Ingredients
Dough
- 2 1/2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt
Topping
- 1 egg (beaten, for brushing)
- Sesame seeds (or flax, chia seeds for topping)
- Parmesan cheese (for topping)
Instructions
- Mix dry ingredients: In a bowl, combine the almond flour, baking powder, and salt thoroughly to ensure even leavening.
- Add Greek yogurt: Add the Greek yogurt to the dry mix and stir until a slightly sticky dough forms that can be handled easily.
- Portion the dough: Divide the dough into 6 equal portions to make individual bagels.
- Shape the bagels: Roll each portion into a ball, then use your fingers to create a hole in the center forming the classic bagel shape.
- Prepare for baking: Place the shaped bagels on a parchment-lined baking sheet to prevent sticking.
- Brush with egg: Brush each bagel generously with the beaten egg to give them a glossy, golden finish.
- Add toppings: Sprinkle sesame seeds or a mix of flax and chia seeds on top along with a light sprinkle of Parmesan cheese for added flavor and texture.
- Bake: Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until the bagels turn golden brown and firm to the touch.
- Cool and serve: Remove the bagels from the oven and let them cool slightly on a wire rack before serving to allow the texture to set.
Notes
- You can substitute the Greek yogurt with a dairy-free yogurt to make the recipe dairy-free.
- Adding different seeds like poppy or pumpkin seeds can vary flavor and texture.
- Store leftover bagels in an airtight container; they keep well for 2-3 days or can be frozen for longer storage.
- Reheat bagels in a toaster or oven to regain crispness.
- For a richer flavor, you can incorporate herbs like rosemary or garlic powder into the dough.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
