sesame bagels on a white floral plate with a sliced bagel with cream cheese on a white plate and cup of coffee

Gluten free (flourless!) yogurt bagels for a simple, delicious, and satisfying breakfast. These are a healthier and simpler spin on a classic bagel, now in 3 different flavors!

everything bagels and pizza bagels on a white plate with tub of cream cheese

We’ve got gluten free everything bagels, gluten free sesame bagels, and gluten free pizza bagels! All three flavors are soo delicious!!

Ever since became obsessed with my pumpkin yogurt bagels, I knew I needed to make some savory versions! They are easy to meal prep and so perfect for quick and healthy breakfasts!

I love having mine with cream cheese or avocado, an egg, or we use the pizza one as, you guessed it, a pizza bagel! We top it with marinara, spinach, + cheese and pop it in the toaster oven. SO good!

everything bagels and pizza bagels on a white plate

I’m looking forward to making a few batches of these to bring to my family for Christmas morning breakfast 🙂 I honestly enjoy the process of making these- I find it therapeutic! Plus, it really isn’t hard at all. So don’t be intimidated!

These bagels just get baked in the oven- no boiling required! They have a base of almond flour, oat flour, and tapioca flour.

Can I substitute any of the flours?

Unless noted in the recipe, I have not tested any other flour substitutions. For best results I recommend keeping the recipe as written!

Can I make these dairy free?

Yes! I haven’t tried it personally, but I few followers have told me they use a thick Greek-style dairy free yogurt for the pumpkin bagels with success! I would say to just make sure it is not a thin and runny style yogurt, or you’ll have a mess on your hands with the dough. It needs to be thick yogurt! You’ll also want to make sure it is a plain, unsweetened dairy free yogurt for flavor purposes.

sesame bagels on a white floral plate

I know you guys will love these gluten free sesame bagels! I can’t wait to hear what you think! Tag me on Instagram so that I can see your bagels, too 🙂

Enjoy! xo

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Gluten Free Yogurt Bagels, 3 Ways

  • Author: Mia Zarlengo
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 45 bagels 1x
  • Category: Breakfast


Easy flourless gluten free sesame bagels made with yogurt!



For basic bagel dough (makes 4-5 bagels):

  • 1 cup almond flour
  • ¼ cup + 2 tbsp oat flour
  • ¼ cup tapioca starch (can sub arrowroot starch)
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 1 + 1/4 cup plain, unsweetened Greek-style yogurt
  • 1 tbsp honey 

For the sesame bagels:

  • 1 egg, whisked (for egg wash)
  • Sesame seeds, for topping 

For the everything bagels:

  • 1 egg, whisked (for egg wash)
  • Everything bagel seasoning

For the pizza bagels:

  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1/2 tsp garlic powder
  • Pinch of red pepper flakes
  • Dash of black pepper
  • 1/3 cup roughly chopped sun dried tomatoes (I like to use the kind packed in olive oil)
  • 1 egg, whisked (for egg wash)


  1. In a large bowl, mix together all of the almond flour, oat flour, tapioca starch, baking powder, and sea salt until well combined. (If making the pizza bagels, add the basil, oregano, garlic powder, red pepper flakes, and black pepper here). 
  2. Fold in the yogurt and honey with a rubber spatula until well combined (it may take a minute). (If making the pizza bagels, fold in the sun dried tomatoes here, too). 
  3. Allow dough to chill in the refrigerator for 15 minutes.
  4. Preheat oven to 375°F and line a baking sheet with parchment paper.
  5. Clean a work surface and sprinkle with oat flour. Turn the dough out onto the floured surface. Roll and knead the dough into one smooth ball, then divide the dough into 5 equal pieces (or 4 pieces for larger bagels). 
  6. 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.
  7. Place bagels on parchment-lined baking sheet and brush each bagel with the egg wash. Sprinkle the tops with sesame seeds or everything bagel seasoning if making those flavors.
  8. Bake for 25 minutes, or until tops are slightly golden, then allow to cool for at least 15 minutes before slicing and serving. Store leftovers on the counter for up to 2 days, or in the freezer for up to 2 months.

Breakfast, Gluten Free, Recipes, Snacks, Vegetarian


Dec 10, 2020

Gluten Free Yogurt Bagels, 3 Ways

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Maya says:

    These were incredible!! I was nervous because the dough seemed a bit sticky but they turned out perfect! Thanks so much

  2. Elli says:

    This recipe was amazing!!I It was so simple and easy to follow and the bagels turned out perfect. They have a true bagel texture and flavor. Will absolutely be making again!

  3. Nicole Tammaro says:

    I only have sweetened vanilla Greek yogurt, will that work?

    • Mia Zarlengo says:

      No I don’t recommend that since they are savory bagels! It will definitely effect the taste!

      • Diane says:

        These were awesome! I was sceptical at first as the recipe was different from a previous recipe I had that was good, but I gave this one a try as it had oat flour and almond flour. They came out awesome. I used water instead of egg wash and dipped the bagels face down on a plate of everything bagel seasoning and then placed them face up on a baking sheet lined with parchment paper and baked. They were beautifully browned on both sides. When cooled I layered them with wax paper and kept in microwave for overnight storage. I served them for our holiday breakfast and got great reviews, especially from my bagel connoisseur husband. A big plus for me was that they were so delicious I didn’t need to put anything on it such as butter or jam! Thank you!!!

  4. Ava says:

    I was very nervous at first because the dough was very sticky, but when you refrigerate and then coat the surface with oat flour it turns out great! I made five smaller bagels as opposed to five bigger ones. Took a little longer than 25 min to cook through for me. Came out moist and fluffy with great flavor! I used Siggi’s brand plain yogurt. I also love that these are thinner bagels, sometimes big thick ones are just too heavy! Will def be making these again and doubling the recipe!!!

  5. Aly says:

    These bagels are so easy to make and have the perfect flavor and texture. Will be making more to freeze so that I’m never out 🙂

  6. Lindsey Farmen says:

    I made the everything bagels. My husband and I absolutely love them!! Will definitely be making again. Can’t wait to try the pizza flavor!

  7. Alyssa says:

    I doubled the recipe and used a 1/2c coconut flour instead of 2c almond because I ran out:/ I also had to add 1 egg to keep it from being too crumbly. It turned out great, but I could only get 6 med/small bagels out of the double recipe. I can’t wait to get almond flour in my pantry again and try it the right way! If these turned out good, I’m sure yours will be amazing!

  8. Lizette says:

    Hands down, best gluten free dough I’ve ever made. Don’t fret if the dough seems a little sticky. Had to re-roll a couple of the that came out too thin. Follow the recipe and it works! They smell so good! Made the sesame seed version for Christmas morning, and will definitely be making the others.

  9. Katherine Parker says:

    Excellent! I was low on almond flour so had to shift the ratio to more oat flour, and they were still beautiful and absolutely delicious with my jalapeño cream cheese. I personally like food a little less salty so used 1/2 t of sea salt.

  10. Katie says:

    I was shocked by how good these bagels were. The taste and texture is on point! I followed the recipe exactly and definitely suggest coating them in extra oat flour when rolling as it helps a lot. I did just a simple salt and pepper topping and they were fantastic. My husband keeps asking when I’m going to make them again! Thanks Mia!

  11. Amy says:

    Has anyone tried this with coconut yoghurt? I have just tried this for the first time and I used coconut yoghurt (I used a thick one as recommended). The taste is on point – they are DELICIOUS. But unfortunately they have come out very doughy on the inside and nice and crispy on the outside. Any recommendations for a dairy free + soya free alternative yoghurt? Bare in mind I’m from the UK so much less choice. Can’t wait to make these again nevertheless!

    • Mia Zarlengo says:

      You could try baking them for a few more minutes! as long as they aren’t burning in the outside you can let them continue to bake a bit! i hope that helps!!

  12. Sonia says:

    These are sooo good! I will have to double the recipe next time 🙂

  13. Kimmy says:

    I’ve made these a couple times now and they taste delicious except mine seem to turn out very thin and not as puffy as yours looks. Also the middle is still a bit gooey more than bready. Is there something I should be doing to fix this issue?

    • Mia Zarlengo says:

      Depending on the brand of yogurt, you can try a bit more flour and/or baking them a few minutes longer! also, try not to spread them too thin when you roll them out and shape them! they should have a small hole pre bake!

  14. Chelsea says:

    Obsessed with how easy and delicious they are. I love having them on hand in the freezer for when I need a quick bagel fix on the weekends!

  15. Maria says:

    What brand of Greek yogurt do you recommend? I used kite hill and my dough came out super sticky and I couldn’t form it into a ball despite chilling it in the fridge for 15 mins

  16. Hayley says:

    These are fantastic!! I did a cinnamon raisin twist by adding cinnamon and raisins into the batter mix and then brushed with coconut sugar and cinnamon on top.

    SO great. Thank you for all the amazing recipes.

  17. Jailyn Cepeda says:

    Absolutely delicious!!!!! So simple to make and they come out so doughy, and flavor was on point. I used a bagel pan to shape them and kite Hill Greek yogurt and they came out perfect.

  18. Christine says:

    I loved this recipe! I miss bagels and these hit the mark! Made them plain and look forward to trying the different versions.

  19. dana says:

    amazing! I can’t wait to try out different flavors like strawberry, cinnamon, blueberry, and raisin!

  20. Ashton says:

    so easy and soo good!

  21. Nikki says:

    I’m about to make these right now, but I just realized I ran out of tapioca starch, would potato or corn starch work as well?

    • Mia Zarlengo says:

      I haven’t tried it so I can’t say it would give you the same result- I’m not sure! I’m sorry! Arrowroot is the only sub I have tried!

  22. Dana says:

    So good!

  23. Meya says:

    Amazing recipe! These were so good!! I made the regular bagels, and they were so good and easy+quick to make. Thank you so much for the recipe:)

  24. Kayle says:

    Was so excited to find a gluten free bagel recipe that doesn’t require boiling and also is so quick and easy! Will definitely be making regularly!

  25. Gracie says:

    So easy and so delicious. I’m glad I read the comments before, so I expected the dough to be sticky. Will definitely be trying this again on a larger scale and maybe even with some fruit instead. Thanks for posting!

  26. Mikaela says:

    These have very quickly become a weekly staple in my apartment! SO easy to bulk make for meal prep throughout the week and SO yummy :). As an avid Trader Joe’s shopper, I use the TJ brand 0% Fat Greek Yogurt and found that using 1c (vs. 1c + 1/4c) helps with the consistency/stickiness of the dough since it is a bit more watery than the Kite Hill or Siggis brands.

  27. Emily C says:

    LOVE!!! Have made these so many times and they always come out perfect. I’m a big fan of cinnamon raisin s I added some coconut sugar and raisins into the dough and it was so yummy 🙂

  28. Cait says:

    HI! Sooooo, I’m not sure what I did wrong but these were much closer to a muffin batter than a dough for me. That said I still baked them and they were delicious 🙂 But… do you really pack the almond flour in? I checked the recipe a few times and can’t find other possible ways I would have gone wrong.

    Thank you!!

    • Mia Zarlengo says:

      Hi Cait! It should definitely be a dough. Can I ask what kind of yogurt you used? Or we’re any flour substitutes made for any of the flours?

      • Cait says:

        Thanks so much Mia! I think i figured it out… my yogurt was a little looser and I mixed up my baking soda and baking powder ????. Made them again (correctly) and they were perfect! (Still eating the muffiny ones too :P) Thanks!

        Also your olive oil chocolate chip cookies are such a staple. Thanks for all your amazing recipes!

  29. Dal says:

    Hi! I was wondering what brand tapioca starch you use? I really want to make this recipe however each time I keep trying to find tapioca starch it is labeled as tapioca flour so was curios as to what you use!

  30. Dal says:

    Hi! I was wondering what brand tapioca starch you use? I really want to make this recipe however each time I keep trying to find tapioca starch it is labeled as tapioca flour so was curios as to what you use!

  31. Melissa says:

    These bagels are amazing! The thicker the yogurt the better! Still trying to perfect the shape and thickness. Mine always turn out a little flat but still taste amazing! Any tips?!

    • Mia Zarlengo says:

      HI Melissa!

      It’s important to make sure your baking powder is not expired! Because these are a healthier spin on bagels, they are going to be a bit thinner than your average bagel but they shouldn’t be flat! Also, make sure you are not rolling them out too thin before shaping 🙂

  32. Poppy says:

    Hello! I was wondering if the 2 extra tbsp of oat flour are for kneading the dough once it’s chilled? Or do you mix it with the rest of the dry ingredients in the beginning?

  33. Erin says:

    These are so good !!! I cant evens stand it:) you have literally all the best recipes. Thank you so much.

  34. Patricia says:

    Very good

  35. River says:

    I didn’t read everything and made this using Trader Joe’s cashew yogurt which is pretty thin. The dough was impossible to work with so I have to use more oat flour. It still didn’t form right so I made a more biscuit style and to my surprise it was still delicious and made a kind of flat dough. I’m really excited to try it with regular yogurt cause it still turned out super yum.

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Simple. Attainable. Gathered Nutrition.