Berkswell Bagels

Makes 8


280g (10oz) plain flour

4 teaspoons baking powder

1 ½ teaspoon sea salt

285g (20oz) 0% fat Greek yogurt

2 eggs, beaten

50g-80g Berkswell Cheese, grated

Sesame seeds

Optional additions: chives, onion


Preheat oven to 190°C

Line a baking tray with lightly oiled parchment paper

Combine the flour, baking powder and salt in a medium sized bowl.

Add the yogurt and mix with a fork until well combined. (This will be fairly crumbly.)

Here, if you wish you can add chives, onions, any other additional ingredients to be combined in the dough

Lightly dust flour on your work surface and turn out the dough

Knead the dough about 15 times until it is tacky, but not sticky. (It should not leave dough on your hand when you pull away.)

Divide into 4 equal balls

Roll each ball into 3cm thick ropes and join the ends to form bagels. (Or, you can make a ball and poke a hole in the centre then stretch it slightly)

Top with egg wash and sprinkle both sides with seasoning

Add a light sprinkle of sesame seeds (optional)

Sprinkle over a handful of grated Berkswell Cheese to each bagel

Bake for 25 minutes