Description
These Gluten-Free Greek Yogurt Bagels are a quick and easy homemade bagel recipe featuring a soft, chewy texture thanks to full-fat Greek yogurt and a gluten-free flour blend. Perfect for those who want classic bagel flavor without gluten, these bagels bake to golden perfection and can be customized with your favorite toppings like everything bagel seasoning or sesame seeds.
Ingredients
Scale
Dry Ingredients
- 2 cups (240g) all-purpose gluten-free flour blend (with xanthan gum)
- 2 teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup (225g) plain, thick Greek yogurt (full-fat recommended)
- 1 large egg, whisked with 1 tablespoon water (for egg wash)
Optional Toppings
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
- Combine dry ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, and salt to evenly distribute the leavening and seasoning agents.
- Mix the dough: Add the Greek yogurt to the dry ingredients and mix using a sturdy spoon or a stand mixer with a dough hook until a cohesive and slightly sticky dough forms. Be careful not to overmix to keep the texture tender.
- Divide the dough: Lightly flour your work surface and hands, then divide the dough into 6 equal portions for consistent bagel size.
- Shape the bagels: Shape each portion by either rolling into a ball and poking a hole with your thumb, stretching it to 1-1.5 inches, or rolling into a 6-inch rope and pinching the ends together to form a ring. Aim for even thickness for consistent cooking.
- Apply egg wash and toppings: Brush each bagel’s top and sides with the egg wash for a golden finish and sprinkle your choice of toppings generously.
- Prepare for baking: Arrange the bagels on the lined baking sheet, spacing them apart to allow for expansion.
- Bake the bagels: Bake for 20-25 minutes until they turn golden brown and feel firm to the touch, indicating they are fully cooked inside.
- Cool and serve: Remove from the oven and transfer to a wire rack to cool completely before slicing to maintain their shape and texture.
Notes
- Use full-fat Greek yogurt for best texture and flavor in the dough.
- Do not overmix the dough to avoid tough bagels.
- The dough may be slightly sticky; flour your hands and surface lightly when shaping.
- Customize with your favorite bagel toppings for variety.
- Allow bagels to cool completely before slicing to prevent crumbling.
