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You can make bagels with almond flour, and the results are surprisingly delicious when you know the right technique.
If you’ve been wondering whether you can make bagels with almond flour because you’re gluten-free, keto, or just curious, the short answer is a confident yes.
You can make bagels with almond flour that are chewy, golden, and satisfying, even though they won’t be identical to traditional wheat bagels.
The secret lies in understanding how almond flour behaves differently from wheat flour and adapting your method accordingly.
In this post, we’ll explore how you can make bagels with almond flour, the best ingredients to use, common pitfalls, and step-by-step tips for getting that classic bagel shape and texture.
Let’s dive right in and get your almond flour bagel journey started.
Why You Can Make Bagels With Almond Flour
You can make bagels with almond flour because almond flour brings unique properties that mimic some of gluten’s structural benefits in a different way.
Almond flour is high in fat and protein, which helps create a tender crumb and a satisfying bite.
Unlike wheat flour, almond flour has no gluten, so you can’t rely on stretchy dough for that classic bagel pull.
Instead, you can make bagels with almond flour by using eggs and binders like xanthan gum or psyllium husk to hold everything together.
The result is a denser, more cake-like bagel that still toasts beautifully and holds up to cream cheese and lox.
Many people prefer these because they’re lower in carbs and still give that breakfast satisfaction.
1. Almond Flour Provides Healthy Fats and Moisture
When you make bagels with almond flour, the natural oils in the nuts keep the bagels moist and prevent them from drying out quickly.
This is a huge advantage because gluten-free baked goods often turn crumbly or sandy.
Almond flour’s fat content also adds richness, so your bagels taste indulgent without needing extra butter.
That’s why you can make bagels with almond flour that are more forgiving than other gluten-free flours like coconut flour.
Coconut flour tends to soak up liquid aggressively, but almond flour behaves more predictably in recipes.
2. Eggs Act as the Glue That Holds the Dough Together
The key to success when you make bagels with almond flour is using enough eggs to act as a binder.
Eggs provide structure and help the dough come together into a workable mass that you can shape into rings.
Most almond flour bagel recipes call for two to three large eggs per cup of almond flour.
This gives the dough enough cohesion to boil briefly and bake without falling apart.
If you’re vegan, you can make bagels with almond flour using flax eggs, but the texture will be slightly softer.
3. You Can Control the Carbs and Keep It Keto-Friendly
One of the biggest reasons people want to make bagels with almond flour is to keep their carbohydrate intake low.
A traditional bagel can pack over 50 grams of carbs, but an almond flour bagel typically has only 4 to 6 grams of net carbs.
That makes them perfect for keto or low-carb lifestyles without sacrificing the joy of a warm bagel.
You can make bagels with almond flour that fit seamlessly into your daily macros.
Plus, almond flour is rich in vitamin E, magnesium, and healthy monounsaturated fats, so you’re getting nutrition with every bite.
How to Make Bagels With Almond Flour: A Step-by-Step Guide
If you’re ready to make bagels with almond flour, the process is straightforward once you know the right ratios.
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper.
In a large bowl, whisk together 2 cups of finely ground almond flour, 1 tablespoon of baking powder, and a pinch of salt.
In a separate bowl, beat 2 large eggs, 1 egg white, and 1 tablespoon of apple cider vinegar.
Gradually add the wet ingredients to the dry mixture and stir until a thick, sticky dough forms.
If the dough feels too wet, you can add a bit more almond flour, one tablespoon at a time.
1. Shaping the Bagels Without the Gluten Stretch
Since you can make bagels with almond flour but not with stretchy gluten, shaping requires a gentle touch.
Lightly wet your hands with water to prevent the dough from sticking to your fingers.
Divide the dough into four equal portions and roll each into a ball.
Then, poke your thumb through the center of each ball and gently stretch the hole to about two inches wide.
Remember that almond flour bagels won’t rise much, so make the holes slightly larger than you want the final product to be.
Place the shaped bagels onto the prepared baking sheet, leaving space between them.
2. To Boil or Not to Boil When You Make Bagels With Almond Flour
Traditional bagels get their signature chewy crust from boiling in water before baking.
However, when you make bagels with almond flour, boiling can cause the dough to disintegrate.
Almond flour dough is too delicate to survive a rolling boil without falling apart.
Instead, you can brush the tops of your bagels with an egg wash for a shiny, golden crust.
If you really want a chewier exterior, you can simmer them gently for just 30 seconds per side, but this is risky.
The safer route is to skip the boil entirely and rely on the egg wash to give you that beautiful bakery finish.
3. Baking Times and Topping Ideas
Once your bagels are shaped and brushed, sprinkle on your favorite toppings before baking.
Everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt all work wonderfully.
Bake for 18 to 22 minutes, or until the bagels are deeply golden and firm to the touch.
Let them cool for at least 10 minutes on the baking sheet before transferring to a wire rack.
This cooling step is crucial because almond flour bagels continue to set as they cool.
If you cut into them too early, they may seem gummy in the center, but that’s just residual moisture.
Once fully cooled, you can make bagels with almond flour that slice cleanly and toast perfectly.
Common Mistakes to Avoid When You Make Bagels With Almond Flour
Even though you can make bagels with almond flour, there are a few pitfalls that can ruin your batch.
Avoid using coarse almond meal instead of fine almond flour, as it will make your bagels gritty.
Also, don’t overmix the dough because that can make the bagels dense and tough.
Stir just until the ingredients are combined and no dry pockets remain.
Another common mistake is not measuring the almond flour correctly; always spoon it into the cup and level it off.
If you pack the almond flour down, you’ll end up with a dry, crumbly dough that won’t hold together.
1. Skipping the Resting Time
When you make bagels with almond flour, letting the dough rest for 10 minutes before shaping makes a big difference.
This allows the almond flour to fully absorb the moisture from the eggs.
The result is a dough that’s easier to handle and less likely to crack when you form the rings.
So don’t rush this step, even if you’re hungry and eager to bake.
2. Overbaking Because the Color Looks Pale
Almond flour browns differently than wheat flour because it has natural sugars that caramelize quickly.
But almond flour bagels can look pale on the bottom even when they’re done in the center.
Use a toothpick test instead of judging solely by color.
Insert a toothpick into the thickest part of a bagel; if it comes out clean, they’re ready.
Overbaking will dry them out, so trust the toothpick over the eye.
3. Storing Them Wrong
Since you can make bagels with almond flour that are moist, storage matters for texture.
Keep them in an airtight container at room temperature for up to three days.
For longer storage, freeze them in a zip-top bag and toast directly from frozen.
They won’t last as long as wheat bagels because the almond flour oils can turn rancid over time.
So eat them fresh or freeze them quickly to enjoy at their best.
So, Can You Make Bagels With Almond Flour?
Yes, you can make bagels with almond flour, and they’re a wonderful gluten-free and low-carb alternative to traditional bagels.
You can make bagels with almond flour that are flavorful, satisfying, and surprisingly simple once you get the hang of it.
The texture is softer and more cake-like, but the flavor is rich and nutty, perfect for spreading with butter or cream cheese.
Whether you’re new to gluten-free baking or a seasoned pro, these bagels are worth trying.
Just remember to use fine almond flour, enough eggs, and handle the delicate dough with care.
So go ahead and make bagels with almond flour this weekend; you won’t miss the wheat at all.
Enjoy your homemade bagels with a smile, knowing you’ve mastered a tasty new skill.