Skyr bagels combine the creamy tang of Icelandic skyr with the classic chewy texture of traditional bagels, resulting in a nutritious and delicious breakfast or snack. This recipe is easy to make at home, offering a healthier twist on the beloved bagel, thanks to the high protein and low-fat content of skyr. Perfect for those seeking a satisfying, protein-rich bread option, these bagels are versatile enough to enjoy with sweet or savory toppings.
Ingredients
- 2 cups (240g) bread flour or all-purpose flour
- 1 cup (240g) plain Icelandic skyr
- 1 teaspoon instant dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons honey or maple syrup (optional, for flavor)
- 1 tablespoon olive oil (for greasing)
- 4 cups water (for boiling)
- 1 tablespoon baking soda (for boiling water)
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. In a separate bowl, stir the skyr until smooth. Add the skyr and honey (if using) to the dry ingredients. Mix with a spatula or wooden spoon until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle in a little more flour; if too dry, add a small splash of water.
- First rise: Lightly oil a clean bowl with olive oil. Place the dough in the bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for 1 hour or until it doubles in size.
- Shape the bagels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center with your finger. Gently stretch the hole to about 1-2 inches in diameter to form the classic bagel shape.
- Second rise: Place the shaped bagels on a parchment-lined baking sheet. Cover loosely with a damp towel and let them rest for 10-15 minutes while you preheat the oven to 425°F (220°C).
- Boil the bagels: In a large pot, bring 4 cups of water to a boil. Add the baking soda. Carefully lower the bagels into the boiling water, 2-3 at a time, and boil for 1 minute per side. Use a slotted spoon to remove and drain excess water.
- Bake the bagels: Transfer the boiled bagels back to the baking sheet. For a shiny crust, you can brush them with an egg wash or sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning. Bake for 20-25 minutes until golden brown.
- Cool and serve: Remove from the oven and let the bagels cool on a wire rack for at least 10 minutes before slicing and serving.
Tips
- Substitutions: You can substitute all-purpose flour with bread flour for a chewier texture. For a vegan version, use plant-based yogurt or skyr alternatives.
- Storage: Store cooled bagels in an airtight container at room temperature for up to 2 days or freeze for longer storage. To reheat, toast or warm in the oven for a few minutes.
- Common mistakes: Overworking the dough can make bagels tough; knead just enough to develop gluten. Not boiling long enough can result in softer bagels—boil for at least 1 minute per side for traditional texture.
- Flavor variations: Add herbs, garlic, or cheese to the dough for extra flavor or sprinkle toppings before baking for added crunch and visual appeal.
Serving Suggestions
Enjoy your skyr bagels toasted with cream cheese, smoked salmon, or your favorite jams and preserves. They also pair well with avocado, eggs, or deli meats for a hearty breakfast or lunch.
Variations
Experiment with different toppings like sesame seeds, poppy seeds, everything bagel seasoning, or even crushed nuts. You can also incorporate dried herbs or spices into the dough for unique flavors. For a sweeter twist, spread with honey or fruit preserves after baking.
Storage and Reheating
Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped in plastic wrap or foil for up to 3 months. To reheat, slice and toast for 3-5 minutes until warm and crispy, or warm in a 350°F (175°C) oven for about 10 minutes.
Frequently Asked Questions
Can I use regular yogurt instead of skyr?
Yes, you can substitute plain Greek yogurt for skyr, but keep in mind that skyr is thicker and higher in protein. Adjust the flour if the dough feels too wet or dry. The flavor and texture may be slightly different but still delicious.
Do I need a special oven or equipment?
No special equipment is required beyond standard kitchen tools. A large pot for boiling, a baking sheet, parchment paper, and a wire rack for cooling are sufficient. A stand mixer can make kneading easier but is not necessary.
Can I make these bagels gluten-free?
Gluten-free bagels are more challenging because gluten provides the chewy structure. If you want to try, use a gluten-free flour blend suitable for bread, and add xanthan gum or psyllium husk to improve elasticity. The process remains similar, but the texture may differ.
How do I get a shiny crust on my bagels?
Brushing the bagels with an egg wash (beaten egg with a splash of water) before baking will give them a shiny, golden crust. Alternatively, brushing with a little milk or butter can also add a subtle shine.
Can I add sweet ingredients like cinnamon or raisins?
Absolutely! Incorporate cinnamon, raisins, or other dried fruits into the dough during mixing. Keep in mind that sweet additions may slightly alter the texture and flavor, making them perfect for breakfast or a snack.
What is the best way to store leftover bagels?
Let them cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, freeze individually wrapped bagels for up to 3 months. Reheat in a toaster or oven before serving for best results.
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