2-Ingredient Greek Yogurt Bagels from Air Fryer
If you’re on the hunt for a quick, high-protein breakfast, you’ll love these 2-ingredient Greek yogurt bagels made in the air fryer. This recipe is simple, satisfying, and perfect for beginners.
Whether you’re craving something hearty or looking for a healthier alternative to store-bought bagels, this recipe has you covered. Plus, I’ve included tips for making your own self-rising flour and variations to suit your taste. Let’s dive into this easy and delicious recipe!
Why Will You Love This Recipe?
- It’s Quick and Easy
With just two main ingredients, these bagels come together in no time. Perfect for busy mornings or when you want fresh, homemade bread without the hassle. - High-Protein and Filling
Packed with the goodness of Greek yogurt, these bagels are a nutritious option to keep you full for hours. Ideal for post-workout snacks or a wholesome breakfast. - Air Fryer Magic
No oven? No problem! These bagels cook to perfection in the air fryer—crispy on the outside and soft on the inside in just 12 minutes.
Recipe Variations
- Add Your Favorite Toppings
Sprinkle sesame seeds, pumpkin seeds, or sunflower seeds on top before baking for added texture and flavor. These make your bagels look and taste gourmet. - Sweet or Savory Twist
Add a pinch of cinnamon and sugar for sweet bagels, or mix in garlic powder and herbs for a savory option. The possibilities are endless! - No Self-Rising Flour? No Problem
Make your own by mixing all-purpose flour with 2 teaspoons of baking powder. It’s a simple swap that works like a charm.
Tools You’ll Need
- Mixing Bowl and Spoon
You’ll need these to combine the Greek yogurt and flour into a smooth dough. Easy cleanup is a bonus! - Air Fryer
Essential for that golden, crispy crust without turning on the oven. Make sure yours has enough space for the bagels to cook evenly. - Slotted Spoon
Perfect for handling the boiled bagels before transferring them to the air fryer. Keeps things mess-free and efficient. - Medium-Sized Pot
FAQ
Can I freeze these bagels?
Absolutely! Once cooled, wrap each bagel tightly in plastic wrap and store in a freezer-safe bag. They’ll last up to 3 months. Reheat in the air fryer for a few minutes before serving.
How should I store leftover bagels?
Keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
Are these bagels suitable for every diet?
These bagels are not gluten-free or vegan due to the self-rising flour and Greek yogurt. However, you can experiment with gluten-free flour or plant-based yogurt for variations.
How long do these bagels last?
When stored properly, they stay fresh at room temperature for 2 days or in the fridge for up to 5 days. Freezing extends their shelf life to 3 months.
What can I serve with these bagels?
Enjoy them plain, toasted with butter, or filled with cream cheese, smoked salmon, or even peanut butter for a delicious treat.
Other Recipes You’ll Love
- Air Fryer Mayo Parmesan-Crusted Chicken
- Air Fryer Zucchini Fries
- Air Fryer Chicken Fajitas with Homemade Fajita Seasoning
- Air Fryer Chicken Caprese
- Air Fryer Crispy Gnocchi
- Low Carb Cheesy Zucchini Breadsticks
- Air Fryer Chicken and Cherry Tomato Dairy-Free Pasta
Greek Yogurt Bagels from the Air Fryer
Equipment
Ingredients
- 2 cups self-rising flour 300g
- 1 1/4 cups Greek yogurt 300g
- 1/3 tsp salt
Optional toppings
- sesame seeds pumpkin seeds, sunflower seeds
Instructions
- Mix dry ingredients (flour and salt) in a bowl.
- Add Greek yogurt to the dry ingredients and knead into a smooth dough.
- Lightly flour a surface, divide the dough into 4 equal parts, and shape each into a circle.
- Boil water in a pot, reduce to simmer, and carefully add the bagels. Cook for 1 minute on one side, flip, and cook for 30 seconds on the other.
- Drain the bagels and transfer them to parchment paper.
- Sprinkle with seeds if desired, then air fry at 360°F (180°C) for 12 minutes.
- Let the bagels cool for 5 minutes before slicing.
- Fill with your favorite toppings and enjoy!
