Homemade bagels from The Skinnytaste Air Fryer Cookbook: The 75 Best Healthy Recipes for Your Air Fryer (page 20) by Gina Homolka and Heather K. Jones

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Ingredients

unbleached all-purpose flour
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- King Arthur Baking - United States
Greek yogurt
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EYB Comments

Can substitute whole wheat flour for unbleached all-purpose flour. See recipe for a gluten-free variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute whole wheat flour for unbleached all-purpose flour. See recipe for a gluten-free variation.
Noknifeskills on April 20, 2026

These make for a great consistent breakfast on the weekends or for on the go during the week (if there’s leftovers). I tried adding two egg yolks to make egg bagels and the texture was nice and fluffy, but still had good chew. I always use Fage 0% Greek yogurt for a dough that’s not too sticky. Also a liberal amount of flour is needed for kneading the dough.
Pandan on November 13, 2024

Made this with half all purpose and half white whole grain flour and a low fat Greek yoghurt. The dough was way too wet to handle, so I added quite a lot more flour, felt like I actually doubled the amount of flour and the dough was still sticky. This could be due to the yoghurt being completely different in Germany. My bagels turned out more like buns, but still tastes surprisingly good. Have to figure out the right flour ratio, then these are actually really good and fast to prepare. Made the dough with my toddler son who punched the dough and said “our dough” several times <3
joeljkp on September 04, 2023

These are quick-bread bagels, but they were super easy and the family loved them! I used Fage 2% yogurt successfully. Doing small batches in the air fryer lets everyone choose their own flavor.
anya_sf on September 12, 2022

Per the blog comments, I used bread flour for a chewier texture. My yogurt was half TJ's 2% Greek, half Chobani nonfat (which Gina says to avoid) and the dough turned out fine, although the counter needed generous flouring for kneading and rolling. Made the day before serving, then toasted and spread with cream cheese, these were a surprisingly good imitation of the real thing. Definitely a recipe to keep in mind if you want quick, easy "bagels".