Simple 3 Ingredient Protein Bagels – Air Fryer Recipe
Alright, Let’s Talk Protein Bagels…
You know when it’s Sunday morning, you’re half awake and your stomach starts rumbling at the worst possible time? That’s usually when I stumble into the kitchen and whip up these Simple 3 Ingredient Protein Bagels in my air fryer. I never thought I’d be this jazzed about something with so few ingredients, but here we are! Actually, my introduction to these bagels happened by accident—long story involving a missing breakfast order and some Greek yogurt on its last legs. Turns out, happy accidents do exist (in the kitchen, at least!).
Oh, and heads up: don’t expect bakery perfection. But do expect something genuinely tasty and undemanding. I mean, there’s only three main ingredients. What could go sideways? (Don’t answer that; I’ll jinx it.)
Why I Keep Making These (and Why You Might Too)
I make this recipe when I just can’t be bothered with a giant mess—or when I’m aiming to sneak a bit more protein into my day without having to chew through another sad bar. My family, on a good day, goes bananas for these little bagels, especially warm out of the air fryer (which, is it just me or does everything taste better freshly air fried?!). Sometimes, though, they moan about the lack of poppyseed… but I remind them we all have to make sacrifices, and then threaten to add raisins for good measure.
Honestly, these are the go-to for those mornings when I either forgot to buy bread, or—let’s be real—just want to feel like I’ve accomplished something before 10am. Also: no yeast. Who needs to plan ahead? Certainly not me, mate.
Here’s What You Need (and What You Could Get Away With)
- 1 cup self-raising flour (I’ve gone rogue and used regular flour with a bit of baking powder; 1 cup flour + 1 ½ tsp baking powder and a proper pinch of salt. My gran says to use the blue packet but whatever’s in the cupboard really…)
- 1 cup Greek yogurt (thick and plain! I’ve used nonfat, full fat—one time I even swapped in skyr because it’s what I had. It’s all fine. Don’t use vanilla though. Learned that the hard way.)
- 1 egg, beaten (for brushing and that golden top; I won’t lie, some weekends I just skip this if I’m feeling lazy. But it does help with browning.)
- Extras if you care: Everything bagel seasoning, sesame seeds, or heck, crumbled cheddar for a posh twist.
How I Make ‘Em (with a Healthy Dose of Improvisation)
- Pop your flour and Greek yogurt into a mixing bowl. Use a fork or wooden spoon to mix things up—a bit of elbow grease goes a long way here. Don’t fuss if it’s shaggy or sticky; it comes together, promise.
- When it’s mostly holding together, haul it out on a floured surface and knead it gently. Just enough so it isn’t gluey. About a minute, tops.
- Divide the dough into 4 rough blobs (or more if you like ‘mini’ bagels), then roll each into a rope (ish). My ropes never look perfect and they still taste banging.
- Pinch the ends to form circles. If it looks wonky, so what. Call it rustic.
- Brush the tops with beaten egg (or milk, if you’re out of eggs—they still come out with a bit of shine).
- Scatter your favourite toppings. This is where my son usually dumps way too much seasoning, and we end up with a spice explosion. But hey, live and learn.
- Pop them in the air fryer basket, lined with baking paper if you’re sensible, at 180°C (or about 350°F). Cook 9-12 minutes, until golden and the kitchen smells like bakery heaven.
- This is where I usually sneak a bite, right out of the fryer. Watch your hands, they’re hot! But honestly, who can wait?
Stuff I’ve Figured Out (More or Less)
- Actually, less kneading is more: they get tough if you faff about too much.
- Don’t stress if the dough’s sticky, just add a pinch more flour—unless you like wearing your dough, in which case, ignore me.
- I once tried skipping the egg wash and used water. Not the same, but if you’re desperate…
Try These Tweaks (But Don’t Blame Me if They Flop)
- I’ve mixed in grated cheddar or sun-dried tomatoes for a savoury hit. Tasted like a proper deli treat.
- Swapped in coconut yogurt and gluten-free flour for a dairy-free, GF pal—came out denser, kinda like a chewy scone. Still good with enough cream cheese.
- Put cinnamon and raisins in once… Didn’t love it. Some things are just not meant to be bagels (on second thought, maybe it needs more sugar).
So You Don’t Have an Air Fryer?
Not a huge deal—crank your oven to 200°C (about 400°F) and bake ‘em on a lined tray for 20-22 mins. They get a bit less golden, but you can always give them a broil at the end if you like crispy tops. I mean, use what you’ve got. My mate once made these in a toaster oven. Wouldn’t really recommend unless you like living dangerously.
Keeping ‘Em Fresh (Or Trying To)
Store leftovers in an airtight container on the counter. They’re honestly nicest fresh, but you can zap them in the microwave for 10 seconds if needed. Supposedly they keep for a couple of days, but in my house? They vanish. If by some miracle you have extras, split and freeze them, then toast straight from frozen. Seriously, who does that kind of planning though?
How I Serve Mine (For What It’s Worth)
Hot, split, and absolutely slathered in whipped cream cheese. Sometimes with a cheeky bit of smoked salmon if it’s a fancy morning, or just a fried egg smashed in there. My kids love ’em with plain butter or even Nutella (don’t ask, it works). On cold rainy days, I’ll even dunk one in soup (is that a bit odd? Oh well, it’s lovely).
Lessons From My Failed Attempts
- I once tried cutting the baking time because I was starving. Ate raw dough. Don’t be like me—wait for the golden color!
- Another time, used yogurt that was a bit watery. The dough was a mess; ended up adding so much flour it tasted like, well, flour. Drain your yogurt if it’s runny!
Questions I Keep Getting (With Real Answers!)
Can I use regular yogurt instead of Greek?
Hmm, I’d say you could, if you strain it first. Otherwise it’s too wet and you’ll have a sticky nightmare on your hands.
Do they actually taste like real bagels?
Sort of! They’re not going to out-do your local deli, but honestly, when they’re warm and fresh, I think they’re a winner. Even my picky cousin agrees.
How do I avoid soggy bottoms?
If you line the air fryer basket and don’t overcrowd, that usually does it. Oh, and let them cool a few mins after—soggy bagels make me sad.
Can I make the dough ahead?
I tried once—didn’t love the difference. Better to mix and shape right before you fry ‘em.
What if I don’t have self-raising flour?
Just use plain flour and add baking powder (about 1 ½ tsp per cup) and a pinch of salt. Works a treat. Actually, I think it’s even fluffier some days.
And if you’re wondering if you can make these at 2am after a night out… honestly, I can neither confirm nor deny, but you might want to avoid kitchen appliances while half asleep. Trust me on this one.
Ingredients
- 1 cup non-fat Greek yogurt
- 1 cup self-rising flour
- 1 scoop unflavored protein powder (about 30g)
- 1/2 teaspoon salt (optional)
- 1 egg, beaten (for egg wash)
- Sesame seeds or poppy seeds (optional, for topping)
- Non-stick cooking spray
Instructions
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1Preheat the air fryer to 350°F (175°C). Line the air fryer basket with parchment paper or lightly spray with non-stick cooking spray.
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2In a large bowl, combine Greek yogurt, self-rising flour, protein powder, and salt. Mix until a soft dough forms.
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3Transfer the dough to a lightly floured surface. Divide it into 4 equal pieces and shape each piece into a bagel ring.
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4Brush each bagel with beaten egg and sprinkle with sesame or poppy seeds, if desired.
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5Place the bagels in the air fryer basket without overcrowding. Air fry for 12-15 minutes until golden brown and cooked through.
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6Allow to cool for a few minutes before serving. Enjoy your high-protein bagels warm!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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