These Avocado Bagels are easy 3-ingredient bagels made with ripe avocados. They are perfect to add omega-3 and fiber to your bagels.
I love making simple bagels, like my Almond Flour Bagels, Quinoa Bagels, or Banana Bagels but they all require quite a few ingredients, so I went on a mission to make super simple, yet healthy, bagels. I love avocado bagels, but most recipes online are just regular bagels with slices of avocado on the top.
I think we can do better than that, so I found a way of incorporating avocado into the batter which gives the dough a nice green color without any weird taste.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Avocado Bagels
Ingredients
- ½ cup Mashed Ripe Avocado - equivalent 1 large Hass avocado, ripe but no black/dark spot in the flesh (note 1)
- ½ cup Dairy-Free Yogurt - (note 2)
- 1 ¾ cup Self-Rising Flour - (note 3)
Toppings
- 1 tablespoon Bagel Seasoning - (note 4)
- 1 tablespoon Almond Milk - (note 5)
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
- On a chopping board, scoop out the flesh of your ripe avocado. If you see brown or black spots, remove them. Dark spots when baked add a very bitter flavor to the bagels.
- Mash the green, ripe avocado flesh with a fork into a smooth puree, then pack in a measuring cup to get 1/2 cup. If you do not have enough, simply add yogurt.
- Add the mashed avocado, yogurt and self-rising flour in a mixing bowl, stir with a fork, pressing to bring ingredients together.
- When it starts to form pieces, lightly oil your hands and knead the dough to form a soft, consistent avocado dough.
- If the dough is too wet, adjust it by kneading in more flour.
- Divide it into 4 equal portions for larger bagels (as seen in the pictures above) or 6 for smaller bagels.
- Lightly flour your hands and roll the piece of dough into a ball, then insert a finger in its center to form the bagel hole.
- Place the bagels in the prepared baking sheet 2 thumbs away from each other – they expand in the oven.
- Brush their top with a little almond milk or water and sprinkle some bagel seasoning on top.
- Place a piece of foil in the bagel holes, so the holes do not shrink back in the oven.
- Bake the bagels for 20-22 minutes at 350°F (180°C) until golden brown.
- Let them cool down on a cooling rack completely before slicing.
Notes
Nutrition
Ingredients and Substitutions
You only need 3 ingredients for the dough and can use any toppings.
- Avocado – They add healthy fats, fiber, and a creamy texture to the bagel dough, making it moist and fluffy. Use ripe, green-fleshed avocados for the best flavor. If you’re short on avocado, you can substitute with additional dairy-free yogurt, though this may slightly affect the flavor and texture. Overripe or blackened avocado is not recommended as it creates a bitter taste when baked.
- Dairy-Free Yogurt – This contributes moisture, slight tanginess, and structure to the dough. Coconut or cashew yogurt works well, or you can use soy-based yogurt. Avoid flavored or sweetened varieties, as they may alter the bagel’s taste. If you’re not strictly plant-based, Greek yogurt can be a substitute.
- Self-Rising Flour – This brings the structure and lift for the bagels without the need for yeast. If you don’t have self-rising flour, make your own by combining all-purpose flour with baking powder (1 3/4 cup of flour + 3 tsp baking powder). For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
- Bagel Seasoning – This boosts the flavors with a mix of salt, garlic, onion, sesame seeds, and poppy seeds. You can substitute with a homemade mix or use other toppings like pumpkin seeds, sunflower seeds, or hemp seeds for added protein. Avoid leaving the bagels plain, as this diminishes the overall taste.
- Almond Milk – I use some dairy-free milk for brushing the bagel tops to help the seasoning adhere and make a better color. Replace it with other dairy-free milk options like soy, oat, or rice milk, or simply use water if needed. Avoid flavored or sweetened milk varieties.
Incorporating avocado into bagel dough boosts the nutritional profile with healthy fats, omega-3, and fiber. It also makes the bagels soft, moist, and fluffy while keeping them egg-free and dairy-free. This recipe is perfect if you are looking for a quick and nutritious alternative to traditional yeast-based bagels.
How to Make Avocado Bagels
This recipe is really easy to whip up. Here’s how in pictures.
Mash the avocado in a mixing bowl and measure the amount needed once mashed.
Add the other dough ingredient and combine the mixture into a dough ball.
Split the dough ball into 4 smaller balls and drive your thumb through the middle to make the bagel hole.
Place the bagels on a baking sheet, add the optional seasoning on top and bake them for 20-22 minutes at 350 °F (180°C).
Carine’s Baking Tips
To make sure you make the best possible bagels, I’ve included below a few more tips!
- Choose the Perfect Avocado: Make sure it’s ripe by checking for a slightly soft feel when pressed and a light green color under the stem cap. Avoid using avocados with many dark spots, as they create a weird and bitter taste.
- Smooth Avocado Puree: Mash the avocado thoroughly until no lumps remain. Lumps can create inconsistencies in texture and affect the dough’s moisture balance.
- Measure Accurately: Use measuring cups for the mashed avocado and yogurt for the best dough consistency. Overly wet dough requires more flour, which can make the bagels dense. If your avocado is too small, you can replace the rest with yogurt.
- Season the Dough: If you skip bagel seasoning, add salt or spices directly to the dough for balanced flavor. Options include garlic powder, onion powder, or even smoked paprika for a twist.
- Flour Adjustments: The dough should be soft but not overly sticky. If it sticks excessively to your hands, knead in a tablespoon of flour at a time until manageable.
- Shape and Maintain the Bagel Hole: Use your finger to create the bagel hole and ensure it stays open by placing foil or a small nozzle in the center during baking.
- Avoid Overcrowding on the Tray: Leave enough space between bagels on the baking sheet to allow them to expand without sticking together.
- Check the Baking: Bagels should be golden brown on top and firm to the touch. Undercooking can leave the interior doughy, so bake for an additional 1-2 minutes if needed.
- Cool Completely: Let the bagels cool fully on a rack before slicing to prevent them from becoming gummy inside.
Serving Suggestions
Pair these bagels with dairy-free cream cheese, avocado slices, cucumber, or fresh tomatoes. For a protein-packed option, add a dollop of hummus or a sprinkle of hemp seeds.
Storage Tips
You can store the bagels in an airtight container in the fridge for up to 4 days. For longer storage, freeze them for up to 1 month, and thaw at room temperature before reheating in an oven or toaster. Avoid microwaving, as it can make the bagels chewy.
Hello, I came across your recipes a few weeks ago and have so far made 3 types of bagels (chickpeas, avocado & 2 ingredient ones), every time with success and great results. I have also made few non bagel recipes and they’ve always worked out great. Love the simplicity, notes & substitutions and how healthy & inexpensive they are. Very grateful!
Thank you so much for joining me here, and baking so many of my recipes. I am so happy to read you.
Hi Carine,
Love all your eggless and vegan recipes – this was really
Good but it was much denser than the store bought bagels – I didn’t use self raising flour but added 3 teaspoons of baking powder as per your note and sieved them together before making the dough! It did raise but was not airy or fluffy – followed your recipe to the T and I followed metric measurements in gms and ml – any suggestions to make it fluffier would be appreciated:)
It still was a winner with the nice light green colour and soft to touch ! My baby 10 month old liked it
I will simply up the baking powder to 4 teaspoons. Self-rising flour vary from 1 1/2 teaspoon of baking powder to 2 teaspoon of baking powder per cup. Brands never specify how much they add in their bland, so mine is probably on the upper limit, which is why mine look fluffier.
I am looking for your biscuit recipe.
Here the link to the avocado biscuit recipe.
What is the substitute for all purposes flour
You can use my gluten-free converter HERE to use gluten-free flours.
Can you use almond flour instead?? I try not to use regular flour. Thank you
No, it will never firm up. But you can use my gluten-free converter HERE to use gluten-free flours.
Tried this and wow! So delicious. My only issue was that they took a lot longer than 2 minutes to bake. They also fluffed up so much that the holes filled back in, so i definitely recommend making the holes bigger since it’s self-rising flour!! Taste was so good. Nice and crunchy on the outside and moist on the inside. Instead of everything by bagel seasoning I baked them with sweet basil and black pepper.
The recommended baking time is 20 to 22 minutes, but depending on the size of your bagels, you might need a bit more. You can add a ball of foil in the center of the bagel before baking, so it won’t shrink in and you can remove the ball of foil easily after baking. Thanks for trying my recipes.
Sorry Carine. I forgot to give a 5 for the avocado bagel recipe that I reviewed earlier. Definitely, a winner..
Thank you so much!
Thank you so much Carine and Damien for this wonderfully simple and absolutely delectable bagel recipe. I followed your recipe to a T. There are only three bagels cooling down right now, because I am currently devouring one of them. I appreciate all your other recipes, you’ve been sharing. Once again, thank you for sharing your gift.
Thanks for following us, it means a lot !
thank you so much. I will try this recipe. But I may have to use oat milk to brush the bagel since my daughter has nut allergies.
It should work very well too.
My family loved this! We toasted the bagels and used some vegan cream cheese, romaine, and tomato slices and these were delicious. They were also REALLY filling.
Thank you !