When you’re craving a good old New York bagel, but you’re trying to stay away from white flour, boy, do I have a fun recipe for you!
It’s chewy, and crisp, with a touch of cheese to make everyone drool!
And any topping that you’d normally put on a bagel should work well with these – give them a big ole schmear of cream cheese, top them with butter, or pile them high with your favorite sandwich ingredients!
Also, feel free to double this recipe, because these bagels freeze incredibly well! Just store them in a resealable plastic bag, and freeze them for up to 3 months!
Almond flour bagels + substitutions
Here’s what you need to make these bagels:
1 cup almond flour
½ cup tapioca flour
2 tablespoons grated asiago or parmesan
2 ½ teaspoons baking powder
1 teaspoon kosher salt
2 eggs, divided
1 cup full-fat plain Greek yogurt
For toppings, I’d recommend:
Everything Bagel Seasoning
Dried onions
Dried garlic
Sesame seeds
Poppy seeds
Flaky sea salt
These bagels are grain-free and Keto friendly!
How to make almond flour bagels
Preheat oven to 400 degrees.
Spray a donut baking pan with cooking spray.
Whisk together the almond flour, tapioca flour, asiago, baking powder and salt.
In a medium bowl, beat the white of 1 egg until lightly aerated, about 2 minutes. (You can also use a handheld mixer.)
Add the yogurt, and stir to combine.
Add wet mixture to the dry mixture.
Divide mixture between the tins of the donut pan.
Mold around the center, and lightly flatten with an offset spatula.
Whisk the second egg in a small bowl.
Brush all of the bagels with the egg.
Sprinkle with desired toppings.
Bake for 20-22 minutes, or until golden brown.
Let cool on a wire rack.
Store in a resealable plastic container for up to 3 days in the refrigerator.
Tips and Recipes:
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Almond Flour Bagels (NYC-Approved!)
These bagels come together in a New York minute! They’re chewy on the outside, and scrumptiously soft on the inside.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 32 minutes
- Yield: 6 1x
Ingredients
1 cup almond flour
1/2 cup tapioca flour
2 tablespoons grated asiago or parmesan
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 eggs, divided
1 cup full-fat plain Greek yogurt
Toppings:
Everything Bagel Seasoning
Dried onions
Dried garlic
Sesame seeds
Poppy seeds
Flaky sea salt
Instructions
Preheat oven to 400 degrees.
Spray a donut baking pan with cooking spray.
Whisk together the almond flour, tapioca flour, asiago, baking powder and salt.
In a medium bowl, beat the white of 1 egg until lightly aerated, about 2 minutes. (You can also use a handheld mixer.)
Add the yogurt, and stir to combine.
Add wet mixture to the dry mixture.
Divide mixture between the tins of the donut pan.
Mold around the center, and lightly flatten with an offset spatula.
Whisk the second egg in a small bowl.
Brush all of the bagels with the egg.
Sprinkle with desired toppings.
Bake for 20-22 minutes, or until golden brown.
Let cool on a wire rack.
Store in a resealable plastic container for up to 3 days in the refrigerator.
Nutrition Facts
- Serving Size: 1
- Calories: 492
- Sugar: 9.4g
- Sodium: 610mg
- Fat: 15.7g
- Saturated Fat: 4.6g
- Carbohydrates: 47.6g
- Fiber: 2.4g
- Protein: 37.7g
- Cholesterol: 85mg
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