Air Fryer Bagels completely changed my weekend baking routine. My first attempt came out pale on top and doughy in the center because I rushed the temperature. After testing this three ways, I discovered that 330°F was the sweet spot. That temperature finally gave me golden tops, fluffy centers, and no raw dough. Once I started brushing with egg wash and shaping them evenly, everything clicked. Now I make these quick yogurt bagels whenever I want fresh bread without turning on the oven.
Why This Air Fryer Bagels Recipe Works
Air Fryer Bagels cook faster than oven-baked versions and still develop a beautifully golden crust when you use an egg wash. The circulating air helps the dough puff up while keeping the exterior slightly crisp.
After experimenting with 350°F, I found the tops browned too quickly before the inside fully baked. Lowering the temperature to 330°F (165°C) allowed the dough to cook evenly, reaching an internal temperature of about 190–200°F (88–93°C). These Air Fryer Bagels use a simple 2-ingredient dough, making them quick, reliable, and perfect for beginners.
Timing for Air Fryer Bagels
Prep Time: 10 minutes
Cook Time: 8–12 minutes
Total Time: 20 minutes
Ingredients for Air Fryer Bagels
This makes 4 medium bagels.
Dough:
- 1 cup self-rising flour (plus extra for dusting)
- 1 cup plain Greek yogurt (thick, full-fat or 2%)
Egg Wash:
- 1 large egg
- 1 tablespoon water
Optional Toppings:
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Shredded cheddar
- Cinnamon sugar
If using all-purpose flour, add 1½ teaspoons baking powder and ¼ teaspoon salt.
How to Make Bagels in the Air Fryer
- Preheat your air fryer to 330°F (165°C) for 3 minutes.
- In a bowl, combine self-rising flour and Greek yogurt until a shaggy dough forms.
- Transfer dough to a lightly floured surface and knead gently for 1–2 minutes until smooth. Avoid overworking to prevent dense bagels.
- Divide dough into 4 equal portions.
- Roll each piece into a rope and connect the ends to form a bagel shape.
- In a small bowl, whisk egg and water. Brush egg wash over each bagel.
- Sprinkle desired toppings evenly on top.
- Place bagels in the air fryer basket lined with perforated parchment paper. Do not overcrowd.
- Air fry at 330°F (165°C) for 8–12 minutes, until deep golden brown and firm to the touch.
- Check internal temperature; it should read 190–200°F (88–93°C) for fully baked dough. Let cool 5 minutes before slicing.
Tips for Perfect Air Fryer Bagels
- Use thick Greek yogurt: Thin yogurt makes sticky dough.
- Add flour gradually: If dough is sticky, add 1 tablespoon at a time.
- Egg wash matters: It creates that golden bakery-style crust.
- Don’t overcrowd: Airflow is key for even browning.
- Flip halfway (optional): Some air fryer models brown unevenly.
- Let cool slightly: Cutting too early can make centers gummy.
Storing and Reheating Bagels
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. Freeze for up to 2 months in a freezer-safe bag.
Reheating: Air fry at 300°F (150°C) for 2–3 minutes until warmed and lightly crisp.
Variations:
- Cinnamon sugar: Brush with melted butter after cooking and sprinkle cinnamon sugar.
- Cheddar jalapeño: Fold shredded cheese and diced jalapeños into dough.
- Whole wheat: Replace half the flour with whole wheat flour.
- Pizza bagel: Slice, add sauce and cheese, air fry 2–3 minutes more.
Conclusion
These Air Fryer Bagels are my shortcut to fresh, homemade bread without the long rise time. Once I locked in 330°F, the texture was consistently fluffy inside with that golden crust outside. They’re simple, customizable, and surprisingly foolproof.
