These almond flour bagels are a small, reliable miracle: chewy-ish, toasty, and quick to make on a weeknight. They’re not a 1:1 clone of a wheat bagel, and that’s okay — they’re their own thing, and they’re excellent with cream cheese, avocado, or a fried egg.
I developed this recipe the way I test most grain-free bakes: start simple, tweak for texture, and be honest about expectations. The dough is forgiving; if it’s sticky, you add more almond flour. That single decision keeps this approachable and keeps you from wasting time over-perfecting dough that will still taste great.
You don’t need specialized flour or a long proofing schedule. Two to three cups of super-fine almond flour, one cup of nonfat Greek yogurt, an egg for the glaze, and some seasoning — that’s it. The method below will get you six tidy bagels in under an hour from start to finish.
What You’ll Need
Ingredients
- 2 to 3 cups super-fine almond flour — Provides the structure; start with 2 cups and add up to 3 if dough is sticky.
- 1 cup nonfat Greek yogurt — Binds the dough and adds moisture; I’ve found that Fage brand works best.
- 1 large egg — Beaten and used as an egg wash for color and a bit of gloss on the crust.
- Everything Bagel Seasoning — Or whatever seasoning you’d like to add; it adds savory crunch and classic bagel flavor.
Almond Flour Bagels — Do This Next
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine 2 cups super-fine almond flour and 1 cup nonfat Greek yogurt. Stir until evenly combined.
- If the dough is too wet or sticky to handle, add additional almond flour (up to a total of 3 cups) and mix until the dough holds together and is not overly sticky.
- Divide the dough in half. Roll each half into a 12-inch log, then cut each log into 3 equal pieces (6 pieces total).
- For each piece, roll it into a short rope and join the ends to form a ring (or roll into a ball and press a hole in the center) to shape each bagel. Place the formed bagels on the prepared baking sheet, leaving space between them.
- Beat the 1 large egg in a small bowl until smooth. Brush the tops of the bagels with the beaten egg, then sprinkle Everything Bagel Seasoning (or your chosen seasoning) evenly over them.
- Bake for 20–22 minutes, until the bagels are golden brown and feel firm to the touch. If they need more time to bake through, increase the time as needed.
- Remove from the oven and let the bagels cool completely before slicing (they will be crumbly if cut while very warm). Toast before serving if you like.
- Store cooled bagels in a zip-top bag in the refrigerator for a few days.
Why This Almond Flour Bagels Stands Out
They’re fast. From mixing to the oven in under 10 minutes, and in about 30 minutes you’ll have six bagels. No yeast, no boiling, no long proofs. That makes them practical for busy mornings or last-minute guests.
The texture is forgivingly pleasant: not a chewy New York bagel, but pleasantly dense with a tender crumb. The egg wash gives a golden finish and a surface that crisps up nicely under the broiler or in a toaster oven. Everything Bagel Seasoning adds that familiar savory punch, making them feel indulgent despite simple ingredients.
Swap Guide
- Almond flour volume — Stick to the 2–3 cup guideline. If you swap to a different nut flour, expect different absorption and texture; start with the lower amount and add as needed.
- Greek yogurt — You can use a different plain Greek yogurt (full-fat or reduced-fat) but expect slightly different moisture and crumb. Non-dairy yogurts will change texture and may need more flour to firm up.
- Seasoning — If you don’t have Everything Bagel Seasoning, use sesame seeds, poppy seeds, flaky salt, or a mix of dried onion and garlic for a similar effect.
Cook’s Kit
- Bowl (medium) — for mixing the dough.
- Baking sheet and parchment paper — ensures even baking and easy cleanup.
- Measuring cups — for almond flour and yogurt; accuracy helps with texture.
- Small bowl and pastry brush — to beat and apply the egg wash.
- Bench scraper or knife — to divide logs cleanly into six pieces.
- Cooling rack — allows bagels to cool fully without becoming soggy on the bottom.
Mistakes Even Pros Make
- Cutting too soon: Slicing while warm makes them crumbly. Always cool completely before slicing.
- Skipping the egg wash: It’s a small step that dramatically improves color and surface texture.
- Under-flouring sticky dough: Adding too much almond flour at once will dry them out. Add a few tablespoons at a time up to the 3-cup max.
- Expecting a classic bagel bite: These won’t have the same chew as wheat-based bagels. Treat them as a different, tasty option rather than a direct replica.
Tailor It to Your Diet
- Lower-carb / Keto-minded: This recipe already leans low carb because it’s almond-flour based. Use full-fat Greek yogurt to increase fat and reduce carb intensity per serving.
- Dairy-free: Swap in a thick, unsweetened dairy-free yogurt. Note: texture will differ and you may need more almond flour to firm the dough.
- Higher-protein: Stick with plain Greek yogurt; choosing a higher-protein brand gives a slightly firmer crumb.
Recipe Notes & Chef’s Commentary
Use super-fine almond flour here. Coarser almond meal will produce a grainier crumb and can affect how the dough holds together. If your almond flour has larger pieces, pulse it briefly in a food processor for a finer texture.
The 2-to-3-cup range for almond flour exists because nut flours vary by brand and freshness; they can absorb moisture differently. Start with 2 cups and feel the dough: it should hold together in a soft, slightly tacky ball. If it’s too sticky to shape, add more almond flour in small increments up to the 3-cup mark.
Shaping is forgiving. Rolling into ropes and joining the ends gives a cleaner look but pressing a hole into a rolled ball works equally well. Aim for consistent size so the bagels bake evenly.
Everything Bagel Seasoning is optional but recommended. It gives a familiar savory profile that elevates the almond base and pairs well with both sweet and savory toppings.
Prep Ahead & Store
You can mix the dough up to a day ahead and keep it covered in the refrigerator. If you refrigerate the dough, let it sit at room temperature for 10–15 minutes before shaping so it’s easier to roll.
Once baked and fully cooled, store the bagels in a zip-top bag in the refrigerator for a few days. For longer storage, freeze them in a freezer bag and pull them out to toast straight from frozen. Toasting revives the exterior and warms the center without making them soggy.
Top Questions & Answers
- Can I use almond meal instead of super-fine almond flour? You can, but expect a coarser texture and slightly different moisture needs. If you do, add almond meal slowly and judge the dough by feel.
- Why did my bagels crumble when I sliced them? They weren’t fully cooled. Let them cool completely; chilling briefly can help firm them up before slicing.
- Can I make more than six bagels? Yes. The recipe scales — just keep proportions the same and shape into more, smaller rounds if you prefer.
- Do they reheat well? Yes. Split and toast or warm in a toaster oven. A quick broil (watch carefully) can also refresh the exterior.
Before You Go
If you’re new to baking with almond flour, this is a gentle, satisfying introduction. The payoff is immediate: homemade bagels with minimal fuss and ingredients you likely have on hand. Make a batch, split one and toast it for breakfast, and keep the rest in the fridge for a couple of days. Come back and tell me what you topped yours with — my favorite is a smear of cream cheese and a few slices of smoked salmon.
Almond Flour Bagels
Ingredients
Ingredients
- 2 to 3 cupssuper fine almond flour
- 1 cupnonfat Greek yogurt I've found that Fage brand works best
- 1 largeegg
- Everything Bagel Seasoning or whatever seasoning you'd like to add
Instructions
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine 2 cups super-fine almond flour and 1 cup nonfat Greek yogurt. Stir until evenly combined.
- If the dough is too wet or sticky to handle, add additional almond flour (up to a total of 3 cups) and mix until the dough holds together and is not overly sticky.
- Divide the dough in half. Roll each half into a 12-inch log, then cut each log into 3 equal pieces (6 pieces total).
- For each piece, roll it into a short rope and join the ends to form a ring (or roll into a ball and press a hole in the center) to shape each bagel. Place the formed bagels on the prepared baking sheet, leaving space between them.
- Beat the 1 large egg in a small bowl until smooth. Brush the tops of the bagels with the beaten egg, then sprinkle Everything Bagel Seasoning (or your chosen seasoning) evenly over them.
- Bake for 20–22 minutes, until the bagels are golden brown and feel firm to the touch. If they need more time to bake through, increase the time as needed.
- Remove from the oven and let the bagels cool completely before slicing (they will be crumbly if cut while very warm). Toast before serving if you like.
- Store cooled bagels in a zip-top bag in the refrigerator for a few days.
Equipment
- Baking Sheet
- Parchment Paper
- Medium Bowl
- Small Bowl
