A healthier spin on bagels? Yes please!
These bagels are made with a blend of gluten free flour, siggi’s yogurt, pumpkin purée, and a few other simple ingredients! They are so delicious, light, and simple. My new morning favorite!
I absolutely love baking with siggi’s plain yogurt. Not only is it made with simple ingredients and high in protein, but it adds the best texture to my baked goods. Plus, the plain yogurt has zero added sugars. Such a bonus!
I purposely kept these bagels low in sugar so that they could be enjoyed both sweet and savory. I also love to keep things lower sugar in the morning as much as possible to avoid a sugar crash.
The siggi’s yogurt in the bagel dough adds a protein boost, while also giving the bagels their moisture and perfect texture. The dough is so easy to make, and I was so surprised by how easy it was to shape the bagels too! It only takes a few minutes, and you end up with 5 perfect gluten free bagels for the week!
If you want these bagels to be sweeter, you can add ¼ cup of coconut sugar to the batter. Personally, I love these with their subtle sweetness and think they are perfect as is! You could also sub in the siggi’s pumpkin & spice yogurt here, which would be absolutely delicious J
Slice and serve these up with cream cheese, melted butter and cinnamon sugar, or with peanut butter and banana. I know you guys are going to love these! I can’t wait to hear what you think- be sure to let me know if you give these a try!Print
Easy gluten free and yogurt pumpkin bagels!
- 1 cup almond flour
- ¼ cup + 2 tbsp oat flour
- ¼ cup tapioca starch
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ¼ tsp sea salt
- 1 cup siggi’s plain 0% yogurt (or sub the pumpkin & spice flavor)
- ¼ cup pumpkin purée
- 2 tbsp maple syrup*
Optional topping: avocado or coconut oil spray + cinnamons sugar
- In a large bowl, mix together all of the flours, baking powder, pumpkin pie spice, cinnamon, and sea salt until well combined.
- Stir in the yogurt, pumpkin, and maple syrup with a rubber spatula until well combined.
- Allow dough to chill in the refrigerator for 15 minutes.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Clean a work surface and sprinkle with oat flour. Turn the dough out onto the floured surface and knead the dough into one smooth ball, then divide the dough into 4 pieces, or 5 pieces for a bit smaller bagels.
- To shape the bagels, roll out each piece of dough into a log, then join the two ends together to form a circle. Be sure not to spread them too thin, and add more oat flour as needed if dough is sticking.
- Place bagels on parchment-lined baking sheet and lightly spray the tops with avocado or coconut oil (optional).
- Bake for 25 minutes. Sprinkle with cinnamon sugar once out of the oven, then allow to cool for at least 15 minutes before slicing and serving. Store leftovers on the counter for up to 3 days, or in the freezer for up to 2 months.
Note, if you want these bagels to be sweeter, add 1/4 cup coconut sugar to the batter in addition to the maple syrup.