Today, we’re combining two of my favorite recipes on the blog: & Air Fryer Pretzels.
If there’s a more perfect vessel for a breakfast sandwich than a , I don’t think we’ve discovered it yet.
Okay, maybe waffles, but that’s the only exception.
This is going to utilize the “2 ingredient ,” which combines with Greek yogurt to create the perfect (and ) texture.
These won’t quite be caliber bagels, but they are darn close, and you would never know that they didn’t contain any !
If you want to make a high-protein version of these Protein Bagels, but it isn’t a requirement here., you can add some unflavored protein powder into the mix as I did with my
Extra protein or not, these are sneakily healthy and you would never know it! These will rival or ‘s , and they’ll be ready (completely from scratch) in under 30 minutes.
How to make pretzel bagels without yeast
These are going to start just like any other : simply mix up the ingredients until you have .
This will make 3 bagels, so you’ll break the up into 3 equal-sized pieces.
Knead each ball in your hands for about 30 seconds or so until they smooth out. As you can see by the photo below, we want the to be smooth without any major cracks in it to ensure we have a smooth .
Once you have smoothed out the , roll each ball into a rope, then pinch the ends together to form them into .
This next step is what transforms these bagels into authentic .: the
When you dip these bagels in a mixture of boiling and , it not only gives us that deep golden brown color, but it will also give us that authentic flavor we are after.
Let the float in the mixture for about 30 seconds, then add directly to your air fryer basket.
Brush the tops of the with a little bit of melted , then sprinkle some , or coarse , over the top.
Air fry the for 10 minutes at 350 degrees F. I like to flip the bagels after 8 minutes to allow the bottom to crisp up a bit.
You can let these cook for the full 10 minutes without flipping them and they will still turn out great.
Once done, brush them once more with melted to give them a wonderful buttery flavor and allow them to cool for about 10 minutes.
As the bagels cool, they will continue to cook inside, so you don’t want to slice them open too quickly. Once you do slice them in half, you’ll be shocked at just how light and airy the texture truly is…
Enjoy these with , beer cheese, or slice them to create delicious breakfast sandwiches.
More pretzel recipes to enjoy
Pretzels are my favorite snack on the planet, so it should come as no surprise that I have a handful of pretzel-related recipes here on my blog!
Here are some other pretzel recipes to check out that are just as easy at this one:
- Easy Bavarian Pretzel Recipe (Without Yeast)
- Pizza Dough Soft Pretzels
- Soft Pretzel Skillet With Beer Cheese Dip
- Soft Pretzel Biscuits
Easy Pretzel Bagels Without Yeast
How do you make bagels even better? Combine then with buttery soft pretzels! This recipe is incredibly easy and will yield delicious pretzel bagels from scratch in under 30 minutes.
- 180g (1.5 Cups) All-Purpose Flour (can also use self-rising flour)
- 180g (2/3 Cup) Plain Nonfat Greek Yogurt
- 2 tsp Baking Powder (omit if using self-rising flour)
- 1/2 tsp Salt
- 1 Tbsp Butter for brushing (I use Country Crock butter spread)
- Coarse Salt for topping
Baking Soda Bath
- 1/4 Cup Baking Soda
- 4 Cups Water
- In a large bowl, mix up the self-rising flour, Greek yogurt, and salt until it comes together to form bagel dough. I start with a spatula but use my hands to bring it all together.
- Add the dough to a lightly floured surface.
- Break the dough into 3 roughly equal-sized pieces and knead each ball in your hands for about 30 seconds to smooth them out.
- Using your palms, roll out each ball into a rope. If you are unsure about the length, bring the edges together to form a circle to see if the bagel is large enough. If not, you can roll it out a little bit more. The bagel will expand as it cooks, but you'll still want it to start as a full-size bagel.
- Pinch the ends together to form your bagel shapes for all 3 bagels.
- Combine 4 cups of water with 1/4 cup baking soda in a large saucepan to make your baking soda bath, bring to a boil, then remove from heat. While the water heats up, preheat your air fryer at 350 degrees F (preheating the air fryer should only take 3-5 minutes).
- Add one bagel to your baking soda bath and let it float for 30 seconds. Remove with a slotted spatula or spoon and add directly to the air fryer basket that has been sprayed with nonstick cooking spray. Continue for all 3 bagels.
- Melt one tablespoon of butter in the microwave and brush the top of your bagels, then sprinkle with coarse salt.
- Air fry at 350 degrees for 10 minutes. After 8 minutes, I flip my bagels to allow the bottoms to brown for the final 2 minutes. Sometimes the baking soda mixture can cause bagels to stick, so if that's the case, you do not need to worry about flipping them.
- After 10 minutes, brush each bagel with the remaining melted butter (it should absorb almost immediately). Remove the bagels from the air fryer to allow them to cool for 10 minutes before slicing.
Sometimes the baking soda water can cause sticking. If you find that your bagels have stuck to the air fryer basket, let them cool within the air fryer. Once they cool, they should come right out without peeling.
If you want to bump the protein content up, you can add a scoop of unflavored protein powder as described in my protein bagel recipe.
You can bake these pretzel bagels in the oven if you do not have an air fryer. While exact time & temperature will vary, placing them on a parchment paper baking sheet and baking at 375 degrees F for about 10-12 minutes should go the trick. Just keep an eye on the bagels and pull them from the oven when they are a beautiful golden brown.
Nutrition InformationYield 3 Serving Size 1 Pretzel Bagel
Amount Per Serving Calories 250Total Fat 2gCarbohydrates 46.5gProtein 12g