These almond flour bagels are soft, golden and naturally gluten free, made with simple ingredients and ready in under 30 minutes.
Lightly crisp on the outside and tender on the inside, these bagels are made with almond flour and Greek yogurt for a high-protein, low-carb twist on a classic.
They're perfect for breakfast, snack prep or a quick grab-and-go bite and can be customized with your favorite seeds and toppings.
For more homemade bakes like this recipe, try my Gluten Free White Machine Bread , this Gluten Free Pumpkin Bread and my Chocolate Chip Oatmeal Banana Bread.
Ingredients
- Almond flour: The gluten-free base that keeps the bagels soft and slightly nutty.
- Greek yogurt: Adds moisture, protein and helps bind the dough.
- Egg: Used for brushing to create a golden, shiny crust.
- Baking powder: Helps the bagels rise and become fluffy.
- Seeds (sesame, flax, chia): Add crunch, texture and nutrition.
- Parmesan cheese: Adds a savory, salty topping (optional but delicious).
See recipe card for quantities.
Instructions
- Step 1: Mix the dry ingredients: Combine almond flour, baking powder and salt. Form dough: Add Greek yogurt and mix until a sticky dough forms.
- Step 2: Shape bagels: Divide into 6 portions.
- Step 3: Form balls: Roll into balls.
- Step 4: Shape: Shape into rings.
- Step 5: Make sure they are evenly formed.
- Step 6: Place on a lined baking tray, brush with egg wash.
- Step 7: Add seeds.
- Step 8: Top and bake: Add parmesan and bake at 350°F (175°C) for 20 minutes until golden. Cool.
Substitutions
- Swap Greek yogurt with plain natural yogurt or dairy free yogurt.
- Replace almond flour with a gluten free flour blend (texture will vary slightly).
- Use Everything Bagel Seasoning instead of seeds and parmesan.
Variations
- Everything bagels: top with garlic, onion flakes, sesame, poppy seeds and salt.
- Cheesy bagels: mix shredded cheese into the dough for extra richness.
- Sweet version: skip savory toppings and add cinnamon and a drizzle of honey after baking.
Equipment
You'll need a mixing bowl to form the dough and a baking tray lined with parchment paper for baking. A spatula or spoon helps mix the dough, and your hands are used to shape the bagels.
Storage
Store almond flour bagels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze (ideally sliced) and toast straight from frozen when needed.
Top tip
Lightly wet your hands when shaping the dough; it prevents sticking and makes shaping the bagels much easier.
FAQ
Yes, simply replace Greek yogurt with a thick dairy-free yogurt alternative.
Related
Looking for other recipes like this? Try these:
Almond Flour Bagels
Ingredients
- 1 egg for brushing
- 1 cup Greek Yogurt
- 2 ½ cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Seeds: sesame flax, chia for topping
- Parmesan cheese for topping
Instructions
- In a bowl, mix the almond flour, baking powder and salt.
- Add the Greek yogurt. Mix until a slightly sticky dough forms.
- Transfer the dough into 6 equal portions.
- Take each portion, roll it into a ball and then create a hole in the center to form
- a bagel shape.
- Place the bagels on a baking sheet lined with parchment paper.
- Brush each bagel with the beaten egg.
- Sprinkle seeds and a bit of parmesan cheese on top.
- Bake in a preheated oven at 350°F for 20 minutes or until golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
pepper, thyme, oregano. Shape alternative: Instead of making bagels, you can shape them into small
rolls.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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