Almond Flour Bagels
A chilly morning, cinnamon candles, and the smell of toasty almond: I remember the first time I shaped Almond Flour Bagels on a windowsill while leaves tumbled past — neighbors waved as the warm scent drifted down the street. These bagels quickly became a reader favorite because they’re cozy, low-carb, and comforting without missing classic bagel texture.
Introduction
If you love seasonal baking, these Almond Flour Bagels are the perfect fall project — they’re tender, slightly chewy, and perfect toasted with a smear of pumpkin butter. Home bakers rave about how approachable this recipe is, even for beginners. If you enjoy other almond-based treats, you might like this almond flour thumbprint cookies recipe I often bake alongside bagels for a special brunch: almond flour thumbprint cookies.
Ingredients
- 2 cups blanched almond flour, lightly packed
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon sweetener (maple syrup or honey)
- 2 large eggs, room temperature
- 1 tablespoon olive oil or melted butter
- 1 teaspoon apple cider vinegar
- Optional toppings: sesame, poppy seeds, everything seasoning, or a streusel topping (see variations)
Step-by-step Instructions
- Prep and preheat
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk eggs, olive oil, sweetener, and apple cider vinegar until blended.
- Mix dry ingredients
- In a larger bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk to remove lumps.
- Combine and form dough
- Pour wet ingredients into dry and stir until a soft dough forms. It should be slightly sticky but hold shape. If too wet, add 1 tablespoon more almond flour; if too dry, add a teaspoon of water.
- Divide dough into 6 equal portions. Roll each into a ball, then use your thumb to poke a hole through the center, widening to form bagel rings. Smooth edges with damp fingers.
- Add toppings and bake
- Place rings on the prepared sheet. Brush lightly with a beaten egg for sheen and sprinkle toppings as desired.
- Bake 18–22 minutes, until golden and a toothpick comes out clean. For extra chew, broil for 1 minute at the end, watching closely.
- Cool and enjoy
- Let bagels cool 10 minutes on the pan, then transfer to a rack. Slice gently with a serrated knife and toast before serving.
Tips for Success
- Measure almond flour correctly: Spoon into the cup or use a scale (1 cup ≈ 96 g) to avoid dense bagels.
- Room-temperature eggs blend better; cold eggs can make the dough lumpy.
- Don’t overwork the dough. A gentle touch preserves tenderness and texture.
- If you want a chewier interior, let bagels rest 5–10 minutes after shaping before baking to hydrate the flour.
- For flavor inspiration and other almond flour baking ideas, I recommend trying a simple almond-flour shortbread for a snack alongside bagels: low-carb almond flour shortbread cookies.
Variations
- Gluten-free: These bagels are naturally gluten-free using almond and coconut flour. For a lighter crumb, try a small addition of tapioca starch (1–2 tablespoons) if you tolerate it.
- Streusel-topped bagels: Mix 2 tablespoons almond flour, 1 tablespoon sweetener, 1 tablespoon cold butter (or coconut oil) and a pinch of cinnamon; crumble over brushed egg wash before baking.
- Savory options: Add garlic powder, dried rosemary, or shredded cheese to the dough. For a sweet twist, fold in a few chopped dates and cinnamon.
- Low-sugar/diabetic-friendly: Use a sugar substitute like erythritol or monk fruit sweetener. For more simple almond desserts, check this flourless almond cake for pairing ideas: flourless orange pistachio and almond cake.
- Another fun swap is to turn leftovers into bagel breadcrumbs for topping casseroles or to make quick cookies similar to these brownie-cookies: 6-ingredient flourless brownie cookies.
Storage Recommendations
- Room temperature: Store cooled bagels in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight bag for up to 7 days; reheat in a toaster or oven to refresh texture.
- Freezing: Slice and freeze in a freezer-safe bag with parchment between halves for up to 3 months. Toast directly from frozen for best results.
- To refresh stale bagels, sprinkle lightly with water and warm in a 350°F oven for 5–7 minutes.
Encouragement for Beginners
Don’t be intimidated — almond flour bagels are forgiving, and minor differences in texture are part of home baking’s charm. If your first batch isn’t perfect, tweak flour amounts, baking time, or toppings next time. Baking is seasonal joy; pair these bagels with warm cider and you’ve got an instant cozy breakfast.
Conclusion
If you want another trusted take or visual step-by-step, see this detailed Almond Flour Bagels recipe for inspiration: Almond Flour Bagels – Recipe Girl®.
FAQs
- How do I make almond flour bagels more chewy?
- For chewier bagels, slightly increase baking time and allow shaped bagels to rest 5–10 minutes before baking. A short broil at the end can also help create a chewier crust.
- Can I substitute eggs in this recipe?
- Eggs provide structure; for an egg-free version, try 3 tablespoons of aquafaba (chickpea brine) per egg, but texture will be different. Expect a softer, less structured bagel.
- Are almond flour bagels keto-friendly?
- Yes, these bagels are low in carbs compared to wheat bagels because almond flour is low-carb. Adjust sweetener choices to maintain keto goals.
- Can I use a different nut flour?
- You can experiment with cashew or hazelnut flour, but results vary because oil content differs. Cashew flour can be slightly moister; adjust with a bit more coconut flour if needed.
Almond Flour Bagels
Cozy and low-carb, these Almond Flour Bagels are tender, slightly chewy, and perfect for toasting with a smear of pumpkin butter, making them an ideal fall baking project.
Ingredients
Dry Ingredients
- 2 cups blanched almond flour, lightly packed Make sure to measure correctly to avoid dense bagels.
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 1 tablespoon sweetener (maple syrup or honey)
- 2 large eggs, room temperature Room temperature eggs blend better.
- 1 tablespoon olive oil or melted butter
- 1 teaspoon apple cider vinegar
Optional Toppings
- sesame, poppy seeds, everything seasoning, or a streusel topping
Instructions
Prep and Preheat
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk eggs, olive oil, sweetener, and apple cider vinegar until blended.
Mix Dry Ingredients
- In a larger bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk to remove lumps.
Combine and Form Dough
- Pour wet ingredients into dry and stir until a soft dough forms. If too wet, add 1 tablespoon more almond flour; if too dry, add a teaspoon of water.
- Divide dough into 6 equal portions. Roll each into a ball, then use your thumb to poke a hole through the center, widening to form bagel rings. Smooth edges with damp fingers.
Add Toppings and Bake
- Place rings on the prepared sheet. Brush lightly with a beaten egg for sheen and sprinkle toppings as desired.
- Bake for 18–22 minutes, until golden and a toothpick comes out clean. For extra chew, broil for 1 minute at the end, watching closely.
Cool and Enjoy
- Let bagels cool for 10 minutes on the pan, then transfer to a rack. Slice gently with a serrated knife and toast before serving.
Notes
To refresh stale bagels, sprinkle lightly with water and warm in a 350°F oven for 5–7 minutes. Don’t be intimidated by the baking process; minor differences in texture are part of home baking’s charm.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 6gProtein: 6gFat: 12gSaturated Fat: 1gSodium: 150mgFiber: 3gSugar: 1g
Tried this recipe?Let us know how it was!