Almond Flour: Make sure to use blanched almond flour (which is made by processing almonds without the skins) to ensure a lighter texture and color. If you don’t have blanched almond flour, you may also use almond meal (which is made by processing almonds with their skins on), but it will result in a denser texture and darker color.

Baking Powder: Baking powder is the only leavening agent to help the bagel dough rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder. I recommend using aluminum-free baking powder so there is no aluminum taste.

Yogurt: I used dairy-free Greek-style yogurt to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.

Egg: Brushing the bagel dough with the beaten egg creates a beautiful golden brown exterior once baked.

Sesame Seeds: I like using a mix of sesame seeds (black, white, brown) for topping the bagel dough.

Parmesan Cheese: I used dairy-free parmesan cheese to keep the recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular parmesan cheese instead.

Storing: To store, place the cooled almond flour bagels in an airtight container and store in the refrigerator. I recommend slicing the bagels into half length-wise and then toasting them before eating.