Who says making bagels has to be complicated? These 2-ingredient gluten-free bagels are a game-changer—easy to make, versatile, and perfect for any sweet or savoury filling.
With just ground almonds and yoghurt, this recipe creates a soft and satisfying bagel alternative. Optional toppings like sesame seeds or flaky salt add a delightful finishing touch.
Simply mix, shape, and bake for 20 minutes. These bagels are not only quick to prepare but also naturally gluten-free and endlessly customisable. Enjoy them with cream cheese, jam, or any of your favourite spreads.
Why Homemade Bagel Is Better Than Store-Bought
This bagel is made with just two wholesome ingredients, giving you a fresh, nutrient-packed option with no additives or preservatives. It’s naturally gluten-free, rich in healthy fats from almonds, and lower in carbs than traditional bagels. Plus, it’s quick to make and keeps you feeling nourished — no unnecessary ingredients, just real food.
Tips
- Greek or strained yoghurt works best to keep the dough firm and easy to shape. If it’s too runny, your dough will be sticky.
- Top with sesame seeds –, but you can get creative with poppy seeds, everything bagel seasoning, or even a sprinkle of cheese. I used a mix of Nigella seeds, sesame seeds and salt.
- I shaped the dough into 6 mini bagels, each about 8cm in diameter — perfect for bite-sized portions. If you prefer a larger serving, simply make 3 instead.
- Let them cool before slicing – they firm up as they cool and are easier to cut.
Swaps
Ground Almond: you can use regular flour instead, in which case I would suggest you to try this recipe instead 2-Ingredient Bagels
Yoghurt: For this recipe, I used Fage 5% – a thick and creamy yoghurt that works perfectly. If you’d like to swap it with a different brand or a plant-based option, just make sure it has a similarly thick consistency. If your yoghurt is on the runnier side, you might need to add a little more ground almond to help the dough hold its shape. Plant-based yoghurts may result in a slightly softer or more crumbly interior depending on the fat content.
Storage
Best enjoyed fresh, but they’ll keep in an airtight container for up to 2 days. Lightly toast to refresh.
More Easy Bread Recipes
2-Ingredient Gluten-Free Bagels
Ingredients
- 100 g ground almonds
- 125 g yoghurt I used a thick and creamy one
Optional
- pinch of salt
- seeds Nigella and sesame seeds
Instructions
- Add the ingredients to a bowl and mix
- Shape into bagels: roll the dough, flatten it out and make a hole in the middle.
- Add to a baking tray with baking paper and add some optional toppings if you wish. I used a mix of sesame seeds, nigella seeds and flaky salt.
- Bake at 180C for 20 minutes.