If pumpkin spice lattes are the official drink of fall, these air fryer pumpkin bagels are the official breakfast. They have a deeply golden, crackly crust, a soft, chewy center, and just enough pumpkin and warm spice to taste like the season in every bite — without the bakery price tag or the all-morning project.
The best part? There’s no yeast, no rising, and no boiling pot of water on the stove. The dough comes together in one bowl in about five minutes, and your air fryer does the rest. If you’ve ever made the viral 2-ingredient Greek yogurt bagels, this is the cozy fall upgrade you’ve been waiting for.
For all the pumpkin lovers out there, we have tons of delicious pumpkin recipes! Try my recipe for Air Fryer Pumpkin Lava Cake, Air Fryer Pumpkin French Toast Sticks, Air Fryer Pumpkin Spice Granola Recipe, or Air Fryer Pumpkin Bread Pudding.
Why You’ll Love This Recipe
- Ready in about 30 minutes from bowl to breakfast plate
- No yeast, no boiling — perfect for beginner bakers
- High in protein thanks to Greek yogurt (around 8g per bagel)
- Real pumpkin flavor from pumpkin purée and warm spices
- Freezer-friendly for grab-and-go fall mornings
- Customizable — top with everything seasoning, pumpkin seeds, or pumpkin spice sugar
Ingredients You’ll Need
Here’s exactly what goes into these pumpkin spice bagels (full measurements in the recipe card below):
- Self-rising flour: The secret to a quick, no-yeast rise. No self-rising flour? Use 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt.
- Plain Greek yogurt: Use full-fat or 2% for the best chew. Avoid runny yogurts; thick is non-negotiable here.
- Pumpkin purée 100% pure pumpkin, NOT pumpkin pie filling (which is pre-sweetened and too wet).
- Pumpkin pie spice: For that classic fall flavor.
- Brown sugar: Just a touch for subtle sweetness and crust color.
- Egg: For the egg wash that gives bagels that bakery-style golden top.
- Optional topping: pumpkin spice sugar (granulated sugar + pumpkin pie spice) or pumpkin seeds.
How to Make Air Fryer Pumpkin Bagels
Step 1: Mix the dough
In a large bowl, whisk together the self-rising flour, pumpkin pie spice, and brown sugar. Add the Greek yogurt and pumpkin purée. Stir with a spatula until a shaggy dough forms, then use your hands to bring it together into a ball.
Step 2: Knead briefly
Turn the dough out onto a lightly floured surface and knead 6 to 8 times, just until smooth. The dough should feel soft but not sticky — if it’s tacky, sprinkle in a tablespoon of flour at a time.
Step 3: Shape the bagels
Divide the dough into 4 equal pieces. Roll each into a rope about 8 inches long, then bring the ends together and pinch firmly to seal into a ring. (Pro tip: wet the ends slightly before pinching for a stronger seal.)
Step 4: Egg wash and top
Whisk one egg with a teaspoon of water. Brush the tops and sides of each bagel generously, then sprinkle with pumpkin spice sugar or pumpkin seeds if using.
Step 5: Air fry
Preheat your air fryer to 325°F. Lightly spray the basket and place the bagels in a single layer, leaving space between them. Air fry for 14 to 16 minutes, until deeply golden brown. Let them rest on a wire rack for at least 10 minutes before slicing — this lets the inside finish setting.
Expert Tips for the Best Air Fryer Bagels
- Drain your pumpkin purée. Set it in a fine mesh strainer for 5 minutes to remove excess liquid. Wet purée = gummy bagels.
- Use the thickest Greek yogurt you can find. Skyr or strained Greek yogurt works beautifully.
- Don’t skip the rest. Cutting too early gives you a doughy center.
- Cook in batches if your air fryer is small — crowding equals steaming, not crisping.
Troubleshooting
- My dough is too sticky. Your yogurt or pumpkin is too wet. Add flour one tablespoon at a time until it comes together.
- My bagels turned out dense. This usually means the dough was over-kneaded or the air fryer wasn’t preheated. Knead just until smooth — 6 to 8 turns is plenty.
- The outside browned before the inside cooked. Drop the temperature by 10°F and add 2 minutes to the cook time. Air fryers vary widely.
Variations
- Maple glazed: Drizzle cooled bagels with a maple-powdered-sugar glaze.
- Gluten-free: Substitute with a 1:1 gluten-free flour blend like King Arthur Measure for Measure.
- Higher protein: Use Skyr-style yogurt for up to 10g protein per bagel.
- Bagel bites: Roll into 12 small balls and air fry at 350°F for 8 to 10 minutes.
How to Store and Freeze
- Counter: Keep in an airtight container at room temp for up to 2 days.
- Fridge: Up to 5 days. Re-toast before serving to revive the crust.
- Freezer: Slice in half first, then freeze in a zip-top bag for up to 3 months. Pop a frozen half straight into the toaster.
What to Serve with Pumpkin Bagels
- Whipped pumpkin cream cheese (Trader Joe’s has a great one in the fall)
- Honey-cinnamon butter
- Maple cream cheese with toasted pecans
- A simple smear of salted butter and a sprinkle of cinnamon sugar
Frequently Asked Questions
Can I bake these instead of using an air fryer? Yes. Bake at 375°F for 22 to 25 minutes on a parchment-lined sheet, until deeply golden.
Can I use pumpkin pie filling? No — pumpkin pie filling already contains sugar and spices and adds too much moisture. Use 100% pure pumpkin purée.
Why are my bagels gummy inside? Either the pumpkin wasn’t drained, the dough was too wet, or they were sliced before fully cooling. Let them rest at least 10 minutes after air frying.
Can I make these dairy-free? Yes — use a thick dairy-free yogurt (coconut or almond-based unsweetened plain). The texture will be slightly less chewy but still delicious.
Do I need to preheat my air fryer? Yes. A 3 to 5 minute preheat at 325°F gives the bagels that initial blast of heat needed for a crisp crust.
More Easy Air Fryer Recipes
- Air Fryer Biscuit Donuts
- Air Fryer Homemade Donuts
- Easy Air Fryer Homemade Donut Holes
- Air Fryer Powdered Sugar Donuts
- Air Fryer Apple Cider Donuts
Don’t Forget To Pin!
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Air Fryer Pumpkin Bagels
Description
Ingredients
For the bagels:
- 1 cup self-rising flour, plus extra for dusting
- ¾ cup plain Greek yogurt, full-fat or 2%, thick
- ¼ cup pumpkin purée, 100% pure, drained
- 1½ teaspoons pumpkin pie spice
- 1 tablespoon brown sugar
- ½ teaspoon kosher salt, omit if your self-rising flour is salted
For the topping:
- 1 large egg, beaten with 1 teaspoon water
- 2 tablespoons granulated sugar mixed with ½ teaspoon pumpkin pie spice, optional
Instructions
- Prep the pumpkin. Place the pumpkin purée in a fine mesh strainer for 5 minutes to drain excess liquid.
- Mix the dry ingredients. In a large bowl, whisk together the self-rising flour, pumpkin pie spice, brown sugar, and salt.
- Add the wet ingredients. Stir in the Greek yogurt and drained pumpkin purée until a shaggy dough forms.
- Knead. Turn out onto a lightly floured surface and knead 6 to 8 times until smooth. Add flour 1 tablespoon at a time if sticky.
- Shape. Divide into 4 equal pieces. Roll each into an 8-inch rope, then bring the ends together and pinch firmly to form a bagel ring.
- Egg wash. Brush each bagel all over with the egg wash. Sprinkle generously with pumpkin spice sugar if using.
- Air fry. Preheat air fryer to 325°F. Lightly spray the basket, arrange bagels in a single layer with space between them, and air fry for 14 to 16 minutes, until deeply golden brown.
- Cool. Transfer to a wire rack and let cool for at least 10 minutes before slicing. Serve with cream cheese, butter, or pumpkin cream cheese.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Notes
- No self-rising flour? Use 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt.
- Make it gluten-free: Use a 1:1 GF baking blend (King Arthur Measure for Measure or Bob’s Red Mill 1:1).
- Bagel bites: Roll into 12 balls and air fry at 350°F for 8 to 10 minutes.
- Storage: Airtight container 2 days at room temp, 5 days refrigerated, or 3 months frozen (slice before freezing).
- Oven method: Bake at 375°F for 22 to 25 minutes on parchment-lined sheet pan.
Nutrition
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