Ingredients
- 1 cup Yogurt
- 1 cup Flour
- 2 tsp. Baking Powder
- ½ tsp. Salt
- 2 cups Josie’s Organics Baby Kale, or Spinach, finely chopped
- 4 oz. Cream Cheese, softened
- 1 egg, beaten
- ¼ cup Everything But The Bagel Seasoning
Servings: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Directions
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1
Preheat oven to 375F. Line a baking pan with parchment paper.
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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).
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3
Divide the dough into 8 equal pieces. Set aside.
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4
In a separate bowl, combine the finely chopped baby kale and softened cream cheese. Mix until smooth and well combined.
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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.
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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.
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7
Brush the bagel dough balls with the beaten egg and sprinkle with the EBTB seasoning.
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8
Bake for 20-25 minutes, rotating the pan halfway through baking, until golden brown. Enjoy!