• Homemade Bagels in the Air Fryer!

    These are soooo easy to make! Not only can you make them gluten free, but also use whatever flour you want! I used whole wheat flour (hence how brown they are). They are also a great source of protein! Courtesy of my favorite website for healthier meals, www.Skinnytaste.com!

    EASY BAGEL RECIPE

    This easy homemade bagel recipe is made from scratch with just four (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt!  No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!

    INGREDIENTS:

    • 1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
    • 2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
    • 3/4 teaspoon kosher salt (use less if using table salt)
    • 1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
    • 1 egg white, beaten (whole egg works fine too)
    • (optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)**

    DIRECTIONS:

    OVEN METHOD:

    1. Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
    2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
    3. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
    4. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
    5. Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before cutting.

    AIR FRYER METHOD:

    1. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
    2. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
    3. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
    4. Top with egg wash and sprinkle both sides with seasoning of your choice.
    5. Preheat the air fryer 325F degrees and set for 11 to 12 minutes. Transfer in batches without overcrowding and bake 11 to 12 minutes, or until golden. No need to turn. Let cool at least 10 minutes before cutting.

    *To make them gluten-free I tested them with Bob’s Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour.

    **Toppings may add calories and points.

    NUTRITION INFORMATION

    Yield: 4 Servings, Serving Size: 1 bagel

    • Amount Per Serving:
    • Freestyle Points: 3
    • Points +: 4
    • Calories: 152 calories
    • Total Fat: 0.3g
    • Saturated Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 434mg
    • Carbohydrates: 26.5g
    • Fiber: 1g
    • Sugar: 2.5g
    • Protein: 10g

    Read more at https://www.skinnytaste.com/easy-bagel-recipe/#gk7AF81rB2ZsCck7.99

    Get my favorite air fryer below! I like the bigger version because there are more presets and you can do more in it! (this is an affiliate link)

  • GRILLED CHICKEN BRUSCHETTA

    GRILLED CHICKEN BRUSCHETTA

    This one is so easy to make! And you can just use the topping on salads or eat by itself! Made with juicy tomatoes, mozzarella, basil, red onion, garlic and balsamic, you’ll turn boring grilled chicken into a delicious weeknight meal in minutes! I used chicken tenders because it was all I had at the time but the recipe calls for cutlets.

    INGREDIENTS:

    • 3 medium vine ripe tomatoes
    • 2 small cloves garlic, minced
    • 1/4 cup chopped red onion
    • 2 tbsp fresh basil leaves, chopped
    • 1 tbsp extra virgin oil
    • 1 tbsp balsamic vinegar
    • kosher salt and fresh cracked pepper to taste
    • 3 oz part skim mozzarella, diced (omit for whole30, paleo)
    • 1.25 lbs (8 thin sliced) chicken cutlets

    DIRECTIONS:

    1. Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.
    2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.
    3. Toss in the cheese when ready to serve.
    4. Season chicken with salt and fresh pepper.
    5. Preheat the grill to medium-high, clean and oil the grates to prevent sticking.
    6. Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.

    NUTRITION INFORMATION

    Yield: 4 servings, Serving Size: 2 cutlets

    • Amount Per Serving:
    • Smart Points: 6
    • Points +: 6
    • Calories: 237
    • Total Fat: 8.5g
    • Saturated Fat: g
    • Cholesterol: mg
    • Sodium: 183mg
    • Carbohydrates: 7g
    • Fiber: 1g
    • Sugar: 0.5g
    • Protein: 32g