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Almond Flour Bagels Recipe

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These Almond Flour Bagels are a low-carb, gluten-free alternative to traditional bagels, featuring a soft and fluffy texture enhanced by Greek yogurt. Perfect for a quick breakfast or snack, they’re topped with a flavorful seasoning blend and baked to golden perfection in under 30 minutes.

Ingredients

Dry Ingredients

  • 2 cups fine blanched almond flour
  • 1 tablespoon baking powder
  • Pinch of salt

Wet Ingredients

  • 1 cup plain Greek yogurt
  • 1 large egg (plus 1 splash of water for egg wash)

Toppings

  • Everything seasoning or seasoning of choice

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Mix Dry and Wet Ingredients: In a medium bowl, combine the almond flour, baking powder, and a pinch of salt. Add the Greek yogurt and mix until a sticky, wet dough forms.
  3. Knead the Dough: Transfer the dough to a well-floured surface using regular or rice flour. Knead with your hands for 1-2 minutes until it becomes less sticky and easier to handle. Divide the dough into 6 equal pieces.
  4. Shape the Bagels: Roll each piece into a ball, flatten into a circle, then create a hole in the center by pressing your thumb or the end of a wooden spoon through it. Place each bagel 2 inches apart on the prepared baking sheet.
  5. Apply Egg Wash and Season: Whisk the egg with a splash of water in a small bowl. Lightly brush the tops and sides of each bagel with the egg wash, then sprinkle with everything seasoning or your choice of topping.
  6. Bake: Place the baking sheet on the middle rack of the oven and bake for 22-25 minutes or until the bagels are golden and fluffy.
  7. Cool: Remove from the oven and transfer the bagels to a cooling rack. Let them cool for 10-15 minutes to finish cooking and set properly.
  8. Serve: Slice and enjoy your homemade almond flour bagels!

Notes

  • Use fine blanched almond flour for the best texture.
  • Kneading on a well-floured surface prevents sticking and makes shaping easier.
  • Don’t skip the cooling step, as the bagels continue to set and cook slightly as they cool.
  • Customize toppings with sesame seeds, poppy seeds, or garlic powder in place of everything seasoning.
  • Store leftover bagels in an airtight container and refrigerate for up to 3 days or freeze for longer storage.

Find it online: https://cookedbysarah.com/almond-flour-bagels-recipe/