Description
This gluten free bagel recipe uses a simple blend of gluten free flour and Greek yogurt for a chewy, soft texture. Boiling before baking gives authentic bagel crust and bite, perfect for a homemade breakfast treat.
Ingredients
Scale
- 1 ½ cups gluten free all-purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum (if not included in your flour blend)
- 1 cup Greek yogurt
- 1 large egg
- 1 teaspoon honey or sugar
- Water for boiling
- Optional toppings: sesame seeds, everything bagel seasoning
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and xanthan gum.
- Add Greek yogurt, egg, and honey.
- Mix until a dough forms—sticky but manageable.
- Divide dough into 4 equal portions.
- With lightly oiled hands, shape each into a ball, then poke a hole through the center and stretch into a bagel shape.
- Bring a large pot of water to a boil.
- Lower bagels in, boiling for 30 seconds per side.
- Remove with a slotted spoon, drain briefly, then place on baking sheet.
- Sprinkle with toppings as desired.
- Bake for 20–25 minutes until golden brown.
Notes
Bagels freeze well. Slice before freezing and toast slices directly from the freezer.
Add mix-ins like olives or dried herbs for flavor variety.
Store in airtight container at room temperature for up to two days.
Boiling the dough before baking is key for authentic texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 4g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg