Protein Bagels - Air Crisper
Adapted by Kyle Libramonte
Prep Time: 15 mins • Cook Time: 15 mins per batch, Bake Mode
Makes 4 Bagels
Estimated Nutritional Facts:
Per Bagel:
- Calories: 185
- Protein: 11g
- Carbohydrates: 35g — of which fiber 5g, sugar 2g
- Fat: 1g — of which saturated 0.2g
Ingredients:
For the Dough:
- 1½ cups self-raising flour (whole wheat or white)
- 2½ tsp baking powder (only if using plain all-purpose)
- 1 cup Fat-Free Greek yogurt (thick and strained handles far better than runny)
- A pinch of sea salt
- Extra flour, for the counter and your hands
For the Top:
- 1 egg, beaten, or a spray of olive oil
- Everything bagel seasoning
For the Pot:
- Parchment paper, cut to sit flat on the crisper disk
Instructions:
- Make the Dough: Stir the flour, salt, and yogurt together with a spoon until it holds as one mass, then use your hands to bring it into a ball. If it's too wet, sprinkle in flour a little at a time — not by the handful. Yogurt brands vary in water content, and every extra scoop you work in to fix stickiness pushes the bagel toward dense and dry. Sticky but workable is the target.
- Knead and Shape: Knead a few minutes on a floured counter until smooth. Roll into a ball, cut into 4, roll each piece into a ball. Poke a hole through the center and stretch into a ring — make it bigger than looks right, since they puff from every direction and will close up.
- Line the Crisper Disk: Cut parchment to sit flat on the disk, then load the bagels on before turning the unit on. Cut it to size so nothing overhangs toward the element.
- Top Them: Brush with egg wash or spray with oil, sprinkle the seasoning, and press it in with your fingers. Do this before baking — seasoning won't stick to a set crust.
- Bake: Bake mode, 15 minutes, bagels spaced so they aren't touching. Not Air Fry — that drives the fan hard and sets the surface before an un-yeasted dough's center can catch up. The two things that go wrong with this recipe are a doughy middle and a bottom that browns ahead of the top, and high airflow makes both worse. Done means golden all over, firm to a press, no soft give in the center.
- Rest: Cooling rack, 10–15 minutes, before slicing. The crumb is still setting, and cooling in the pot steams the bottoms soft. — Don't cap the pot with the storage lid until everything is cool, and never set the hot unit on that lid — it's plastic and warps. Leave the unit plugged in so it can self-cool.
- Serve: Slice, toast the cut sides if you want a crisper edge, and fill. Store airtight 2 days at room temperature, a week in the fridge, or freeze flat on a tray then bag for 1–2 months.
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