• 300g self raising flour (or 300g plain flour + 2 tsp baking powder)
• Thick Greek Yoghurt (I used 5% Fage)
• 1 tsp salt

Toppings: I topped these with bagel seasoning but you could use sesame seeds, flaky sea salt, nigella seeds or leave them plain.

1. Pre heat your oven to 200°c and line a large tray with greaseproof paper.
2. Bring a deep pot of water to the boil, enough to cover the bagels.
3. In a bowl combine the Greek Yoghurt, flour and salt. Bring together with a wooden spoon, then turn out onto a floured surface and knead briefly for 30-60 seconds.
4. Shape into a disc and cut into four even pieces.
5. Roll each piece into a ball, then make a hole in the middle using both thumbs. Gently stretch the dough to make the hole around the size of a 50p coin.
6. Carefully lower each bagel into the boiling water, cook for one minute, flip each one and cook for another 30 seconds. Carefully remove from the water and lay on the prepared tray.
7. If using seasoning, sprinkle over the tops of each bagel now. The water will help it stick.
8. Bake for 25 minutes and allow to cool slightly before enjoying.
9. If using in lunchboxes make sure they are completely cool to avoid condensation when wrapping.