Air Fryer Protein Bagels
Tired of dense, roll-like homemade bagels? This air fryer protein bagel recipe delivers a genuinely chewy center and a glossy crust with a simple, high-protein Greek yogurt dough.
Equipment
- Air fryer
- Medium bowl
- Whisk
- Wire rack
Ingredients
- 1 1/4 cups unbleached all purpose flour, whole wheat or gluten-free mix
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup non-fat Greek yogurt
- 2 large eggs, whites and yolks separated, and beaten
- everything bagel seasoning, sesame seeds, brown sugar, onion flakes, garlic flakes, etc, optional toppings
Instructions
Mix and knead the dough
- In a medium bowl, whisk together the flour, baking powder, and kosher salt until evenly distributed. Add the Greek yogurt and egg yolks, then stir with a fork until the mixture forms shaggy crumbles.
- Lightly flour your work surface and turn the dough out. Knead for 15 to 20 turns, just until it becomes smooth and tacky but not sticky. Add a little more flour if it feels too sticky.
Shape and top the bagels
- Divide the dough into 4 equal pieces. Roll each piece into a rope about 3/4 inch thick and press the ends together to form a ring. Alternatively, form a ball, poke a hole in the center, and gently stretch it into a bagel shape.
- Brush the tops of the bagels with the beaten egg whites. Sprinkle generously with everything bagel seasoning or your topping of choice, pressing gently to help it adhere.
Air fry until golden
- Arrange the bagels in a single layer in the air fryer basket, ensuring they are not touching. This allows for even air circulation and browning.
- Air fry at 280°F (138°C) for 15 to 16 minutes, until the tops are a deep golden brown and the bagels feel firm to the touch. There is no need to flip them.
Cool before slicing
- Transfer the hot bagels to a wire rack and let them rest for at least 15 minutes before slicing. This allows the crumb to set properly.
Notes
Sticky Dough Tip: If the dough is too sticky to handle, chill it in the refrigerator for 20-30 minutes. Cold dough is much easier to shape.
For Best Texture: To get a truly authentic chewy bagel, consider adding a little vital wheat gluten to the flour. A quick boil in water with baking soda before air frying also creates a superior crust and chew.
Golden Brown Finish: Don't skip the egg white wash. It's essential for achieving that classic shiny, golden-brown bagel top.
Storage: Store cooled bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months and toast directly from frozen.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.