All you need is Skyr-style yogurt, self-rising flour, and an air fryer to make these high-protein, chewy pumpkin bagels. You’ll love how delicious and easy this recipe is. Make it as a snack or enjoy it topped with pumpkin glaze for a sweet treat.
It’s really crazy that all you really need to make a high-protein bagel is flour and yogurt. We started with a recipe for air fryer protein bagels (oh, and they go so well with all the bagel seasonings). And because I couldn’t stop there, I kept coming back for these super delicious pumpkin bagel bites. Similar ingredients are rolled into balls, perfect for bite-sized snacks. Plus, it’s officially fall in Minneapolis, so get your fill of pumpkin flavor 🤩
What you need for pumpkin bagel bites
Self-rising flour: I chose self-rising flour because there is no need to add fermentation agents. Plain Skyr Yogurt or Greek Yogurt: I tested with both Skyr Yogurt and Greek Yogurt and both gave great results. Skyr is high in protein and our favorite brand is Painterland Sisters. Pumpkin Puree: This is a pumpkin bagel after all! Add this directly to the same bowl as the flour, yogurt, and pumpkin pie spice for an extra flavor boost. Pumpkin Pie Spice: A teaspoon goes a long way in seasoning bagels. Eggs: For washing eggs before air frying. This will help give the surface a crispy golden color.
Use all-purpose flour and baking powder. You will need 1.5 teaspoons of baking powder for every cup of flour.
Easy pumpkin glaze ingredients
Pro tip: Don’t skip the glaze. These bagels are delicious on their own, but adding a touch of sweetness makes them even more delicious. All you need is:
Powdered sugar Milk (anything goes!) Pumpkin pie spice
In addition to the above ingredients, you will also need an air fryer, parchment paper, and an egg wash brush.
favorite
air fryer
Looking for the best air fryer? Our favorite is the Ninja Kitchen Air Fryer. It’s reliable and affordable.
Be sure to use traditional Greek yogurt. It is always recommended to use a higher fat yogurt such as 2% or 5% for better texture.
Unfortunately I don’t recommend it. I tested this recipe with Bob’s Red Mill 1:1 GF flour and didn’t get the same texture.
These pumpkin bagels are best eaten right away, but if you have any leftovers, we recommend storing them in the refrigerator. Once cooled completely, transfer to an airtight container and store in the refrigerator.
I also recommend waiting to glaze the rest of the bagels until you’re ready to serve them.
Preheat air fryer to 350°F.
Combine flour, yogurt, pumpkin puree, and pumpkin pie spice in a bowl and mix by hand. A smooth ball should form. If the dough is too sticky, add more flour 1 tablespoon at a time.
Divide the dough into 12 equal parts, about 1 to 1.5 tablespoons each. Roll into a ball. Brush each ball with beaten egg.
Line the air fryer basket with parchment paper and place the bagels in the basket. Make sure there is no contact.
Air fry at 350°F for 8-10 minutes.
While the bagels are baking, make the glaze. Place all the glaze ingredients in a bowl and mix with a whisk. Let’s set it aside.
Remove the bagel bites from the air fryer and pour the glaze over them.
Flour: If you don’t have self-rising flour, you can use all-purpose flour + 1.5 teaspoons baking powder. This recipe makes 12 bagels and yields 3 bagels. We used Skyr yogurt (Painterland Sisters is our favorite!) because it’s naturally very high in protein. However, I’m sure full-fat Greek yogurt would also work. If you add flour in step 2, wash your hands and knead gently. If it’s still too sticky, add more flour. I tried making it with gluten-free flour. You won’t get the same texture. All air fryers are slightly different. Cooking time varies depending on bagel size and fryer. Check at the 8 minute mark and then decide if you need more time. The nutritional information does not include glaze.
calorie: 157 kcal, carbohydrates: 27 g, protein: 8 g, fat: 2 g, fiber: 1 g, sugar: 2 g
Nutritional information is automatically calculated and should only be used as a rough guide.
