Most home bagel attempts fail for one boring reason: boiling a big pot of water before you even get to bake, which turns a simple craving into a two-hour project. The air fryer removes that bottleneck. You still get the signature chew because we boil briefly, then finish the rounds in a compact, high-heat chamber that browns the crust fast without heating your whole kitchen.
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Quick win: start with a 10-minute warm water and yeast bloom while you measure everything else, and your dough will be kneading-ready before the kettle boils.
This is a small-batch formula built for a standard 5.8-quart air fryer basket, yielding six honest bagels instead of a dozen that go stale. Every temperature below is given in Fahrenheit and Celsius so you can dial in your specific machine.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (188g) bread flour, plus extra for dusting
Bread flour's higher protein gives the chew. All-purpose works in a pinch but produces a softer, less bagel-like crumb.
1 cup (240ml) warm water, 100-110F (38-43C)
Too hot and you kill the yeast; too cool and proofing drags. A quick instant-read thermometer removes the guesswork.
2 1/4 teaspoons (7g) active dry yeast
One standard packet. Instant yeast can be substituted one-for-one with no blooming step needed.
1 tablespoon (13g) granulated sugar
Feeds the yeast and aids browning. Honey or barley malt syrup swaps in for a deeper, more traditional flavor.
1 1/2 teaspoons (9g) fine sea salt
Salt tightens the gluten and seasons the crumb. Kosher salt is fine but use a slightly heaped measure since it is less dense.
1 tablespoon (15ml) neutral oil, for the bowl
Any neutral oil prevents the dough from crusting as it proofs. Skip it and you will fight a dry skin.
2 quarts (1.9L) water plus 1 tablespoon (13g) sugar, for boiling
The sugary bath sets the crust and boosts color. Barley malt syrup is the deli-standard upgrade if you have it.
1 large egg white, beaten, for brushing
Egg white gives shine and helps toppings adhere. For a vegan finish, brush with aquafaba instead.
2 tablespoons (18g) sesame seeds or everything bagel seasoning
Toast seeds first for deeper flavor. Everything seasoning from a jar is faster and just as good.
Tips & Tricks
Do not skip the boil
The 60-second water bath gelatinizes the surface starch, which is what creates a bagel's distinct chew. Air frying alone yields something closer to a dinner roll.
Watch your dough hydration
Bread flour absorbs differently by brand. If the dough feels tacky after kneading, add flour one tablespoon at a time until it cleans the bowl.
Leave space in the basket
Air fryer bagels need room for hot air to circulate. Fry in two batches of three rather than crowding all six at once.
Check at the low end of the timer
Air fryer models run hot or cold by 25F (14C). Pull one bagel at the earliest time and judge from there.
Pro Tips
Step-by-Step Instructions
1. Bloom the yeast
Whisk the warm water, sugar, and yeast in a large bowl and rest 8 minutes until a foamy cap forms at 100-110F (38-43C). No foam means dead yeast, so start over with a fresh packet.
2. Mix and knead
Stir in the flour and salt until a shaggy mass forms, then knead 8 minutes on a lightly floured counter until smooth and slightly tacky. The dough should spring back when poked.
3. Proof the dough
Oil a bowl, turn the dough to coat, cover, and let it rise in a warm spot for 60-75 minutes until visibly doubled. Press two fingers in; the indent should stay.
4. Shape the rounds
Divide into 6 equal pieces, roll each into a taut ball, then poke a thumb through the center and stretch into a 3-inch ring. Even rings fry evenly.
5. Boil briefly
Bring the water and sugar to a gentle simmer at 200F (93C). Drop in 2-3 bagels at a time for 60 seconds per side; they will look pale and slightly wrinkled when lifted.
6. Air fry to golden
Brush the boiled bagels with egg white and scatter on the seeds. Air fry at 350F (175C) for 10-12 minutes, flipping at 6 minutes, until deep golden brown and firm to the touch.
7. Cool and serve
Transfer to a wire rack for 10 minutes before slicing. The interior should read 200F (93C) on an instant-read thermometer at the center.
Delicious Variations
Cinnamon raisin
Knead 1/3 cup raisins and 1 teaspoon cinnamon into the dough after the first rise for a sweeter breakfast bagel.
Jalapeno cheddar
Fold in 1/2 cup shredded sharp cheddar and 1 minced jalapeno, then top with more cheese before frying.
Whole wheat
Swap half the bread flour for whole wheat and add 2 extra teaspoons water, since whole grains drink more moisture.
How to Store Bagel Recipe Air Fryer
Refrigerator
Store cooled bagels in an airtight bag at room temperature for 2 days or refrigerate up to 5 days; refrigerated bagels firm up, so toast before serving.
Freezer
Slice, wrap individually in plastic, and freeze up to 3 months in a zip-top bag with the air pressed out.
Reheating
Toast straight from frozen on a medium setting, or air fry at 350F (175C) for 3-4 minutes until the crust re-crisps.
Frequently Asked Questions
Q: Can you really make bagels in an air fryer?
Yes, and the results rival a boiled-and-baked batch because the short boil still happens first. The air fryer simply replaces the oven's dry heat with faster, more concentrated convection. Expect a chewier crust than a standard oven gives.
Q: Do you have to boil bagels before air frying?
Boiling is what creates the classic bagel chew and glossy crust, so skipping it changes the texture noticeably. If you must skip it, brush the shaped dough with water and add 2 minutes to the fry time, but the result is closer to a roll.
Q: What temperature and time do you air fry bagels at?
Air fry at 350F (175C) for 10-12 minutes, flipping once at the 6-minute mark. Smaller air fryers run hot, so check at 9 minutes for doneness. The bagels are ready when deep golden and firm with an internal temperature of 200F (93C).
Q: Why did my air fryer bagels turn out dense?
Over-kneading or under-proofing is almost always the cause. Knead only until the dough is smooth and let it fully double before shaping. A dough that springs back too fast when poked needs more rising time.
Q: Can I use all-purpose flour instead of bread flour?
You can, but the bagels will be softer and less chewy because all-purpose has less protein. If that is all you have, add 1 teaspoon of vital wheat gluten per cup to recover some of the structure.
Mix the dough tonight, boil and fry tomorrow morning, and you will wonder why bagels ever felt like a weekend project. Try the cinnamon raisin variation first and tell me how your crust came out. Stay focused, stay light.
Bagel Recipe Air Fryer
Air Fryer Bagels deliver a chewy, golden crust in half the time of a boiled batch, with a tender crumb that rivals any neighborhood bakery.
🧂 Ingredients
- 1 1/2 cups (188g) bread flour, plus extra for dusting
- 1 cup (240ml) warm water, 100-110F (38-43C)
- 2 1/4 teaspoons (7g) active dry yeast
- 1 tablespoon (13g) granulated sugar
- 1 1/2 teaspoons (9g) fine sea salt
- 1 tablespoon (15ml) neutral oil, for the bowl
- 2 quarts (1.9L) water plus 1 tablespoon (13g) sugar, for boiling
- 1 large egg white, beaten, for brushing
- 2 tablespoons (18g) sesame seeds or everything bagel seasoning
📋 Instructions
- 1Bloom the yeast — Whisk the warm water, sugar, and yeast in a large bowl and rest 8 minutes until a foamy cap forms at 100-110F (38-43C). No foam means dead yeast, so start over with a fresh packet.
- 2Mix and knead — Stir in the flour and salt until a shaggy mass forms, then knead 8 minutes on a lightly floured counter until smooth and slightly tacky. The dough should spring back when poked.
- 3Proof the dough — Oil a bowl, turn the dough to coat, cover, and let it rise in a warm spot for 60-75 minutes until visibly doubled. Press two fingers in; the indent should stay.
- 4Shape the rounds — Divide into 6 equal pieces, roll each into a taut ball, then poke a thumb through the center and stretch into a 3-inch ring. Even rings fry evenly.
- 5Boil briefly — Bring the water and sugar to a gentle simmer at 200F (93C). Drop in 2-3 bagels at a time for 60 seconds per side; they will look pale and slightly wrinkled when lifted.
- 6Air fry to golden — Brush the boiled bagels with egg white and scatter on the seeds. Air fry at 350F (175C) for 10-12 minutes, flipping at 6 minutes, until deep golden brown and firm to the touch.
- 7Cool and serve — Transfer to a wire rack for 10 minutes before slicing. The interior should read 200F (93C) on an instant-read thermometer at the center.
Kenji covers tech productivity and digital minimalism for remote workers. He writes about streamlining workflows and cutting digital clutter with a focus on mental clarity, not just efficiency.
