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| Step | Time | Intensity Level |
|---|---|---|
| Prep & preheat | 5 min | Low |
| Shred & squeeze zucchini | 8 min | Medium |
| Mix dry ingredients | 3 min | Low |
| Mix wet ingredients | 2 min | Low |
| Form dough | 5 min | Medium |
| Shape bagels | 7 min | Medium |
| Add topping | 2 min | Low |
| Bake | 25 min | None (waiting) |
| Cool | 10 min | Low |
| Total hands-on time | 32 min |
Final Note from the Chef
Zucchini bagels won’t taste like a New York deli bagel — they’re softer, more tender, and have a gentle earthy note. But they will satisfy your bagel craving while adding a serving of vegetables and cutting carbs by nearly half compared to traditional bagels.
Enjoy them warm, toasted, or even as sandwich rolls. Once you master the squeezing technique, you’ll never look at a zucchini the same way again.
Troubleshooting:
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Dough too wet? Add 1–2 tbsp more almond flour.
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Dough too dry/crumbly? Add 1 tsp water at a time.
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Bagels spreading flat? Your zucchini wasn’t squeezed enough, or the dough needs 1 more tbsp tapioca flour.
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