For Regular Bagels

1 cup all-purpose flour

2 teaspoons baking powder (optional, for fluffiness)

¼ teaspoon salt

1 cup plain Greek yogurt (thick, not runny)

1 large egg yolk (for egg wash, optional)

Optional toppings: Everything bagel seasoning, sesame seeds, poppy seeds

For Gluten-Free Bagels

1 cup gluten-free all-purpose flour

2 teaspoons gluten-free baking powder

¼ teaspoon salt

1 cup plain Greek yogurt

1 egg white (whisked until frothy)

Optional: Everything bagel seasoning

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Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt.
Add Greek Yogurt:
Fold in the Greek yogurt and mix with a fork or spatula until the dough begins to form. It should be slightly crumbly but sticky enough to come together.
Knead the Dough:
Lightly flour a clean surface and knead the dough for 1–2 minutes until smooth.
Shape the Bagels:
Divide the dough into 4 equal portions. Roll each into a 5–6 inch log, then pinch the ends together to form a ring.
Add Toppings:
Brush each bagel with a light egg wash, then sprinkle your desired toppings (or leave plain).
Air Fry:
Preheat the air fryer to 350°F (175°C). Spray the basket lightly with cooking spray, then place the bagels in a single layer with space between them.
Air fry for 10–12 minutes, or until golden brown and fluffy.
Cool and Serve:
Let the bagels cool for at least 5–10 minutes before slicing. They’ll continue to cook slightly as they rest.

Use thick Greek yogurt — regular yogurt will make the dough too sticky.
Add baking powder for fluffier bagels, especially if skipping the egg wash.
Let the bagels cool before slicing for best texture.
Want to make it egg-free? Skip the egg wash and brush with melted butter or olive oil spray instead.
For a sweet version, mix a bit of cinnamon into the dough and top with cinnamon sugar before air frying!