These Almond Flour Greek Yogurt Bagels are soft and chewy, perfect for breakfast or a snack. Made with almond flour and creamy yogurt, they’re easy to whip up!
Making bagels at home is so much fun! I love topping mine with cream cheese or peanut butter. They make my mornings brighter—and my kitchen smell amazing!
Key Ingredients & Substitutions
Almond Flour: This flour gives the bagels a nice structure and nutty flavor. If you need a nut-free option, you might try coconut flour. Just remember, coconut flour absorbs more moisture, so you’ll need less of it and might add more yogurt.
Greek Yogurt: Full-fat Greek yogurt is best for moisture and flavor. If you’re looking for a lower-fat version, plain yogurt (not Greek) can work, but the texture may be slightly different. For dairy-free, try a non-dairy Greek-style yogurt.
Baking Powder: This helps the bagels rise. If you need a gluten-free version, ensure your baking powder is labeled gluten-free. You can substitute with baking soda mixed with cream of tartar if not available.
Everything Bagel Seasoning: This blend gives the bagels their signature taste! If you don’t have it, create your own mix using sesame seeds, poppy seeds, garlic powder, onion powder, and salt. Get creative with it!
How Do I Create the Perfect Bagel Shape?
Shaping the bagels is key to getting that classic look and texture. Once you have your dough, follow these steps for the best results:
- Divide the dough into equal portions. Aim for 4-6 pieces based on how large you want each bagel.
- Roll each piece into a ball. Keep your hands slightly floured to prevent sticking.
- Flatten the ball gently with your palm, then use your fingers to poke a hole in the center.
- Gently stretch this hole to make it bigger, since it will shrink during baking.
A tip: The dough can be a bit sticky. If needed, lightly dust with almond flour as you shape each bagel, keeping that perfect form!
How to Make Almond Flour Greek Yogurt Bagels
Ingredients You’ll Need:
For the Bagels:
- 2 cups almond flour (fine ground)
- 1 cup Greek yogurt (full fat, plain)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
For Topping:
- Everything bagel seasoning (or a similar seed and spice mix)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. In total, you’ll have fresh bagels in about 40 minutes, perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper or a silicone baking mat to prevent your bagels from sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, combine 2 cups of almond flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Stir these dry ingredients together well so they are evenly mixed.
3. Make the Dough:
Add 1 cup of Greek yogurt to the dry mixture. Use a fork or spoon to mix everything together until a sticky dough forms. If it seems too wet, don’t worry—just add a little more almond flour until you can work with it comfortably.
4. Shape the Bagels:
Divide your dough into 4-6 equal portions, depending on how big you want your bagels. Roll each portion into a ball. Then, gently flatten each ball and poke a hole in the center with your fingers to create that classic bagel shape.
5. Arrange on the Baking Sheet:
Carefully place each shaped bagel on your prepared baking sheet, leaving a little space between each one so they can rise and expand while baking.
6. Prepare the Egg Wash:
In a small bowl, whisk together 1 large egg and 1 tablespoon of water to create an egg wash. This will give your bagels a lovely golden color.
7. Egg Wash and Season:
Brush the egg wash over the tops of each bagel generously. After that, sprinkle them with everything bagel seasoning to add flavor and that delicious crunchy topping.
8. Bake:
Pop the baking sheet into the preheated oven. Bake the bagels for about 25-30 minutes, or until they turn golden brown and feel firm when touched.
9. Cool and Enjoy:
Once baked, take the bagels out of the oven and let them cool slightly before serving. Enjoy your warm, homemade Almond Flour Greek Yogurt Bagels fresh or toasted!
They’re perfect for breakfast with cream cheese, or just on their own. Enjoy!
Can I Use a Different Type of Flour?
Almond flour is key for the texture and flavor of these bagels, but if you need a substitute, you might try coconut flour. Just use less of it since coconut flour absorbs more moisture; you may also need to add more yogurt to adjust the consistency.
What If My Dough Is Too Sticky?
If your dough feels too sticky, don’t worry! Simply add a little more almond flour, a tablespoon at a time, until you achieve a workable consistency that you can shape easily.
Can I Store Leftover Bagels?
Absolutely! Store any leftover bagels in an airtight container at room temperature for 1-2 days, or in the fridge for up to a week. You can also freeze them for longer storage; just wrap them tightly in plastic wrap and place them in a freezer bag. Thaw at room temperature when ready to eat!
How Can I Make These Bagels Dairy-Free?
To make the bagels dairy-free, use a non-dairy Greek-style yogurt as a substitute for the full-fat Greek yogurt. Just ensure it has a similar thickness to maintain the dough’s consistency!
