How to Air Fry Bagels

Step-by-step

1. Preheat the air fryer to 360°F for 3 minutes. A hot basket gives the shaped dough an immediate blast that triggers the rise and sets the crust fast, which is what gives the bagel its lightly crisp shell.
2. Shape refrigerated dough into rings — stretch each piece into a rope, wrap it around your hand, and pinch the seam closed. A tight seam keeps the bagel from popping open as it puffs, so press it firmly.
3. Brush the tops with beaten egg and sprinkle with everything seasoning, sesame, or poppy seeds. The egg wash is the glue that holds the seeds on and gives the top its glossy, bakery-style shine — skip it and the seasoning falls right off.
4. Arrange the bagels in a single layer with at least 1 inch between them. They expand as they bake, and crowding fuses the rings into a single misshapen mass that cannot brown evenly on the joined edges.
5. Air fry at 360°F for 5–7 minutes. Check at 5 minutes — this lean dough browns fast and crosses from golden to burnt in about a minute. The tops should be deep golden and the rings puffed to double their height.
6. Cool the bagels for 5 minutes before slicing. Warm dough tears under a knife and releases steam that turns the cut surface gummy; letting them set gives you clean slices and a tender interior.

Air fryer bagels give you a chewy, golden, freshly baked bagel in about 7 minutes using a tube of refrigerated dough — a crackly, seeded crust over a soft, pillowy interior, with none of the boiling and overnight proofing that real bagels demand. The forced convection sets the outside into a lightly crisp shell while the inside stays tender and steamy, and the small batch size means you can have a warm bagel on the table before the oven would have finished preheating. An egg wash is what makes the seasoning stick and gives the top its glossy, bakery-style shine. These are softer than boiled bagels, but for speed and ease they are hard to beat.

Why 360°F and 5–7 Minutes?

360°F (182°C) is the temperature that lets the dough puff, set, and brown in the right order. Canned dough is par-baked and lean, so it rises and colors fast; a moderate heat gives the shaped rings time to expand and cook through before the seeded tops scorch. At 400°F the outside hardens and burns while the center stays dense and gummy; below 350°F they dry out before browning. The 5–7 minute window is very short, so check at 5 minutes — the gap between golden and burnt on this lean dough is roughly 60 seconds.

Pro tips

• Brush the tops with beaten egg before seeding — it is the glue that holds the seasoning and the source of the glossy shine
• Space bagels at least an inch apart; they puff and merge into a single mass if crowded
• Pinch the dough seam firmly when shaping so the rings do not pop open as they rise
• Check at 5 minutes; this lean dough crosses from golden to burnt in about a minute
• Cool 5 minutes before slicing so the interior sets and the crust firms

How to Tell When It's Done

Bagels are done when the tops and sides are deep golden brown, the rings have puffed to roughly double their height, and the surface feels firm and slightly crisp when tapped. The egg-washed, seeded top should look glossy and set, not wet. Press the side of a bagel — it should feel set with a slight spring, not squishy or raw. If the tops are brown but the centers feel doughy, lower the heat slightly and give them another minute to cook through without burning the crust.

Common mistakes

• Skipping the egg wash. Without it, seeds fall off and the tops bake up pale and dull — the wash is the glue and the shine.
• Crowding the basket. Bagels expand as they puff, and touching rings fuse into one uneven mass that cannot brown.
• Setting the heat above 360°F. The lean dough scorches on the outside while the centers stay dense and gummy.
• Slicing the bagels while hot. Warm dough tears and steams the cut surface soggy; cool 5 minutes for clean slices.

Serving Suggestions

Let the bagels cool for 5 minutes before slicing — warm dough tears under a knife and steams the cut surface soggy. Split and toast them for an extra-crisp crust, then load with cream cheese, smoked salmon, or a fried egg. For a full brunch, serve them alongside croissants and fresh fruit.

Pairs well with: Croissants

Times and temperatures verified against USDA FSIS safe minimum internal temperatures and manufacturer cooking charts (Ninja, Cosori, Instant Pot Vortex). Every air fryer runs slightly hot or cool — treat these as starting points and adjust ±2 minutes to taste.