Air Fryer Rice Paper Bagels

Stefan Bodegrajac cooked this in a YouTube Short. SeeMeCook wrote it up from the Short as a full recipe and added ingredient weights and nutrition.

Imported by Kaely MacMillan on SeeMeCook

A creative, gluten-free alternative to traditional bagels made by rolling rice paper into rings and air frying them until crispy and chewy.

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

1 serving

OriginalUSMetric

Weights are estimates. Together, the ingredients weigh about 40 g before cooking, which is about 40 g per serving.

Prepare a shallow dish with warm water. Dip one sheet of rice paper into the water for a few seconds until it begins to soften, then lay it flat on a clean work surface.
Repeat the process with a second sheet of rice paper and layer it directly on top of the first sheet to create a double thickness.
Tightly roll the stacked rice paper sheets from one end to the other to form a long, thin cylinder.
Shape the cylinder into a circle, overlapping the ends and pressing them together to form a bagel shape. Repeat this process with the remaining rice paper sheets to make a second bagel.
Lightly spray the rice paper rings with cooking spray and generously coat the tops with everything bagel seasoning.
Place the bagels in the air fryer basket, ensuring they are not touching.
Air fry at 375°F (190 °C) (190°C (375 °F)) for approximately 8 to 10 minutes, or until the bagels have puffed up and are golden brown and crispy.

These are best eaten immediately while they are hot and crispy. You can slice them and fill them with cream cheese or your favorite bagel toppings.

These are estimates per serving, worked out from the ingredients.

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