Description
These gluten-free bagels are soft, chewy, and perfect for breakfast or sandwiches, made with simple ingredients for a satisfying homemade option.
Ingredients
- 3 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups plain Greek yogurt
- 1 egg (for egg wash)
- Optional toppings (sesame seeds, poppy seeds, everything seasoning)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix gluten-free flour, baking powder, and salt.
- Add Greek yogurt and mix until a dough forms.
- Transfer dough to a lightly floured surface and knead gently until smooth.
- Divide dough into equal portions and roll each into a rope, then shape into bagels.
- Place bagels on prepared baking sheet.
- Brush tops with beaten egg and sprinkle with desired toppings.
- Bake for 20–25 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
- Use a high-quality gluten-free flour blend for best texture.
- Dough may be slightly sticky; dust hands with flour if needed.
- Store leftovers in an airtight container for up to 2 days.
- Bagels can be frozen and reheated in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 35 mg
