Two Ingredient Air Fryer Bagels

Make delicious air fryer bagels easily at home with two ingredient dough (Greek yoghurt and self-raising flour) - no yeast or proofing required. These soft and chewy bagels can be enjoyed as is, or fill them with eggs, bacon and cheese for a tasty breakfast sandwich.

bagels stacked on top of each other on a marble board.

Did you know can use two ingredient dough (Greek yoghurt and self-raising flour) to make simple and delicious homemade Air Fryer Bagels? Well, now you do!

I've always loved making No Yeast Bagels in the oven but I recently discovered they are even better in the air fryer! Not only are the bagels ready faster (winning) but they also get a lovely colour and crust while maintaining their signature soft and chewy interior.

I generally can't help myself and end up eating the bagels as they are the minute they get out of the air fryer, but they are great for breakfast sandwiches too.

WHY YOU’LL LOVE THIS RECIPE…

Quick and easy.
Perfect weekend breakfast.
Great on its own or as a breakfast sandwich.

New to air frying? Be sure to get your free printable Air Fryer Cooking Chart filled with cooking times & temperatures for all your favourite foods, plus tips and tricks on how to get the most out of your air fryer.

INGREDIENTS

Here’s what you’ll need to make these bagels (full measurements listed in the printable recipe card below)…

Greek Yoghurt
Self-Raising / Self-Rising Flour – OR use a mix of all purpose / plain flour and baking powder instead. You’ll need 2 teaspoons of baking powder for every cup of flour.
Egg – for a simple egg wash for the topping.
Everything but the Bagel Seasoning – or you can use sesame seeds, poppy seeds or a mix of both.

INSTRUCTIONS

Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.

Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold its shape and is not sticking to your hands or the surface.

dough rolled into a rope on a wooden board.

Cut the dough into 6 even pieces, then roll out each piece into a long strip before combining the ends to make a circle. Brush with egg wash, then sprinkle over everything but the bagel seasoning.

Place the bagels in an air fryer basket, leaving some space in between each bagel so it has some room to rise. If you have a smaller basket-style air fryer you'll need to cook in 2 batches. Cook on 180C / 350F for 7-10 minutes, until the bagels are golden and cooked through.

bagels ready to be cooked in the air fryer.

Place the bagels on a cooling rack until ready to use and serve as is or as a breakfast sandwich.

STORING BAGELS

These bagels are best served immediately after baking. You can get away with baking them a few hours before, but they don’t store well overnight and unfortunately they don’t freeze well either.

But given how easy they are to prepare and make, there’s really no need to make them too far ahead.

TIPS FOR MAKING THIS RECIPE

Don't have an air fryer? Make these in the oven instead following this recipe - No Yeast Bagels.
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out and shape it.
Feel free to double or triple the recipe for a crowd.
The bagels expand during baking so don’t place them too close together in the air fryer basket. If you have a smaller air fryer you'll need to cook in batches.
Don't have everything but the bagel seasoning? Try sesame seeds, poppy seeds or a combination of both instead.

MORE TWO INGREDIENT DOUGH RECIPES

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RECIPE