Makes 4 small or 2 large bagels

Ingredients:

• 2 cups spelt flour (whole or light) or all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup plain yogurt (preferably Greek-style; can sub with dairy-free yogurt)
• Optional: 1 teaspoon honey or maple syrup (for a hint of sweetness)
• Toppings (optional):
• Sesame seeds, poppy seeds, everything bagel seasoning, or sea salt

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Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the spelt flour, baking powder, and salt.
3. Add yogurt: Add the yogurt (and optional sweetener) to the flour mixture. Stir until a shaggy dough forms. If it’s too dry, add a tablespoon of water; if too wet, sprinkle a little more flour.
4. Knead lightly: Turn the dough onto a floured surface and knead gently for about 1–2 minutes, just until smooth. Do not over-knead.
5. Cover dough and allow it to rest for at least 15 minutes.
6. Shape bagels: Divide the dough into 2 or 4 pieces. Roll each into a ball, poke a hole in the center with your finger, and gently stretch into a ring.
7. Optional topping step: Brush with a little water or milk and sprinkle with your desired toppings.
8. Bake: Place bagels on the lined baking sheet and bake for 20–25 minutes, until golden and cooked through. For a crispier exterior, broil the tops for 1–2 minutes at the end.

Storage:

• Fridge: Store in an airtight container for up to 3 days.
• Freeze: Freeze once cooled; reheat in toaster or oven.