Preparation Steps

• In a large bowl, whisk together the whey protein powder, oat flour, baking powder, salt, and onion powder until evenly combined and free of lumps.
• In a separate bowl, beat the Greek yogurt with the 2 eggs until smooth. Add the yogurt-egg mixture to the dry ingredients and fold with a spatula until a sticky dough forms. If the dough seems too dry, add 1 teaspoon of water at a time until it holds together.
• Cover the bowl and let the dough rest 8–10 minutes. This brief hydrate time softens the oat flour and makes the dough easier to shape.
• Divide the dough into 6 equal portions. Lightly oil your hands or dust them with a little oat flour and roll each portion into a 7–8 inch rope. Bring the ends together and press to seal, forming a bagel shape. If the center hole closes while shaping, use your finger to reopen it to about 1 inch.
• Preheat the air fryer to 350°F (175°C) for about 3 minutes. Cut six 5-inch parchment rounds or use a single sheet and space bagels at least 1 inch apart to prevent sticking.
• Whisk the remaining egg with 1 tablespoon water to make an egg wash. Brush the tops of each bagel lightly with the wash and sprinkle with everything bagel seasoning and sesame seeds if using.
• Arrange 3 bagels in the preheated air fryer basket (or as many will fit without touching). Air fry at 350°F for 12–14 minutes, flipping carefully halfway through cooking to brown both sides evenly. Repeat with remaining bagels.
• Transfer finished bagels to a wire rack and let cool 10 minutes before slicing. Cooling helps the crumb set and prevents tearing when you slice.
• Serve warm with cream cheese, smoked salmon, or your favorite toppings. Store cooled bagels in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.