Bagel brunch dips



220g self-rising flour

420g FAGE Total yoghurt

1 egg

Topping options: poppy seeds, sesame, everything seasoning


Dill Spread:

280g FAGE Total yoghurt

3 tablespoons dill, chopped

½ tablespoon lemon juice

Salt to taste


Yogurt Jam Spread:

280g FAGE Total yoghurt

4 tablespoons jam or preserve of your choice

  1. Preheat oven to 190 degrees Celsius. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, mix flour and yogurt until dough forms.
  3. On a clean kitchen counter, lightly flour the surface and knead the dough to form a ball and cut into 6 even pieces.
  4. Roll each dough out to a long rope and bring the ends together by pressing on them. Widen the center to about 1 ½ inches.
  5. Place the bagels onto the baking sheet.
  6. In a small bowl, beat the egg with a teaspoon of water and brush each bagel with the egg wash. Add your desired topping or keep plain.
  7. Bake for 22-25 minutes or until golden brown.
  8. While the bagels are baking, mix in a small bowl yogurt, dill, lemon juice, and salt. Set aside.
  9. In another small bowl, add yogurt and jam and whisk until smooth. Set aside.
  10. Serve bagels with dill and yogurt jam spread.