Put the flour in a mixing bowl and season with a little salt, if using. Add the Greek yoghurt and bring together to form a scraggly dough.

Turn the rough dough out onto a floured work surface. Briefly knead the dough, just until it comes together into a ball. Place back in the bowl, cover and leave to rest for 5–10 minutes.

Tip the rested dough back onto the floured work surface and divide into 4. Shape each portion into a ball, then poke a floured finger through the middle of each ball to create a hole. Gently stretch the hole to create a bagel shape – the hole should be approximately 5cm/2in wide.

If using seeds, very lightly brush the top of each bagel with a little water before sprinkling over the seeds, gently pressing them into the dough to ensure that they stick.

Place into the air fryer, leaving plenty of space between each one for expansion. Bake at 160C for 25 minutes until golden, risen and cooked through.

Remove from the air fryer and allow to cool on a wire rack for at least 5 minutes before slicing and filling.

To make the festive filling, slice the bagels in half using a bread knife. Spread the bottom half of each bagel with a tablespoon of cranberry sauce then divide the sliced brie and turkey between them all.

Place the lid of each bagel on top then air fry at 180C for 2–3 minutes until the brie has slightly melted. (You can also add the pigs in blankets to the air fryer too if they need warming.)

Remove the bagels from the air fryer and add the salad leaves to the fillings. Thread the pigs in blankets onto 4 skewers and secure one in each bagel.