Air Fryer Bagels
Self-raising flour and Greek yoghurt are all you need to make air fryer bagels with a golden crust and a soft, slightly chewy middle. There is no yeast, no proving and no boiling, so you can go from bowl to breakfast in under an hour. They are closer to a dense, tender bread roll than a boiled New York bagel, and they are very good split and filled with cream cheese.
- Total
- 52 min
- Prep
- 15 min
- Cook
- 27 min
- Serves
- 6 bagels
- Per 1 bagel
- 205kcal
How long to cook air fryer bagels
Each batch needs 12 minutes at 180°C, so a full batch of six takes about 30 minutes in a standard basket once you have allowed 3 minutes to preheat. Shape and glaze the second batch while the first one cooks.
Use thick Greek yoghurt; thin or runny yoghurt makes the dough too wet. Because the dough is made with self-raising flour, work quickly and do not leave it to stand once mixed, or the raising agent will lose some of its lift.
Making air fryer bagels step by step
Tap a time to start a timer.
- Mix the dough Stir the flour and salt together in a bowl, add the Greek yoghurt and mix with a wooden spoon until it comes together. Tip it onto a lightly floured surface and knead for until smooth. If it sticks to your hands, add a little more flour a teaspoon at a time.
- Shape Weigh the dough and divide it into 6 equal pieces of about 85g. Roll each piece into a rope about 20cm long, wrap it into a ring, overlap the ends by 2cm and press them together firmly. Make the hole around 3cm wide, because it closes up as the dough rises.
- Glaze Brush the tops with beaten egg and sprinkle with the seeds.
- Air fry the first batch Heat the air fryer to 180°C for . Put 3 bagels on a perforated liner in the basket, with space between them. Cook for , until deep golden and they sound hollow when tapped underneath.
- Cook the rest Repeat with the remaining 3 bagels for another . In a large basket of 7 litres or more, all 6 may fit in one go.
- Cool Move the bagels to a wire rack and leave for before slicing, so the middle can finish setting.
Toppings and serving
Sesame or poppy seeds are classic, and you could also try dried garlic or a sprinkle of grated Cheddar for the last 2 minutes of cooking. Split the bagels once they have cooled for 10 minutes and spread with cream cheese, or fill them with smoked salmon and cucumber for a quick lunch.
For a savoury breakfast, try them toasted and topped with scrambled eggs.
Common problems and fixes for Air Fryer Bagels
- The dough is too sticky to shape.
- The yoghurt may be thin or the flour too little. Use thick, strained Greek yoghurt and work in extra flour a teaspoon at a time until the dough just stops sticking to your hands.
- The bagels are brown outside but doughy in the middle.
- The air fryer is running hot or the rings are too thick. Lower the temperature to 170°C and cook for 14–15 minutes, and keep the ropes no thicker than 2.5cm.
- The bagels come apart at the join.
- The ends were not sealed. Overlap them by about 2cm and press or roll the join against the work surface until it is smooth.
Frequently asked questions about Air Fryer Bagels
How long do you cook bagels in the air fryer?
Cook them for 12 minutes at 180°C, in batches of 3 in a standard basket. They are done when deep golden and hollow-sounding underneath.
Can you make them without self-raising flour?
Yes. Mix 250g plain flour with 3 tsp baking powder and the salt, then continue as in the method.
Are these real bagels?
Not strictly, because traditional bagels use a yeast dough that is boiled before baking, which gives them their chew. This version trades that for speed, and tastes best on the day you bake it.
Can you freeze them?
Yes. Cool them completely, slice, freeze for up to 1 month, then toast straight from frozen. In the fridge they keep for 2 days in an airtight container.
How did you like the recipe?
4.8 / 5 · 52 ratings
