1cupGluten-free baking mix,I used Pamela's baking and pancake mix
Everything Bagel Seasoning,or other desired toppings, optional
Preheat oven to 400°. Grease a donut pan.
In a small bowl, mix together the baking mix and greek yogurt with a spoon.
Spoon the batter around each well of the donut pan. Use wet fingers to smooth tops if necessary.
Optional: sprinkle tops with Everything Bagel Seasoning or desired toppings.
Bake 17-20 minutes or until dark golden brown. Let cool slightly and then devour!
Don't have a donut pan? That's ok! Line a baking sheet with parchment paper. Do your best to roll 1/4th of the dough into a ball, slightly wet hands will help. Place on the parchment and flatten a little, it should be the shape of a biscuit! Then use your finger to poke a hole in the center and spread it out a little. Sprinkle with seasoning and bake as directed above which will be closer to 20 min than the 17 min.
These bagels are best when eaten fresh, the day they are made.
They will keep for a couple of days at room temperature. Toast them to warm them up again.
Don't forget to grease the pan!
Don't forget that this recipe calls for a baking mix, with baking soda/powder already included, not just a standard flour blend.
If the greek yogurt is separated a little in the container, that's actually great! Don't mix the whey back in. Just scoop out and use the thick part of the yogurt.