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  • 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


  • 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!

A Bright Moment

A Bright Moment


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