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Home » Bread & Muffins

Bagels {grain-free}

Feb 21, 2020 · 32 Comments

Bagels grain free overhead image

Growing up in New York City, I had easy access to fresh bagels. The bagels have a chewy texture thanks to the high-gluten flour and New York City tap water (the second factor is probably urban myth). They are also made fresh daily in batches, so many times I’d have a bagel just out of the oven.

My grain-free, gluten-free bagels are crunchy on the outside, tender inside, and have a soft bite. You can go all out with the Everything bagel topping, choose a one or two toppings, or just brush each bagel with a light egg wash. Store them in a sealed container in the refrigerator for a few weeks or freeze for a few months.

This bagel recipe is grain-free and gluten-free using almond flour, and also works well with other grain-free flours like cashew flour. I've played around quite a bit with almond flour, cashew flour, and coconut flour, and making a bagel with them is an interesting endeavor.

While not like the super chewy bagels made with all purpose flour, there are a few things I really love about this recipe: It has a crunchy outer crust, it's tender inside, and it tastes great with everything bagel topping that I get at Trader Joe's, or just a few toppings, or just a light egg wash.

The two tricks I've found to baking a bagel using almond flour: Use dripped yogurt (Greek-style yogurt) or Farmer cheese, and add your favorite toppings.

If you're in a rush or don't want to drip your yogurt, you can use yogurt that is not dripped. The bagel will be mostly tender throughout but then you can toast the bagel to get a crunchy crust.

In any case, this bagel using almond flour makes a great sandwich and toasts well. Feel free to load it up with sandwich fixings or some classic bagel fixings. And it goes great with my cured salmon recipe in my cookbook, Cooking for the Specific Carbohydrate Diet or find it here.

To make this lactose-free use yogurt fermented for 24 hours. I haven't tested it yet with dairy-free yogurt but I think it will work. Let me know if you try it!

I also haven't tested it yet with other nut or seed flours, but readers have had success using cashew flour as well. And, read my recipe notes to make this bagel dairy-free!

You can learn how to make dripped yogurt in my cookbook, Cooking for the Specific Carbohydrate Diet, or go to this post on my website on How to Make Yogurt.

Dripped Yogurt
Bagels (

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  1. Karen Gebhart says

    December 02, 2024 at 1:14 pm

    This was easy to make and really delicious -thank you

    Reply
    • Erica says

      December 02, 2024 at 2:44 pm

      Hi Karen, great to hear!

      Reply
  2. Eyeida says

    September 27, 2022 at 4:33 pm

    5 stars
    So good! Thank you for the recipe!

    Reply
    • Erica says

      September 27, 2022 at 9:53 pm

      Thanks, Eyeida! Good good to hear!

      Reply
  3. Lexie says

    June 10, 2022 at 6:22 pm

    Could I substitute with cashew yogurt?

    Reply
    • Erica says

      June 12, 2022 at 9:28 am

      Hi Lexie, yes, you can! see my recipe notes and the comments

      Reply
  4. Diane says

    September 19, 2021 at 7:08 pm

    I make these bagel almost every week.
    Im lazy and just form them into buns using a jar lid lined with plastic wrap. Makes about 9 buns.
    Great toasted with almond butter or avocado.
    Thank you for great recipes!

    Reply
    • Erica says

      September 19, 2021 at 7:11 pm

      That's so great! Someone else mentioned they bake these as rolls and slice them in half for sandwiches. Brilliant 🙂

      Reply
  5. carole says

    February 09, 2021 at 8:29 am

    Can i use a almond butter instead of almond flour?

    Reply
    • Erica says

      February 09, 2021 at 8:49 am

      I haven't tried it, so not sure. Let me know if you do try it.

      Reply
  6. Helny says

    January 12, 2021 at 4:04 am

    What kind of cheese can I used or yogurt (scd legal ) ? Where I live I can’t find farmers cheese

    Reply
    • Erica says

      January 12, 2021 at 9:47 am

      Well-dripped yogurt will work. The less moist the yogurt, the better.

      Reply
  7. Ania says

    April 26, 2020 at 11:43 pm

    Is it possible to use yoghurt made of almound milk?

    Reply
    • Erica says

      April 27, 2020 at 12:02 am

      Yes. Almond milk yogurt tends to have more liquid in it so definitely drip some of the liquid out.

      Reply
      • Adele Tate says

        September 04, 2021 at 7:43 pm

        How do you make almond milk yogurt please?

        Reply
        • Erica says

          September 05, 2021 at 10:11 am

          Hi Adele! You can find it in my cookbook for SCD, or you can find other recipes online as well. You'll want to make sure it's dripped because almond yogurt tends to be on the wet side. I removed your email from the message, fyi.

          Reply
  8. Kel says

    April 20, 2020 at 4:54 pm

    Just made these for the first time! So Yummy! Thank you. Do you know if Everything Bagel Seasoning is SCD legal?

    Reply
    • Erica says

      April 20, 2020 at 7:39 pm

      Great to hear! I'm not sure if they're legal but you ask someone in the customer support area or call them. To be safe you can make your own mix. I know that SCD folks say Penzeys spices online has SCD legal spices.

      Reply
  9. Jen says

    April 04, 2020 at 9:45 am

    5 stars
    These are delicious. My scd yogurt is thick (I add gelatin when I make it) so I didn’t drip it. The dough was a little wet so I added just a tablespoon of coconut flour, which did the trick! Thank you so much...these really helped quell my ongoing bagel craving!

    Reply
    • Erica says

      April 04, 2020 at 10:33 am

      Thank you! Always good to hear 🙂 And good to know a bit of coconut flour can be added.

      Reply
  10. Emily R says

    March 14, 2020 at 4:21 pm

    5 stars
    These are AMAZING! I'm making my second batch now. I used Nancy's probiotic cottage cheese in lieu of the farmer's cheese. I bought it on sale and don't like the taste but I thought it might work and it does! I mixed everything in a blender. The batter was a little wet the first time so I just added more almond flour. This time I did 2.5 almond flour and .5 oat flour. THANK YOU SO MUCH FOR THIS RECIPE! I love slicing and toasting them and topping with butter or avocado!

    Reply
    • Erica says

      March 14, 2020 at 4:37 pm

      Thanks! The dough will be a bit wet if you don't remove excess moisture from the yogurt or cheese, but the bagel still comes out great, just more tender. And you can toast it to make it crunchier. Love your mix of flours. You can definitely experiment with flour subs as well.

      Reply
  11. Katie says

    March 10, 2020 at 1:19 pm

    Can you please clarify what you mean by “dripped yogurt”?

    Reply
    • Erica says

      March 10, 2020 at 8:57 pm

      I explain it in the post and link to a recipe for it. It is yogurt that has had the excess liquid dripped out of it.

      Reply
  12. Colleen Johnson says

    March 10, 2020 at 10:23 am

    5 stars
    Love! Thank you so much.

    Reply
    • Erica says

      March 10, 2020 at 10:37 am

      Thank you!

      Reply
  13. Jo says

    February 23, 2020 at 12:28 pm

    Is it 339kcal for the whole recipe?

    Reply
    • Erica says

      February 23, 2020 at 2:42 pm

      That's for 1 bagel. Bagels made with all purpose flour are around 250 calories.

      Reply
  14. tulips says

    February 21, 2020 at 4:17 am

    5 stars
    Looks great and easy, I will get some Mexican Queso Fresco available at any supermarket. I am assuming a Farmer's cheese is just a fresh cheese...Thanks

    Reply
    • Erica says

      February 21, 2020 at 8:32 am

      Farmer's cheese is a fresh cheese but it has live cultures (like yogurt) that react with the baking soda to make the dough rise a bit (not much though).

      Reply
      • Kellie says

        February 22, 2020 at 1:34 pm

        The ingredients says 1 large egg white 2 tablespoons? Does that mean 1 lg. Egg plus 2 tablespoons of additional egg whites or 2tablespoons of what?

        Reply
        • Erica says

          February 22, 2020 at 4:14 pm

          Thanks, I clarified the instructions. 1 large egg white = 2 tablespoons

          Reply

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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