BAGELMANIA, HERE WE GO! no-boil; no fat, yeast or sugar, almost-instant opt

According to the Times newspaper, we are in the middle of Bagel-mania with several posh bagel establishments opening all over, even  in non-Jewish areas. 

Make-them-yourself bagels: as good as Brick Lane but faster, healthier & cheaper 'These are really great!' 'The air-fried ones were more strongly flavoured and solid.'

If you're still on a strict budget or can't stir yourself to go out in the cold hunting for the latest bagel-eria with the latest innovative filling, fear not.

There is easy, quick, fuss-free way to make beautiful bagels at home. 

It's commonly believed that only a bagel plunged into boiling water and then baked provides the right 'chew'. 

But 67's recipe doesn't require a vat of boiling water or even an oven if you have an air-fryer.  And the results are unexpectedly surprisingly  good.

Healthwise, it has no yeast or sugar or fat.

The photo shows that shaping the dough needs a bit (!) of practice.  But the actual preparation is simple -- just 10mins from start to finish.   

These bagels are perfect for a weekend morning after the night before.

Cost: max £2.50'ish (Jan 24), (less if you already have 0% fat Greek or Icelandic yoghurt and seeds in the cupboard) 
Makes: 4 but recipe multiplies easily 

Ingredients:
   1 cup flour, including 2-3 tbsp brown flour (see tips below)
   2 tsp baking powder
   1/2 tsp sea salt

   170gm/6oz 0-fat plain Greek or Icelandic yoghurt (other yoghurts will be too wet - 67 used Fahy)
   1 egg, separated
   
   Toppings: sesame seed, Nigella seeds, sunflower seeds, onion flakes

Method:

1. Whisk dry ingred in a medium bowl
2. Whisk the egg white until frothy and just turned white; set aside
3. Put the yoghurt in the same cup used to measure the flour; it won't fill it; top it up with egg white (it will probably take all of it)
4. Using a fork, whisk the wet ingreds into the flour until it's clumping together
5. Dump onto lightly floured board; press firmly together in a not-quite-kneading motion 20 times or until the dough is no longer sticky.  You may need to add more flour gradually (up to 1/4'ish cup) until there is no dough on your hands when you pull them away.   
6. Divide into four equal pieces 
7. Either: roll into balls, poke your finger through the middle and stretch it until it is bagel shaped
   
8. OR form ropes about 3/4inch/2cm in diameter and form into a bagel 
   
9. Brush with beaten egg yolk and liberally scatter with your chosen topping or press into a plate of the topping
10. AIR FRYER: Line air fryer tray with greaseproof paper or foil; bake at 180c/350f for 11-12 mins; check bottoms; if not done; turn over, bake another 5 mins; cool 10 mins 
11. OVEN: Bake 25mins on top shelf of an oven pre-heated to 180c/350f ; wait 10 mins before eating 

Adapted from Skinny Taste, for which much gratitude. 

Comments:
'Both are great bagels but I think I prefer the one cooked in the air-fryer - it's got stronger flavour and more solid consistency.  But both are good and were very welcome as an afternoon snack -- I'm only sorry I didn't wait to have them at home with smoked salmon!' Recovering political agent.
Campaign manager

Tips:

• 67 liked the air fryer bagels best - the texture was more chewy and dense.  The oven version rose more and the texture was finer but it was slightly 'damp'.
• Cup sizes: 67 used English cups (250ml) but any cup will do as long as the proportions are honoured, ie, it's used for both dry and wet ingredients
• Skinny Taste offers gluten-free and dairy-free bagels which 67 has not tested

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.