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High Protein Air Fryer Bagels

High Protein Bagels Air Fryer - recipe card
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These air-fried bagels are crisp on the outside, chewy on the inside, and pack 20g of protein per serving. Made with Greek yogurt and self-rising flour, they’re a quick, satisfying bread substitute for breakfast or snacks.

Ingredients

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  • 1 cup self-rising flour (see note for substitute)
  • 1 cup full-fat plain Greek yogurt (at room temperature)
  • 1 large egg (for egg wash)
  • 1 tbsp water
  • 1 tsp everything bagel seasoning (or sesame seeds, poppy seeds, flaky salt)

Instructions

  1. In a medium bowl, combine 1 cup self-rising flour and 1 cup full-fat plain Greek yogurt at room temperature. Stir with a rubber spatula until a shaggy dough forms — the yogurt’s acidity reacts with the flour’s leavening to create lift.
  2. Turn the dough onto a lightly floured surface (use all-purpose flour for dusting). Knead gently 8-10 times just until smooth — over-kneading will make the bagels tough; stop when the dough is no longer sticky.
  3. Divide the dough into 4 equal pieces (about 85g each). Roll each piece into a ball, then poke your thumb through the center to create a 1-inch hole. Gently stretch the ring to keep the hole open — this ensures even cooking and the classic bagel shape.
  4. Line the air fryer basket with a parchment paper liner (cut to fit) or lightly spray with cooking spray. Place the shaped bagels in the basket, leaving at least 1 inch between them — they will expand slightly during cooking.
  5. In a small bowl, whisk together 1 large egg and 1 tbsp water until frothy. Brush this egg wash over the top of each bagel using a pastry brush — the wash creates a shiny, golden crust.
  6. Sprinkle 1 tsp everything bagel seasoning evenly over the egg-washed bagels. If you prefer a milder flavor, substitute with sesame seeds or flaky salt — the seasoning sticks best to the wet surface.
  7. Preheat your air fryer to 320°F (160°C) for 3 minutes. This initial warm-up ensures the bagels start cooking immediately and develop a crisp exterior without drying out.
  8. Place the basket in the air fryer and cook at 320°F (160°C) for 10 minutes. After 10 minutes, check the bagels — they should be golden brown and sound hollow when tapped on the bottom. If not, cook 1-2 minutes more.
  9. Remove the bagels from the air fryer and let them cool on a wire rack for at least 5 minutes. This rest allows the interior steam to settle, preventing a gummy texture. Serve warm or at room temperature.

Notes

Storage: Store cooled bagels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freezing: Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat: For best texture, thaw at room temperature (30 minutes) then air fry at 300°F (150°C) for 3-4 minutes until warm and crisp. Alternatively, microwave on high for 20-30 seconds. To substitute self-rising flour: mix 1 cup all-purpose flour with 1 1/2 tsp baking powder and 1/4 tsp fine sea salt. For a dairy-free version, use a plant-based Greek-style yogurt (look for 4g+ protein per serving) — the bagels may be slightly less chewy.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-air-fryer-bagels/