THICK YOGURT: The dough will be soft and sticky to work with so try to use a thick greek yogurt. Avoid “greek-style” yogurt which tends to be much thinner. Our brand suggestions are below in notes. 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 rolls tough. It is better to have it a little more rustic looking and tender rolls than a perfectly smooth and tough ones. 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 1 cup of all-purpose flour prior to mixing with the yogurt.
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For the Bagels:
1cup(240ML)plain, thick non-fat greek yogurt
1cup(125g)self rising flour, *if using all purpose flour, see note above.
If there’s liquid on top of the yogurt drain it before you measure it out. Combine yogurt and flour until all the flour is mixed into the yogurt and dough forms a ball.
Lightly flour a cutting board. Knead the dough for about 30 seconds. Cut the dough into 4 equal parts. If dough is sticky lightly flour your hands. Don’t add too much flour or the dough will become tough.
Roll each dough piece into a ball. Lightly flour your finger, then poke it in the center of the dough ball to create a hole.Gently stretch out the center hole to be about 1” wide opening and shape the the dough into a bagel shape. Allow to rest and rise (will rise just a little) for about 15 minutes.
Brush egg over the bagels. If adding seeds, sprinkle seeds or seasonings on top of bagels.Gently place bagels in your air fryer, leaving enough room between the bagels for the to expand. Don’t crowd the basket or rack. Cook the bagels in batches.
Spray air fryer basket or tray with oil to make sure bagel doesn’t stick while cooking (you can also use air fryer parchment sheets).
Air Fry at 330°F for about 10-14 minutes, or until bagels are golden and cooked in the center.Serve with cream cheese or make an awesome bagel sandwich out of it.
We prefer the Stonyfield non-fat greek yogurt and Fage Total 0% Greek Yogurt. If you want to use whole milk yogurt, the Chobani whole milk greek yogurt is also thick and easy to work with.
These bagels have a wonderful yogurt taste so don’t be surprise if there’s a slight sour taste to the bagels.
The egg wash is optional and for folks who can’t eat eggs feel free to leave it out. But if you can eat eggs, they add a great chewy and crisp, brown texture to the bagels. They also help the seeds to stick to the top of the bagels.
Read the recipe write up for all the different bagel topping ideas.