Bagel Recipe (Easy No-Yeast Yogurt Dough) - Skinnytaste (2024)

FAQs

Can you substitute sour cream for Greek yogurt in bagels? ›

If you try to use a plain, natural yogurt you'll find the dough quite hard to work with – it'll be really sticky and you'll have to use a lot more flour to bring it together. You can use a fat-free Greek yogurt too if you prefer, I've found it works just as well as regular Greek yogurt. You could also use sour cream.

It's used similarly to sour cream in cakes and other baked goods, but can also be used in glazes or folded into whipped cream. Many bakers love the way it helps keep baked goods moist while adding a tang, not unlike baking with buttermilk. Its acidity also helps activate the baking soda in batters for a nice rise.

Bagels, like pretzels, are boiled first to create a crunchy exterior. Bagels are boiled in water usually 30 to 60 seconds before hitting the oven. This boiling causes the starch on the exterior of the bread to gel and create a barrier from the interior dough.

There's no egg in the dough, and malt is used in place of sugar. A bagel is made by first cooking it in water — very hot boiling water — for one or two minutes to lock in its flavor. Then it's browned in the oven to create that hard, delectable crust.

Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium. Baked goods made with yogurt as a straight substitute for sour cream will turn out less tender, lighter in texture and have a tangier, less buttery flavor.

Also, Greek yogurt is generally lower in fat and calories, making it a healthier alternative for those watching their weight or heart health. However, sour cream also has its own benefits. It is rich in calcium and vitamin A, making it a nutrient-dense addition to your diet.

Substitute Greek Yogurt for Higher-Fat Ingredients

From traditional comfort foods to fresh baked goods, Greek yogurt can substitute oil and mayonnaise. Oil: Replace oil with Greek yogurt when baking muffins, cakes and even waffles.

Yogurt or buttermilk

You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.

For another, it's an overall healthy substitute in baking. Though Greek yogurt often contains more calories than unstrained yogurt, it typically has far fewer calories and less fat than common baking ingredients such as sour cream — but it can deliver similar results without sacrificing flavor.

One of the most important steps in making bagels. is boiling before baking. Baking the dough right away gives a bagel with a matte. finish and an open interior structure. Boiling the bagel pre gelatinizes the crust.

Why put baking soda in bagel water? ›

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake. One thing to keep in mind: Keep the water bath at a constant simmer.

It sets the outer layer of the dough, giving the bagel its distinctive chewiness. The boiling process gelatinizes the starches on the surface, creating a glossy, crackly crust during baking. Additionally, boiling gives the bagel its characteristic dense interior while maintaining a tender crumb.

Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.

Sour cream, especially full-fat sour cream, is a great substitute for yogurt in baking. It has a similar tangy flavor and creamy texture, making it suitable for a variety of recipes like cakes, muffins, and quick breads. You can also use dairy-free or vegan yogurt.

While they both can taste pretty tart, sour cream will be much richer. Unlike Greek yogurt, which ranges from 100–300 calories per cup, sour cream tends to be more caloric because of its higher fat content. If this only made you more confused, just ask someone from Bon Appetit.

Greek yogurt

It can be used as a 1:1 substitute for sour cream in cheesecake. Greek yogurt is a great option for those looking for a healthier option, as it is lower in fat and calories than sour cream.

Yogurt, on the other hand, is made in a similar way to sour cream, only it is made by fermenting milk instead of cream. Greek yogurt, that thicker product which is more similar in texture to sour cream and creme fraiche is made the same way as regular yogurt, only the whey is removed to thicken it even further.