Easy Air Fryer Cinnamon Raisin Bagels
Description
The easiest homemade cinnamon raisin bagels — made with just 4 ingredients in the air fryer! No yeast, no boiling, no rise time required. Soft, chewy, golden, and ready in 20 minutes.
Ingredients
For the Bagels
- 1 cup self-rising flour, plus extra for dusting
- 1 cup plain Greek yogurt, full-fat or 2% recommended
- 1 teaspoon ground cinnamon
- ¼ cup raisins, regular or golden
- 1 tablespoon brown sugar, optional, for extra sweetness
- ½ teaspoon vanilla extract, optional
For the Egg Wash (Optional)
- 1 large egg yolk
- 1 tablespoon water
For Cinnamon Sugar Topping (Optional)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Plump the raisins (optional). Place raisins in a small bowl and cover with hot water. Soak 5–10 minutes, then drain and pat dry. This keeps them juicy in the air fryer.
- Mix the dough. In a large bowl, combine self-rising flour, cinnamon, and brown sugar (if using). Add the Greek yogurt and vanilla extract (if using). Stir with a spatula until a shaggy dough forms.
- Add the raisins. Fold the drained raisins into the dough until evenly distributed.
- Knead briefly. Turn the dough out onto a lightly floured surface and knead for about 1 minute until smooth. Add a sprinkle of flour if too sticky, but avoid adding too much.
- Shape the bagels. Divide the dough into 4 equal portions. Roll each portion into a ball, then poke a hole in the middle with your thumb. Gently stretch into a bagel shape, making the hole slightly larger than seems necessary.
- Apply the egg wash. Whisk the egg yolk with 1 tablespoon water. Brush the tops and sides of each bagel with the egg wash. If using, sprinkle with cinnamon sugar.
- Preheat the air fryer. Preheat to 350°F (175°C) for 3–5 minutes.
- Air fry the bagels. Lightly spray the air fryer basket or tray with cooking spray (or line with perforated parchment paper). Place the bagels in a single layer, leaving space between them. Air fry at 350°F for 10–12 minutes, until deep golden brown.
- Cool and serve. Transfer the bagels to a wire rack and let them rest for at least 5 minutes before slicing. Serve warm with cream cheese, butter, or your favorite topping.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Recipe Notes
- No self-rising flour? Mix 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt as a substitute.
- Greek yogurt matters. Use a thick, strained Greek yogurt for the best dough texture. Non-fat works but the dough will be stickier.
- Air fryer differences: Some smaller models run hotter. Check at 8 minutes and adjust as needed.
- For mini bagels: Divide dough into 8 portions and reduce cook time to 7–9 minutes.
- Oven method: Bake at 375°F for 22–25 minutes on a parchment-lined baking sheet.
- Make-ahead: Dough can be refrigerated up to 24 hours before shaping.
- Storage: Room temperature 2 days, refrigerated 5 days (sliced), frozen 3 months.
Nutrition
Serving: 1ServingCalories: 222kcalCarbohydrates: 42gProtein: 10gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 48mgSodium: 24mgPotassium: 190mgFiber: 2gSugar: 11gVitamin A: 67IUVitamin C: 1mgCalcium: 81mgIron: 1mg