Experience warm, chewy bagels made effortlessly with just three main ingredients—all in your air fryer!

1 cup plain Greek yogurt (nonfat, low‑fat, or whole‑milk)

1 cup self‑rising flour

OR: 1 cup all‑purpose flour + 2 tsp baking powder + ¼ tsp salt

(Optional) 1 large egg for brushing on top (helps with browning and seed adhesion)

Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried onion/garlic, cheese, cinnamon‑sugar

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Combine yogurt and flour mixture in a bowl until a soft, slightly sticky dough forms.
Knead lightly on a floured surface for about 30 seconds (do not overknead).
Divide into 4 equal portions. Shape each into a ball, poke a hole through the center, and gently stretch into a bagel shape.
Let rest (optional but recommended) for 10–15 minutes to activate rising agents.
Preheat air fryer to 330–350°F. Lightly spray basket or use parchment/silicone liner.
Brush tops with beaten egg (or alternate like milk/olive oil for egg‑free). Sprinkle toppings.
Air‑fry for 10–14 minutes until golden brown and cooked through. You may flip halfway or extend time if needed.
Cool bagels 5–10 minutes before slicing and serving.

Gluten-free: Substitute gluten-free self-rising flour or use gluten-free all-purpose flour + baking powder.
Egg-free: Skip egg wash and brush with olive oil or milk alternatives.
Whole wheat: Use white whole wheat flour—results may be denser.
Flavor twists: Stir in cinnamon, raisins, cheese, chopped jalapeños, or top with herbs/cheese.
Storage: Store cooled bagels in an airtight bag or container for up to 3 days. Freeze individually for up to 30 days and reheat in the air fryer or microwave.