Quick Greek Yoghurt Bagels

📝 Ingredients

• 140 g plain flour (130 for the dough, 10 for the work surface)
• 2 tsp baking powder + ½ tsp salt
• 150 g 2% Greek yoghurt
• 1 egg yolk + 1 tsp water (for glazing)
• 2 tsp sesame seeds
• 80 g light cream cheese (about 10% fat)
• 5 g fresh chives
• 1 tomato (about 120 g)
• Black pepper

🍴 Utensils

• Air fryer
• Mixing bowl
• Pastry brush
• Baking paper
• Bread knife

📖 Steps

1. In a mixing bowl, combine 130 g flour with the baking powder and salt. Add the Greek yoghurt and mix with a spoon, then by hand, until the dough forms a slightly sticky ball with no dry flour left at the bottom.
2. Dust the work surface with the remaining 10 g flour and knead the dough for 1 min, just to smooth it: overworked, it would turn elastic and tough. It should be soft and no longer stick to your fingers.
3. Divide the dough into 4 equal portions of about 70 g. Roll each portion into a 20 cm rope, then join the two ends by overlapping them and pinching firmly to form a ring. Press well, or it will open up during cooking.
4. Beat the egg yolk with the water and brush it over the tops of the bagels. Sprinkle with sesame seeds, pressing lightly so they stick. Preheat the air fryer to 170 °C for 3 min.
5. Place the bagels on baking paper in the basket, 2 cm apart (in two batches if the basket is small), and cook for 12 to 15 min at 170 °C. They're ready when nicely golden and they sound hollow when tapped underneath. Leave to cool slightly for 5 min.
6. Meanwhile, finely snip the chives and mix them into the cream cheese with a little pepper until smooth. Wash the tomato and cut it into thin slices.
7. Slice the warm bagels in half horizontally with a bread knife. Spread with the chive cream cheese, add the tomato slices, season with pepper and close. Allow two bagels per person.