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Almond Flour Bagels Recipe

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4.1 from 8 reviews

These Almond Flour Bagels are a low-carb, gluten-free alternative to traditional bagels, featuring a moist and fluffy texture thanks to Greek yogurt and almond flour. Perfect for a quick breakfast or snack, they are easy to prepare and topped with your favorite seasoning for extra flavor.

Ingredients

Dry Ingredients

  • 2 cups fine blanched almond flour
  • 1 tablespoon baking powder
  • Pinch of salt

Wet Ingredients

  • 1 cup plain Greek yogurt
  • 1 large egg (for egg wash)
  • Splash of water (for egg wash)

Optional Toppings

  • Everything seasoning or seasoning of choice

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Mix the dough: In a medium bowl, combine the almond flour, Greek yogurt, baking powder, and a pinch of salt. Stir until the mixture forms a sticky, wet dough.
  3. Knead the dough: Transfer the dough onto a well-floured surface using either regular flour or rice flour. Knead by hand for 1-2 minutes until the dough becomes less sticky and easier to handle.
  4. Shape the bagels: Divide the dough into 6 equal pieces using a knife or dough scraper. Form each piece into a ball, flatten it slightly into a circle, and create a hole in the center by pressing your thumb or the end of a wooden spoon through the dough. Place each shaped bagel 2 inches apart on the prepared baking sheet.
  5. Apply egg wash and seasoning: In a small bowl, whisk the egg with a splash of water to make an egg wash. Lightly brush the egg wash over the tops and sides of each bagel, then sprinkle with everything seasoning or your choice of toppings.
  6. Bake the bagels: Place the baking sheet on the middle rack of the preheated oven and bake for 22-25 minutes, or until the bagels are golden and fluffy.
  7. Cool the bagels: Remove the bagels from the oven and transfer them to a cooling rack. Allow them to cool for 10-15 minutes to finish cooking and to develop their texture fully.
  8. Serve: Once cooled, slice the bagels and serve with your favorite spreads or toppings.

Notes

  • Use fine blanched almond flour to achieve the best texture and avoid graininess.
  • Flour your surface well during kneading to prevent sticking; rice flour or regular flour both work.
  • Don’t skip the cooling step, as the bagels will set better and continue cooking slightly off heat.
  • Customize the seasonings—everything seasoning is popular, but sesame seeds, poppy seeds, or garlic powder are great alternatives.
  • Store leftover bagels in an airtight container and refrigerate for up to 3 days or freeze for longer storage.

Find it online: https://lauracooks.com/almond-flour-bagels-recipe/