These Almond Flour Bagels are the best vegan, gluten-free bagels for breakfast. They are easy to make with just 5 ingredients, high-protein, crusty on the edges, and moist in the middle, the perfect bread for sandwiches.
I have been baking egg-free recipes with almond flour for many years, and I gradually became an expert at baking low-carb keto-friendly baked goods, most of which you can find on Sweet As Honey, my keto food blog.
My favorite so far is my almond flour cake recipe without eggs, and my Almond Flour Chocolate Chips Cookies, they both helped me understand how almond flour works in baking and how to create these fantastic bagels.
While many people think you need eggs to make bread with almond flour, I learned four years ago after experimenting in my kitchen that it’s easy to make gluten-free, vegan keto bread recipes. While I love this bread, store. In this bagel recipe, I achieved a crusty bagel that raises well and uses just 5-ingredients. Let me explain how to make them.
Why You Will Love These Bagels
- Vegan and gluten-free
- Healthier than regular almond flour bagels – no mozzarella cheese, no eggs, no cream cheese like in many keto bagel recipes.
- Just 5 ingredients
- Easy to make in less than 30 minutes
- Low-carb and keto-approved
Ingredients and Tips to Success
You only need five non-optional ingredients for this recipe.
- Blanched Almond Flour is the best to bake bread, or cookies like my almond flour shortbread. It keep the color of your baked goods light and golden. It also prevent gritty texture that you often refer to when you bake my recipes with almond meal instead of almond flour.
- Plant-Based Yogurt with a thick texture, like Greek coconut yogurt or soy yoghurt. If your yogurt is thin, more liquid, like oat yogurt, you may need to add tablespoon of psyllium husk or flaxmeal to help the batter firm up.
- Salt if you like the salty bagels, but you can skip them if you watch the sodium.
- Apple Cider Vinegar or lemon juice are acid ingredients that boost the raising agent and add fluffier crumb to the bagels.
- Baking Powder is your raising agent. It rises the bagels to just the right thickness.
- Bagel seasoning is what I love to use on top of my bagels, I contains onion flakes, sea salt flakes, sesame seeds, and poppy seeds. My tip if you don’t use this as a topping, add a pinch garlic powder in the bagel dough for flavor.
- Almond Milk and Turmeric for a plant-based egg wash. Feel free to use any dairy-free milk you love. Keep in mind that turmeric is here for color, and can be skipped.
Making Bagels With Almond Flour
- First, in a large bowl, whisk the dry ingredients: almond flour, salt and baking powder.
- Make a well in the center and add the plant-based yogurt, and apple cider vinegar.
- Stir until the dough comes together. It should be moist but not too wet. The best way to know if you added enough almond flour is to grease your hands with oil and roll 1/4 cup of the dough into a ball. If it sticks a lot, it’s too wet, add more almond flour until the dough can be easily rolled.
- Preheat the oven to 350°F (180°C). Line a large baking tray with parchment paper and oil with cooking oil spray. Set aside.
- Grease your hands very well and shape 8 balls. Place each dough ball on the sheet, leaving a thumb of space between, then gently flatten them with your palm. They won’t rise much, so don’t press them too flat.
- Use your thumb to press a hole in the center of each dough ball and form a bagel shape.
- For the vegan egg wash I simply stir almond milk and a pinch of turmeric powder for color.
- Use a pastry brush to brush the top of each bagels with the plant-based egg wash.
- Then, sprinkle bagel seasonings, or poppy seeds, or any seeds you love on top. Bake the bagels on the center of the oven for 15 to 18 minutes or until golden brown and crusty on the top.
- Let the donuts cool down on the sheet for 10 minutes to firm up, then transfer them to a cooling rack to cool at room temperature before serving.
Serving The Bagels
These low-carb bagels have a strong almond taste and are delicious with savory or sweet toppings. Use a serrated knife to half the bagel lengthwise, then add some of the topping below:
- Avocado and veggies
- Plant-based butter
- Chia seed jam
- Date caramel
- Edamame hummus for a high-protein breakfast.
- Add flavors. If you are new to baked goods with almond flour, let me highlight that these bagels have a strong almond flavor. To cover it up, add 1/2 teaspoon garlic powder or dried herbs like oregano to the dough. You can add tablespoons of coconut sugar and a teaspoon of cinnamon for sweet bagels.
- Don’t use thin yogurt. The bagel dough will be very wet and difficult to form.
- Measure the flour precisely. Fill the measuring cup and sweep the top, don’t overpack the cup to avoid adding too much almond flour.
Frequently Asked Questions
You can store the bagels in the fridge in a sealed container for up to 4 days.
Yes, you can freeze leftover bagels. Simply place the bagels in an airtight container and freeze them for up to one month. Thaw at room temperature before serving.
You can add one tablespoon of flaxmeal or psyllium husk to absorb extra liquid from the yogurt. Note that this problem happens only if you used a vegan yogurt with high water content, which is not recommended in the recipe.
No, it will be very dry and crumbly.
Baking soda had a bitter flavor in the recipe that I don’t appreciate, but one teaspoon baking soda can replace baking powder.
They are dense, heavy bagels with strong almond flavor with a similar texture as regular bagels, except they are not as chewy.
More Almond Flour Recipes
Did You Like This Recipe?
Almond Flour Bagels
- 2-3 tablespoons Bagel Seasoning - (note 5)
- These bagels have a strong almond taste, they are dense and not chewy like your regular bagels. They are low-carb gluten-free bagels for vegan bread lovers.
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly oil with cooking oil spray. Set aside.
- In a large bowl, whisk almond flour, salt, garlic powder, onion powder, and baking powder.
- Stir in the yogurt and apple cider vinegar until the dough is moist but comes together nicely. It should be sticky and very moist but easy to roll into a ball with oiled hands. If it is too wet, stir in an extra 1/4 cup of almond flour.
- Spray oil on your hand, grab 1/4 cup of batter, and roll into a ball.
- Place each dough ball onto the prepared baking sheet, leaving a thumb of space between each.
- Use your hand palm to flatten the ball a little, about 0.4 inch thick (1 cm), then use your thumb to press a hole in the center and form a bagel shape.
- In a small bowl, stir the almond milk and turmeric. Use a pastry brush to brush the top of each bagel with this plant-based egg wash, then sprinkle some bagel seasoning.