Two to three ingredients… no rise… no knead… no boil. It’s almost magical how easily you can turn the fresh eggs and goat cheese you just brought home from the farmers’ market into BRUNCH!

Impress your friends with your next trick:

Combine:

• 1 cup all-purpose flour

• 1 cup Greek yogurt

• 1 teaspoon baking powder

That’s it. (plus an egg wash and spices)

Instructions:

1. Mix until it’s slightly crumbly, then tip out onto a floured surface with floured hands. Squish it together just enough for it to gather into a ball, turning it over once or twice to get it to come together.

2. Slice in 4 and form into balls.

3. Push your thumb through the middle of each to expand the center to create a bagel shape.

4. Place on a tray with parchment paper.

5. Brush the tops and sprinkle your toppings—add what’s left of egg wash (and spices) into your scrambled eggs.

Go wild on the toppings. Some ideas:
Kosher salt, brown sugar, poppy, chili flakes, sesame, cumin, za’atar, niger, paprika, sumac….

Bake for 20 minutes at 375° or until tops are golden brown.

Cool down for a couple of minutes, if you can resist, before slicing.

Ta-da! BAGELS!

Eat them fresh….