3 Ingredient Air Fryer Bagels
I make these 3-ingredient air fryer bagels on lazy weekend mornings when I want something warm, chewy, and fast — but without the hours and fuss of traditional boiling-and-baking bagels. They’re dense and tangy from Greek yogurt, come together in under 30 minutes, and are great for breakfast sandwiches, quick snacks, or when you want to impress without a ton of effort.
Why you’ll love this dish
These bagels are perfect when you want homemade bread without the wait. Using just flour, Greek yogurt, and baking powder (optional), you get bagel-like rounds that are crisp on the outside and soft inside. They’re:
- Fast: ready in about 25–30 minutes total.
- Budget-friendly: pantry staples and a single dairy staple.
- Kid-friendly: easy to shape — kids can help roll and top them.
- Versatile: make classic everything bagels or keep them plain for sweet spreads.
If you like quick three-ingredient treats, pair this idea with other simple desserts like the 3-ingredient Date Snickers for a full morning spread.
"Surprisingly chewy and flavorful — perfect when I don’t have time for classic bagel steps." — home cook review
How this recipe comes together
Quick overview: mix flour, baking powder, and salt; stir in Greek yogurt until a shaggy dough forms; knead briefly, divide into 4 pieces, shape each into a small ring, brush with egg wash, add toppings, then air fry until golden (about 8–10 minutes at 350°F). The whole process is straightforward and forgiving — no proofing or boiling.
If you prefer similar fast-bake methods for other snacks, see this short recipe walkthrough for a different three-ingredient option: 3-ingredient Mounjaro.
Key ingredients
- 1 cup all-purpose flour (or 1 cup gluten-free all-purpose flour for GF version)
- 2 teaspoons baking powder — optional but gives a lighter, fluffier crumb
- 1/4 teaspoon kosher salt
- 1 cup plain Greek yogurt (full-fat gives best texture)
- 1 large egg (separate yolk for wash; for gluten-free method use 1 egg white whisked)
- Optional toppings: Everything Bagel Seasoning, sesame seeds, poppy seeds
Notes/substitutions: - For richer bagels, use whole-milk Greek yogurt; for lower fat, use low-fat yogurt but expect slightly less tenderness.
- If you don’t have kosher salt, use table salt at about half the amount (about 1/8 tsp).
- For a completely dairy-free version, try a vegan yogurt with similar thickness (texture will differ).
- If you want to air-fry other quick mains, check this air fryer chicken breast guide for timing tips that translate to other proteins.
Directions to follow
- In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
- Add the Greek yogurt. Use a fork, a rubber spatula, or your hands to mix until the dough is wet but still slightly crumbly with large doughy pieces. Don’t overmix.
- Turn the dough onto a well-floured surface. Knead lightly until it comes together into a smooth ball (about 6–8 turns).
- Divide the dough into 4 equal pieces. Roll each piece into a 5–6 inch long log about 3/4 inch wide. Form each log into a circle and pinch the ends together to seal. Smooth the seam with your fingers.
- In a small bowl, combine the egg yolk with a little water and brush the top and center hole of each bagel. If making the gluten-free version, brush with the whisked egg white for a shinier finish. Add toppings now, pressing lightly so they adhere.
- Preheat the air fryer to 350°F (175°C). Spray the air fryer basket with olive oil spray. Place bagels in a single layer about 2 inches apart.
- Air fry for about 8–10 minutes until golden and cooked through. Start checking at 8 minutes because air fryers vary in intensity.
- Remove bagels and let cool 5–10 minutes before slicing and topping. Cooling helps avoid a gummy crumb.
Tip: For a softer interior, brush with a little melted butter as soon as they come out.
Best ways to enjoy it
- Split and toast, then smear with cream cheese and sliced tomato for a classic bagel breakfast.
- Make an egg and cheese sandwich: add a fried egg, cheddar, and a slice of ham or smoked salmon.
- Sweet: spread with honey and ricotta or jam for an easy coffee-shop feel.
- Serve alongside a green salad and soup for a light lunch.
If you’re making a full air fryer brunch, pair the bagels with other simple air fryer items — you can time them alongside an air fryer chicken breast for a complete meal.
How to store & freeze
- Room temp: Keep cooled bagels in an airtight container for up to 24 hours. They’re best same-day.
- Refrigerator: Store in an airtight container or zip-top bag for up to 4 days. Reheat in a toaster oven or air fryer for best texture.
- Freezing: Wrap cooled bagels individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temp or toast from frozen.
Food safety: refrigerate within two hours of cooking. Reheat to steaming hot (165°F internal) if serving to vulnerable eaters.
Tricks for success
- Use thick Greek yogurt — thinner yogurts make stickier dough. If dough seems too wet, add a tablespoon of flour at a time.
- Don’t over-knead. You want a cohesive ball, not a gluten-developed, chewy brick. A few folds are enough.
- Make uniform pieces — equal weight ensures even cooking. I use a small kitchen scale or eyeball quarters.
- Watch the air fryer near the end of cooking; some units brown faster on the top element. Start checking at 8 minutes.
- To test doneness, a bagel should sound slightly hollow when tapped on the bottom. For sturdier results, flip once halfway through cooking.
For inspiration on other quick three-ingredient approaches and timing tricks, see this 3-ingredient recipe that uses similar principles.
Recipe variations
- Gluten-free: swap in 1 cup gluten-free all-purpose flour, 2 tsp GF baking powder, 1/4 tsp salt, and use 1 cup plain Greek-style GF yogurt. Brush with whisked egg white to help toppings stick.
- Cheesy everything: mix 1/4 cup finely grated Parmesan into the dough. Top with sesame and poppy seeds.
- Herb and garlic: fold 1 tsp dried oregano and 1/2 tsp garlic powder into the dough for savory bagels.
- Sweet cinnamon-raisins: add 1/4 cup raisins and 1 tsp cinnamon; skip egg wash and sprinkle a touch of sugar on top.
- Mini bagels: make 6–8 smaller bagels for bite-sized snacks — reduce cooking time by 1–2 minutes.
FAQ
Q: How long does this take from start to finish?
A: Active time is about 10–15 minutes; cooking is 8–10 minutes. Plan for roughly 25–30 minutes total including cooling.
Q: Can I make these without eggs?
A: The egg is just for the wash. You can skip it; the bagels will brown less but still cook fine. For vegan washes, use plant-based milk or a little maple syrup for shine.
Q: Will these rise like traditional bagels?
A: No — these bagels are soda-style/quick bagels using baking powder and yogurt, so they won’t have the same chewy, yeasted interior as boiled, yeasted bagels. They’re faster and still satisfy the bagel craving.
Q: Can I double the recipe?
A: Yes. Make two batches in the air fryer, or cook in shifts. If air fryer space is limited, keep formed bagels chilled on a tray until ready to cook.
Q: What’s the best way to reheat a leftover bagel?
A: Slice and toast, or re-crisp in the air fryer at 300°F for 2–4 minutes. For frozen bagels, toast directly from frozen.
3-Ingredient Air Fryer Bagels
Ingredients
Method
- In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
- Add the Greek yogurt and mix with a fork, rubber spatula, or your hands until the dough is wet but still slightly crumbly.
- Turn the dough onto a floured surface. Knead lightly until it comes together into a smooth ball (about 6–8 turns).
- Divide the dough into 4 equal pieces. Roll each piece into a 5–6 inch long log about 3/4 inch wide and form each log into a circle, pinching the ends together to seal.
- In a small bowl, combine the egg yolk with a little water and brush the top and center hole of each bagel. For gluten-free, brush with whisked egg white.
- Preheat the air fryer to 350°F (175°C) and spray the basket with olive oil spray.
- Place bagels in a single layer about 2 inches apart and air fry for about 8–10 minutes until golden and cooked through.
- Remove bagels and let cool 5–10 minutes before slicing and topping.
