How To Make Bagels With Almond Flour

You can make bagels with almond flour, and they turn out chewy, satisfying, and completely grain-free.

If you’ve been craving that classic bagel bite but you’re avoiding wheat or gluten, this is the perfect solution.
 
Making bagels with almond flour is surprisingly simple, and the result is a low-carb breakfast that actually holds its shape.
 
You don’t need any fancy equipment or special ingredients beyond a bag of fine almond flour and a few pantry staples.
 
In this post, we’ll walk through exactly how to make bagels with almond flour, from mixing the dough to boiling and baking them to perfection.
 
Let’s get right into the kitchen and start creating your new favorite morning treat.
 

Why You Can Make Bagels With Almond Flour

The reason you can make bagels with almond flour comes down to the flour’s unique fat and protein content.
 
Unlike wheat flour, almond flour has no gluten, but it does have plenty of natural oils and a fine, moist texture.
 
That means your bagels will be tender on the inside with a beautiful golden crust on the outside.
 
You can make bagels with almond flour using a simple dough that relies on eggs and a binder like psyllium husk or mozzarella cheese.
 
This combination gives the dough enough structure to be shaped into rings and boiled briefly just like traditional bagels.
 
The best part is that making bagels with almond flour doesn’t require any rising time since there’s no yeast involved.
 
So you can go from mixing bowl to fresh bagels in under 30 minutes of active work.
 
That’s faster than a trip to the bakery, and you get full control over the flavor and toppings.
 

1. Almond Flour Provides the Perfect Base

Almond flour is the star of the show when you make bagels with almond flour because it’s naturally low in carbs and high in healthy fats.
 
This means your bagels are not only delicious but also keep you full for hours without the blood sugar spike.
 
Make sure you use finely ground blanched almond flour rather than almond meal for the smoothest dough.
 
The finer texture helps the bagels bind together better and gives them a more bread-like crumb.
 

2. Eggs Are the Essential Binder

When you make bagels with almond flour, eggs are what hold everything together.
 
They add moisture and structure, acting as the glue that almond flour lacks without gluten.
 
Most recipes use one or two large eggs per cup of almond flour, and they also help create that lovely golden color during baking.
 
If you want an even sturdier bagel, you can add an extra egg white or a spoonful of psyllium husk powder.
 

3. A Binder Like Psyllium or Cheese Makes Them Chewy

To get that classic bagel chew, you’ll want a binder that mimics gluten’s elasticity.
 
Psyllium husk powder is a fantastic option because it absorbs liquid and creates a stretchy, dough-like texture.
 
Alternatively, shredded mozzarella melted into the dough adds both binding power and a savory richness that’s hard to beat.
 
Either way, this binder is the secret to making bagels with almond flour that don’t crumble apart.
 

Step-by-Step: How to Make Bagels With Almond Flour

Now let’s dive into the actual process so you can start making bagels with almond flour at home today.
 
Here’s the straightforward method that yields about four medium-sized bagels.
 

1. Mix the Dry Ingredients

Start by whisking together two cups of fine almond flour, one tablespoon of psyllium husk powder, one teaspoon of baking powder, and a pinch of salt in a large bowl.
 
Make sure there are no clumps in the almond flour before you add the wet ingredients.
 
This dry mix forms the foundation for your dough when you make bagels with almond flour.
 

2. Add the Wet Ingredients

In a separate bowl, beat two large eggs and add one tablespoon of apple cider vinegar and two tablespoons of warm water.
 
Pour the wet mixture into the dry ingredients and stir until a thick dough forms.
 
The dough will be sticky, but that’s totally normal when you make bagels with almond flour.
 
Let the dough rest for about five minutes so the psyllium can absorb the liquid and thicken up.
 

3. Shape the Bagels

Once the dough has rested, divide it into four equal portions using damp hands.
 
Roll each portion into a ball, then poke a hole through the center with your finger and gently stretch it into a ring shape.
 
Be careful not to make the hole too big because the bagel will expand slightly while baking.
 
Place the shaped bagels on a parchment-lined baking sheet while you preheat your oven to 350°F.
 

4. Boil Them Briefly

The boiling step is what gives bagels their signature shiny crust, and you can do this even when you make bagels with almond flour.
 
Bring a large pot of water to a gentle boil and add a teaspoon of salt or a tablespoon of honey for extra flavor.
 
Drop each bagel into the water one at a time and boil for about 30 seconds per side.
 
Use a slotted spoon to remove them and place them back on the baking sheet.
 
This quick bath sets the outside and helps the bagels keep their ring shape.
 

5. Add Toppings and Bake

While the bagels are still slightly wet from the boil, sprinkle on your favorite toppings like sesame seeds, everything bagel seasoning, or shredded cheese.
 
If you skipped the boiling step, you can also brush the tops with an egg wash and add toppings before baking.
 
Bake the bagels for 20 to 25 minutes until they’re deep golden brown and firm to the touch.
 
Let them cool on a wire rack for at least ten minutes before slicing, as they will continue to set while cooling.
 

Tips for Perfect Almond Flour Bagels Every Time

Getting the technique just right makes a huge difference when you make bagels with almond flour.
 
Here are a few pro tips to ensure your bagels come out bakery-worthy.
 

1. Don’t Overmix the Dough

Overmixing can make the dough greasy because almond flour releases its oils when handled too much.
 
Stir just until everything is combined, then stop.
 
The same rule applies when you shape the bagels, so work quickly and gently.
 

2. Keep Your Hands Wet

The dough will be sticky, and dry hands will only make it stickier.
 
Keep a small bowl of water nearby and dip your fingers before shaping each bagel.
 
This simple trick makes shaping effortless when you make bagels with almond flour.
 

3. Use a Kitchen Scale for Consistency

If you want all four bagels the same size, it’s best to weigh the dough.
 
Divide the total weight by four and shape each piece to that exact weight.
 
This ensures they bake evenly and have a uniform appearance.
 

4. Experiment With Flavors

The base recipe is just the starting point when you make bagels with almond flour.
 
You can easily add dried herbs, garlic powder, cinnamon, or even a little sugar substitute and cocoa for a sweet version.
 
For a savory kick, fold in shredded cheddar and jalapeño bits before shaping.
 
The possibilities are endless, and each batch can be completely different.
 

So, How Do You Make Bagels With Almond Flour?

To make bagels with almond flour, you mix almond flour with eggs and a binder, shape the dough into rings, and then boil and bake them.
 
Yes, it really is that straightforward, and the results are incredibly rewarding.
 
You can make bagels with almond flour that are chewy, golden, and completely satisfying without any wheat at all.
 
Whether you’re new to gluten-free baking or a seasoned pro, this method is foolproof and adaptable.
 
We hope this guide has shown you that making bagels with almond flour is not only possible but actually fun and easy.
 
So grab your almond flour and get baking, because your mornings are about to get a whole lot tastier.