Airfried 3 Ingredient Bagels

Ingredients

• 125 g (1 cup)plain flour, plus extra for shaping
• 245 g (1 cup)non-fat Greek yoghurt
• 1 tspbaking powder
• to tastesalt, optional
• as desiredsesame seeds, onion seeds or poppy seeds, optional
• as desiredegg wash or oil or butter spray, optional

Instructions

1. 1

   Mix the dough

   Put the plain flour, non-fat Greek yoghurt and baking powder in a bowl. Add salt to taste if you like, then mix until the dough is sticky.

2. 2

   Shape the bagels

   Dust your hands with flour and divide the dough into four equal pieces. Roll each piece into a rope and pinch its ends together to form a bagel.

3. 3

   Add the topping

   Top with your choice of seeds. If desired, brush with egg wash or spray with oil or butter before air-frying.

4. 4

   Air-fry the bagels

   Air-fry at 180°C for 15 minutes.

What are three-ingredient bagels?

These are quick, homemade bagels made with flour, Greek yoghurt and baking powder rather than a yeast dough. They take inspiration from the simple yoghurt-and-flour dough often used for quick breads, with baking powder providing lift.

Here, the air fryer cooks the shaped dough in a short bake, while seeds add a savoury finish. The optional salt and topping let you adjust the flavour without changing the basic dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 9g protein, 35g carbs, 1g fat.

The flour supplies most of the carbohydrates, while the Greek yoghurt contributes protein and some of the carbohydrates. The optional egg wash or oil or butter spray adds a little fat; serve a bagel with eggs or another protein-rich food and vegetables for a more balanced plate.

Choosing the ingredients

Flour: Plain flour forms the structure of the dough. Keep a little extra nearby for your hands when shaping, as the mixture is meant to be sticky.

Yoghurt: Non-fat Greek yoghurt brings moisture and tang. A thick yoghurt helps the dough hold together while you roll it.

Baking powder: This gives the dough some lift as it cooks. Check that it is evenly mixed through the flour to avoid patches.

Working with sticky dough

Portioning: Flour your hands before dividing the dough into four equal pieces. Use a light dusting rather than working lots of extra flour into the mixture.

Shaping: Roll each piece into a rope, then pinch the ends firmly together to make a ring. A secure join helps the bagel keep its shape during cooking.

Topping and browning

Seeds: Sesame, onion or poppy seeds can be used singly or in a mixture. Add them to the surface before cooking so they can adhere to the dough.

Finish: Egg wash can help the top look glossy, while a light spray of oil or butter is another optional choice. The recipe gives these as alternatives, so use one if desired.

Checking when they are done

Timing: The stated cooking time is 15 minutes at 180°C. Air fryers can vary, so check the bagels as they approach the end of that time.

Texture: Look for a set, lightly browned exterior. If the centres still seem doughy, allow them a little longer and check again before serving.

Serving ideas

These bagels work well split and served warm, with a savoury or sweet spread. They can also sit alongside eggs, soup or a salad for a more substantial meal.

For a simple finish, choose a topping that suits what you are serving: sesame or poppy seeds for a mild crunch, or onion seeds for a more savoury note.

Recipe notes & tips

• Measure the flour and yoghurt carefully so the dough stays workable.
• Flour your hands lightly before dividing and rolling the sticky dough.
• Pinch each rope's ends together firmly to help the ring hold its shape.
• Add seeds before air-frying so they stick to the surface.
• Check the bagels near the end of the 15-minute cooking time, as air fryers may cook differently.

Variations

• Sesame topping: Sprinkle sesame seeds over the shaped bagels before cooking.
• Onion topping: Use onion seeds for a savoury finish.
• Poppy topping: Scatter poppy seeds over the surface before air-frying.
• Mixed seeds: Combine sesame, onion and poppy seeds for a varied topping.
• Egg-washed top: Brush with egg wash before cooking for a glossy finish.

Common mistakes to avoid

• Adding too much extra flour: The dough is meant to be sticky, so use only a light dusting on your hands.
• Loose joins: Pinch the ends of each rope together firmly so the ring stays closed.
• Uneven portions: Divide the dough into four equal pieces for bagels that cook at a similar rate.
• Skipping the doneness check: Air fryers vary, so check the bagels towards the end of the stated cooking time.
• Topping after cooking: Add seeds before air-frying so they can adhere to the dough.

How to store

Keep cooled bagels in an airtight container at room temperature and eat within 2 days. Reheat briefly in the air fryer until warmed through; avoid cooking them for too long, as they can dry out.

Frequently asked questions