Jake and I are big breakfast food people. We love sleeping in on a Sunday, and then slowly making our way to the kitchen to make more food than two people should be eating.
Lately, I've enjoyed making these air-fryer sesame & kelp bagels. They can be eaten with breakfast or saved for later as they can easily be stored for a few days or frozen for months. I love to reheat them on a skillet and lather my favorite homemade jams or jellies on them for an afternoon snack.
Prep Time: 20 mins
Makes: 4 bagels
1 cup of all-purpose flour
1 cup of plain greek yogurt
1 1/2 tsp of baking powder
1/4 tsp of salt
1 tsp of sugar
1/2 tsp of vanilla extract
2 tsp of organic sugar kelp flakes
In a large mixing bowl, begin mixing your all-purpose flour, baking powder, salt, sugar, and vanilla extract together. Whisk until fully mixed. If you have self-rising flour, you can use that in replace of these first few ingredients.
Once well mixed, add in the greek yogurt. Knead the dough as it forms, adding small pinches of extra flour as needed to reduce stickiness. Once dough has the right consistency, add a generous pinch of organic sugar kelp flakes and knead more.
Next, place dough on a surface covered lightly with flour and cut your large dough ball into four smaller pieces. Roll each ball between your hands several times before poking a hole through the center of the ball creating your bagel hole. Set down and repeat with each dough ball.
Once all dough balls are bagel-shaped, whisk your egg and coat each bagel with the wash, and then sprinkle on more organic sugar kelp flakes and sesame seeds.
Cook bagels in the air-fryer at 350 degrees for 15 minutes or until golden brown. If you don't have an air-fryer, pop in the oven until brown.