Description
Soft, chewy, gluten-free bagels made without yeast. Allergy-friendly and perfect for quick weekday breakfasts or freezer meal prep.
Ingredients
1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup plain Greek yogurt (or dairy-free yogurt)
1 egg (for egg wash)
Optional toppings: everything bagel seasoning, poppy seeds, sesame seeds, garlic flakes, sea salt
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together GF flour, baking powder, baking soda, and salt in a bowl.
3. Fold in Greek yogurt and mix until a sticky dough forms.
4. Flour your hands and divide dough into 4–6 parts. Roll into logs and shape into rings.
5. Seal ends and place on the baking sheet.
6. Brush with egg wash and sprinkle with desired toppings.
7. Bake 22–25 minutes or until golden brown. Cool 10 minutes before slicing.
Notes
Use a flour blend with xanthan gum, or add 1 tsp if not included.
To make dairy-free, use thick coconut or almond yogurt + 1 tsp lemon juice.
These bagels freeze well — slice and toast straight from frozen.
For sweet bagels, skip savory toppings and sprinkle with cinnamon sugar before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 bagel
- Calories: 190
- Sugar: 1g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg