Air Fryer Gluten-Free Everything Bagels

These Air Fryer Gluten-Free Everything Bagels come together with just 4 simple ingredients and bake up perfectly chewy inside with a crisp, seasoned crust — no yeast, no boiling, no special equipment. Ready in under 30 minutes, they’re the easiest gluten-free bagel recipe you’ll ever make, perfect for breakfast, brunch, or a quick grab-and-go snack.

If you’re following a gluten-free diet and miss real bagels, this is the recipe that brings them back. I tested this dough more than a dozen times before settling on the ratio below — it’s a classic Greek yogurt and self-rising flour bagel, adapted for gluten-free baking, then cooked in the air fryer for that crackly crust you can’t get in the oven without boiling first.

Once you make these, try my Air Fryer Gluten-Free Pumpkin Banana Nut Bread and Air Fryer Gluten-Free Tortilla Chips next.

Why You’ll Love This Recipe

• Only 4 ingredients — gluten-free flour, baking powder, Greek yogurt, and everything seasoning.
• No yeast, no rise time, no boiling — the air fryer does all the heavy lifting.
• Ready in under 30 minutes start to finish.
• High protein thanks to Greek yogurt — about 8g per bagel.
• Naturally gluten-free and easy to make dairy-free.
• Chewy inside, crispy outside — finally, a gluten-free bagel that has the right texture.

Ingredients You’ll Need

• Gluten-free all-purpose flour — use a 1:1 blend that contains xanthan gum. King Arthur Measure for Measure or Bob’s Red Mill 1-to-1 both work beautifully. Cup4Cup also works.
• Baking powder — make sure it’s labeled gluten-free. This high amount is what gives the bagels lift without yeast.
• Plain Greek yogurt — full-fat works best. It must be Greek (strained) yogurt, not regular, or the dough will be too wet.
• Everything But the Bagel Seasoning — Trader Joe’s brand is the classic. Or make your own from sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt.

Optional: 1 egg white, beaten, for brushing on top (helps the seasoning stick and gives a glossy crust).

How to Make Air Fryer Gluten-Free Everything Bagels

Step 1 — Make the dough. In a large mixing bowl, whisk together the gluten-free flour and baking powder until well combined. Add the Greek yogurt and stir with a fork or spatula until a shaggy dough forms. Use your hands to bring it together into a ball — about 1 minute. The dough should be soft and slightly tacky but not sticky. If it’s too wet, add 1 tablespoon of flour at a time.

Step 2 — Shape the bagels. Lightly flour a clean work surface. Knead the dough for 1–2 minutes until smooth. Divide it into 4 equal portions. Roll each portion into a 6-inch rope, then bring the ends together to form a ring — pinch firmly to seal. (Alternative: roll into a ball, then poke a hole through the center with your thumb and gently stretch the hole to about 1½ inches wide. The hole closes during cooking, so make it generous.)

Step 3 — Top and air fry. Preheat your air fryer to 350°F (175°C) for 3 minutes. Brush the tops of each bagel with beaten egg white (or spray lightly with cooking oil), then sprinkle generously with everything bagel seasoning, pressing it gently to adhere. Place the bagels in the air fryer basket in a single layer, leaving at least 1 inch between them. Cook at 350°F for 12–15 minutes, flipping carefully at the 8-minute mark for even browning.

Step 4 — Cool and serve. Transfer the bagels to a wire rack and let them cool for at least 10 minutes before slicing — they continue to set as they cool, and slicing too early can give a gummy texture. Slice in half horizontally and serve with cream cheese, butter, smoked salmon, or your favorite spread.

Expert Tips for the Best Gluten-Free Bagels

• Use a quality 1:1 GF flour blend with xanthan gum. Almond flour or coconut flour will NOT work in this recipe. The blend must be a measure-for-measure all-purpose substitute.
• Don’t skip the kneading. Even though there’s no gluten, kneading distributes the moisture evenly and gives a much smoother dough.
• Make the hole bigger than you think. Gluten-free bagels puff considerably as they cook. A 1½ to 2-inch hole becomes a normal-sized hole after baking.
• Always preheat the air fryer. A cold start gives uneven browning and can result in dense centers.
• Don’t crowd the basket. If your air fryer is small, cook in two batches. Bagels need air circulation to crisp on all sides.
• Cool before slicing. I know it’s tempting, but slicing a warm gluten-free bagel will pull at the crumb. Ten minutes on a rack makes all the difference.

Flavor Variations

The base dough is incredibly versatile — once you’ve made it plain or as everything bagels, try:

• Cinnamon Raisin — Add 1 tsp cinnamon and ⅓ cup raisins to the dough; top with cinnamon sugar instead of everything seasoning.
• Asiago — Top with shredded asiago cheese in the last 3 minutes of cooking.
• Sesame — Use plain sesame seeds in place of everything seasoning.
• Blueberry — Fold ¼ cup fresh blueberries into the dough.
• Garlic Parmesan — Add 1 tsp garlic powder to the dough; top with grated parmesan.

Make It Dairy-Free

Use a thick, plain, unsweetened dairy-free Greek-style yogurt — coconut or almond-based brands like Kite Hill or Cocojune work well. The dough may be slightly stickier; add 1–2 extra tablespoons of flour if needed.

Oven Instructions (No Air Fryer)

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Shape and top the bagels as directed, then bake on the middle rack for 22–25 minutes, until deep golden brown. No need to flip.

Storage & Reheating

• Room temperature: Store in an airtight container or paper bag for up to 2 days. Don’t refrigerate plain — it dries them out.
• Refrigerator: Wrap individually and refrigerate up to 4 days. Best toasted before serving.
• Freezer: Slice in half before freezing for easy toasting. Wrap each half in plastic, then freeze in a zip-top bag up to 2 months. Toast directly from frozen.

Serving Suggestions

These gluten-free everything bagels are a blank canvas. A few of our favorites:

• Classic schmear of plain cream cheese with thin-sliced red onion and capers
• Smoked salmon, cream cheese, dill, and lemon
• Avocado mash with red pepper flakes and a soft-boiled egg
• Bacon, egg, and cheese breakfast sandwich
• Hummus with sliced cucumber and tomato
• Butter and a drizzle of honey

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt? No. Greek yogurt is strained and much thicker, which is essential for the dough to come together. Regular yogurt will produce a wet, sticky dough that won’t hold its shape.

Can I make these without eggs? Yes. The egg white wash is optional. Spray the tops with cooking oil instead — the seasoning will still stick.

Why are my bagels gummy in the middle? Three common causes: the bagels were sliced before fully cooling, the dough had too much yogurt or not enough flour, or they were under-baked. Cook another 2 minutes if the centers feel doughy.

Can I double the recipe? Yes — just cook in batches so you don’t crowd the air fryer.

Can I make the dough ahead? Yes. Wrap tightly in plastic and refrigerate up to 24 hours. Let it come to room temperature for 15 minutes before shaping.

What’s the best gluten-free flour for bagels? A 1:1 all-purpose blend that contains xanthan gum. King Arthur Measure for Measure, Bob’s Red Mill 1-to-1, and Cup4Cup all work. Avoid single-ingredient flours like rice or almond flour — they won’t give the right structure.

Are these bagels low carb or keto? No. They contain about 26g of carbs per bagel. For a low-carb version, use almond flour with a different binding method (a separate recipe).

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Air Fryer Pumpkin Bagels

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