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These Greek yogurt bagels with a babka-inspired filling of cinnamon, sugar, and chocolate are delicious served for breakfast with coffee or as an after school snack.

Babka-Inspired Bagels

Babka is a sweet cake-like bread developed by Polish and Ukrainian Jews a few years ago. It’s type of a cross between a cinnamon roll and sweet egg bread. I made a decision to try babka’s amazing flavor combo (cinnamon, sugar, and chocolate) with my Easy Bagel Recipe, and it was a success, especially with the youngsters! For more healthy bagel recipes, try my Stuffed Bagel Balls, Protein Bagels with Cottage Cheese, and The whole lot Bagel Pigs in a Blanket.

Babka Bagel Ingredients

• Cinnamon and Sugar for the filling and topping
• Flour: Use all-purpose, whole-wheat, or gluten-free flour, like Bob’s Red Mill. You’ll need one cup, but when you will have a kitchen scale, you possibly can weigh it for probably the most precise measurement. It should weigh five ounces.
• Baking Powder: Ensure your baking powder is just not expired, so it’ll rise.
• Salt: I take advantage of kosher salt, which has larger crystals. Should you use table salt, use less.
• Greek Yogurt: You would like thick, non-fat Greek yogurt, like Stonyfield or Fage. If there’s any liquid, drain it first. Regular yogurt won’t work since it’ll be too sticky.
• Egg: Beat one egg or egg white and use it as egg wash.
• Chocolate Chips: Use mini semisweet chocolate chips for the filling.

Find out how to Make Bagels

1. Cinnamon Sugar: Mix the cinnamon and sugar in a small bowl.
2. Prep: Preheat the oven to 375°F. Place parchment paper and spray with oil to stop the bagels from sticking. You can too use a silpat.
3. Make the Bagel Dough: Whisk the flour, baking powder, and salt in a medium bowl. Mix within the yogurt with a fork or spatula until it resembles small crumbles.
4. Knead the Dough: Evenly dust a piece surface with flour and knead the dough just a few times until it’s tacky but not sticky. There needs to be no dough in your hands while you pull them away.
5. Stuff the Bagels: Divide the dough into 4 equal balls. Roll each ball into ¾-inch ropes about seven inches long. Press the rope flat, brush it frivolously with the beaten egg, and sprinkle with cinnamon sugar and mini chocolate chips. Press the chips frivolously into the dough. Bring the outer sides of the smashed rope up and over to shut it over the filling. Join the ends to form a bagel. Repeat with the remaining dough.
6. Topping: Brush the tops of the bagels with egg wash and sprinkle with the remaining cinnamon sugar.
7. Bake the Bagels on the highest oven rack for 25 to twenty-eight minutes, rotating halfway through. Let cool for no less than quarter-hour before cutting.

Variations

• Egg-Free: The egg wash gives the bagels a reasonably golden color, but if you happen to’re allergic, omit it.
• Dairy-Free: Substitute the yogurt with a thick, dairy-free Greek yogurt, like Kite Hill’s plain unsweetened yogurt.
• Sticky Dough? Add more flour.
• Not a chocolate fan? Skip the chips and just use the cinnamon sugar.

Find out how to Store Bagels

• Store leftover bagels on the counter for sooner or later or within the refrigerator for up to 3 days. Eat them at room temperature or warm them within the toaster, oven, or air fryer.
• To freeze, slice the bagels and wrap them individually with foil or plastic wrap for up to 3 months. Reheat them from frozen or thaw them within the fridge.

More Bread Recipes You’ll Love

Prep: 30 minutes mins

Cook: 28 minutes mins

cooling time: 15 minutes mins

Total: 1 hour hr 13 minutes mins

Yield: 4 servings

Serving Size: 1 bagel

• In a small bowl, mix the cinnamon and sugar.  Put aside.

• Preheat oven to 375˚F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

• In a medium bowl mix the flour, baking powder and salt and whisk well.

• Add the yogurt and blend with a fork or spatula until well combined, it would appear like small crumbles.

• Evenly dust flour on a piece surface and take away dough from the bowl, knead the dough just a few times until dough is tacky, but not sticky, about 15 turns (it shouldn’t leave dough in your hand while you draw back).

• Divide into 4 equal balls. Evenly dust the work surface again then roll each ball into 3/4-inch-thick ropes, about 7 inches long.  Press the rope flat, brush very frivolously with egg wash, sprinkle each with ½ teaspoon of the cinnamon and sugar mixture and top with barely lower than 1 teaspoon mini chips.

• Press the chocolate chips frivolously into the dough then bring the outer sides of the smashed rope up and over to shut over the stuffing. Join the ends to form bagels.

• Brush the tops of every bagel with egg wash and sprinkle with remaining cinnamon and sugar mixture.

• Bake on the highest rack of the oven for 25-28 minutes, rotating halfway through. Let cool no less than quarter-hour before cutting.

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Serving: 1 bagel, Calories: 158 kcal, Carbohydrates: 30 g, Protein: 5 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 47 mg, Sodium: 473 mg, Fiber: 1 g, Sugar: 5 g