Almond Flour Bagels

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a picture from above with bagels on a cooling rack and topped with bagels seasonings

4.80 from 5 votes

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-bagels/ or scan the QR code here ➡️

Prep Time10

Cook Time18

Total Time28

Servings: bagels

Calories: 238kcal

Author: Carine Claudepierre

Ingredients

2 ¾ cups Almond Flour (note 1)
1 cup Coconut Yogurt (note 2)
2 teaspoons Apple Cider Vinegar (note 3)
2 teaspoons Baking Powder
¼ teaspoon Salt
½ teaspoon Garlic Powder for a savory bagel, skip for sweet
¼ teaspoon Onion Powder for a savory bagel, skip for sweet

Plant-based egg wash

2 tablespoons Almond Milk (note 4)
⅛ teaspoon Turmeric

Topping

2-3 tablespoons Bagel Seasoning (note 5)

US Customary - Metric

Instructions

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 350°F (180°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 the palm of your hand to flatten the ball a little, about 0.4 inches 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.
Bake the bagels at 350°F (180°C) for 15 to 18 minutes. You know they're cooked when the top is golden brown.
Let them cool down for at least 10 minutes in the pan before moving them to a wire rack.

Notes

Note 1: Almond meal works as well, but the bagels get darker and a bit gritty.

Note 2: Any thick, plain yogurt works, but watery plant-based yogurt won't work so well. If your yogurt is thin, add a tablespoon of whole psyllium husk in the batter to firm up.

Note 3: Lemon juice works as well.

Note 4: Any dairy-free milk works.

Note 5: This ingredient is used for a natural yellow hue. It's not necessary.

Note 6: Replace the bagel seasoning with a mix of black and white sesame seeds.

Nutrition