Two-Ingredient Air Fryer Bagels

Ingredients

• 2 cups / 250 g Self-rising flour
• 2 cups / 490 g Plain nonfat Greek yogurt

Method

1. Measure the dough for 4 bagels. The post writes 1/2 cup of self-rising flour and 1/2 cup of 0% Greek yogurt for one bagel. This card makes 4, so that dough is multiplied by 4: 2 cups of self-rising flour and 2 cups of plain nonfat Greek yogurt. The post names a yogurt brand. This card does not. A cup of self-rising flour is 125 g, so 2 cups are 250 g. The nonfat Greek row has no cup. A cup of plain yogurt is 245 g, so 2 cups are 490 g. Greek yogurt can sit heavier in a cup than that stand-in. This card uses the 245 g cup.
2. Stir the flour and the yogurt together until a dough forms. Knead it for 5 to 10 minutes. The post gives that knead. The dough should hold together. The post does not add water, oil, or an extra spoon of flour.
3. Divide the dough into 4 even pieces. Shape each piece into a ring. The post says to shape the dough into a bagel. This card makes 4 rings from 4 times that one-bagel dough. The post does not say to boil the rings. This card does not boil them.
4. The post says an egg wash and everything-bagel seasoning are optional. This card leaves both off. An egg wash would add egg, and the seasoning is not weighed. Do not add a pinch that was not in the list. The post spread cream cheese and lox on the finished bagel. Lox is not on this card. Cream cheese is not weighed, so it is not in the count.
5. Set the air fryer to 350°F (175°C) and cook the rings for 12 minutes. The post gives that temperature and that time. Keep the rings in one layer, not stacked, so the hot air can reach them. If the basket holds only one or two, cook the rest the same way, 12 minutes at 350°F. The post does not say to preheat, and it does not give a second temperature. The center should be set, not wet dough. The post writes one bagel and does not give a larger yield. This card cuts 4, one each. Leftovers keep covered in the fridge for a few days. Reheat until the bagel is warm.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 4 bagels. The post writes one bagel, 1/2 cup of self-rising flour and 1/2 cup of 0% Greek yogurt. This card makes 4, so the flour is 2 cups, 250 g, and the yogurt is 2 cups, 490 g. The flour is self-rising wheat flour. All-purpose flour is not the row. The salt and the leavening are already in that flour. The yogurt is plain nonfat Greek. The post named a brand. This card does not. The Greek row has no cup, so the cup is the 245 g plain-yogurt cup, and 2 cups are 490 g. The optional egg wash and the optional seasoning are not weighed, so they are not in the count. The cream cheese and the lox on the post are not in the count. Added sugars are 0. The card did not list a sweetener. About 4 g of sugars per bagel sit in the yogurt and the flour. The self-rising flour is the salty part. One bagel is 790 mg sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dairy in the count is the yogurt. Use the same 2 cups of a plain unsweetened yogurt whose package does not list milk. The self-rising flour stays, so this dough is not gluten-free. This is a kitchen note, not a dairy-free certification.

  • United States: A plain unsweetened yogurt whose package does not list milk. The self-rising flour stays, so this dough is not gluten-free.
  • United Kingdom: A plain unsweetened yogurt with no milk. The self-rising flour stays.

• Gluten-free style

  The wheat in the count is the self-rising flour. Use the same 2 cups of a self-rising flour whose package does not list wheat. The yogurt stays, so this dough is not dairy-free. A blend can weigh differently than wheat flour. This is a kitchen note, not a gluten-free certification.

  • United States: A self-rising flour whose package does not list wheat. The yogurt stays, so this dough is not dairy-free.
  • United Kingdom: A self-rising flour marked gluten free. The yogurt stays.