Who can resist the taste of a fresh bagel first thing in the morning. It is a great grab and go food that you can eat plain or toasted and goes well with cream cheese, butter, jam or as the exterior of a breakfast sandwich. As a home cook, the one thing that I don’t like about bagels is the process involved in making them. Being a busy mom on the go, I don’t always have the time I need to make them so, when I can find a recipe that is quick and easy but gives me that same quality that I am looking for – I’m all in.
So when my girlfriend said she was stopping by for a coffee in the morning, I thought what a perfect opportunity to surprise her with something other than just coffee. But, what to make? Now a days you really need to be careful with what you serve. Everyone is so health conscience, no one wants to over indulge (except for me) and I want to be able to have a bit of a variety so that she can choose how good or bad she wants to be with what I serve. One thing I knew I was going to make were blueberry muffins (Wild for Blueberries – Blueberry Muffins), they are always a crowd pleaser and can be served warm with a smear of butter.  However, what goes even better in the morning with a cup of coffee are fresh bagels! I came across this recipe from skinnytaste.com, only 3 ingredients to make the bagels and they are baked or air fried, not boiled. The recipe was super easy, so I thought why not give it a go. I made one batch of bagels to the skinnytaste.com recipe and they were really, really good but, it only makes 4 bagels and I  didn’t have any more greek yogurt. So, for the second batch I substituted the greek yogurt with sour cream and I increased the flour amount to 2 cups because I found the dough for the first batch too sticky. I also used a food processor fitted with the dough blade to make the dough. Below is the recipe and method that I used to make the bagels with sour cream but you can find the original recipe at  skinnytaste.com

Bagels and Blueberry Muffins

Here is what you will need:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 cup of original sour cream
• 1 egg beaten
• Sesame seeds and poppy seeds for topping

Here is how to make the the sour cream bagels:

• Preheat oven to 375°. Place silpat on a baking sheet.
• In a food processor fitted with the dough blade, combine the flour, baking powder and salt and pulse together (5 to 6 pulses).
• Add the sour cream and mix on low speed until a dough ball forms (dough will be tacky but not sticky).
• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times so that it is less tacky.
• Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
• Top with egg wash and sprinkle toppings.
• Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before serving.

I hope this recipe inspires you in your kitchen – enjoy!