Preheat the air fryer: Set to 350°F (175°C) for 5 minutes. Lightly spray the basket or line with perforated parchment made for air fryers.

Mix the dry ingredients: In a medium bowl, whisk 1 1/2 cups gluten free all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt. If your flour blend doesn’t include xanthan gum, whisk in 1/2 teaspoon.

Add yogurt: Stir in 1 cup plain Greek yogurt until a shaggy dough forms. Switch to your hands and knead in the bowl for 30–60 seconds until the dough is smooth and slightly tacky, not sticky. If too wet, dust with 1–2 tablespoons additional flour. If too dry, add 1 teaspoon yogurt.

Divide and shape: Turn dough onto a lightly floured surface. Divide into 4–6 equal pieces. Roll each into a 7–8 inch rope, pinch ends together, and smooth the seam. Alternatively, form a ball and poke a hole in the center, gently stretching to about 1 1/2–2 inches wide.

Egg wash and toppings: Whisk 1 egg with 1 teaspoon water. Brush the tops and sides of each bagel. Sprinkle generously with your favorite toppings.

Air fry: Arrange bagels in a single layer in the basket, leaving space between them. Air fry at 350°F (175°C) for 11–14 minutes, flipping at the 8-minute mark. They’re done when deep golden on top and cooked through. Thicker bagels may need up to 16 minutes—check the center for doneness.

Cool slightly: Let bagels rest on a wire rack for 10 minutes. This sets the texture and improves slicing.

Serve: Slice and toast if you like. Add butter, cream cheese, avocado, egg, smoked salmon, or jam.