You love bagels but want more protein and a crisp exterior without firing up the oven. This guide shows you exactly how to make protein bagels in air fryer for extra crispy results, fast. You’ll get a simple ingredient list, clear measurements, and step-by-step air fryer timing so you can get crispy, chewy bagels in under 30 minutes.
Follow these steps and you’ll learn how to make protein bagels in air fryer for extra crispy results, including troubleshooting and storage tips. Ready? Let’s make breakfast worth a Pinterest save.
What You’ll Need (Ingredients + Tools for Protein Bagels)
- Ingredients (makes 4 medium bagels)
- 1 cup self-rising flour
- 1/2 cup unflavored whey protein powder
- 3/4 cup plain Greek yogurt (full-fat for best texture)
- 1/2 tsp salt
- 1 egg (for wash) or a splash of water
- Optional: everything bagel seasoning, sesame, poppy seeds
- Tools
- Air fryer (basket style)
- Mixing bowl, wooden spoon, kitchen scale or measuring cups
- Small brush, parchment rounds or perforated liner
Tip: If you use plain flour, add 1 1/2 tsp baking powder to mimic self-rising flour.
Preparing Your Dough (Quick Mix & Shape)
- In a bowl, whisk 1 cup flour and 1/2 cup protein powder with 1/2 tsp salt.
- Add 3/4 cup Greek yogurt. Stir until a shaggy dough forms.
- If dough is too dry, add 1 tbsp yogurt at a time. If too sticky, dust with 1 tbsp flour.
- Turn dough onto a lightly floured surface. Divide into 4 equal pieces.
Shaping:
- Roll each piece into a rope ~6 inches long.
- Join ends and press to form a bagel. Smooth seams to prevent splitting.
- Place shaped bagels on parchment while you preheat the air fryer.
Warning: Overworking dough makes bagels dense. Stop once smooth and formed.
Air Fryer Steps for Extra Crispy Results (Technique & Timing)
- Preheat air fryer to 370°F (190°C) for 3 minutes.
- Lightly brush bagels with beaten egg or water for a matte finish, then sprinkle seeds.
- Place bagels in a single layer in the basket. Use parchment rounds or perforated liners.
- Cook for 7 minutes at 370°F, then flip and cook 4–6 minutes more until deeply golden and crisp.
Pro tips:
- Spritz bagels with a little oil before the last 2 minutes for extra crispness.
- If your air fryer runs hot, reduce total time by 1–2 minutes.
- Check doneness by tapping — you want a firm, crisp crust and slightly chewy interior.
Troubleshooting:
- Dough too dense: add 1 tbsp yogurt or rest dough 5–10 minutes.
- Bagels browned too fast: lower temp to 350°F and add 2–3 extra minutes.
Serving, Storage, and Variations (Pin-Worthy Finishes)
- Serve suggestions:
- Spread with 2 tbsp cream cheese, sliced tomato, or smoked salmon.
- Toast for 2–3 minutes at 350°F in the air fryer for an extra crisp edge.
- Storage:
- Cool completely, store in an airtight container for 2 days.
- Freeze individually wrapped up to 1 month. Reheat in air fryer 3–4 minutes at 350°F to re-crisp.
- Variations:
- Add 1 tbsp cinnamon and 1 tbsp erythritol for a sweeter bagel.
- Swap whey for collagen or pea protein; expect slight texture changes.
Which toppings will you try first? Save time by shaping a double batch and freezing raw bagels on parchment; cook straight from frozen, adding 2–3 minutes to the time above.
You’ve learned how to make protein bagels in air fryer for extra crispy results, from mixing to the final golden crunch. Enjoy them warm, save a pin for busy mornings, and share this guide with friends who want a quicker protein-packed breakfast. Ready to make a batch this weekend? Pin this guide for your next brunch and tell me which topping you’ll try first!