These bagels are a double win for avocado fans-there’s mashed avocado right in the dough and plenty on top.
In this post, you’ll find two things: a full bagel-from-scratch recipe plus plenty of topping inspiration to build the ultimate avocado bagel. Prefer to stick with store-bought? Totally fine- those toppings work just as well either way.
Quick overview
✅ Blended avocado in the dough + topping ideas
✅ Chewy inside, golden outside (thanks, yogurt!)
✅ One bowl, no mixer needed
✅ No fancy ingredients- just kitchen staples
✅ Works with homemade or store-bought bagels
✅ Freezer-friendly + easy to reheat
What sets these bagels apart
This homemade avocado bagel recipe is part of my little hidden veggie series- basically recipes where I sneak veggies into easy everyday recipes without making them taste, well... too “green.”
And guess what really sets this recipe apart? There’s yogurt in the dough too. Not exactly a traditional bagel ingredient, I know- but it’s what gives these their lovely chewy texture without going overboard. I’ve tested more classic recipes that turned out a bit too dense for my liking, but this version? It hits the sweet spot- chewy enough to feel like a proper bagel, but still light and tender.
Ingredients & substitution notes
- Dry yeast: Essential for that rise. Just make sure it's not expired (we've all been there).
- White all purpose flour: I use regular flour here. I haven’t tested a gluten-free version yet, but if you try it, let me know!
- Avocados: Go for the ripe and creamy kind. If your avocado’s hard as a rock, maybe wait a day or two.
- Yogurt of choice: I prefer regular dairy, but soy yogurt or coconut yogurt work great as a dairy-free option.
- Maple syrup: Used in boiling the bagels for that signature subtle bagel sweetness. Brown sugar is a good alternative. This is usually achieved with barley malt syrup but I used maple syrup instead.
- Oil: Just a bit to grease the bowl during dough rising. I used olive oil.
See recipe card for quantities.
Step-by-step photo instructions
You’ll find those just below to guide you through. If you’re new to baking with yeast, don’t stress- I’ll walk you through it all nice and slow.
Step 1: Dissolve the yeast in lukewarm water. Set aside.
Step 2: In a small food processor, blend avocado and yogurt until smooth.
Step 3: Whisk together all the dry ingredients.
Step 4: Add the avocado-yogurt mix and the yeast-water mix.
Step 5: Stir with a spatula until just combined. Then gently knead until a dough forms.
Step 6: Lightly grease the bowl with oil. Then add the dough ball back to the bowl. Cover with a kitchen towel and let rise for 60 minutes until the dough has doubled in size (see photo).
Step 7: Divide the dough into 6 equal balls and shape them into a bagel shape. Boil on each side for 1 minute.
Step 8: When cold enough to handle, sprinkle with bagel seasoning and bake for 20 minutes.
Top tips for homemade bagel success
- Use bagel spice! Whether it's everything bagel seasoning or something custom, it makes these next-level.
- Let that dough rise properly. No shortcuts here- give it time to puff up.
- Don’t skip the boiling step. This is what makes bagels, well, bagels. If you bake them without boiling first, you’ll end up with more of a soft roll situation. Still tasty, but not what we’re going for.
- Make the hole a bit bigger than you think. The bagels will expand when you boil them, and tiny holes tend to vanish.
- Use lukewarm water for the yeast. Not too hot, not too cold- think bath water. If it’s too hot, it can kill the yeast. Too cold, and your dough won’t rise well.
- Use a kitchen scale if you can. It’s especially helpful for getting the flour amount just right and avoiding dry or dense dough.
- Boil in batches. Only boil 2-3 bagels at a time to keep them from sticking together or losing their shape.
- Make sure your water is really boiling. A gentle simmer won’t cut it- you want a proper boil.
Avocado bagel topping ideas (aka the best part)
- Avocado Slices: Ensure they're ripe for the best flavor. Here's how tell if an avocado is ripe.
- Cream Cheese: Pairs wonderfully with avocado. Opt for vegan or dairy-free versions if needed.
- Greens & Microgreens: I love using rocket and microgreens for that fresh crunch.
- Tomato Slices: Adds juiciness and a pop of color.
- Radishes: For a peppery kick.
- Cucumber Slices: Brings a refreshing crunch.
- Pickled Red Onions: Adds tanginess and a bit of zing.
- Sprouts: Alfalfa or bean sprouts add texture and nutrition.
- Roasted Cherry Tomatoes: For a sweet and savory touch.
- Poached egg – soft, runny yolk over avocado = pure magic IMO
- Egg salad: or try my homemade Egg Dill Pickle Salad as a topping
- Middle Eastern flavors: I also love pairing these with either store-bought or my homemade No-Garlic Hummus or this Baba Ganoush
Mix and match, pile it up, do what feels good. You can’t really go wrong here.
Storage
- To store: Keep leftover bagels in an airtight container at room temperature for up to 2 days.
- To freeze: Let them cool completely, then freeze in a reusable freezer bag for up to 2 months. Let thaw on the counter overnight and pop them into the toaster before serving.
Reviving stale bagels
Got leftovers? Here’s my go-to reheating trick to bring these 2-day-old bagels back to life.
Bagels reheat surprisingly well. Just spritz them with a little water (or flick some on with your fingers), then pop them in the oven at 340°F (170°C) for 5-7 minutes. They’ll come out warm, soft, and toasty again.
If they’re really dry, slice them in half first, give them that same quick water flick, and then toss them in the toaster real quick.
My dough is not rising- what now?
If your dough isn’t puffing up after an hour or so, don’t panic. Here are a few things to check:
- Your yeast might be expired (even by a few weeks- been there).
- The water could’ve been too hot and zapped the yeast before it even got started.
- Or your kitchen might just be a bit cold. Try placing the bowl in a turned-off oven with the light on, or near a warm (not hot) radiator.
It should double in size in about 1 to 1½ hours. If not, one of those culprits is usually to blame.
FAQ
Absolutely! Just skip the dough-making part and enjoy the toppings.
Yes! Pop the dough in the fridge overnight after it rises. Just bring it back to room temp before shaping and boiling.
Don’t skip it. Boiling gives the bagels their signature chewy crust. It’s kind of the magic step.
It helps give the crust that subtle sweetness and golden color. Barley malt syrup is traditional, but maple syrup is easier to find and just as good.
Related recipes
Looking for more avocado recipes? Try these:
📖 Recipe
Avocado Bagels
Equipment
- 1 small food processor *optional
- 1 large bowl + large pot
- 1 baking sheet with parchment paper
Ingredients
Homemade Bagels
- 2 ½ cups (375 g) white all purpose flour
- 1 teaspoon salt
- 2 ½ teaspoon (7 g) dry yeast
- ⅓ cup + 2 tbsp (90 g) lukewarm water
- 1 ripe avocado
- ¼ cup (60 g) Greek yogurt *plain, unsweetened
- 1 tablespoon oil to grease the bowl
- ¼ cup (70 g) maple syrup
- Everything Bagel Seasoning
Toppings of choice
Instructions
Bagels
- In a small bowl or measuring cup, combine the water (make sure it's lukewarm) and yeast. Stir gently and let it sit for 10 minutes until foamy.⅓ cup + 2 tablespoon lukewarm water, 2 ½ teaspoon dry yeast
- In a food processor, blend the avocado and yogurt until completely smooth and creamy. Alternatively, you could mash it with a fork but make sure its really creamy without any remaining lumps.1 ripe avocado, ¼ cup Greek yogurt
- In a large mixing bowl, whisk together flour and salt.
- Combine wet and dry ingredients. Add the avocado-yogurt mixture and the activated yeast water to the bowl with the flour. Mix with a spatula until a shaggy dough forms, then knead by hand for 3-4 minutes until all the flour is fully worked into the dough.2 ½ cups white all purpose flour, 1 teaspoon salt
- Lightly grease the mixing bowl with some oil and place the dough ball inside. Cover with a towel or plastic wrap and let it rise at room temperature for about 1 to 1 ½ hours. The dough should have doubled in size by then.1 tablespoon oil to grease the bowl
- Divide the dough into 6 equal pieces. Shape each into a smooth ball, then poke a hole through the center and gently stretch it into a ring shape. If you have enough time you could let the shaped bagels rest for another 15-20 minutes (I usually skip this step ;-))
- Preheat oven to 400°F (205°C). Bring a large pot of water to a boil and add the maple syrup. Boil the bagels for 45-60 seconds on each side. Remove with a slotted spoon and place on a wire rack.¼ cup maple syrup
- While the bagels are still damp, but cold enough to handle, sprinkle the tops (and bottoms if you like) with everything bagel spice (don't skip this step). Bake for 22-24 minutes, or until golden brown. Cool on a wire rack before slicing.
Toppings
- I usually go for a generous smear of cream cheese, then layer on ripe avocado slices and a handful of rocket and then microgreens- but you can also mix things up with tomato slices, crunchy cucumbers, pickled red onions, or even roasted cherry tomatoes for a sweet-savory twist.
Video
Notes
- Use bagel spice! Whether it's everything bagel seasoning or something custom, it makes these next-level.
- Make the hole a bit bigger than you think. The bagels will expand when you boil them, and tiny holes tend to vanish.
- Use a kitchen scale if you can. It’s especially helpful for getting the flour amount just right and avoiding dry or dense dough.
Dylan says
Fantastic recipe! Thanks for sharing