breakfastamericanbaking
Greek Yogurt Low-Carb Bagels
These quick bagels use thick Greek yoghurt and baking powder instead of yeast, proofing or boiling.
From YouTube · Apr 21, 2026
These quick bagels use thick Greek yoghurt and baking powder instead of yeast, proofing or boiling.
5 min
Prep time
25 min
Cook time
50 min
Total time
4 bagels
Yield
Ingredients
8 ingredients- 2/3 cup (150 g) thick plain Greek yoghurt
- 1 cup (112 g) blanched almond flour
- 1/4 cup (30 g) tapioca flour
- 1 1/2 teaspoons (6 g) baking powder
- 1/4 teaspoon (1 g) garlic powder
- 1/4 teaspoon (1 g) salt
- 1 egg white, for brushing, optional
- Everything bagel seasoning, as needed
Method
10 steps- Preheat the oven to 350°F or 175°C and line a baking sheet with parchment paper or a silicone mat.
- Mix the Greek yoghurt, almond flour, tapioca flour, baking powder, garlic powder and salt.
- The dough should be slightly sticky but shapeable with oiled hands. Add 1 to 2 tablespoons more flour only if it is too wet.
- Divide the dough into four equal portions.
- With lightly oiled hands, roll each portion into a ball.
- Poke a hole through each centre and stretch gently into a bagel shape.
- Brush with egg white or a little oil and sprinkle with everything bagel seasoning.
- Bake for 20 to 25 minutes, until golden and firm.
- Cool on the tray briefly, then transfer to a wire rack.
- Wait about 20 to 25 minutes before slicing so the crumb can finish setting.
Recipe notes
Helpful tips
- Use thick Greek yoghurt; strain watery yoghurt for 10 to 15 minutes.
- Use blanched almond flour rather than coarse almond meal.
- Oil your hands before shaping.
- Cool completely before slicing to avoid a gummy centre.
Equipment
- Mixing bowl
- Sturdy spatula
- Baking sheet
- Parchment paper or silicone mat
- Pastry brush
- Wire cooling rack
Storage
Refrigerate in an airtight container for up to 5 days or freeze individually for up to 3 months.
Additional tips
- Contains almonds and dairy unless suitable substitutions are used.
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