These Gluten-Free Greek Yogurt Bagels are soft, chewy, and super easy to make! With just a few simple ingredients, you’ll have warm bagels ready in no time.
Honestly, who doesn’t love fresh bagels? I can barely keep my hands off them when they’re out of the oven. Pair them with cream cheese, and you’re in for a treat! 🥯
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour Blend: This is the foundation of the bagels. You can use any quality gluten-free blend. If you have almond flour or coconut flour at home, you might try a mix, but be aware that the texture could change a bit.
Plain Greek Yogurt: Full-fat Greek yogurt is my go-to for richness and moisture. If you want a lighter option, try non-fat yogurt. Dairy-free yogurt can also work, but make sure it’s thick; otherwise, the dough might need extra flour.
Baking Powder & Baking Soda: These are essential for the bagels’ rise. If you want a gluten-free option, just ensure your baking powder says gluten-free. You could use cream of tartar with baking soda as a substitution if necessary.
Sesame Seeds: Sesame seeds add crunch and flavor to the bagels. If you’re out, feel free to use poppy seeds, or skip them entirely for a simpler bagel. Sunflower seeds can also make a nice alternative!
How Do I Get the Bagels Shaped Just Right?
Shaping the bagels can be fun but requires a bit of technique. Here’s a simple step-by-step:
- After dividing your dough, roll each piece into a ball on a lightly floured surface.
- Poke a hole in the middle with your finger. It can help to rotate the bagel gently to stretch out the hole.
- Make the hole slightly larger than you want, as it will shrink during baking.
- Gently re-shape the bagel if it loses its roundness while shaping.
Don’t rush this step—take your time to get them looking good, as a well-shaped bagel puffs up beautifully in the oven!
How to Make Gluten-Free Greek Yogurt Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 1 1/2 cups gluten-free all-purpose flour blend (plus extra for shaping)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt (full fat preferred)
For Topping:
- 1 large egg (for egg wash)
- 2 tablespoons sesame seeds
- 1 tablespoon black sesame seeds (optional, for topping)
- 1/2 teaspoon garlic powder or everything bagel seasoning (optional for topping)
Time Needed:
This recipe requires about 15 minutes for preparation and another 20-25 minutes for baking, totaling approximately 35-40 minutes. These bagels are quick to whip up and even quicker to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This step is important to ensure your bagels bake evenly. While the oven heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Mixing these dry ingredients well will help ensure your bagels rise properly during baking.
3. Combine with Greek Yogurt:
Add the Greek yogurt to the flour mixture. Use a spoon or your hands to mix everything together until a dough forms. It should be soft but not sticky. If the dough feels too sticky to handle, sprinkle in a little more flour until it reaches the right consistency.
4. Shape the Bagels:
Lightly flour a clean surface and your hands to prevent sticking. Divide the dough into 4 equal pieces. Roll each piece into a ball and poke a hole in the center with your finger. Gently stretch the hole to form a bagel shape. Don’t worry if they aren’t perfect—each bagel can have its own personality!
5. Prepare for Baking:
Place the shaped bagels on the prepared baking sheet, making sure they have enough space to puff up as they bake. In a small bowl, beat the egg to create an egg wash. Brush the tops of the bagels with the egg wash to give them a nice golden color and help toppings stick.
6. Add Toppings:
Now it’s time to sprinkle your bagels! Add sesame seeds, black sesame seeds, and/or garlic powder or everything bagel seasoning to the tops as desired. This adds flavor and a nice crunch!
7. Bake the Bagels:
Put the baking sheet in the preheated oven and bake the bagels for 20-25 minutes. You’ll know they’re done when they are golden brown and sound hollow when tapped on the bottom.
8. Cool and Enjoy:
Once baked, remove the bagels from the oven and let them cool on a wire rack. Wait until they cool down a bit before slicing to maintain their shape. Enjoy your chewy, moist, gluten-free bagels for breakfast or as a snack!
Happy baking and enjoy your delicious creations!
Can I Use a Different Flour for This Recipe?
Yes, you can experiment with different gluten-free flour blends. Just ensure that the blend you choose contains xanthan gum or add it separately, as it helps provide structure to the dough.
How Can I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw them at room temperature or toast directly from the freezer!
Can I Make a Larger Batch?
Absolutely! You can easily double or triple the recipe. Just ensure you have a baking sheet that can accommodate the extra bagels, or bake them in batches. The baking time may remain the same for each batch.
What’s the Best Way to Reheat Bagels?
To reheat, you can toast them directly from room temperature or from frozen. For a softer bagel, wrap it in a damp paper towel and microwave for about 15-20 seconds. Enjoy them fresh and warm!