How to make bagels in the air fryer: shape, brief boil, then air fry until richly golden for a chewy middle and crisp shell.
Bagels feel like a “weekend project,” yet an air fryer turns them into a steady, repeatable bake with less preheating and fast crust color. You still get the chew, that shiny outer skin, and the toasted flavor that makes cream cheese melt on contact. This guide walks you through the full process, from dough to cooling rack, plus fixes for the stuff that can go sideways.
If you came here for one thing, it’s this: how to make bagels in the air fryer comes down to firm dough, a quick boil, and a basket that isn’t crowded.
Bagel Results You Can Expect From An Air Fryer
Air fryers push hot air right at the surface, so bagels brown fast. That gives you a firm shell and a warm, springy center. The trade-off is space. Most baskets fit 2–4 standard bagels at a time, so think small batches.
| Ingredient Or Tool | Amount | Why It’s Here |
|---|---|---|
| Bread flour | 360 g (3 cups) | Higher protein builds that bagel chew |
| Warm water | 200 g (scant 1 cup) | Hydrates flour and wakes up yeast |
| Instant yeast | 7 g (2¼ tsp) | Leavens dough fast and predictably |
| Honey or sugar | 18 g (1 Tbsp) | Feeds yeast and adds mild sweetness |
| Salt | 8 g (1¼ tsp) | Boosts flavor and tightens dough |
| Boil bath | 2 L water + 1 Tbsp honey | Sets the skin so bagels hold shape |
| Egg wash | 1 egg + 1 tsp water | Helps toppings stick and adds shine |
| Parchment (perforated if you have it) | 1 sheet | Stops sticking while keeping airflow |
How To Make Bagels In The Air Fryer Step By Step
Mix And Knead The Dough
In a bowl, stir warm water, yeast, and honey until the yeast disappears into the liquid. Add flour and salt. Mix until a shaggy dough forms, then knead 8–10 minutes by hand, or 6–7 minutes in a stand mixer on low.
You’re aiming for a firm dough that feels smooth and elastic. It should pull cleanly from the bowl, not slump like cake batter. If it sticks to your hands in long strings, dust in flour a teaspoon at a time. If it feels dry and won’t come together, flick in water a teaspoon at a time.
Let It Rise Until Puffy
Form the dough into a ball and place it in a lightly oiled bowl. Wrap the bowl and let it rise until it looks puffy and grows by about half. In a warm kitchen this often takes 45–75 minutes.
For more flavor, chill the dough overnight after a short room-temp start.
Divide, Shape, And Rest
Tip the dough onto a counter. Divide into 6 equal pieces for standard bagels, or 8 for smaller ones.
For each piece, roll into a tight ball by cupping your hand over it and making small circles on the counter. You want surface tension, like you’re stretching a tiny balloon.
Make the hole using one of these methods:
- Thumb poke: Push your thumb through the center, then stretch the hole to about 1½ inches wide.
- Rope wrap: Roll into an 8–10 inch rope, wrap around your hand, and pinch the ends together.
Place shaped bagels on a sheet dusted with flour or lined with parchment. Drape a towel and rest 15–20 minutes so they relax and keep their shape in the boil.
Boil Briefly For The Real Bagel Skin
Bring a wide pot of water to a gentle boil and stir in honey. Slide in 2–3 bagels at a time. Boil 30 seconds per side for a thinner crust, or 45 seconds per side for a thicker, chewier shell. Lift out with a slotted spoon and drain on a rack for a minute.
If you want extra detail on boiling ratios and dough choices, King Arthur Baking’s method is a solid reference point: King Arthur Baking bagel recipe.
Top And Air Fry
Heat your air fryer to 350°F (175°C) for 3 minutes. Lightly oil the basket or lay down a perforated parchment round. Brush boiled bagels with egg wash, then add toppings.
Air fry 8–10 minutes for standard bagels, turning once at the halfway mark if your air fryer browns unevenly. Bagels are done when they’re rich golden and feel firm when you tap the top.
Move to a rack and cool at least 20 minutes. Cutting too soon traps steam and makes the crumb gummy.
Making Bagels In An Air Fryer With Chewy Crust And Even Browning
Small air fryers run hot and brown fast. A few habits keep the color even and the center cooked through.
- Give them space: Keep at least ½ inch between bagels so air can flow.
- Watch the first batch: Your machine’s “350°F” may cook like 365°F. Adjust on the next batch.
- Cool on a rack: A plate holds steam under the crust and softens it.
Flavor Options That Work With Air Fryer Bagels
Once you’ve nailed the base dough, you can shift the flavor without changing the core method. Add toppings right after egg wash so they stick.
Classic Toppings
- Everything seasoning
- Sesame or poppy seeds
- Coarse salt with dried onion
- Cinnamon sugar (skip egg wash, brush with a thin honey-water instead)
Common Bagel Problems And Fast Fixes
Bagels Came Out Flat
Flat bagels usually come from overproofing or too-soft dough. Next time, stop the rise once the dough looks puffy, not doubled. Keep the dough firm. If you chilled overnight, shape straight from the fridge so it stays tight.
Crust Is Brown But The Center Feels Doughy
Drop the heat to 330°F (165°C) and cook 2–4 minutes longer. You can make slightly smaller bagels, or widen the hole so the ring cooks more evenly.
Toppings Fell Off
Brush egg wash right before topping. Press seeds in gently. If you don’t want egg, brush with a thin honey-water mix and top right away.
Storage, Freezing, And Reheating Without Soggy Crust
Bagels hold best when they’re fully cool, then stored in a bag with as little air as you can manage. For same-day eating, keep them at room temp.
Reheat one of these ways:
- Air fryer reheat: 320°F (160°C) for 2–4 minutes, sliced side up.
- Toaster: Medium setting, straight from room temp or frozen.
- Oven: 350°F (175°C) for 6–8 minutes, whole bagel.
Cook Times And Temps By Bagel Type
| Bagel Type | Air Fry Setting | Finish Cue |
|---|---|---|
| Standard (6 pieces) | 350°F for 8–10 min | Rich golden, firm top |
| Mini (8 pieces) | 350°F for 6–8 min | Golden edges, light spring back |
| Thick deli-style | 330°F for 11–14 min | Even color, no wet line inside |
| Cinnamon sugar | 350°F for 7–9 min | Golden, dry top |
| From frozen (pre-sliced) | 320°F for 3–5 min | Hot center, crisp face |
Ingredient Swaps That Still Give A Proper Chew
Bagel dough is simple, yet each swap changes the bite. If you tweak, change one thing at a time so you can tell what helped.
All-Purpose Flour
You can use all-purpose flour if that’s what you have. The chew will be lighter. Cut the water by 1–2 tablespoons since all-purpose often absorbs a bit less.
Yeast Options
Instant yeast is easiest. Active dry yeast works too; dissolve it in the warm water and wait 5 minutes until it looks foamy. Fleischmann’s has clear guidance on timing and water temperature: Fleischmann’s yeast basics.
No Egg Wash
Skip egg if you want. Brush with honey-water or plain water right before topping. The shine will be lighter, yet the bagels still brown well.
What To Do Right After Air Frying
The last step is quiet, yet it decides the crumb. Cool on a rack for 20–30 minutes. That lets the inside finish setting without steaming the crust soft. If you want a thin, crackly crust, cool longer before slicing.
Slice with a serrated knife once fully cool.
Quick Checklist For Your Next Batch
- Mix firm dough and knead until smooth
- Rise until puffy, not doubled
- Shape tight rings with a wide hole
- Boil 30–45 seconds per side
- Egg wash, top, then air fry at 350°F
- Cool on a rack before slicing
After a couple of runs, how to make bagels in the air fryer turns into an easy repeatable bake you can slot into any morning. Keep the dough firm, don’t skip the boil, and let the rack do its job while the bagels cool.