Low-Carb Bagel Recipe with Greek Yogurt [Easy, No Yeast]
This easy low-carb bagel recipe with Greek yogurt is soft, chewy, and bakes in just 30 minutes—no yeast required! Made with almond flour and Everything Bagel seasoning, these gluten-free bagels are crispy outside and fluffy inside. Perfect for a keto-friendly breakfast or snack! Click for the full recipe and step-by-step instructions.
Ever crave a bagel but dread what it might do to your tummy or blood sugar? Same. This is my absolute favorite recipe for low-carb bagels made with Greek yogurt and no yeast. Unlike the trendy 2-ingredient bagel recipes that can taste flat or rubbery, my version packs incredible flavor and the perfect texture thanks to a few extra secret weapons: almond flour, garlic powder, baking powder, and Everything Bagel seasoning.
After dozens of test batches (my kitchen basically turned into a bagel lab!), I finally nailed a method that delivers a crispy, golden crust with a fluffy, chewy center — exactly what you want in a real bagel. And they’re ready in just 30 minutes, start to finish!
I also share flour substitution options in the Ingredients & Substitutions section below (including oat flour, gluten-free flour, cassava, and more) so you can make these your own.
If you’re on a low-carb diet but still crave the comforting chew of a classic bagel, these high-protein bagels are the perfect solution. They rival traditional bagels in taste and texture but with fewer carbs, more protein, and no xanthan gum required. One bite, and you’ll see why these have become a staple in my kitchen.
Why You’ll Love This Quick Homemade Bagel Recipe
- Low-carb and full of flavor: These bagels are made with almond flour, Greek yogurt, and Everything Bagel seasoning for a delicious, low-carb breakfast option.
- No yeast required: Skip the long rising times—this Greek yogurt bagel recipe is ready in 30 minutes!
- Perfect texture: Crispy on the outside and soft on the inside, these bagels give you the classic texture you crave.
- Customizable flour options: Make it with almond flour, oat flour, cassava flour, or gluten-free flour—all instructions included!
Ingredients & Substitutions
Here is everything you need to make the best greek yogurt bagel recipe:
Plain Greek Yogurt: This recipe requires greek yogurt. Regular yogurt is too thin and runny, and the bagels won’t rise. You can also use cottage cheese. Blend it just until the curdled cottage cheese texture is smooth. If you blend it too long, you’ll whip air into it, which won’t work in this recipe.
Almond Flour: Be sure to use blanched almond flour. The base for a gluten-free, low-carb bagel. You can substitute with oat flour, cassava flour, or gluten-free flour (see measurements below). You can also use any of these five flour options and the adjusted amounts of baking powder in place of the flour and baking powder amount specified in the recipe card. You may need to adjust the flour amount slightly to get the same dough consistency as you see in the video. You can add a little more yogurt if your dough is too dry or more flour if it’s too sticky and wet.
| FLOUR | MEASUREMENTS |
|---|---|
| Oat Flour | 3/4 cup + 1-1/2 tsp baking powder |
| Gluten-Free Flour (no xantham gum) | 2/3 cup + 1 tsp baking powder |
| All-Purpose Flour | 3/4 cup + 1 tsp baking powder |
| Cassava Flour | 2/3 cup + 1-1/2 tsp baking powder |
| Wheat Flour | 3/4 cup + 1-1/2 tsp baking powder |
Tapioca Flour: No tapioca flour? No problem! Arrowroot flour works just as well and gives the same texture. You can also replace it with gluten-free flour or all-purpose flour in combination with the almond flour in the recipe card.
Baking Powder: This helps give the bagels lift and a spongy texture. See the adjusted amounts in the table depending on the flour you choose to use.
Garlic Powder: Swap garlic powder with onion powder for a different, but still yummy flavor.
Salt: Sea salt or pink Himalayan salt are great alternatives for a slightly different taste.
Everything Bagel Seasoning: Don’t have it on hand? Make your own by mixing sesame seeds, poppy seeds, dried garlic, dried onion, and some coarse salt!
How to Make My Low-Carb Bagel Recipe
Here are easy, detailed, step-by-step instructions for making my easy homemade gluten-free bagel recipe. The instructions are also repeated in the recipe card at the bottom of this blog post
Step 1: Make the Soft Bagel Dough
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, add the 2/3 cup greek yogurt, 1 cup almond flour, 1/4 cup tapioca flour, 1-1/2 teaspoons baking powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt until well combined. You can use a sturdy spatula, food processor or mixer.
Step 2: Shape and Bake the Bagels
Divide the bagel dough into four equal portions, apply light olive oil (or any oil) to your hands, and roll each portion into a ball and place on the baking sheet. Gently shape it into a bagel by poking a hole through the center with your finger and stretching it slightly to make a bagel shape.
Separate one egg white to make an egg wash and spread it over the tops and sides of the bagels with a pastry brush. You can also brush the bagels with light olive oil, avocado oil, or coconut oil for an egg-free option.
Sprinkle the Everything Bagel Seasoning on top of each bagel for extra flavor.
Bake for 20-25 minutes, or until the bagels are golden brown and firm to the touch. Let the bagels cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely before slicing. Enjoy!
My Expert Recipe Tips
Dough Texture: Use thick Greek yogurt—regular yogurt is too runny. The dough should be slightly sticky but easy to shape. If you use regular yogurt, the dough will be too wet. The dough should lightly stick to your fingers. If it’s too dry, add a little more greek yogurt. Be sure to use oil on your hands before shaping the bagels.
Bagel Shape: The bagels will spread slightly while baking. You can adjust the size or shape to your preference. For larger bagels, you may need to add to the bake time.
Extra Crispiness: Toast the bagels after baking for a crunchier crust.
Delicious Serving Suggestions and Bagel Variations
- Keto Bagel Sandwich: Slice and fill with cream cheese, smoked salmon, and capers.
- Pizza Bagels: Turn your bagels into mini pizza crusts! Just add a bit of mozzarella cheese and your favorite pizza toppings, then bake until the cheese is perfectly melted. You’ll have personal-sized pizza bagels in no time.
- Avocado Toast: Slice your bagel and top it with mashed avocado, a sprinkle of olden flax seeds, and some sesame seeds for a low-carb twist on classic avocado toast.
- Peanut Butter and Jelly: Spread a layer of peanut butter on your bagel, add a dollop of your favorite jelly, and you’ve got a delicious PB&J bagel.
- Tuna Sandwich: Make a quick tuna sandwich by layering tuna, lettuce, and a drizzle of ranch dressing on your bagel. It’s a perfect, protein-packed lunch.
- Cheesy Bagels: Sprinkle a mix of Parmesan and sunflower seeds on top of your bagels before baking for a little crunch and cheesy goodness. Or, melt some mozzarella cheese on top after baking for an extra indulgent treat.
- Low-Carb Sesame Bagel: For a simple snack, toast your bagel, top with a little butter, and sprinkle some sesame seeds or brown sugar for a sweet-salty combo.
- Bagel Sandwich: Use your bagel as the base for any kind of sandwich! Whether it’s turkey, ham, or just some melted cheese and lettuce, you can mix and match different flavors to create the perfect bite.
Making recipes that feel good and taste good, like this one, is exactly what my Free 6-Week Gentle Reset is all about! I think you will love the new ideas that will give a healthy glow up to your weekly meals. And if you’re ready for ongoing support, my Gentle Foodie Life Membership might be exactly what you need. It helps you thrive with weekly meal plans, eBooks, and more confidence in your kitchen.
Frequently Asked Questions
Do you love yeast-free bagels? Check out more of my easy and nutritious bagel recipes that do not require any yeast:
Low-Carb Bagel Recipe with Greek Yogurt (Easy, No Yeast)
Ingredients
- 2/3 cup greek yogurt (150g)
- 1 cup almond flour (112g)
- 1/4 cup tapioca flour (30g)
- 1-1/2 teaspoons baking powder (6g)
- 1/4 teaspoon garlic powder (1g)
- 1/4 teaspoon salt (1g)
- dash Everything Bagel Seasoning
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, add the 2/3 cup greek yogurt, 1 cup almond flour, 1/4 cup tapioca flour, 1-1/2 teaspoons baking powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt until well combined. You can use a sturdy spatula, food processor or mixer.
- Divide the bagel dough into four equal portions, apply light olive oil (or any oil) to your hands, and roll each portion into a ball and place on the baking sheet. Gently shape it into a bagel by poking a hole through the center with your finger and stretching it slightly to make a bagel shape.
- Separate one egg white to make an egg wash and spread it over the tops and sides of the bagels with a pastry brush. You can also brush the bagels with light olive oil, avocado oil, or coconut oil for an egg-free option. Sprinkle the Everything Bagel Seasoning on top of each bagel for extra flavor.
- Bake for 20-25 minutes, or until the bagels are golden brown and firm to the touch. Let the bagels cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely before slicing. Enjoy!
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
My husband is Greek so used the full fat yogurt so he wouldn’t pout 😂
Made these after a coworker recommended them. The dough was a little maddening to deal with and they turned out smaller than I’d thought and resembled more of a biscuit than a bagel – BUT – we used them for sammiches and topped them with sammich meat, onions, tomatoes, mushrooms, avocados, smoked Gouda cheese and I have to tell you – the first bite in my husband wasn’t even done swallowing before recommending I make more 😂 these are now in my “favorites” section of my recipe box. Well done!
I love this so much!!! Thank you for sharing this 🙂 I know, the dough is different than typical bread dough but somehow it all works!
The best gluten free bread recipe I’ve ever used. Feels like a treat.
Katie, thank you so much for sharing this with me!!!! I’m so glad you love these as much as I do 🙂
I’ve made these bagels twice now, following the measurements exactly but the dough is REALLY sticky, almost like a cake mix! Having said that, I managed to place them on a baking sheet and roughly shaped them. Wow! Turned out delicious! thankyou!
OMG, these are so delicious.
I just made them and had one. You don’t need any topping, taste delicious by itself. I had strawberry jam with one piece. I will be making these all the time now.
I used all purpose flour instead of tapioca.
Thank you so much for the review, Flore!! I’m so glad you love them, too 🙂
OMG, these are so delicious.
I just made them and had one. You don’t need any topping, taste delicious by itself. I had strawberry jam with one piece. I will be making these all the time now.
I used all purpose flour instead of tapioca.
Hi Flore, thank you so much for sharing this with me!
I’ve made these twice and they are absolutely delicious. As one of the other reviewers commented mine also were a little flat. I think the next time I make them, I will try not to flatten them as much.
Hi Mary, thank you for the review! Yes, it takes a little practice to know how high to shape the dough before they bake 🙂
I made these today for the first time & mine are flat too- I haven’t tried them yet/ what is the solution to have them rise more?
Hi Loretta, I’m sorry they turned out flat for you. I recommend checking three things: 1. Make sure your baking powder is fresh, 2. Add a little more flour so they hold their shape better, 3. Shape the bagel dough taller before you bake it.
Please let me know how they turn out 🙂
I have tried this recipe twice. The flavor is ok but i cannot get them to spread less and rise more. Any helpful tips? The second attempt they rose a little bit more and i added more flour, but not enough rise to slice much.
Hi Deborah, I would love to help you troubleshoot. What are the exact ingredients you’re using?
These turned out delicious! The dough was a bit wet but I managed to work them into shape and they turned out great! Thank you
Hi Loni, thank you so much for the review! Yes, the dough will be wetter than a typical bagel dough. This helps bake light and delicious 🙂
These are SO quick and tasty to make Nicole! as a former pro baker, i’m always impressed when anyone uses metric measurements, as weighing things out leaders to better product imo. i used a low fat greek yogurt and there was no issue at all! i baked mine for 23 minutes and they were tiny but filling. these will be in my GF baking arsenal for a GF family member and me – thank you so much for your meticulous instructions too!
Hi Lisa, I really appreciate you sharing this with me! I’m glad we’re able to support your GF family member 🙂
We did not have the tapioca flour, used 1/4 cup coconut flour(be careful w/ coconut flour if you have nut allergy) and do not like baking powder (subbed 3/4t cream of tartar and 1/2 t baking soda) otherwise, followed recipe as directed. They did not brown much, are crumbly, not able to slice. But topped w/ chicken salad and eaten with lettuce n tomato, I LOVE them!!! We’ll try over and over until we match yours (cuz the flavor is Fantastic!)
Thank you so much for sharing this with me! I love your sub ideas 🙂
Easy and delicious, my favorite kind of recipe. Great texture too. Will definitely be making this a lot. Thank you.
Hi Mary, thank you so much for the review! I’m so glad you enjoyed this recipe 🙂
Hi! I have a question can I use melted butter to brush the top of the bagels? Thanks.
Hi Mary, great question! Yes, you can brush them with butter 🙂
Tried them today. So easy and delicious! Thanks for the recipe, it’s one of my favourite gluten free bread substitutes so far!
Hi Kat, thank you for trying my recipe and leaving a review! I’m so glad you love them, too 🙂
Excellent recipe, texture, and flavour, thank you!
Thank you so much, Roseanna! I appreciate the review 🙂
I will give them a try
Fantastic, Brenda! Please let me know how they turn out 🙂
Thank you for sharing this recipe. The bagels turned out great and I used some recommended swaps. I can’t believe how tasty and easy they were to put together. I will definitely be making more.
Hello Chantay, you are so welcome! I’m so glad you were able to customize them how you like them 🙂
These are so good and so easy! I used non-fat Greek Yogurt because I didn’t catch that you used full fat Greek Yogurt in your video. They still turned out great! Thank you!
Hi Annitta! Thank you so much for the review! Yes, non-fat greek yogurt works great, too 🙂
Annitta, that was the question and answer I was looking for. 🙂
I made these , just found , they were a bit sticky, even with the olive oil on my hands , I just added a tad more almond flour to the mix and as you say ” there so good ” 😁😁😁
Thank you so much for the review, Noelle! 🙂
Bagels are my favorite, but they are such a pain to make! These are so easy! And the almond flour tastes sooo good. I made a turkey sandwich out of mine it was amazing.
Thank you for the review, Tara! 🙂
I’m so excited to share this easy bagel recipe with you! They are so delicious and a low carb option to enjoy one of our favorite foods, bagels!