Cooking Time: 14 Minutes
FOR THE BAGEL DOUGH
1 cup all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup reduced-fat plain Greek yogurt
FOR THE CINNAMON-RAISIN BAGELS
¼ cup raisins
½ teaspoon ground cinnamon
FOR THE EVERYTHING BAGELS
¼ teaspoon poppy seeds
¼ teaspoon sesame seeds
¼ teaspoon dried minced garlic
¼ teaspoon dried minced onion
FOR THE EGG WASH
1 large egg
1 tablespoon water
To prep the bagels:
In a large bowl, combine the flour, baking powder, and salt. Stir in the yogurt to form a soft dough. Turn the dough out onto a lightly floured surface and knead five to six times, until it is smooth and elastic.
Divide the dough in half. Knead the raisins and cinnamon into one dough half. Leave the other dough half plain.
Divide both portions of dough in half to form a total of 4 balls of dough (2 cinnamon-raisin and 2 plain). Roll each ball of dough into a rope about 8 inches long.
Shape each rope into a ring and pinch the ends to seal. To prep the everything bagels: In a small bowl, mix together the poppy seeds, sesame seeds, garlic, and onion.
To prep the egg wash:
In a second small bowl, beat together the egg and water. Brush the egg wash on top of each bagel. Generously sprinkle the everything seasoning over the top of the 2 plain bagels.
To cook the bagels:
Install a crisper plate in each of the two baskets. Place the cinnamon-raisin bagels in the Zone 1 basket and insert the basket in the unit. For best results, the bagels should not overlap in the basket.
Place the everything bagels in the Zone 2 basket and insert the basket in the unit. Select Zone 1, select AIR FRY, set the temperature to 325°F, and set the time to 14 minutes. Select MATCH COOK to match Zone 2 settings to Zone 1.
Press START/PAUSE to begin cooking. When cooking is complete, use silicone-tipped tongs to transfer the bagels to a cutting board. Let cool for 2 to 3 minutes before cutting and serving.
Nutrition: (Per serving) Calories: 238; Total fat: 3g; Saturated fat: 1g; Carbohydrates: 43g; Fiber: 1.5g; Protein: 11g; Sodium: 321mg