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Almond flour bagels are so easy to make with just a handful of ingredients. They are gluten-free, dense, high in protein, and the perfect breakfast to jumpstart your day.
Recipe Overview
I love how simple and easy it is to make these bagels. When I made the 2-ingredient Greek yogurt bagels that require either all-purpose flour or self-rising flour, the number one question everyone had was “Can I use almond flour instead?”. Unless those bagels, almond flour bagels will need more than a 1:1 ratio flour and yogurt. I found that it was more like 2:1 ratio when using almond flour.
The bagels come out soft and dense, unlike those made with flour. This works for those who prefer using almond flour for gluten allergies. Come out so good! You may also want to try my Jalapeno cheddar bagels or my highly popular cottage cheese bagels.
Tips before you get started
- Use almond flour and not almond meal
- I made 4 large bagels, but you should be able to make 6-8 smaller ones. The nutritional facts are for 4 bagels, and the serving size is 1 bagel with 19 grams of protein.
- I highly recommend allowing the bagels to cool completely before serving.
- You may use dairy-free yogurt or Plain yogurt. I love Greek yogurt because it adds a good amount of protein to the bagels.
Common Questions
Yes. If using all-purpose flour, use a 1:1 ratio. So, for 1 cup of yogurt, use 1 cup of flour. If you are using self-rising flour, don’t add the baking powder and salt.
The bagels will last in the fridge for 4-5 days. Place them in a paper bag or sealed container when storing. They can be frozen for up to 2 months.
The bagels are best reheated in a toaster oven for about a minute or in a preheated oven for a few minutes. You can also use the microwave. I prefer slicing it in half and popping it in the toaster oven.
Yes. Preheat the air fryer to 375°F. Line the air fryer basket with parchment paper. Add the bagels to the air fryer basket and air fry for 22-24 minutes. You must allow it to cool for at least 10 minutes before handling.
Ingredients needed
Below is a list of ingredients you will need to make these bagels. Full measurements are listed further down below in the recipe card.
- Almond flour: I used the fine and blanched almond flour that I usually get from Costco.
- Baking powder and salt
- Onion powder or garlic powder: either one works for some added flavor.
- Greek Yogurt: Use your favorite brands. I love Stonyfield and Straus Family Creamery.
- Egg, beaten: This is used as an egg wash for the bagels. So a small egg will be enough.
- Optional Topping: everything bagel seasoning or you may use poppy seeds or sesame seeds.
How to make Almond flour bagels
Preheat the oven to 350°F and prepare a sheet pan with parchment paper.
Step 1: In a bowl, add the almond flour, baking powder, salt, and onion powder.
Step 2: Use a spatula or whatever tool you have on hand to toss and mix the ingredients together.
Step 3: Next, add in the Greek yogurt.
Step 4: Mix again to incorporate fully until dough is formed. It will not need a lot of mixing or kneading when compared to using normal flour.
Step 5: Transfer the dough to a cutting board or flat surface. Form a ball and divide it into 4 sections. You can add a bit of flour to the flat surface beforehand.
Step 6: Make 4 balls and, using your finger, gently poke a hole in each one to form a bagel shape. Work carefully because the dough is soft and fragile.
Step 7: Transfer the bagels to the sheet pan and top each one with some egg wash and everything bagel seasoning.
Step 8: Bake for 20-22 minutes, or until golden brown. Ovens vary, but they will need at least 20 minutes to fully cook on the inside.
Final step: Remove from the oven and allow it to cool fully before slicing. You must allow them to cool, or the bagels won’t hold their shape.
Substitutions and Variations
- Flour: I used almond flour to make a gluten-free version of the popular high-protein bagels. Other flours will work like All-purpose flour.
- Yogurt: Greek yogurt works best and gives the best high-protein option. Plain yogurt will work as well.
- Seasonings: I used onion powder, but garlic powder will work just as well. As for the toppings, I used everything bagel seasoning. You can use poppy seeds or sesame seeds.
Almond Flour Bagels
Video
Ingredients
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder, or garlic powder
- 1 cup Greek Yogurt
- 1 small egg, beaten
Optional Topping:
- Everything bagel seasoning
Instructions
- Preheat the oven to 350°F and prepare a sheet pan with parchment paper.
- In a bowl, add the 2 cups almond flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon onion powder.
- Use a spatula to toss to combine.
- Next, add in the 1 cup Greek Yogurt.
- Mix again to incorporate fully until dough is formed. It will not need a lot of mixing.
- Transfer the dough to a cutting board or flat surface. Form a ball and divide it into 4 sections.
- Make 4 balls and, using your finger, gently poke a hole in each one to form a bagel shape. Work carefully because the dough is soft and fragile.
- Transfer the bagels to the sheet pan and top each one with some egg wash (from the 1 small egg beaten) and Everything bagel seasoning.
- Bake for 20-22 minutes, or until golden brown. Ovens vary, but they will need at least 20 minutes to fully cook on the inside.
- Remove from the oven and allow it to cool fully before slicing. You must allow them to cool, or the bagels won't hold their shape. Serve and enjoy.
Notes
- The serving size is one bagel
- You may use all-purpose flour in place of the almond flour, but I recommend using 1 and 1/4 cups instead.
- I like adding onion powder, but you may either skip it or add garlic powder instead.
- You can skip the Everything Bagel seasoning topping.
- Allow the bagels to cool fully before attempting to slice them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello, can I replace the Greek yogurt with a non-dairy yogurt?
Yes. You can.
Why it has 377 calories even we are using almond flour
Firstly, recipe was easy to make with ingredients I already had on hand, and the time. I personally enjoyed the slight tangy flavor that comes from the greek yogurt. Other than the shape resembling a bagel, mine did not have the rise and texture of a typical bagel but given the ingredients it is understandable. Even after the 10 mins of rest time, slicing it apart and expecting the “bagel” to maintain it’s structure was a challenge – again given its ingredients. That said, I enjoyed eating it as part of a protein-packed snack!
Do you use full fat yogurt?
No. It was non-fat. But any would work.
Can I use all purpose flour?
Yes it will work.
Can these bagels be made with gluten free flour like bobs red mill?
Thanks
Sharon
Yes, you totally can. I would use 1 and 1/4 cup of flour (almond flour needs more)
Very simple and tasty
Thanks. Glad you loved it.
Wondering about using most if the beaten egg (reserving some for egg wash) in the recipe? Seems that might add a little protein and moisture but also help hold dough together?
Hi Jean. I believe it should be totally ok to do that