Air Fryer Protein Bagels

Name: Air Fryer Protein Bagels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 bagels
Ingredients: 1 cup Greek yogurt; 1 cup almond flour; 1 ½ cups self-rising flour; 1 large egg; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1 tsp everything bagel seasoning (optional)

Highlighted under: Effortless Cooking

I recently discovered how easy and satisfying it is to make Air Fryer Protein Bagels at home. With a simple blend of high-protein ingredients and a quick cook time in the air fryer, I can whip up a healthy breakfast or snack in no time. The best part is that they are incredibly versatile; I can customize them with different seasonings or toppings based on what I have on hand. These bagels are not only packed with protein but also boast a chewy texture that makes them so enjoyable to eat.

Created by

Olivia Hayes

Last updated on 2026-02-01T17:34:36.147Z

When I first decided to make bagels in the air fryer, I was pleasantly surprised by how simple it was! The first batch was a little dense, but after adjusting the flour-to-protein ratio, I achieved a perfect, fluffy texture. I've found that using Greek yogurt contributes to not only the protein content but also gives the bagels a delightful moisture that’s hard to resist.

Experimenting with various toppings has been fun, too! I've used everything from everything bagel seasoning to sesame seeds, and each brings a unique flavor. I highly recommend trying them topped with avocado or smoked salmon for an extra treat!

Why You'll Love These Bagels
High in protein to keep you satisfied.
Quick and easy preparation in under 30 minutes.
Customizable with your favorite flavors and toppings.

Perfecting Your Dough

Achieving the right consistency for your bagel dough is crucial for a successful bake. The combination of Greek yogurt and almond flour provides moisture and a rich protein source while the self-rising flour gives the structure. If your dough feels too sticky after mixing, don’t hesitate to sprinkle in a bit more self-rising flour, a tablespoon at a time, until you can form a cohesive dough that holds together but isn’t overly dry.

When kneading the dough, be gentle. Overworking it can make your bagels tough. Instead, fold the dough a few times to incorporate everything evenly, which leads to a more tender texture. If you notice clumps of flour remaining, patiently combine them rather than vigorous mixing; the goal is a smooth yet pliable dough that yields to your touch.

Air Frying Tips

Air fryers vary in temperature regulation and cooking time, so it's best to keep an eye on your bagels while they cook. Start with the recommended time of 15-20 minutes, checking for visual cues like a golden-brown top and a firm, springy texture. If they look pale or undercooked, add an extra 2-3 minutes of cooking time, but be careful not to let them dry out. Once golden, allow them to rest in the basket for a couple of minutes before transferring them to a cooling rack.

You can easily customize the flavor profile by adding herbs or spices to the dough. If you enjoy a bit of heat, try adding some red pepper flakes into the mixture. For a more savory bagel, consider including some freshly chopped chives or dill. Just remember that heavier additions may require a slight adjustment in cooking time to ensure even cooking throughout.

Storing and Serving

These protein bagels are best enjoyed fresh, but they can be stored for later. Wrap them in plastic wrap or place them in an airtight container at room temperature for up to two days. For longer storage, consider freezing them. Simply place them in a freezer bag once completely cooled, and they will keep well for up to a month. When you're ready to enjoy, just let them thaw at room temperature or pop them in a toaster for a quick reheat.

Explore different toppings for your bagels to keep your meals exciting. Cream cheese is a classic, but try smashed avocado with a sprinkle of salt or a dollop of hummus for a healthier option. You can also use nut butter with sliced bananas or berries for a sweeter breakfast. Feel free to experiment and find your favorite combinations—these bagels are versatile and can complement both savory and sweet toppings beautifully.

Ingredients

For the Bagels

1 cup Greek yogurt
1 cup almond flour
1 ½ cups self-rising flour
1 large egg
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp everything bagel seasoning (optional)

These ingredients will yield 4 delicious protein-packed bagels.

Instructions

Prepare the Dough

In a mixing bowl, combine Greek yogurt, almond flour, self-rising flour, egg, garlic powder, onion powder, and salt. Stir until a dough forms. If it is too sticky, add a bit more self-rising flour.

Shape the Bagels

Divide the dough into four equal portions. Roll each portion into a ball and then use your fingers to create a hole in the center, shaping them into bagels.

Preheat the Air Fryer

Preheat your air fryer to 320°F (160°C) for about 5 minutes while shaping the bagels.

Air Fry the Bagels

Place the bagels in the air fryer basket and cook at 320°F (160°C) for 15-20 minutes or until golden brown on top. You may need to cook in batches, depending on your air fryer size.

Cool and Serve

Once cooked, let the bagels cool slightly. Top with your favorite spreads or toppings and enjoy!

These air fryer bagels are best enjoyed fresh, but you can also freeze them for later!

Pro Tips

For added flavor, consider mixing in herbs or cheese into the dough before shaping. You can also experiment with different types of flour for varied taste and texture.

Common Troubleshooting

If your bagels flatten during cooking, it's often a sign that the dough was too wet or not adequately shaped. Make sure to roll the dough into a tight ball before poking a hole through the center. If you’re struggling with shaping, chill the dough for 10-15 minutes to help it firm up, making it easier to handle.

In some cases, you may find that your air fryer cooks unevenly, resulting in some bagels browning quicker than others. To combat this, consider rotating the bagels halfway through the cooking time or air frying them in smaller batches. This allows for better air circulation and more uniform cooking.

Ingredient Variations

For those looking for a nut-free option, substitute almond flour with oat flour or a gluten-free flour blend. Make sure to adjust the liquid ingredients slightly, as different flours absorb moisture differently, which can impact the dough’s consistency. Test with small batches to find the perfect balance.

If you're following a keto diet, you might want to try using coconut flour instead of almond flour. Since coconut flour absorbs moisture more than almond flour does, you’ll need to reduce the amount used and potentially increase the wet ingredients, especially the Greek yogurt, to maintain the right dough texture.

Serving Ideas

These bagels are fantastic for breakfast, but they can easily be transformed into a delightful lunch option or snack. Slice them in half, toast lightly, and add smoked salmon with capers for a classic brunch dish. You can also turn them into mini sandwiches by adding fresh veggies and slices of turkey or chicken.

For those busy mornings, consider preparing the dough ahead of time. Shape your bagels and refrigerate them overnight; then air fry them for a quick breakfast that feels freshly made without the morning rush. They also make an excellent post-workout snack due to their high protein content.

Questions About Recipes

→ Can I use regular flour instead of almond flour?

Yes, you can substitute almond flour with regular all-purpose flour, but the protein content will be lower.

→ How do I store leftover bagels?

Once cooled, store them in an airtight container in the fridge for up to 3 days or freeze for longer storage.

→ Can I customize the toppings?

Absolutely! Feel free to add your favorite spices or seeds. Just remember that the more toppings you add, the more you'll need to adjust the baking time.

→ Is this recipe suitable for gluten-free diets?

To make this recipe gluten-free, use a gluten-free flour blend that includes a binding agent.