Description
These Gluten-Free Greek Yogurt Bagels are a moist and tender alternative to traditional bagels, perfect for those avoiding gluten. Made with a simple blend of gluten-free flour, Greek yogurt, and baking powder, these bagels have a soft interior with a golden crust. Topped with your favorite seeds or seasonings, they make a delicious breakfast or snack option that’s easy to prepare at home.
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 Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, and salt until evenly combined.
- Add Greek Yogurt: Add the Greek yogurt to the dry ingredients and mix with a sturdy spoon or a stand mixer equipped with a dough hook until a cohesive, slightly sticky dough forms. Avoid overmixing to maintain the ideal texture.
- Divide Dough: Lightly flour your work surface and hands, then divide the dough into 6 equal portions to ensure even bagels.
- Shape Bagels: Shape each portion into a bagel by either rolling it into a ball, poking a hole through the center with your thumb and stretching it to about 1 to 1.5 inches in diameter, or roll the dough into a 6-inch rope and pinch the ends together to form a ring. Make sure each bagel has even thickness for uniform baking.
- Apply Egg Wash and Toppings: Brush the tops and sides of each bagel with the whisked egg wash to promote a golden crust. Sprinkle generously with your choice of toppings like everything bagel seasoning, sesame seeds, or poppy seeds.
- Arrange Bagels: Place the shaped and topped bagels on the prepared baking sheet, leaving spaces between them to allow even heat circulation.
- Bake: Bake the bagels in the preheated oven for 20-25 minutes until they turn golden brown and feel firm to the touch.
- Cool: Remove the baked bagels from the oven and transfer them to a wire rack to cool completely before slicing and serving, ensuring the best texture and flavor.
Notes
- Use a gluten-free flour blend that contains xanthan gum or guar gum to mimic the elasticity of gluten.
- Do not overmix the dough to avoid tough bagels; mix just until ingredients come together.
- Full-fat Greek yogurt gives the best texture, but you can use low-fat if preferred, though the bagels may be less moist.
- Optional toppings add extra flavor and texture; feel free to customize according to your taste.
- Let bagels cool completely before slicing to prevent them from crumbling.
