Mornings, Vegan Food

4-Ingredient Mini Everything Bagels (vegan + gf)


I truly can’t believe how adorable these mini bagels are. I saw @danahassonn on Instagram making this super easy recipe and I just had to try to veganize it and see if it worked! Her recipe uses greek yogurt and eggs, so I wasn’t sure how it would turn out. However, it totally worked and they are the cutest little snack! Perfect for making mini bagel sandwiches or just enjoy with a layer of vegan cream cheese! Dana also used store-bought everything bagel seasoning, but I decided to make my own since I couldn’t find it in any stores near me.

So how’s the texture?

Well, they’re gluten-free, so I didn’t expect the typical doughy consistency when I took a bite. They are more crumbly (although they do hold together really well!) than wheat bagels, and they’re not chewy. However, they are good in their own way! Definitely give them a try if you want to make a tasty snack in under 30 minutes. They really are so simple!

I’m including the brands I used here because I think that will be helpful, but of course you can try different brands and let me know how it goes!

What do they taste like?

They definitely have a tangy flavour, thanks to the yogurt. That’s why I recommend serving with something cheesy like vegan cheese, or something savoury like vegan cheese and Tofurky! The tangy flavour comes through but is masked by a tangy topping. I hope that makes sense :)!

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4-Ingredient Mini Everything Bagels (vegan + gf)

  • Author: Liv B
  • Yield: 8 mini bagels


Mini gluten-free and vegan everything bagels. Inspired by @danahassonn on Instagram! Thanks for the Inso Dana!


  • 2 1/4 cups fine almond flour (I used Bob’s Red Mill)
  • 1 cup plain greek-style dairy-free yogurt (I used Daiya plain)
  • 2 tbsp avocado oil (any brand will work, and melted vegan butter should work too)
  • 1 tbsp everything bagel seasoning

Everything Bagel Seasoning:

  • 2 tbsp poppy seeds
  • 1 tbsp black sesame seeds
  • 1 tbsp white sesame seeds
  • 1 tbsp dehydrated onion flakes
  • 1 tbsp dehydrated garlic flakes
  • 1 tsp flaky sea salt


  1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine almond flour and yogurt and mix until its a thick dough.
  3. Using wet hands, scoop a heaping spoonful of dough into your hands and roll into a 4 inch (approx) long rope shape. Place onto prepared baking sheet in a mini bagel shape (with the two ends touching and a hole in the middle). Repeat with the rest of the dough – you should have 8 mini bagels.
  4. Generously brush the top of each bagel with oil and then sprinkle with everything bagels seasoning.
  5. Bake 28 minutes. I broiled mine for 2 minutes afterwards to make the tops nice and golden.
  6. Allow to cool on baking sheet, then slice and serve with vegan cream cheese or whatever else you like!


  1. Hi Liv! These look delicious! Does the yogurt have to be Greek style? I’ve never seen nondairy Greek yogurt, but buy the unsweetened so delicious all the time. What do you think?

    • I’m not sure, I haven’t tried it with a runnier yogurt so I can’t say for sure. Maybe give it a try and if you can’t roll the dough, add a bit more almond flour to get the right consistency 🙂

  2. Hey Liv!
    I’d love to try your recipe but is it possible to use amother flour instead of almond flour? Since I am not gluten free I’m not limited in that area but I dont have almond flour at home

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