Bagels in the Air Fryer
Air fryer bagels are made from a simple dough of self-raising flour and thick Greek yoghurt, with no yeast and no proving time. They shape in 10 minutes and bake in the basket until golden and chewy on the outside, with a soft middle. This page also gives times for toasting and reheating shop-bought and frozen bagels, which is what many people want from their air fryer.
- Temperature
- 180°C
- Total time
- 46min
- Prep
- 15min
- Servings
- 4
- Per serving
- 330kcal
Why the air fryer works for bagels
Air fryer bagels solve the problem of boiling and then baking, which is how traditional bagels are made. A yoghurt dough needs neither, and the basket has the right conditions: strong, dry heat that sets the crust quickly while the inside steams and stays soft. The egg wash browns into a glossy skin, and the seeds toast as they go. The first batch is a good test for how your own machine behaves.
The air fryer is just as useful for shop-bought bagels. A split bagel toasts in 2–3 minutes, and the cut side takes the heat and crisps well without the edges burning. Frozen bagels can be cooked without thawing. For thicker bread and sliced loaves, see toast in the air fryer, and for plain loaves, bread in the air fryer.
How to make bagels in the air fryer
Tap a time to start a timer.
- Make the dough Stir the flour and salt together in a bowl, add the yoghurt and mix with a fork until it comes together. Tip it onto a floured surface and knead for , until smooth. If the dough is sticky, add a spoonful of flour.
- Shape the bagels Divide the dough into 4 equal pieces. Roll each into a rope about 20 cm long and press the ends together into a ring, pinching firmly so they do not come apart. Smooth the join with your thumb.
- Glaze Brush the tops with the beaten egg and sprinkle on the seeds. Heat the air fryer to 180 °C for , then line the basket with a perforated baking paper liner.
- Cook in batches Place 2 bagels in the basket, leaving a gap between them. Cook at 180 °C for , turning them over after for an even colour. Repeat with the other two.
- Cool Leave the bagels on a wire rack for . They set as they cool and are easier to slice. They are done when the base sounds hollow when tapped.
Cooking times and temperatures
| Bagels | Temperature | Time |
|---|---|---|
| Homemade yoghurt bagelsTwo per batch, turn at 8 min | 180 °C | 13 min |
| Toasted bagel halvesCut side up | 180 °C | 2–3 min |
| Frozen bagel, halved | 180 °C | 4–5 min |
| Whole frozen bagel | 160 °C | 8–10 min |
| Pizza bagelsWith passata and mozzarella | 180 °C | 4–5 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Weigh the ingredients. Equal weights of flour and yoghurt give a dough that is easy to shape. Spoon and jug measures vary, so scales give a better result.
- Use full-fat yoghurt. Low-fat yoghurt is wetter and gives a less chewy bagel. Strain it for 10 minutes if it looks thin.
- Do not crowd the basket. The bagels rise as they cook, so two per batch is enough for most 4–5 litre machines.
Serving
Split the bagels and fill them with cream cheese and smoked salmon, or with scrambled egg and a rasher of bacon. For a simple lunch, add sliced avocado and tomato. The bagels are also good with soup. Cheese and egg fillings combine well with scrambled eggs cooked in the same machine, and air fryer bagels are good toasted the next day.
Storing and reheating
Keep the cooled bagels in a bread bin or airtight bag for up to 2 days, or freeze them for a month. To reheat, split them and cook at 180 °C for 2–3 minutes, or warm whole bagels at 160 °C for 3–4 minutes. Fillings with meat or fish, and leftovers, should be reheated until they are steaming hot all the way through (75 °C in the centre).
Variations
- Everything bagels: Mix sesame seeds, poppy seeds, dried onion and garlic granules for the topping.
- Cheese bagels: Press 40 g grated cheddar into the dough before shaping, and sprinkle a little on top before cooking.
- Cinnamon raisin: Knead 50 g raisins and 1 tsp cinnamon into the dough and add 1 tbsp sugar for a sweeter bagel.
Troubleshooting
- The bagels are raw in the middle
- The rings were too thick or the heat was too high. Roll the dough ropes to about 2.5 cm and cook at 180 °C. Cut one open to check, and give it another 2 minutes if needed.
- The dough is too sticky to shape
- Yoghurt varies in wetness. Add flour a tablespoon at a time and knead until the dough no longer sticks to your hands.
- The bagels have lost their hole
- Make the hole about 3 cm wide, because the dough rises and closes in. Pinch the join firmly.
Frequently asked questions
How long do bagels take in an air fryer?
Homemade yoghurt bagels take about 13 minutes at 180 °C. Shop-bought bagels take 2–3 minutes to toast, and frozen ones 5–6 minutes.
How do you toast a bagel in the air fryer?
Split it in half and put the halves in the basket, cut side up. Cook at 180 °C for 2–3 minutes until golden, then spread on cream cheese or butter.
Can you make air fryer bagels without Greek yoghurt?
Yes. Use yeast dough instead, proved for an hour, and cook at 180 °C for 12–14 minutes. You can also use cottage cheese blended smooth, but the dough is wetter.
Can you cook frozen bagels in the air fryer?
Yes. Cook whole frozen bagels at 160 °C for 8–10 minutes, until they are warm all the way through, or slice and toast them from frozen for 4–5 minutes at 180 °C.
Can I make pizza bagels in the air fryer?
Yes. Top bagel halves with passata and grated mozzarella, and cook at 180 °C for 4–5 minutes, until the cheese bubbles.
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