3 9 in inches

3 INGREDIENT AIR FRYER BAGELS – WITH GLUTEN FREE OPTION

These air fryer bagels are a breeze to make in less than 20 minutes, using just 3 simple ingredients. They turn out light, fluffy, and incredibly delicious. Feel free to customize them with your favorite toppings or make them gluten-free!

INGREDIENTS

For Regular Bagels:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder (optional for extra fluffiness)
  • ¼ teaspoon kosher salt
  • 1 cup plain Greek yogurt
  • 1 large egg (for egg wash)
  • Optional toppings: Everything Bagel Seasoning, Sesame Seeds, Poppy Seeds

For Gluten-Free Bagels:

  • 1 cup gluten-free all-purpose flour
  • 2 teaspoons gluten-free baking powder
  • ¼ teaspoon kosher salt
  • 1 cup plain Greek yogurt
  • 1 egg white, whisked until frothy
  • Everything Bagel Seasoning (optional)

INSTRUCTIONS

  • In a medium bowl, mix the flour, baking powder, and salt. Add the yogurt and stir the dough with a fork, hands, or rubber spatula until it’s wet but still a bit crumbly with larger dough pieces.
  • Turn the dough out onto a well-floured surface and knead it into a smooth ball. Divide the dough into 4 equal portions.
  • Roll each portion into a 5-6 inch long, ¾ inch wide log. Form each log into a circle and pinch the ends together.
  • In a small bowl, mix the egg yolk with a bit of water to make the egg wash. Brush the wash over the top and middle of each bagel. Optionally, sprinkle with your desired toppings.
  • Preheat the air fryer to 350°F and lightly coat the basket with olive oil spray. Place the bagels in the basket in a single layer, leaving about 2 inches between each. Cook for 10 minutes, checking at 8-9 minutes to ensure they don’t over-brown (air fryer times may vary).
  • Once golden and cooked through, remove the bagels from the air fryer and let them cool for 5-10 minutes before slicing and serving.

For Gluten-Free Bagels:

  • In a medium bowl, combine the gluten-free flour, baking powder, and salt. Add the yogurt and whisked egg white, then mix the dough until it’s wet but slightly crumbly with larger dough pieces.
  • Follow the same steps as for regular bagels to form, bake, and serve. Enjoy!

MOIST TURKEY MEATLOAF (WITH 3 ADDED VEGGIES!)

This turkey meatloaf is hands down the BEST! Packed with grated carrot, chopped spinach, and shredded zucchini, it’s both nutritious and incredibly flavorful, thanks to Worcestershire sauce and a perfectly balanced spice blend. The veggies not only add a boost of nutrients but also keep the meatloaf tender and juicy as it cooks. Finished with your favorite barbecue sauce, this hearty dish is ideal for dinner and makes leftovers you’ll absolutely love.

INGREDIENTS

  • 2 pounds ground turkey
  • 1 cup grated zucchini (do not drain)
  • 1 cup grated carrot (do not drain)
  • 1 cup finely chopped baby spinach (loosely packed)
  • 2 teaspoons Worcestershire sauce (or coconut aminos)
  • 1 teaspoon onion powder
  • 1½ teaspoons dried oregano
  • 1½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 1½ teaspoons garlic powder
  • 1 egg, beaten
  • ½ cup panko breadcrumbs
  • ¼ cup barbecue sauce (optional)

INSTRUCTIONS

  • Preheat Oven: Set your oven to 400℉. Line a rimmed baking sheet with foil or parchment paper for easy cleanup.
  • Prepare the Mixture: In a large bowl, combine the ground turkey, grated zucchini, grated carrot, chopped spinach, Worcestershire sauce, onion powder, oregano, salt, pepper, garlic powder, egg, and breadcrumbs. Mix thoroughly with clean hands or a spoon until evenly combined.
  • Shape the Loaf: Form the mixture into a rectangular loaf (approximately 12 inches long by 4 inches wide) and place it on the prepared baking sheet.
  • Add Topping: Spread the barbecue sauce over the top of the loaf, if desired.
  • Bake: Bake for 40–45 minutes, or until the internal temperature reaches 165℉. Remove from the oven and let the meatloaf rest for 10 minutes before slicing.
  • Serve: Enjoy warm with roasted vegetables, mashed potatoes, or a fresh salad.

STORAGE

Cool leftovers completely before transferring to an airtight container. Store in the refrigerator for 3–4 days.

Nutrition (Per Slice)

  • Calories: 223 kcal
  • Carbohydrates: 10 g
  • Protein: 23 g
  • Fat: 10 g
    • Saturated Fat: 3 g
    • Polyunsaturated Fat: 3 g
    • Monounsaturated Fat: 3 g
    • Trans Fat: 0.1 g
  • Cholesterol: 104 mg
  • Sodium: 677 mg
  • Potassium: 417 mg
  • Fiber: 1 g
  • Sugar: 5 g
  • Vitamin A: 3196 IU
  • Vitamin C: 5 mg
  • Calcium: 58 mg
  • Iron: 2 mg