Air Fryer Bagels
Air Fryer Bagels are an easy, crispy and chewy homemade bagel option that uses simple ingredients like self rising flour and Greek yogurt for a quick breakfast or snack. This method delivers golden crust and tender interior, ideal for busy mornings or casual brunches, and makes an easy weeknight baking project worth repeating.
Equipment
- Air Fryer
- Mixing Bowl
- Parchment Paper
- Wire Rack
Ingredients
- 1 3/4 cups self rising flour Provides structure and lightness for the dough due to built-in leavening agents, creating a tender crumb and helping bagels rise quickly; measure accurately for consistent texture and to avoid toughness.
- 1 cup Greek yogurt Adds moisture and elasticity while contributing a tangy flavor that balances the dough; use full-fat Greek yogurt for best richness and a slightly chewier interior.
- 1 tablespoon buttermelted Helps enrich the dough with fat for a softer mouthfeel and slight browning on the crust when baked or air-fried; incorporate thoroughly so the fat distributes evenly throughout the dough.
- 1 tablespoon esame seeds or favorite bagel toppings Enhances crust texture and visual appeal with a nutty crunch and aromatic finish; press gently onto shaped dough before air frying so seeds adhere well.
Instructions
- In a large mixing bowl, add the flour and yogurt and mix until combined. If the dough is too thin, add more flour. If the dough is too thick, add more yogurt.: The first aroma you notice will be the faint tang from the Greek yogurt , and the bowl will look shaggy as the two ingredients merge. I like to use a wooden spoon or my hands to coax dry bits into the center, folding until a cohesive mass forms. The dough should feel slightly tacky but not sticky, indicating enough hydration. If it is too loose, sprinkle a teaspoon of self rising flour at a time, folding gently, whereas if it is overly stiff, add a few drops of Greek yogurt to restore pliability. A common mistake is overworking at this stage, which makes the final bagel tough, so stop as soon as the dough holds together.
- Lightly flour a kitchen surface and transfer the dough on top. Knead it several times, then divide it into 8 portions.: When you turn the dough onto a floured surface, you will feel a soft resistance under your palms as you knead. I knead just enough to create smoothness, typically pressing and folding for a handful of turns until the surface is uniform. The dough will warm slightly, which helps gluten relax and makes shaping easier. Use a bench scraper to divide the dough into eight even pieces, aiming for consistency so they cook uniformly. Avoid over kneading into a dense ball, which reduces the airy chew you want inside.
- Roll out each portion of dough into a long, sausage shape and connect them at both sides to form a bagel.: As you roll, the surface becomes glossy and taut, and you will notice gentle spring back when pressed. Forming the ring is tactile and satisfying, the seam needs to be pinched well so it does not open during air frying. You can also poke a hole in the center and widen it gently, but the joined method yields a neat edge. A typical mistake is making the hole too large, which can cause the center to cook faster than the edges, giving uneven texture.
- Line an air fryer basket with parchment paper. Brush the top of the bagel with the melted butter then sprinkle your favorite bagel toppings.: The scent of warm butter lifts the toppings and helps them adhere. I press seeds gently into the tops so they remain during the hot circulating air. Lining the basket with parchment prevents sticking and makes removal easy, but be sure to cut holes or secure it flat so it does not fly up. If you brush the tops too heavily, the surface may steam and stay soft, so use a light, even layer for the best crust.
- Place 3 or 4 bagels in the air fryer basket and air fry at 180 C/350 F for 10 minutes, or until golden around the sides.: During cooking you will hear a soft whisper of circulating air and smell toasty notes developing, the edges turning a warm golden hue. The contrast between a crisp exterior and pillowy interior is created by steady heat circulation, so do not open the basket too often or you will lose temperature and extend cook time. A common trap is overcrowding, which prevents proper browning; space is key so hot air can engulf each bagel.
- Remove the bagels from the air fryer basket and place the remaining bagels to cook. Repeat the process until all the bagels are air fried.: Transferring finished rings to a rack helps the bottoms stay crisp as they cool. You will notice a slight give when pressed gently, signaling a tender interior. Rotate batches so each bagel gets the same exposure to heat across the entire cooking session. One mistake is stacking warm bagels, which traps steam and softens crusts, so lay them individually to preserve texture.
Notes
- Storage: Air fried bagels can be stored in the refrigerator, covered, for up to 5 days. Keep them in a breathable container so the crust does not soften excessively.
- Freezing: Place leftovers in a ziplock bag and store them in the freezer for up to six months. Thaw at room temperature or toast directly from frozen for a quick treat.
- Reheating: Microwave for 20 to 30 seconds for a quick warm up, or reheat in the air fryer for 1 to 2 minutes to restore crispness. Watch closely to avoid over drying.
- Batching: Work in small batches when shaping so you can keep consistent ring size and avoid overproofing the dough while other pieces wait.
- Topping tips: If seeds are not sticking well, brush a second light coat of buttermelted before sprinkling and press them gently into the surface.