Babka-Inspired Bagels
Indulge in these delightful Greek yogurt bagels, featuring a filling reminiscent of babka, composed of rich chocolate, sweet cinnamon, and sugar. They make for a perfect morning delight paired with your favorite coffee or can be enjoyed as a sweet dessert at any time of day.
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Ingredients
- ¼ teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 cup non-fat Greek yogurt
- 1 large egg white or whole egg
- 1 tablespoon mini semi-sweet chocolate chips
- 1 cup unbleached all purpose flour
- 1 tablespoon granulated sugar
- 3/4 teaspoon kosher salt
Instructions
- 1
In a small bowl, mix together the cinnamon and sugar. Set it aside for later use.
- 2
Preheat your oven to 375˚F. Line a baking sheet with parchment paper or a silpat. If you opt for parchment, lightly spray it with oil to prevent sticking.
- 3
In a medium-sized bowl, whisk together the flour, baking powder, and salt until thoroughly combined.
- 4
Incorporate the yogurt into the dry ingredients using a fork or spatula, mixing until the mixture resembles small crumbles.
- 5
Lightly sprinkle flour on a clean work surface. Transfer the dough from the bowl and knead it gently for a few turns until it feels tacky but not sticky, around 15 turns (the dough should not leave residue on your hands when pulled away).
- 6
Portion the dough into 4 equal pieces. Dust the work surface lightly again, then shape each piece into ropes about 3/4-inch thick and 7 inches long. Flatten each rope, brush a thin layer of egg wash on top, sprinkle about ½ teaspoon of the cinnamon-sugar mixture over each, and add just under 1 teaspoon of mini chocolate chips.
- 7
Gently press the chocolate chips into the dough, then fold the outer edges of the flattened rope over the filling to seal it. Pinch the ends together to create bagels.
- 8
Apply egg wash to the tops of each bagel and sprinkle with the remaining cinnamon-sugar mixture.
- 9
Bake on the top rack of the oven for 25-28 minutes, turning them halfway through the baking time. Allow to cool for at least 15 minutes before slicing.