Ingredients:

  • 250g Isey Skyr (Plain), cold
  • 250g Self-Rising Flour
  • 0.5 tsp Fine Sea Salt
  • 1 large Egg
  • 1 tsp Water
  • 2 tbsp Everything Bagel Seasoning

Instructions:

  1. Place 250g self rising flour and 0.5 tsp fine sea salt in a large bowl and whisk to ensure the leavening is distributed.
  2. Drop in 250g cold Isey Skyr. Note: Cold yogurt keeps the fat stable for a better rise.
  3. Use a sturdy spatula to fold the yogurt into the flour until a shaggy ball forms.
  4. Dust a clean surface with a tiny bit of flour and knead the dough 10-15 times until it feels smooth and elastic.
  5. Cut the dough into 4 equal pieces, roughly 125g each.
  6. Roll each piece into a smooth ball between your palms.
  7. Press your thumb through the center and gently stretch until the hole is about 2 inches wide. Note: The hole will shrink during baking as the dough expands.
  8. Beat 1 large egg with 1 tsp water until completely liquified and bubbly.
  9. Brush each bagel generously with the egg wash and dip or sprinkle with 2 tbsp everything bagel seasoning.
  10. Place on a lined tray and bake at 190°C for 20 minutes until golden brown and firm to the touch.