Low-Carb Bagel Recipe with Greek Yogurt (Easy, No Yeast)
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This low-carb bagel recipe with Greek yogurt makes soft, chewy bagels without yeast or long prep time. Made with almond flour and thick Greek yogurt, they bake up golden, hold their shape, and taste like real bagels—not dense rolls.
Ever crave a bagel but dread what it might do to your tummy or blood sugar? Same. This is my go-to low-carb bagel recipe made with Greek yogurt and no yeast.
Unlike trendy 2-ingredient bagel recipes that can bake up flat, rubbery, or overly dense, this version has real structure and flavor. Almond flour, baking powder, and thick Greek yogurt work together to create bagels with a crisp, golden outside and a soft, chewy center.
After dozens of test batches, I landed on a method that delivers consistent results every time. These bagels are ready in about 30 minutes, slice cleanly once cooled, and hold up beautifully for toasting and sandwiches.
If you enjoy quick, yeast-free baking, you might also love my oat flour dinner rolls or Greek yogurt flatbread. They use similar no-yeast techniques with slightly different textures, making them great options to try next.
I also share clear flour substitution options below, including oat flour, gluten-free flour blends, and cassava flour, so you can easily adapt these bagels using what you already have on hand.
Why These Greek Yogurt Bagels Work
This recipe works because it relies on ingredient balance instead of yeast or rise time. Thick Greek yogurt provides moisture and structure, while baking powder gives lift, creating bagels that bake evenly and hold their shape.
- Flexible flour options: Almond flour is my go-to, but tested substitutions are included below so you can adapt with confidence.
- Low-carb with real flavor: Almond flour and Greek yogurt create a satisfying, savory bagel without the heaviness of traditional dough.
- No yeast required: Skip proofing and rising—these bagels are mixed, shaped, and baked in about 30 minutes.
- Reliable texture: Crisp on the outside and soft and chewy inside, even without boiling.
Ingredients & Substitutions
Here is everything you need to make the best greek yogurt bagel recipe:
- Plain Greek Yogurt: I recommend full-fat Greek yogurt for the best texture and protein balance. The yogurt must be thick. If it’s watery, the dough will spread and bake dense. If needed, strain yogurt for 10–15 minutes before using.
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: Almond flour brands vary. Be sure to use blanched almond flour because it keeps the crumb soft and prevents a gritty texture.
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. - Use this chart to swap flours while keeping the same dough texture.
| 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!
Easily Adapt This Recipe for Different Diets
This low-carb bagel recipe is naturally flexible and easy to adjust. With a few simple swaps, you can adapt it to fit different dietary needs while keeping the bagels soft, chewy, and flavorful.
- Gluten-Free: Use certified gluten-free almond flour and double-check that your baking powder and seasonings are gluten-free.
- Dairy-Free: Swap the Greek yogurt for a thick, dairy-free yogurt or blended silken tofu. The mixture should be very smooth and thick, not runny, to help the bagels hold their shape.
- Vegan: Use a dairy-free yogurt or blended silken tofu in place of the Greek yogurt, skip the egg wash, and brush the bagels with olive oil before baking. Be sure to use plant-based toppings and seasonings.
💡 Pro Tip: If you make a substitution, check the dough texture before shaping. It should be slightly sticky but easy to handle with oiled hands. I’d love to hear how your swaps worked in the comments!
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. The dough should be slightly sticky but easy to handle with oiled hands. If your dough feels overly wet, add 1–2 tablespoons more flour until it’s soft but shapeable.
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.
The bagels will not rise dramatically in the oven, but they will puff slightly and set as they bake.
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, then transfer to a wire rack to cool completely before slicing. Let the bagels rest for about 20–25 minutes before slicing. This helps the crumb set so they don’t compress or feel gummy inside. (I learned this from testing versions that were still warm that squished together when I sliced them). Enjoy!
Air Fryer Option:
You can also cook these almond flour Greek yogurt bagels in an air fryer for a faster, slightly crispier result! Preheat your air fryer to 320°F (160°C). Lightly oil the basket or line it with parchment paper, then place the shaped bagels inside, leaving space between them to expand. Air fry for 12–15 minutes, or until golden brown and firm to the touch. Let them cool slightly before slicing. Keep in mind that air fryer models can vary, so start checking around the 12-minute mark and adjust as needed.
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.
- If Bagels Spread Too Much: Your yogurt may be too thin. Add 1–2 tablespoons almond flour and reshape before baking.
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. These toppings also taste amazing on my No-Yeast Blueberry Bagels.
- 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.
Frequently Asked Questions
Do you love yeast-free bagels? Try these next:
Low-Carb Bagel Recipe with Greek Yogurt (Easy, No Yeast)
Gluten-FreeIngredients
- 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, then transfer to a wire rack to cool completely before slicing. Let the bagels rest for about 20–25 minutes before slicing. This helps the crumb set, so they don’t compress or feel gummy inside. (I learned this from testing versions that were still warm that squished together when I sliced them). Enjoy!
Video
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
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Wondering if I can use cornstarch for the tapioca flour/arrowroot flour?
Yes, you can Jenny 🙂
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!