Almond Flour Bagels

Almond Flour Bagels are made with just two main ingredients, almond flour and Greek yogurt! They’re a good option if you have to eat gluten-free.

I’d been eager to try this different take on bagels for a long time after many reader questions about whether or not almond flour would work with my 2-ingredient bagel recipe. I finally got around to it last week when my sister was visiting. They come together easily, with only two basic ingredients and they look just like a regular bagel, but …. they’re not! Don’t get me wrong, these bagels are a good low-carb, gluten free-alternative, but the texture is less bread like and a little more on the crumbly side. We were a little mixed on whether or not we liked them, but we did find that we liked them best toasted with a slather of cream cheese or peanut butter. Give them a try, experiment with the toppings and let me know what you think. Note that almond flour is a bit expensive, so it’s somewhat of an expensive experiment!

🛒 Ingredients Needed:

super-fine almond flour
Greek yogurt (use Fage brand for the best results)
egg
everything bagel seasoning (or toppings of your choice)

✏️ How to make Almond Flour Bagels:

*The complete, printable recipe is in the recipe card at the end of this post.

Preheat the oven to 375℉. Line a baking sheet with parchment paper.
In a medium bowl, combine 2 cups of the almond flour with 1 cup of yogurt. Stir until combined. If the mixture is too wet, sprinkle in additional almond flour until you get a texture that is not so sticky.
Divide the dough in half. Use your hands to roll each half into a 12-inch log. Divide each log into 3 equal pieces. Roll each piece out a bit, and form into a round shape to make a “bagel.” Place the bagels on the prepared baking sheet. Brush with an egg wash, and sprinkle seasoning on top.
Bake for 20 to 22 minutes, until the bagels and nicely golden brown. You want them to be baked all the way through, so be sure to adjust baking time as needed. The bagels will be crumbly if you try to eat them when they are very warm. Let them cool, then slice and pop into the toaster to toast them up some more. Eat with cream cheese. Plain bagels that are seasoned with salt only are good with peanut butter. Place in a zip baggie and refrigerate. They’ll be good for a few days. Slice and toast, as you’d like to eat them.

almond flour bagels displayed on platter with berry cream cheese

➡️ Tips and Substitutions:

Note that this recipe is for mini bagels. If you’d like to make them larger, divide dough into 4 pieces and bake a few minutes longer.
Experiment with different toppings your family enjoys. I think a little cinnamon-sugar blend would delicious.
I’ve only tried these with almond flour, but you could experiment with other nut flours like hazelnut, coconut or cashew flour. Each would give the bagels a slightly different flavor.
Remember, the texture of these bagels is NOT like a traditional bagel. It’s more like the texture of many other gluten-free breads.

👉 What do we think of these bagels?

While we ended up enjoying these bagels, at the first bite we were surprised. We should have known, but for some reason expected more of a traditional bagel and that’s not what these are. Once we got past the different texture, we realized that the flavor was fairly decent. Toasting them the next morning was the big win and that’s how I recommend serving them. Something different is always good and it’s nice to have a gluten-free option for those who are eating gluten-free.

✔️ How to store Almond Flour Bagels:

These bagels are best stored in the refrigerator. It helps to firm them up, making them easier to slice in half for toasting.

almond flour bagels displayed with berry cream cheese

Favorite Breakfast Breads:

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