Low-Carb Greek Yogurt Bagels with Everything Bagel Seasoning Recipe
This easy, low-carb bagel recipe uses Greek yogurt and almond flour to create a soft, yeast-free bagel perfect for a quick breakfast or snack. With a tender crumb and flavorful everything bagel seasoning, these bagels are baked in under 30 minutes and offer a healthy, gluten-free alternative to traditional bagels.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Total Time: 27 minutes
- Yield: 4 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup almond flour (112g)
- 1/4 cup tapioca flour (30g)
- 1-1/2 teaspoons baking powder (6g)
- 1/4 teaspoon garlic powder (1g)
- 1/4 teaspoon salt (1g)
Wet Ingredients
- 2/3 cup Greek yogurt (150g)
- 1 egg white (for egg wash, optional)
Toppings
- Dash of Everything Bagel Seasoning
- Olive oil, avocado oil, or coconut oil (optional, for egg-free wash)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Mix Ingredients: In a large bowl, combine the Greek yogurt, almond flour, tapioca flour, baking powder, garlic powder, and salt. Mix well using a sturdy spatula, food processor, or mixer until a consistent dough forms.
- Shape Bagels: Divide the dough into four equal portions. Lightly oil your hands with olive, avocado, or coconut oil to prevent sticking. Roll each portion into a ball, place on the prepared baking sheet, and gently poke a hole through the center with your finger, stretching it slightly to form the classic bagel shape.
- Apply Egg Wash and Season: Separate one egg white to make an egg wash. Using a pastry brush, spread the egg white over the tops and sides of each bagel for a golden finish. For an egg-free option, brush with a light oil instead. Sprinkle a dash of Everything Bagel Seasoning over each bagel to enhance the flavor.
- Bake: Bake the bagels for 20 to 25 minutes until they turn golden brown and feel firm to the touch.
- Cool and Rest: Allow the bagels to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Let them rest for 20 to 25 minutes before slicing; this resting time helps the crumb set, preventing a gummy or compressed texture when cut.
Notes
- Resting the bagels before slicing is crucial for achieving the best texture.
- You can use a food processor or mixer to simplify dough mixing if preferred.
- For an egg-free version, skip the egg wash and brush with oil instead.
- Store leftover bagels in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- If tapioca flour is unavailable, arrowroot powder can be a substitute, but the texture might vary slightly.
