Almond Flour Greek Yogurt Bagels
Make delicious almond flour Greek yogurt bagels at home—gluten-free, low-carb, and ready in under an hour. Perfect for busy families and beginners!
You know that moment when you’re craving a warm, chewy bagel but you’re trying to keep things gluten-free and lower-carb? Well, these almond flour Greek yogurt bagels are about to become your new weekend obsession.
These low-carb Greek yogurt bagels skip the complicated kneading and yeast waiting that traditional bagel recipes demand. Instead, we’re using just six basic ingredients to create something that tastes bakery-fresh without the fuss. Whether you’re new to gluten-free baking or you’ve been perfecting your craft for years, this almond flour bagel recipe is designed to work beautifully on the first try.
The best part? You’ll have warm bagels cooling on your counter in less than an hour, ready to top with cream cheese, smoked salmon, or whatever your heart desires.
Table of Contents
Ingredients For Almond Flour Greek Yogurt Bagels
| Ingredient | Amount |
|---|---|
| Superfine almond flour | 2 2/3 cups (9.2 oz) |
| Baking powder | 1 1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Greek yogurt (any fat %) | 1 cup |
| Egg, beaten | 1 large |
| Toppings (everything bagel seasoning, sesame seeds, onion flakes, poppy seeds) | To taste |
Instructions For Almond Flour Greek Yogurt Bagels
Step 1: Prep Your Workspace
Preheat your oven to 375°F and line a large baking sheet with parchment paper. This simple setup takes just two minutes and makes cleanup a breeze—trust me, your future self will thank you!
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the almond flour, baking powder, and salt until everything’s evenly distributed. You’ll want to make sure there aren’t any pockets of baking powder hiding in the flour, so take a few extra seconds here to do this properly.
Step 3: Bring It Together
Add your Greek yogurt to the bowl and stir with a spatula until a shaggy dough forms. Now comes the fun part—knead gently with your spatula about 20 times until the dough comes together. Don’t worry if it feels sticky; that’s exactly how it should be with these gluten-free bagels.
Step 4: Shape Your Bagels
Transfer the dough onto a counter dusted lightly with almond flour, then form it into a log and cut it into 6 even pieces. Roll each piece into a short rope, then loop it around your fingers to create that classic bagel shape, pinching the ends together firmly. Place each one on your prepared baking sheet as you go.
Step 5: Add the Egg Wash and Toppings
Whisk your beaten egg in a small bowl, then brush each bagel generously with the egg wash. Now sprinkle with your chosen toppings—I love everything bagel seasoning for that savory kick, but sesame seeds, poppy seeds, or onion flakes all work beautifully.
Step 6: Bake Until Golden
Slide your bagels into the oven for 23–25 minutes until they’re golden brown and puffy on top. You’ll notice they puff up beautifully as they bake—it’s such a satisfying transformation!
Step 7: Cool (This Step Matters!)
Remove from the oven and let your bagels rest for 25 minutes on the baking sheet before slicing. I know waiting feels tough, but this resting time is crucial—it allows them to set properly and stay tender inside. Trust the process here!
Substitutions for Almond Flour Yogurt Bagels
Using Coconut Flour Instead of Almond Flour
If you want to experiment with coconut flour, you’ll need to reduce it to about 2/3 cup and add an extra egg for moisture. Coconut flour absorbs liquid differently than almond flour, so these adjustments help keep your dough from becoming dry. The resulting low-carb yogurt bagels will have a slightly nuttier, more delicate crumb.
Dairy-Free Yogurt Swap
Non-dairy yogurts like coconut or cashew varieties work great in this recipe if you’re avoiding dairy. Choose unsweetened versions to keep the bagel flavor savory and balanced. Your gluten-free bagels will taste just as delicious, and nobody will know the difference!
Adding Flavor with Extracts and Spices
For a hint of vanilla or almond extract (about 1/4 teaspoon), fold it into your yogurt before mixing with the dry ingredients. You could also sprinkle cinnamon sugar on top instead of savory seasonings for a sweeter twist on these almond flour bagels.
Troubleshooting Tips
My Dough Is Too Sticky—What Do I Do?
Sticky dough is totally normal with this recipe, but if yours feels too wet, dust your hands and work surface with a bit more almond flour as you shape. The moisture from Greek yogurt varies by brand, so slight adjustments are expected. If you find yourself adding flour constantly, you might need an extra 2–3 tablespoons of almond flour next time.
My Bagels Came Out Dense Instead of Puffy
This usually means your baking powder lost some potency (always check the expiration date!) or you packed the almond flour too tightly when measuring. Dense gluten-free bagels can still taste great, but for that characteristic airy texture, make sure you’re spooning almond flour into your measuring cup and leveling it gently. Don’t scoop directly from the bag, as this compacts the flour.
The Toppings Keep Falling Off
Make sure your egg wash is brushed on generously—the egg acts like glue for your seasonings. If you’re applying toppings after the bagels have cooled slightly, they won’t stick as well. Apply everything while the egg wash is still wet for the best results!
Storage and Meal Prep
Keeping Fresh Bagels on Hand
Store cooled almond flour Greek yogurt bagels in an airtight container at room temperature for up to 3 days, or wrap them individually and freeze for up to a month. I love making a double batch and freezing half so I can grab a toasted bagel on busy weekday mornings.
Reheating for Best Texture
Pop a frozen bagel directly into your toaster oven at 350°F for about 8–10 minutes to revive that fresh-baked taste. If you’re toasting a room-temperature bagel, a regular toaster works perfectly and takes just 2–3 minutes. The heat brings back that slight crispness on the outside while keeping the inside tender.
Serving Suggestions and Pairings
Classic Cream Cheese and Lox
Toast your bagel lightly, spread with softened cream cheese, and top with smoked salmon, capers, red onion, and a squeeze of lemon juice. This pairing feels fancy enough for a weekend brunch but comes together in seconds. If you’re looking for more creative breakfast ideas, check out our complete gluten-free breakfast collection for inspiration.
Sweet and Savory Options
For the sweet side, top warm bagels with almond butter and fresh berries, or try a drizzle of honey with crispy bacon. On the savory end, cream cheese with Everything Bagel seasoning, diced avocado, and a fried egg hits all the right notes for a satisfying morning.
Variations on Gluten-Free Almond Flour Bagels
Making Them Even More Kid-Friendly
If you’re feeding picky eaters, skip the savory toppings and go with cinnamon sugar instead—just mix 2 tablespoons sugar with 1/2 teaspoon ground cinnamon and sprinkle before baking. Kids absolutely love these almond flour yogurt bagels as a fun weekend treat that feels special. You can even let them help shape the dough and choose their own toppings for extra excitement.
Dairy-Free Modifications
Replace the Greek yogurt with dairy-free coconut or cashew yogurt (same amount), and use dairy-free cream cheese if serving with that topping. These low-carb gluten-free bagels work beautifully with non-dairy swaps, and the taste stays just as satisfying.
Everything Bagel Seasoning Version
Man, oh man, the everything bagel version is my absolute favorite for quick weekday breakfasts. Simply apply the egg wash and generously sprinkle everything bagel seasoning (which typically has sesame seeds, poppy seeds, onion, garlic, and sea salt all mixed together). It’s the quickest way to add serious flavor to your gluten-free bagels without any extra prep.
FAQs About Almond Flour Greek Yogurt Bagels
Can I make the dough ahead of time?
Absolutely! Prepare the dough through step 3, then cover and refrigerate for up to 24 hours before shaping. The dough actually becomes easier to work with after chilling, and you’ll have fresh-baked almond flour bagels ready whenever you need them.
What’s the best way to freeze these bagels?
Cool them completely, then wrap each bagel individually in plastic wrap and place in a freezer-safe bag for up to a month. Thaw at room temperature for 30 minutes or toast directly from frozen—both methods work perfectly for restoring that warm, chewy texture.
How do I know when they’re truly done baking?
Your gluten-free bagels are done when they’re golden brown on top and a toothpick inserted in the center comes out clean or with just a few crumbs. If you tap the bottom gently, it should sound slightly hollow—that’s your signal they’ve baked through.
Why does the resting step matter so much?
That 25-minute rest allows the interior crumb to set and stabilize, preventing them from becoming gummy or collapsing when you slice them. This resting period is especially important for low-carb Greek yogurt bagels since the texture is different from traditional yeast-based bagels.
Can I add mix-ins like seeds or herbs?
Yes! Fold in 2–3 tablespoons of your favorite additions (like flax seeds, chia seeds, or dried herbs) into the dough before shaping. These work beautifully in almond flour yogurt bagels and add extra nutrition plus interesting texture.
Is there a way to make them less dense?
Make sure you’re not overmixing the dough after the yogurt is added—fold just until combined. Also, check that your baking powder is fresh (it loses potency over time), and avoid packing down the almond flour when measuring. These small adjustments can make your gluten-free almond flour bagels noticeably lighter and fluffier.
Final Thoughts
Well, you’re now officially ready to become the bagel hero in your kitchen! These almond flour Greek yogurt bagels prove that gluten-free baking doesn’t have to be complicated or intimidating—sometimes the simplest recipes deliver the biggest smiles at the breakfast table.
Whether you’re fueling up for a busy weekday morning or treating yourself to a leisurely weekend brunch, this low-carb bagel recipe is designed to fit seamlessly into your life. The dough comes together in minutes, the flavor is absolutely delicious, and the whole process feels less like a baking project and more like a joyful kitchen moment.
For more nutritional guidance on balanced gluten-free eating, check out this trusted resource on gluten-free nutrition and whole-grain alternatives to support your health journey. You’ve got this—now go make some bagels and enjoy every delicious bite!
Almond Flour Greek Yogurt Bagels ( low carb)
Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Whisk
- Spatula
- Small bowl
- Oven
Ingredients
Dry Ingredients
- 2 ⅔ cups Superfine almond flour 9.2 ounces, more for dusting
- 1 ½ teaspoons Baking powder
- ½ teaspoon Salt
Wet Ingredients & Toppings
- 1 cup Greek yogurt Any fat %, 2% recommended
- 1 large Egg, beaten
- To taste Everything bagel seasoning, sesame seeds, onion flakes, or poppy seeds For topping
Instructions
- Preheat your oven to 375°F and line a large baking sheet with parchment paper. This simple setup takes just two minutes and makes cleanup a breeze.
- In a large bowl, whisk together the almond flour, baking powder, and salt until everything’s evenly distributed. Make sure there aren’t any pockets of baking powder hiding in the flour.
- Add your Greek yogurt to the bowl and stir with a spatula until a shaggy dough forms. Knead gently with your spatula about 20 times until the dough comes together. Don’t worry if it feels sticky—that’s exactly how it should be.
- Transfer the dough onto a counter dusted lightly with almond flour, then form it into a log and cut it into 6 even pieces. Roll each piece into a short rope, then loop it around your fingers to create a classic bagel shape, pinching the ends together firmly.
- Whisk your beaten egg in a small bowl, then brush each bagel generously with the egg wash. Sprinkle with your chosen toppings—everything bagel seasoning, sesame seeds, poppy seeds, or onion flakes.
- Slide your bagels into the oven for 23–25 minutes until they’re golden brown and puffy on top. You’ll notice them puff up beautifully as they bake.
- Remove from the oven and let your bagels rest for 25 minutes on the baking sheet before slicing. This resting time is crucial—it allows them to set properly and stay tender inside.
