If you told me five years ago that I could make legitimate, chewy, golden-brown bagels without yeast, boiling water, or hours of proofing, I would have laughed. Bagels are a labor of love, right?
Wrong.
Welcome back to The Crispy Basket. Today, we are breaking the laws of baking with the famous “Two-Ingredient Dough.”
If you haven’t tried this hack yet, prepare to have your mind blown. By combining self-rising flour and thick Greek yogurt, you create a tangy, protein-packed dough that mimics the flavor of a sourdough bagel but comes together in literally 3 minutes. The air fryer is the perfect vessel for these because the intense convection heat “seals” the outside instantly, creating that signature bagel crust while keeping the inside soft.
Why You’ll Love This Recipe
- The “Magic” Speed: From mixing bowl to mouth in under 20 minutes. It’s faster than driving to the bagel shop.
- High Protein: Because the wet binder is Greek yogurt, these pack a serious protein punch compared to standard empty-carb bagels.
- Chewy Crust: The air fryer gives them a distinct, slightly crisp outer shell that is incredibly satisfying.
“The Crispy Basket” Science: Why It Works
How do yogurt and flour turn into bread?
- The Leavening: We use self-rising flour (which contains baking powder). The acidity in the Greek yogurt reacts with the baking powder, creating instant lift and fluffiness.
- The Texture: The protein and fat in the yogurt replace the need for oil, butter, or eggs in the dough, providing a tender crumb that isn’t dry.
Ingredients Needed
The Dough:
- 1 cup Self-Rising Flour: Important: If you only have All-Purpose flour, just mix in 1.5 tsp baking powder and 1/2 tsp salt to make your own self-rising flour.
- 1 cup Greek Yogurt: It must be thick, strained Greek yogurt (like Fage or Chobani). Regular runny yogurt will make a sticky soup, not dough. Fat-free or Full-fat both work, but Full-fat tastes better.
The Toppings:
- 1 Egg (for egg wash): This is essential for the golden color. Without it, the bagels will look pale white.
- Seasoning: Everything Bagel Seasoning (the classic), Sesame Seeds, Poppy Seeds, or even Cinnamon Sugar.
- Cooking Spray.
Step-by-Step Instructions
Step 1: Mix the Dough
In a medium bowl, combine the flour and Greek yogurt. Stir with a sturdy spatula until it starts to form a shaggy ball. Once it’s too hard to stir, get your hands in there. Knead the dough inside the bowl (or on a clean surface) for about 2–3 minutes. Texture Check: The dough should be tacky (sticky to the touch) but shouldn’t stick to your fingers in globs. If it’s too wet, add a sprinkle more flour. If it’s crumbling, add a teaspoon of yogurt.
Step 2: Shape the Bagels
Divide the dough ball into 4 equal parts. Roll each part into a thick “snake” or rope, about 6–7 inches long. Pinch the two ends of the rope together firmly to form a circle. You now have a bagel shape!
Step 3: The Wash & Season
Whisk the egg in a small bowl with a splash of water. Brush the tops of the bagels generously with the egg wash. Sprinkle your seasoning heavily on top. The egg wash acts as the glue.
Step 4: The Air Fry
- Preheat your air fryer to 350°F (175°C). Note: Do not do 400°F, or the outside will burn before the inside is cooked.
- Cut a piece of parchment paper to fit your basket (poke some holes in it for airflow) OR spray the basket very well with oil. Dough likes to stick!
- Place the bagels in the basket. Give them space—they will puff up!
- Air fry at 350°F for 10–12 minutes.
- Check at the 10-minute mark. They should be a deep golden brown and feel firm to the touch.
Step 5: Cool
Let them cool on a wire rack for at least 10 minutes. If you cut into them while they are piping hot, the inside might seem gummy. Letting them cool sets the crumb structure. Slice, toast, and smear with cream cheese!
“The Crispy Basket” Pro-Tips
- Strained Yogurt is Key: If your yogurt has that watery liquid (whey) sitting on top, pour it off before measuring. You want the thickest part of the yogurt only.
- Parchment Paper Hack: Because this dough is sticky, I highly recommend using a parchment liner for the air fryer. It saves a lot of cleanup. Just make sure you don’t put the paper in during preheating (it will fly up and burn)—only put it in when weighed down by the food.
- Make it Sweet: Mix cinnamon and raisins directly into the dough during the kneading step for a breakfast treat.
FAQ
Can I make these gluten-free? Yes! Use a high-quality Gluten-Free 1:1 Baking Flour (that includes xanthan gum) mixed with baking powder and salt. The texture will be slightly denser, but still delicious.
How do I store them? Since these contain dairy (yogurt) and no preservatives, they don’t last as long as store-bought bagels. Store them in the fridge for up to 3 days, or slice and freeze them for up to a month.
Enjoy your healthy, homemade brunch!
