SOFT DOUGH: Be prepared to work with soft dough and be patient while molding the dough to shape. If dough is too soft, add a little more flour. If too dry, add a little more yogurt. Try not to over knead the dough or else it will make the bagels tough. It is better to have it a little more rustic looking and tender bagel than a perfectly smooth and tough bagel.
FLOURS: This recipe can easily be doubled and uses self rising flour, which has baking powder and salt already. If using all-purpose flour, you must mix about 2 teaspoons baking powder and 1/4 teaspoon of salt to the flour prior to mixing with the yogurt.
Air Fry at 330°F for about 10-14 minutes, or until bagels are golden and cooked in the center.