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You can make bagels with almond flour by swapping traditional wheat flour for finely ground blanched almonds, and the result is a chewy, satisfying low-carb treat that’s surprisingly close to the real thing.
If you’ve been craving that classic bagel bite but you’re avoiding gluten or cutting carbs, learning how to make bagels with almond flour is a total game-changer.
These bagels come together with simple ingredients, and they don’t require any complicated kneading or long proofing times.
In this post, we’ll walk you through the entire process of making bagels with almond flour, including the best dough texture, boiling tips, and topping ideas.
Let’s dig into the delicious world of almond flour bagels and get you baking.
Why Make Bagels With Almond Flour
Almond flour is a fantastic base for bagels because it’s naturally gluten-free and packed with healthy fats and protein.
When you make bagels with almond flour, you skip the wheat entirely, which means no gluten development and a much softer, more tender crumb.
The key is understanding that almond flour behaves differently than regular flour, so your technique will need a few tweaks.
Unlike traditional bagels that get their chewiness from gluten, almond flour bagels rely on eggs and a binding agent like psyllium husk or xanthan gum to hold their shape.
This means your bagels will be slightly more delicate, but they’ll still have that iconic ring shape and a lovely golden crust.
Plus, making bagels with almond flour is incredibly quick, and you can have fresh bagels on the table in under an hour.
1. The Perfect Dough Texture
The first step to making bagels with almond flour is getting the dough consistency right.
Almond flour is moist and oily, so you’ll need to add a dry binder to absorb excess moisture and give the dough structure.
A common ratio is two cups of almond flour to one cup of mozzarella cheese, but for a dairy-free version, you can use psyllium husk powder instead.
When you mix the almond flour with eggs and your binder, the dough should feel slightly sticky but still hold together when pressed.
If it’s too wet, add a tablespoon more almond flour at a time.
If it’s too dry, add a teaspoon of water or an extra egg yolk.
This balance is crucial because overly wet dough will flatten out, and overly dry dough will crack.
2. Shaping Your Bagels
Shaping is where many people get nervous, but it’s easier than it looks.
Divide your almond flour dough into equal portions, usually about six to eight bagels depending on how large you want them.
Roll each portion into a ball, then poke a hole through the center with your thumb.
Gently stretch the hole to about one and a half inches wide, since almond flour dough will puff up slightly during baking.
Unlike wheat dough, you won’t need to rest or proof your bagels, so they can go straight into the boiling water.
Be gentle when handling the dough, as almond flour bagels are more fragile than their gluten-filled cousins.
3. Boiling for That Classic Chew
Yes, you absolutely should boil almond flour bagels, and this step is non-negotiable for that authentic texture.
Boiling sets the outside crust and helps the bagels hold their shape in the oven.
Bring a large pot of water to a gentle boil and add a tablespoon of honey or molasses for a touch of sweetness and color.
Carefully drop your shaped bagels into the water, two at a time to avoid crowding.
Let them boil for about 30 seconds per side, and you’ll see them firm up almost immediately.
Use a slotted spoon to remove them and place them on a parchment-lined baking sheet.
The boiling step is what separates homemade bagels from simple bread rolls, so don’t skip it.
4. Toppings and Baking
Once your bagels are boiled, it’s time to add toppings and bake.
Brush the tops with an egg wash or a little melted butter to help toppings stick.
Classic options include everything bagel seasoning, sesame seeds, poppy seeds, or flaky sea salt.
Bake your bagels in a preheated oven at 375°F (190°C) for about 20 to 25 minutes.
Keep an eye on them because almond flour browns faster than wheat flour, and you want a deep golden color, not burnt.
Let them cool on a wire rack for at least 10 minutes before slicing, and they’ll be soft and chewy on the inside with a slightly crisp exterior.
Tips for Making Bagels With Almond Flour Like a Pro
Once you’ve mastered the basics, a few extra tips will elevate your almond flour bagels even further.
These little tweaks ensure your bagels turn out perfect every single time.
1. Use Superfine Blanched Almond Flour
The type of almond flour you use matters more than you might think.
Opt for superfine blanched almond flour, not almond meal, because almond meal has coarse bits that can make your bagels gritty.
Blanched almond flour has the skins removed and is ground to a powdery consistency, which blends beautifully with eggs and cheese.
If you only have almond meal on hand, run it through a food processor for a few seconds to break down the larger pieces.
This simple swap will make a noticeable difference in the final texture of your bagels.
2. Don’t Overmix the Dough
When you’re mixing your almond flour dough, use a gentle hand and stop as soon as everything is combined.
Overmixing can break down the fat in the almond flour and make the dough greasy.
It can also make your bagels dense and heavy instead of light and airy.
Fold the ingredients together with a spatula until you see a cohesive dough form, then stop.
The dough will look slightly crumbly at first, but it will come together as you shape it.
3. Let the Dough Rest Briefly
A quick 10-minute rest after mixing can do wonders for your almond flour bagels.
This resting period allows the almond flour to fully absorb the moisture from the eggs and binder.
You’ll notice the dough becomes easier to handle and less sticky after a short rest.
Cover the bowl with a clean kitchen towel to keep it from drying out.
This little pause is not a proofing step, but it does improve the overall structure and makes shaping much easier.
4. Store and Reheat Properly
Almond flour bagels are best enjoyed fresh, but they can be stored for later.
Keep them in an airtight container at room temperature for up to two days, or in the fridge for up to a week.
To reheat, slice them and pop them in a toaster or a 350°F oven for about five minutes.
Avoid microwaving your bagels because it will make them rubbery and tough.
You can also freeze these bagels for up to three months, just wrap them tightly in plastic wrap and then foil.
Thaw them overnight in the fridge and toast before serving for that just-baked taste.
How to Make Bagels With Almond Flour: Step-by-Step Recipe
Now that you understand the science and the tips, let’s get into a full recipe for making bagels with almond flour from start to finish.
This recipe yields about six bagels and is perfect for a weekend breakfast.
Ingredients You’ll Need
2 cups superfine blanched almond flour, plus extra for dusting.
2 cups shredded low-moisture mozzarella cheese (or 1/2 cup psyllium husk for dairy-free).
2 large eggs, room temperature.
1 tablespoon baking powder.
1 teaspoon garlic powder (optional).
1 teaspoon salt.
1 tablespoon honey or molasses for the boiling water.
Your favorite toppings like everything bagel seasoning, sesame seeds, or poppy seeds.
Step 1: Preheat and Mix Dry Ingredients
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, baking powder, garlic powder, and salt.
Make sure there are no lumps so the baking powder is evenly distributed.
If using cheese, melt it in a microwave-safe bowl in 30-second bursts, stirring until smooth.
If using psyllium husk, you can skip the melting step entirely.
Step 2: Combine Wet Ingredients
Add the melted cheese (if using) and beaten eggs to the dry almond flour mixture.
Stir with a spatula until everything is well incorporated and a soft dough forms.
If you’re using psyllium husk, mix the psyllium with 1/2 cup hot water first to create a gel.
Then add this gel along with the eggs to the dry ingredients.
The dough should be slightly tacky but manageable.
Let it rest for 10 minutes as mentioned earlier.
Step 3: Shape and Boil
Divide the dough into six equal pieces and roll each into a ball.
Use your finger to poke a hole in the center and gently widen it.
Bring a large pot of water to a boil and stir in the honey or molasses.
Drop the bagels into the boiling water in batches and boil for 30 seconds per side.
Remove them with a slotted spoon and place them on the prepared baking sheet.
Step 4: Add Toppings and Bake
Brush the boiled bagels with a beaten egg for a shiny finish.
Sprinkle your desired toppings generously over the top.
Bake for 20 to 25 minutes, or until the bagels are puffed and deeply golden brown.
Let them cool on the baking sheet for 10 minutes before moving to a wire rack.
Slice, toast, and enjoy your homemade almond flour bagels.
So, Can You Make Bagels With Almond Flour?
Yes, you can absolutely make bagels with almond flour, and they come out tender, chewy, and full of flavor.
The process of making bagels with almond flour is straightforward once you know the right ratio of dry to wet ingredients.
You’ll get that classic bagel shape with a beautiful golden crust and a soft interior that’s perfect for cream cheese or smoked salmon.
Whether you’re gluten-free, low-carb, or just curious, these almond flour bagels are a delicious twist on a beloved breakfast staple.
We hope this guide has shown you how to make bagels with almond flour and inspired you to try them in your own kitchen.
Happy baking, and enjoy every single bite.