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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!

5-INGREDIENT STOVETOP MACARONI AND CHEESE

This stovetop macaroni and cheese is the recipe I grew up with—a comforting dish featuring a creamy sauce, perfectly tender pasta, and plenty of cheese. While baked macaroni and cheese is undeniably delicious, this stovetop version is just as satisfying and far simpler to prepare. As a child, it always felt like a special treat, but now I realize my mom likely loved making it because it’s an easy, no-fuss dinner that comes together with just five ingredients and minimal effort after a long day.

INGREDIENTS

  • 1 pound dried short pasta (e.g., macaroni)
  • 1 1/2 cups whole or 2% milk, divided
  • 2 tablespoons all-purpose flour
  • 2 to 3 cups shredded cheese (cheddar, Monterey Jack, Colby, or a mix)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon powdered mustard
  • Optional add-ins (pre-cook before using): ham, cooked bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower

EQUIPMENT

  • Large pot
  • Medium saucepan
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Colander
  • Large serving bowl
  • Mixing bowls

INSTRUCTIONS

  • Cook the Pasta: Bring 4 quarts of salted water to a boil in a large pot. Add the pasta and cook according to the package directions until al dente (about 8 minutes). Drain and set aside.
  • Warm the Milk: In a medium saucepan, heat 1 cup of milk over medium heat. While it warms, whisk the remaining 1/2 cup of milk with the flour in a small bowl until smooth. When the milk begins to steam, whisk in the milk-flour mixture. Continue whisking gently until the mixture thickens to the consistency of heavy cream, about 3–4 minutes.
  • Make the Cheese Sauce: Reduce the heat to low and add the shredded cheese a handful at a time, stirring until melted. Mix in the salt and powdered mustard. Taste and adjust seasonings as desired. Remove the saucepan from heat.
  • Combine Pasta and Sauce: Transfer the pasta to a large serving bowl. Pour in half the cheese sauce and stir to coat. Add the remaining sauce and any optional extras, stirring to combine. For a looser sauce, add up to 1/4 cup of milk. Serve immediately while warm.

RECIPE NOTES

  • Baked Version: For a crispy, golden crust, transfer the prepared mac and cheese to a casserole dish. Cover with foil and bake at 350°F for 30 minutes. Uncover, sprinkle with breadcrumbs (optional: add a few pats of butter), and bake uncovered for another 15–20 minutes until golden and bubbly.
  • Storage: Leftovers can be stored in the fridge for up to a week. Reheat in the microwave and add a splash of milk to restore creaminess if needed.

Enjoy your creamy, comforting stovetop mac and cheese!