Made with just four ingredients, these easy Air Fryer Protein Bagels are fluffy, chewy, and easy to customize with any of your favorite toppings. They’re a delicious way to get your carb fix, and meet your protein goals at the same time!
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A protein bagel for bagel lovers.
Whenever I promise you a high-protein version of a certain food, whether it’s Protein Pancakes or Protein Hot Chocolate, it’s my #1 priority that it actually tastes great. Life is too short to force ourselves to eat things that don’t taste good, just because they hit a certain mcaro count. I believe you can (AND SHOULD!) be able to have both at the same time.
These yummy protein bagels are a perfect example. They’re packed with protein and fiber, but they’re still fluffy, chewy, and super scrumptious toasted and spread with butter or your favorite schmear.
Do they taste exactly like an NYC bagel from your favorite deli? No. Are they super delicious and great when you’re craving a bagel but want to stay on track? Heck yes they do!
One of the most fun parts of this recipe is adding toppings. You can go sweet like cinnamon and sugar (inspired directly by Panera’s cinnamon crunch), savory with everything bagel seasoning, or cheesy with shredded cheddar, Parmesan, or Asiago cheese.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Flour. I use a combination of all-purpose and whole wheat flour to work some extra whole grain goodness in, but you can use entirely all-purpose flour if you like.
- Baking Powder. Instead of going the yeast route, these homemade protein bagels get their rise from baking powder. That’s what makes them easy and fuss-free!
- Greek Yogurt. For that protein boost. I use non-fat.
- Toppings. First, you’ll need egg wash to help the toppings stick, then you can add things like everything bagel seasoning, cinnamon sugar, cheese. herbs, etc. Go to town!
How to Make Homemade Protein Bagels
Mix the Dough. Whisk the flours, baking powder, and salt in a bowl. Make a little well in the middle, then add the Greek yogurt. Fold the dry ingredients into the yogurt to form a shaggy dough.
Knead It. Turn out the dough and knead it until it’s smooth. If it’s sticky, dust your hands with a bit of flour.
Form the Bagels. Portion the dough into 4 sections. Roll each into a ball, then roll the balls into ropes, then join the ends of the ropes to form bagels. Ta-da!
Add the Toppings. Set the bagels on a baking sheet, brush them with the egg wash, and add any toppings you’re using. (The egg wash is important! The air fryer cooks by blowing hot air and you don’t want your toppings to blow right off; the egg wash helps them stick.)
Air Fry. Set the bagels in the air fryer basket, leaving some space between them. Bake at 350 degrees F for 8 to 10 minutes, or until the bagels have a golden brown exterior.
Serve. Transfer your protein bagels from the air fryer to a wire rack, then slice and serve warm. ENJOY!
More Protein-Packed Recipes
Air Fryer Protein Bagels
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Ingredients
- ½ cup all-purpose flour
- ½ cup whole wheat flour or additional all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup plain Greek yogurt I used non-fat
OPTIONAL TOPPINGS:
- 1 egg beaten with 1 tablespoon water to create an egg wash
- everything bagel seasoning
- cinnamon sugar
- rosemary Parmesan
- shredded cheese such as cheddar or Asiago
Instructions
- In a mixing bowl, whisk together the flour(s), baking powder, and salt.
- Make a hole in the center, then add the Greek yogurt. With a spoon or small rubber spatula, stir until the mixture forms a shaggy dough.
- Turn the dough out onto a lightly floured work surface. Knead it for 1 to 2 minutes, until it forms a smooth dough (add a light dusting of flour to your hands and the counter if the dough is too sticky to handle).
- Divide the dough into 4 equal sections. Roll each piece into a ball, then out into a rope that is about 8 to 9 inches long and 3/4-inch thick. Connect the ends of the rope to form a bagel shape, pressing lightly to seal. Repeat with the remaining sections.
- If using toppings, place the bagels on a parchment lined baking sheet, then brush the tops with the egg wash so the seasonings stick. Sprinkle with your desired toppings.
- Arrange the bagels in a single layer in the air fryer basket, ensuring they do not touch (you may need to cook in batches)—for easy transfer, I remove my air fryer basket insert, place two bagels on top, then lower them in (note this only works with the first batch, as the insert will be super hot later on). Air fry at 350°F for 8 to 10 minutes, until the bagels are golden brown on top and at the sides.
- Let the bagels cool slightly on a wire rack. Enjoy warm.
Video
Notes
- TO STORE: Leftovers can be stored at room temperature for 2 to 3 days in an airtight container or ziptop bag. Reheat in the toaster oven or air fryer (we eat ours within 24 hours).
- TO BAKE IN THE OVEN: Bake the bagels at 375°F. They’ll take longer—start checking for doneness at about 20 minutes.
Nutrition
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These bagels look great. I was wondering if I could bake them in the oven, rather than air fry
Hi Diane! We’ve only tested them so far in the air fryer, but you likely could. If you decide to experiment, let us know how it goes!
It is unbelievable how good these bagels are!!! Huge hit with the whole family. Followed the recipe exactly as written, and they came out perfectly, just like the pictures. Now I can make my own everything bagels and don’t have to feel guilty about eating them! Thank you so much!
Yay! So glad to hear, Wendy! Thank you!
I simplified it further by using some self rising flour I had leftover from making buttermilk biscuits over the holidays. I used one cup self rising flour and one cup Greek yogurt and it worked great!
Glad it worked for you, Edie!
I have been craving bagels but store bought ones are typically too chewy for me. These bagels are light and delicious! Love that they have more protein than a typical bagel. So easy to make that I’ll definitely be making these often!!
So glad you enjoyed them, Dorothy! Thank you!
I just made these and they are surprisingly good! It satisfied my bagel craving AND after I topped it with cream cheese, cucumber and a slice of ham I hit all my macros!
Hi! Can u sub GF flour? Thank you!
Hi Annie, we haven’t done any gluten free testing on this recipe yet. I would probably start with using a 1:1 substitute. If you decide to experiment, I’d love to know how it goes!
Did you ever make them? I am also gluten free and am interested to hear how it went
Delicious! I made cinnamon sugar bagel sticks (divided the dough into 8 pieces) and the family loved them. I had trouble with them sticking to my air fryer basket so they’re not the prettiest things after being pried off the bottom of the basket, but the flavor is a keeper. Any suggestions for next time on how to prevent them from sticking? Thanks, Erin!
So glad to hear this worked for you, Emily! If the problem persist, I’d try spraying the basket with some nonstick cooking spray. Hope this helps!
Do you think these would work with almond flour instead of white flour? It’s quite an inventive recipe!
Hi Vickie, we haven’t done any testing with alternative flours on this recipe yet. I would probably start with using a 1:1 substitute. Almond flour may not bind as well, so I’d keep that in mind. If you decide to experiment, I’d love to know how it goes!
This worked exactly as written! The amount of flour was perfect, the texture of the bagels was luscious and the presentation was based!
So great to hear! Thank you Saralee!
These bagels were SO easy to make ! From the amount of flour, to how much time to cook in the air fryer, the instructions were spot on as usual. Healthy and yummy, these will be our Saturday morning go to !
Yay so glad to hear it, and thank you for sharing the photo!!
Hi, loved the bagels, but I was wondering if I could take the same recipe and turn them into buns?
Hi Bonnie, I am not sure, I’ve only tested this out as bagels so far. If you decide to experiment, let me know how it goes!
These are fun! I loved being able to satisfy my carb craving with a protein rich bread! The inside was soft and chewy and the outside crisp, like a “real” bagel is supposed to be!