Intro
The first time I made almond flour Greek yogurt bagels, I was just looking for a grain-free breakfast that didn’t feel like a compromise. What I got was a bagel with real structure, a golden top, and a tender inside that held up to every topping I threw at it—from cream cheese to avocado. That first batch was gone in a day, and it quickly became part of my regular baking rotation.
This recipe skips the wheat, skips the yeast, and still delivers something satisfying, easy, and nourishing. It’s perfect for those eating gluten-free or cutting back on carbs, but honestly, it’s good enough for anyone who just wants a shortcut to fresh, homemade bagels.
The Story Behind These Almond Flour Greek Yogurt Bagels
From regular bagels to grain-free goodness
Traditional bagels are great, but they’re not always friendly to people watching carbs or avoiding gluten. After experimenting with different flours and techniques, I found that almond flour and Greek yogurt worked better together than I ever expected. They form a dough that’s pliable, easy to shape, and bakes up golden and soft.
I first started making these bagels on Sunday mornings when I wanted something warm and homemade without spending the whole day in the kitchen. The fact that they only take about 25 minutes to bake—and don’t require rising or boiling—made them feel doable even on busy mornings.
The dough is simple, the steps are minimal, and the flavor is spot on. They come out of the oven with a crusty top, a light interior, and just the right amount of chew. And since they’re made without wheat, they sit lighter but still fill you up.
Why almond flour and yogurt are the perfect pair
Almond flour on its own can be tricky. It doesn’t behave like regular flour and lacks the gluten that gives bread its stretch. That’s where Greek yogurt steps in. It brings moisture, binds the dough, and adds enough protein to support the structure.
Together, they create a dough that doesn’t crumble, bakes evenly, and still gives that bagel satisfaction. The yogurt also adds a hint of tang, which balances beautifully with savory toppings like sesame or everything seasoning. Or go sweet with cinnamon, chocolate chips, or dried fruit.
Almond Flour Greek Yogurt Bagels
Ingredients
Method
- Preheat oven to 375 degrees F and line large baking sheet with parchment paper. In a large bowl, add almond flour, baking powder and salt; whisk well to combine.
- Add Greek yogurt and stir with spatula to combine until a ball of dough forms. Knead it with a spatula about 20 times. Dough will be a bit sticky.
- Transfer dough on a counter sprinkled with almond flour, form a log and cut into 6 even pieces. Roll each piece into a short rope and then form a bagel shape, pinching the ends together. Place on a baking sheet and repeat with remaining dough.
- In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds or onion flakes.
- Bake for 23-25 minutes or until golden brown and puffy. Remove from the oven and let rest for 25 minutes (do not skip!). Slice, spread and enjoy with your favorite toppings.
Notes
- Store: Keep in an airtight container in a cool dark place for 3-4 days.
- Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.
- Air fryer: You can also air fry bagels at 280 F for 15-20 minutes, depends on air fryer.
What Makes This Recipe Work So Well
How almond flour behaves differently than wheat flour
If you’ve ever baked with almond flour before, you already know it’s not a one-to-one substitute for regular flour. It’s denser, higher in fat, and lacks gluten. That means it doesn’t stretch or hold air the way wheat flour does. But that doesn’t mean it can’t work—it just needs the right support.
In this bagel recipe, superfine almond flour is the key. It gives the dough a finer texture and helps it hold its shape better. Coarser almond meal tends to make baked goods gritty and more fragile. So always go for superfine almond flour, especially when shaping dough that needs to hold a structure like a bagel ring.
Since almond flour is naturally high in fat, it also gives the bagels a moist, tender interior without needing oil or butter. That richness is balanced out by the tangy Greek yogurt, so the final result never feels too heavy.
Greek yogurt as the binder and booster
Greek yogurt has multiple jobs in this recipe. First, it acts as a binder. Without gluten, almond flour can fall apart unless something holds it together. Yogurt does that beautifully, creating a dough that’s pliable, soft, and easy to knead.
Second, yogurt helps the bagels puff up a bit in the oven. While they won’t rise dramatically like a yeasted dough, the combination of yogurt and baking powder gives them a nice lift and soft crumb.
Finally, yogurt keeps the inside moist while the tops bake to a golden brown. It also adds a small boost of protein and a light tang that balances the rich almond flour base.
Step-by-Step – How to Make Almond Flour Greek Yogurt Bagels
Mix, shape, bake, and rest
Start by preheating your oven to 375°F and lining a large baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. In a large bowl, whisk together 2 2/3 cups of superfine almond flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Make sure everything is evenly mixed so your dough rises and seasons properly.
Next, add 1 cup of Greek yogurt to the dry ingredients. Stir with a spatula until the dough begins to clump together. Once a ball starts to form, keep kneading with the spatula about 20 times until it smooths out. The dough will be a little sticky, but that’s expected.
Dust your counter with almond flour and transfer the dough to the surface. Shape it into a long log and cut it into 6 equal pieces. Roll each piece into a short rope, then bring the ends together to form a circle. Pinch gently to seal and place each shaped bagel onto your prepared baking sheet.
In a small bowl, beat 1 egg and brush each bagel with a light coat. This egg wash gives the tops that golden, shiny finish. Sprinkle generously with everything bagel seasoning, sesame seeds, or poppy seeds—whatever flavor you’re craving.
Bake for 23 to 25 minutes, or until the tops are lightly browned and the bagels feel puffed and set. Resist the urge to slice into them right away. Let the bagels rest for at least 25 minutes after baking. This cooling time is crucial. It helps the inside firm up and keeps the texture from becoming too soft.
Air fryer option for busy mornings
If you prefer to skip the oven, these bagels also work in an air fryer. Preheat the air fryer to 280°F. Place the shaped bagels inside in a single layer, working in batches if needed. Air fry for 15 to 20 minutes, depending on your air fryer model, until golden and puffed. Let them cool before slicing or storing.
Troubleshooting and Customizing Your Bagels
How to avoid sticky dough and flat bagels
Almond flour dough behaves differently than traditional wheat-based doughs. If your dough feels too sticky when mixing, don’t worry. That’s normal at first. A light dusting of almond flour on your hands and work surface can make shaping easier without drying it out too much. Avoid adding large amounts of extra flour, though. It can throw off the texture and make the bagels crumbly instead of soft.
If your bagels come out flat, it’s usually due to two things. First, double-check your baking powder. If it’s expired, your bagels won’t puff properly. Second, don’t skip the resting period after baking. Letting them sit for 25 minutes helps set the shape and finish the cooking process internally. If you slice too early, the inside may collapse slightly.
Kneading the dough with a spatula instead of your hands can help it come together more smoothly without sticking. And always bake on parchment paper to prevent bottoms from overbaking or sticking.
Toppings, flavors, and mix-in ideas
These almond flour Greek yogurt bagels are incredibly versatile. You can go classic with everything bagel seasoning, sesame seeds, or poppy seeds. Or explore sweet options like cinnamon and monk fruit, or a sprinkle of shredded coconut before baking.
If you want a cheesy finish, add shredded cheddar or Parmesan to the tops right after the egg wash. For herb lovers, dried oregano, garlic powder, and rosemary can turn these into savory dinner rolls. And if you’re craving something indulgent, mix in a few mini dark chocolate chips to the dough before shaping.
You can even switch up the size. Make smaller rounds for snack-sized bagels or larger ones for sandwich-style meals. Just adjust the baking time slightly, checking for golden tops and firm texture.
Frequently Asked Questions About Almond Flour Greek Yogurt Bagels
Are almond flour bagels keto-friendly?
Yes. Almond flour is low in carbohydrates and high in healthy fats, which makes these bagels a good option for people following a keto lifestyle. Each bagel contains about 13 grams of carbs, and when you add keto-friendly spreads or fillings, they can easily fit into a low carb day.
Can you use Greek yogurt with almond flour?
Absolutely. Greek yogurt pairs well with almond flour because of its thick texture and protein content. It helps bind the dough without needing eggs or added oils. For this recipe, use plain Greek yogurt in any fat percentage, and avoid runny or flavored varieties so the dough holds its shape.
Do almond flour bagels rise without yeast?
They do. This recipe uses baking powder instead of yeast to create lift. While they will not rise quite as much as traditional bagels, the combination of baking powder and yogurt gives them a soft, fluffy structure. There is no need to proof or boil, which keeps the prep time short and straightforward.
How do almond flour bagels compare to regular bagels?
Almond flour bagels have a different texture from wheat based ones. They are softer, slightly denser, and more moist because of the natural fat in the almonds. The taste is mildly nutty and rich, which pairs well with both sweet and savory toppings. They are also gluten free and lower in carbs, which makes them appealing for many different dietary needs.
Conclusion: Almond Flour Greek Yogurt Bagels Are Your Go-To Gluten-Free Breakfast
If you’ve been looking for a bagel that fits your gluten-free, low-carb, or high-protein lifestyle, almond flour Greek yogurt bagels are it. They’re soft, golden, easy to shape, and come together in less than 30 minutes. No yeast. No boiling. Just real ingredients that actually deliver on taste and texture.
These bagels check all the boxes—quick, wholesome, and endlessly versatile. Whether you top them with everything seasoning or a swipe of almond butter and honey, they work for both savory breakfasts and afternoon snacks. Best of all, they store and freeze well, so you can bake once and enjoy all week.