Air Fryer Everything Bagels

These air fryer everything bagels are one of the easiest bread recipes you will ever make. No yeast, no kneading, no waiting around for dough to rise.

The base of these bagels is a simple two-ingredient dough made with self-rising flour and Greek yogurt. It comes together in just a few minutes, and the air fryer does the rest.

Once they are done, you brush them with a little melted butter and coat them in everything bagel seasoning. That seasoning is really what makes these taste so good.

They come out with a nice golden crust on the outside and a soft, chewy center on the inside. Honestly, they are surprisingly close to the real thing for how little effort they take.

Whether you eat them with cream cheese, make a breakfast sandwich, or just enjoy them on their own – these bagels are a solid recipe to have in your back pocket.

Why You’ll Love This Recipe

Only 5 Ingredients – These air fryer everything bagels use just five simple ingredients, most of which you probably already have in your kitchen. No yeast, no complicated ingredient lists, just flour, Greek yogurt, an egg, seasoning, and a little butter.

No Yeast Needed – Traditional bagels require yeast, proofing time, and a lot of patience. This recipe skips all of that by using self-rising flour and Greek yogurt to create a soft, chewy dough that’s ready to shape right away.

Ready in Minutes – From mixing the dough to pulling golden bagels out of your air fryer, this whole recipe takes a fraction of the time regular bagels do. You can have fresh, warm everything bagels on the table faster than a trip to the bakery.

The Air Fryer Makes Them Perfectly Golden – Your air fryer gives these bagels a beautifully crispy, golden outside while keeping the inside soft and doughy. It’s that contrast in texture that makes them taste like they came from a real bagel shop.

Ingredients

• 1 cup Self-Rising Flour, plus extra for dusting
• 1 cup Plain Greek Yogurt
• 1 Egg, beaten (for egg wash)
• 3 tbsp Everything Bagel Seasoning
• 1 tbsp Butter, melted

How to Make

Step 1

In a medium bowl, combine self-rising flour and greek yogurt. Stir until a shaggy dough forms, then turn it out onto a floured surface and knead gently for about 1 minute until smooth. Do not overwork the dough.

Step 2

Divide the dough into 4 equal pieces. Roll each piece into a rope about 8 inches long, then shape into a circle and pinch the ends together firmly to form a bagel shape.

Step 3

Brush the top of each bagel with beaten egg, then press generously into everything bagel seasoning to coat the tops.

Step 4

Preheat the air fryer to 330°F (165°C). Place the bagels in the basket with space between them.

Step 5

Air fry for 12 to 14 minutes, until the bagels are golden brown and sound hollow when tapped on the bottom.

Step 6

Brush with melted butter while still warm and serve with your favorite spread.

Tips

Use Thick Greek Yogurt

The greek yogurt needs to be thick and not watery for this recipe to work. If you open the container and see liquid sitting on top, drain that off before you measure it out.

Thin or runny yogurt will make the dough too sticky and hard to shape into bagels. You want the kind that holds its shape on a spoon.

Stay away from flavored yogurt or regular yogurt here. Plain, full-fat greek yogurt gives the best texture and the closest thing to a real chewy bagel.

Don’t Overwork the Dough

When the recipe says knead for about 1 minute, it really means just 1 minute. This dough comes together fast, and if you keep going, the bagels will turn out dense and tough instead of soft.

At first the dough will look rough and shaggy, and that’s totally fine. Just fold it over on itself a few times until it smooths out and stops sticking to your hands as much.

If it still feels a little sticky after a minute, add a tiny sprinkle of flour to your hands instead of kneading longer. That fixes it without overworking anything.

Keep the Flour on Your Surface

Make sure you dust your work surface with enough flour before you start shaping the dough. This dough is naturally sticky because of the yogurt, and it will grab onto everything if you skip this step.

Also dust your hands lightly before rolling the ropes. It makes shaping way easier and keeps the dough from tearing or sticking to your fingers.

Just don’t go overboard with it. Too much extra flour will dry out the dough and make the bagels harder than they should be. A light coating is all you need.

Related Recipes

• Air Fryer Everything Bagel Salmon
• Air Fryer Pepperoni Pizza Bagel Halves
• Air Fryer Cheesy Garlic Breadsticks
• Air Fryer French Toast Sticks
• Air Fryer Breakfast Egg Rolls

Frequently Asked Questions

Why is my bagel dough so sticky and hard to work with?

This usually happens because of the Greek yogurt. Some brands are runnier than others, and that extra moisture can make the dough feel like a sticky mess. The fix is simple – just dust your hands and work surface with extra flour and keep adding a little at a time until the dough is easier to handle.

Don’t go overboard with the flour though. You want the dough to be slightly tacky, not completely dry, or your bagels will come out tough instead of soft and chewy.