Air Fryer Bagels Recipe

So you’re craving something warm, chewy, and gloriously carb-loaded, but the thought of yeast, boiling water, and a whole oven saga makes you want to just order takeout? Honey, I feel you. And I’m here to tell you that your breakfast dreams are about to get a whole lot easier, thanks to your air fryer and yours truly. Prepare for Air Fryer Bagels – the “I swear I baked this from scratch” lie you’ll love.

Why This Recipe is Awesome

Okay, let’s be real. Bagels usually involve a commitment. Like, a “set your alarm for 5 AM to start dough” kind of commitment. **Not with these bad boys!** This recipe is ridiculously simple, comes together faster than your internet loads on a bad day, and the best part? No yeast! No boiling! Just a handful of ingredients and your trusty air fryer doing all the heavy lifting. It’s so idiot-proof, my cat almost made them. (Okay, maybe not, but you get the idea.) Plus, fresh, warm bagels whenever the craving strikes? Priceless. It’s basically magic, but with flour and yogurt.

Ingredients You’ll Need

Gather ’round, pantry warriors! Here’s what you’ll need for your bagel transformation:

• 1 cup Self-Rising Flour: Your new best friend. Seriously, it’s the MVP here.
• 1 cup Plain Non-Fat Greek Yogurt: This is the secret sauce for that “bagel-y” chew without the yeast. Don’t skimp on the Greek or the non-fat part; it matters for the texture!
• 1 Egg: Whisked up for an egg wash. For that shiny, golden glow that screams “I know what I’m doing!”
• Your Favorite Bagel Toppings: Everything bagel seasoning (duh!), poppy seeds, sesame seeds, flaky salt, a sprinkle of cheese… the world is your oyster. Or, you know, your bagel.

Step-by-Step Instructions

Alright, let’s turn these simple ingredients into carb-loaded perfection. No stress, just deliciousness.

1. Mix It Up: In a bowl, combine the self-rising flour and Greek yogurt. Stir with a spoon until it starts to come together, then ditch the spoon and get in there with your hands.
2. Knead & Divide: On a lightly floured surface, knead the dough for about 3-5 minutes until it’s smooth and not super sticky. Don’t overdo it! Divide the dough into 4 equal pieces.
3. Shape ‘Em Up: Roll each piece into a small rope, then connect the ends to form a bagel shape. Or, just poke a hole in the middle of a ball and gently stretch it out. Whatever floats your boat, as long as it looks vaguely like a bagel.
4. Preheat & Prep: Preheat your air fryer to 350°F (175°C). While it’s warming up, brush each bagel generously with the whisked egg wash and sprinkle on your chosen toppings. Be generous!
5. Air Fry Away: Place the bagels in the air fryer basket, making sure not to overcrowd them. You’ll likely need to do this in batches. Cook for 10-14 minutes, flipping halfway through, until they’re beautifully golden brown and cooked through. **Cooking times can vary by air fryer, so keep an eye on them!**
6. Cool & Devour: Let them cool slightly on a wire rack before slicing and slathering with cream cheese, butter, or whatever your heart desires. Pure bliss, I tell ya!

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid these rookie errors together!

• Overworking the Dough: This isn’t a stress ball, people! Kneading too much will make your bagels tough. A few minutes until smooth is all you need.
• Skipping the Egg Wash: “But it’s just one extra step!” you might whine. Trust me, that egg wash is crucial for that glossy, golden crust and helps your toppings stick. Don’t be a dull bagel person.
• Overcrowding the Air Fryer: Your bagels need personal space to crisp up evenly. Give them room to breathe, or they’ll get soggy and sad. Batch cooking is your friend.
• Forgetting to Preheat: “Thinking you don’t need to preheat the air fryer—rookie mistake.” Just like an oven, an air fryer needs to be hot to give your food that initial crisp and even cook.

Alternatives & Substitutions

Life’s too short for boring bagels! Here are some ways to shake things up:

• No Self-Rising Flour? No Problem! You can totally DIY it. For 1 cup of self-rising flour, mix 1 cup all-purpose flour with 1.5 teaspoons baking powder and 1/4 teaspoon salt. Bam! You’re a chemist now.
• Greek Yogurt Swap: While Greek yogurt is king for this recipe due to its thickness, you *can* use another plain, thick yogurt in a pinch. Just know the texture might be slightly different. Avoid the watery stuff, though, or your dough will be a mess.
• Toppings Galore: Feel free to get wild! Instead of savory, try sweet with a cinnamon sugar topping (mix cinnamon and sugar, brush with milk or melted butter before applying). Or maybe some shredded cheddar cheese for a cheesy bagel.
• Egg Wash Alternative: If you’re out of eggs or avoiding them, a splash of milk (dairy or non-dairy) or even melted butter can give your bagels a nice finish and help toppings adhere, though the golden color won’t be as intense.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (and maybe a little sass).

• Can I use regular flour instead of self-rising? Nope, not directly. As mentioned above, you’ll need to add baking powder and salt to mimic self-rising flour. Otherwise, your bagels will be flat as a pancake, and nobody wants that.
• What if I don’t have Greek yogurt? Will regular yogurt work? Well, technically yes, but why hurt your bagel’s soul like that? Regular yogurt is too thin and won’t give you the right dough consistency or chew. Stick with thick, plain Greek yogurt for best results.
• How do I store these air fryer bagels? Keep ’em in an airtight container at room temp for a day or two, or pop them in the fridge for up to 4 days. They’re best fresh, though, IMO.
• Can I make them ahead of time? You can certainly make the dough and keep it covered in the fridge for a few hours. But for peak freshness and flavor, shaping and air frying right before you want to eat them is the way to go.
• Do they taste exactly like bakery bagels? Let’s manage expectations, friend. These are *fantastic* air fryer bagels that are yeast-free and quick. They have a lovely chew and flavor, but they’re not going to be identical to a traditional boiled-and-baked New York bagel. Still, they’re darn good for a fraction of the effort!
• What’s the best way to reheat them? A quick zap in the microwave (15-20 seconds) or a few minutes back in the air fryer at 300°F (150°C) will bring them back to life. Toasted is also a classic, obvs.
• Can I make them gluten-free? I haven’t personally tested a gluten-free version, but some readers have had success with a 1:1 gluten-free self-rising flour blend. Just ensure your GF flour blend has leavening agents or add them if using plain GF flour.

Final Thoughts

Boom! You just made bagels! Who knew you had this superpower hiding in your kitchen? Seriously, give yourself a pat on the back (or grab another bagel, whatever works). This recipe is a game-changer for those mornings when you want something special without the fuss. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it, you magnificent bagel boss! Don’t forget to share your creations (or just eat them all, no judgment here).