These Gluten-Free Greek Yogurt Bagels are fluffy, chewy, and so easy to make! With just a few simple ingredients like yogurt and flour, you’ll have fresh bagels in no time.
Honestly, who knew bagels could be this easy? I love slathering mine with cream cheese and a bit of smoked salmon—perfect for breakfast or a snack!
Key Ingredients & Substitutions
Greek Yogurt: Go for full-fat or 2% for creaminess. If you’re lactose intolerant, use a dairy-free yogurt that’s thicker, like coconut yogurt. The yogurt gives bagels their unique tang and moisture.
Gluten-Free All-Purpose Flour: Make sure it has a mix of rice flour, starches, and possibly xanthan gum. If you don’t have gluten-free flour, you can try making your own blend with almond flour and tapioca starch, but results may vary.
Xanthan Gum: This helps bind the dough, especially crucial in gluten-free baking. If your flour blend already has it, skip it. Without xanthan, your bagels might be crumbly instead of holding their shape.
Dried Ingredients: The dried minced onion and garlic add great flavor. If you don’t have them, you could use fresh (but use less) or other dried herbs like oregano. You can also skip them for plain bagels.
How Do You Achieve the Perfect Bagel Shape?
Shaping bagels may seem tricky, but it’s easier than it looks! Here’s the best way to create that classic bagel shape:
- After dividing the dough, roll each piece into a smooth ball, then poke a hole with your finger in the center.
- Slowly stretch the hole while rotating the dough to ensure it’s evenly shaped. Aim for about a 2-inch diameter hole.
- Don’t worry if it looks a bit rustic; the dough will puff up as it bakes!
Remember to keep your hands floured to avoid sticking, and don’t stress if the dough is a bit sticky. A little extra flour can help when kneading!
How to Make Gluten-Free Greek Yogurt Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup Greek yogurt (full-fat or 2%)
- 1 ½ cups gluten-free all-purpose flour (plus extra for kneading)
- 1 ½ tsp baking powder
- 1 tsp xanthan gum (if your flour blend doesn’t contain it)
- 1 tsp salt
- 1 tsp sugar or honey (optional, for slight sweetness)
- 1 egg white (for egg wash)
For Toppings:
- 2 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp dried minced onion
- 1 tbsp dried minced garlic
- 1 tsp coarse sea salt (optional, for sprinkling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake, so you’ll have fresh bagels ready in about an hour! They’ll be soft, slightly tangy, and perfect for breakfast or a snack.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it heats up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the gluten-free flour, baking powder, xanthan gum (if you need it), salt, and sugar or honey. Stir everything together until it’s well mixed.
3. Combine with Greek Yogurt:
Add the Greek yogurt to the dry mixture. Use a spoon or your hands to mix everything together until a dough forms. It should feel a bit sticky but still manageable.
4. Knead the Dough:
Turn the dough onto a floured surface. Gently knead it for about 1-2 minutes, adding a bit more flour if it’s too sticky. You want the dough to be smooth and not too wet.
5. Shape the Bagels:
Divide the dough into 6 equal pieces. Roll each piece into a ball, then poke a hole in the middle with your finger. Gently stretch the hole to create a bagel shape, making sure it’s about 2 inches in diameter.
6. Place on Baking Sheet:
Put the shaped bagels onto the prepared baking sheet, making sure they have some space between them.
7. Prepare the Egg Wash:
In a small bowl, lightly whisk the egg white. Brush the egg wash over each bagel to help the toppings stick and give them a nice shiny surface.
8. Add the Toppings:
In another small bowl, mix the sesame seeds, poppy seeds, dried onion, dried garlic, and coarse salt. Sprinkle this mixture generously over the tops of your bagels.
9. Bake the Bagels:
Place the baking sheet in the oven and bake the bagels for 25-30 minutes, or until they turn golden brown and are cooked through.
10. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack for a few minutes. Enjoy them fresh or toasted with your favorite spread!
These bagels are light, slightly tangy, and have a crisp outer crust with a tender inside. Perfect for anyone on a gluten-free diet!
Can I Use Non-Dairy Yogurt for This Recipe?
Yes, you can substitute Greek yogurt with a non-dairy option like coconut yogurt. Just make sure it’s thick enough to maintain the dough’s texture for best results!
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 3 months. To reheat, just toast them directly from the fridge or freezer!
Can I Add Different Toppings?
Absolutely! Feel free to get creative with your toppings. Consider adding grated cheese, seeds like chia or flax, or even spices like everything bagel seasoning. Customize them to your taste!
What If My Dough Is Too Sticky?
If your dough feels too sticky while mixing or kneading, simply add a bit more gluten-free flour, a tablespoon at a time. Be cautious not to overdo it, as this might make the bagels dense!