Oh my— I was a very happy mama when I pulled these sprouted bagels from my air fryer. I was equally pleased when I baked a batch in the oven. Finding quick, easy ways to enjoy an energizing carb source can be a challenge, and this sprouted bagel recipe fits nicely into many healthy eating plans. It’s simple, fast, and made with just a few wholesome ingredients.
This post may contain affiliate links to Amazon or other programs. I may earn a small commission from qualifying purchases; your price never changes.
Let’s dig into this versatile recipe that becomes a household favorite fast. My husband loves these for breakfast, and I appreciate being able to make the dough the night before so it’s ready in the morning. Quick, convenient, and satisfying.
These sprouted bagels are often ready by the time the coffee pot beeps. Fry a few egg whites with a sprinkle of nutritional yeast, spread a soft cheese wedge on the warm bagel, add fresh spinach, and you have a fresh breakfast on the run. FRESH & FAST!!
Breakfast on the run. FRESH & FAST!!
Air Fryer Sprouted Bagels or Oven-Baked Sprouted Bagels
I tested these bagels in an air fryer and in a conventional oven to confirm timing and texture. The oven version comes out a bit softer while the air-fried bagels develop a slightly firmer, lightly crisp exterior. Both are delicious; choose the method that fits your preference or equipment.
This batch will make two regular-size bagels or several mini bagels that are perfect for soup pairings or cute finger sandwiches. The dough is adaptable, and I’ve found a few variations work well depending on the flour you use and the toppings you choose.
Want a Traditional Sprouted Wheat Dough?
I also use a classic sprouted wheat dough for other bread projects. If you prefer a more traditional sprouted wheat loaf or bagel, try my sprouted wheat dough recipe for a chewier, more traditional crumb.
Be sure to follow me on social media to keep up with new recipes and tips.
The Sweeter Side of Sprouted Bagels
If you prefer a slightly sweet bagel, add 1 teaspoon of a low-calorie sweetener blend to the dough. That small addition opens the door to cinnamon or a handful of unsweetened dried cranberries for a breakfast treat that still feels light and wholesome.
Using Gluten-Free Flour Blends
This dough also works with gluten-free baking blends. Expect a different texture when using gluten-free mixes such as a baking blend or sprouted alternative flours, and increase the baking time by about 10 minutes while monitoring closely so the bagels don’t over-brown. Bagels made with gluten-free mixes will be slightly different in chew and crumb compared with those made from sprouted wheat or sprouted spelt.
Sprouted Bagels Recipe
- 1/2 cup sprouted wheat flour
- 1/2 cup 0% Greek yogurt
- 3/4 teaspoon baking powder
- 1/8 teaspoon THM mineral salt (or your preferred fine salt)
- 2 teaspoons THM oat fiber, for dusting the board
- For the Topping
- 1 tablespoon egg white
- 1 teaspoon everything bagel seasoning (optional)
- In a medium bowl, combine the sprouted wheat flour, baking powder, and salt. Mix to combine.
- Add the Greek yogurt and mix with a fork until a rough dough forms.
- Turn the dough out onto a surface dusted with oat fiber. Knead briefly—about 20 turns—until the dough is cohesive. It should be slightly sticky but not cling to your hands.
- You can wrap the dough in plastic and refrigerate overnight if you want to make it ahead.
- Cut the dough into pieces, roll each into a 3/4-inch rope, and join the ends to form bagels.
- Brush the formed bagels with egg white or water and sprinkle seasoning if desired.
- Preheat the air fryer to 350°F (175°C).
- Use perforated parchment or a light spray of oil on the basket to prevent sticking. Place bagels on the parchment with space between them, as they will expand.
- Cook for 10–12 minutes, until lightly golden and set.
- Allow to cool before slicing.
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment or a silicone mat.
- Place bagels on the sheet and bake for 12–15 minutes, until lightly golden.
- Allow to cool before slicing.
Serving Suggestions and Storage
These sprouted bagels are excellent toasted with a smear of cream cheese or a soft cheese wedge, fresh greens, and sliced tomato. For a high-protein breakfast, add egg whites or a whole egg and a few leaves of spinach. Mini bagels work beautifully as sliders or party finger foods.
To store, keep cooled bagels in an airtight container in the refrigerator for up to four days. For longer storage, freeze cooled bagels in a freezer bag and thaw as needed. Reheat in the toaster, oven, or air fryer to refresh their texture.
Notes and Tips
- Adjust baking time slightly when using different flour blends; gluten-free mixes may require a few extra minutes.
- For a softer bagel, use the oven method; for a slightly crisper exterior, use the air fryer.
- Dust your work surface with oat fiber or a little flour to prevent sticking and make shaping easier.