end result while good, was not bagel like, but a heavier, moist biscuit. It was better with some cream cheese though. In all, my family ate them and liked them, with the only complaint is that it was not a bagel. If I had told them it was something else, I am sure they wouldn’t have said a thing.
Delicious and easy. I made 2 bagels with the everything seasoning, 2 bagels with tropical dried fruit and macadamias and 2 bagels with bacon and cheddar. All came out wonderfully. The yogurt really adds a wonderful tang to the bagels. Will make these again
These are surprisingly good! I’m quite pleased with how they turned out! Super simple to make, and the directions are spot on. I took a bit of liberty with the flavor of these–and made a cinnamon-raisin version. I had some cinnamon-sugar mixture to use up from another recipe, so I added 4 tsps of that directly to the dough, alongside a couple tablespoons of raisins. And after letting the bagels rest, I sprinkled another 1/2 tsp or so of cinnamon-sugar over the top before baking. They turned out perfect! I can’t wait to try this with other flavor combos! Thank you for the recipe, Karla–these are wonderful!