Description
These Gluten-Free Greek Yogurt Bagels are a soft, chewy, and satisfying alternative to traditional bagels. Made with a gluten-free flour blend and creamy Greek yogurt, they are easy to prepare and perfect for a quick breakfast or snack. Topped with your favorite seeds or seasoning, these bagels bring delicious flavor and texture without the gluten.
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)
Toppings and Wash
- 1 large egg, whisked with 1 tablespoon water (for egg wash)
- Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, etc.
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 to ensure they are evenly combined.
- Combine Wet and Dry: Add the Greek yogurt to the dry ingredients. Mix thoroughly using a sturdy spoon or a stand mixer with a dough hook until a cohesive and slightly sticky dough forms. Avoid overmixing to keep texture light.
- Divide Dough: Lightly flour your work surface and hands to prevent sticking. Divide the dough into 6 equal portions for shaping.
- Shape Bagels: Shape each portion into a bagel by rolling it into a ball and poking a hole through the center with your thumb, then stretching the hole to 1 to 1.5 inches in diameter. Alternatively, roll each portion into a 6-inch rope and pinch the ends together to form a ring. Keep the thickness even for uniform baking.
- Apply Egg Wash and Toppings: Brush the tops and sides of each bagel with the egg wash to encourage browning and help toppings adhere. Sprinkle your choice of everything bagel seasoning, sesame seeds, poppy seeds, or other desired toppings generously over the bagels.
- Prepare for Baking: Place the shaped bagels onto the prepared baking sheet, spacing them evenly to allow for expansion during baking.
- Bake: Bake the bagels in the preheated oven for 20-25 minutes, or until they appear golden brown and feel firm to the touch when pressed gently.
- Cool: Remove the bagels from the oven and transfer them to a wire rack to cool completely. This prevents sogginess and helps set their texture before slicing and serving.
Notes
- Use a gluten-free flour blend with xanthan gum for best texture and structure.
- Full-fat Greek yogurt gives the bagels richness and moisture.
- Do not overmix the dough to avoid tough bagels.
- Ensure holes are large enough as dough will expand during baking.
- Cool completely before slicing to maintain shape and texture.
- Store leftover bagels in an airtight container at room temperature for up to 2 days or freeze for longer storage.
