Directions

• 1

  Preheat oven to 375F. Line a baking pan with parchment paper.

• 2

  In a large bowl, mix the flour, salt, and baking powder together. Add the yogurt and mix just until combined, then transfer to a floured surface to knead until a smooth dough (about 1-2 minutes).

• 3

  Divide the dough into 8 equal pieces. Set aside.

• 4

  In a separate bowl, combine the finely chopped baby kale and softened cream cheese. Mix until smooth and well combined.

• 5

  Roll each dough piece into a ball, then flatten in the palm of your hands. Add a generous dollop of the cream cheese mixture into the center, then bring up the sides and pinch the edges together to seal it in.

• 6

  Roll the stuffed dough in the palm of your hands once more to even out edges. Place on the prepared pan. Repeat with remaining dough.

• 7

  Brush the bagel dough balls with the beaten egg and sprinkle with the EBTB seasoning.

• 8

  Bake for 20-25 minutes, rotating the pan halfway through baking, until golden brown. Enjoy!