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!
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
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
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In a mixing bowl, whisk together the flour(s), baking powder, and salt.
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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.
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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).
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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.
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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.
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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.
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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.
