These gluten-free bagels made with creamy Greek yogurt are a fun and tasty treat! They are soft, chewy, and perfect for breakfast or a snack.
I love how quick and easy they are to whip up—just mix, shape, and bake! They pair wonderfully with cream cheese or your favorite toppings. Yum! 😋
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: This is the foundation for your bagels. Brands like Bob’s Red Mill or King Arthur are great. If you’re in a pinch, you can blend your own using a mix of rice flour, potato starch, and tapioca flour.
Plain Greek Yogurt: Full-fat Greek yogurt yields the best texture. You can use a dairy-free alternative like coconut or almond yogurt, but keep in mind the flavor may vary a bit.
Olive Oil: This adds softness to the bagels. If you prefer, you can use melted butter or even avocado oil. Just remember, the choice may alter the flavor slightly.
Honey or Sugar: This is optional but helps with browning. If you’re looking for a sugar-free option, consider using agave syrup or a sugar substitute like erythritol.
Toppings: Sesame seeds or everything bagel seasoning is a classic choice! Feel free to get creative with toppings like poppy seeds or even pumpkin seeds for a twist.
How Do You Get the Perfect Bagel Shape?
Shaping your dough into bagels is easier than you might think! Here’s how to achieve those classic bagel shapes:
- After mixing and kneading, divide your dough into 5-6 equal portions with a sharp knife or bench scraper.
- Roll each piece into a ball. Don’t worry if it’s not perfect; bagels come in all shapes!
- Poke your finger through the center of the ball, gradually stretching it to form a hole about 1.5-2 inches wide.
- Make sure the dough is firm enough to hold its shape but not too tight; you don’t want it to spring back all the way!
Your bagels will puff up during baking, so a good-sized hole is key. With practice, you’ll be shaping bagels like a pro!
How to Make Gluten-Free Greek Yogurt Bagels
Ingredients You’ll Need:
For The Bagels:
- 1 1/2 cups gluten-free all-purpose flour (plus extra for dusting)
- 1 cup plain Greek yogurt (full fat for best results)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp olive oil (optional, for softer texture)
- 1 tsp honey or sugar (optional, helps browning)
- 1 egg white (for egg wash)
- Sesame seeds, black sesame seeds, nigella seeds, or everything bagel seasoning for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake, so you’ll be enjoying your freshly made bagels in about 30-35 minutes. Quick, right?
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While that’s warming up, line a baking sheet with parchment paper to prevent the bagels from sticking.
2. Mix Your Dry Ingredients:
In a large bowl, add the gluten-free flour, baking powder, and salt. Stir everything together until it’s evenly combined.
3. Combine with Greek Yogurt:
Next, add the Greek yogurt and olive oil (if you’re using it) into the bowl. Mix with a spoon or use your hands to combine everything until you form a sticky dough. If your dough is too sticky to handle, sprinkle a little extra flour until it’s easier to shape.
4. Knead the Dough:
Lightly flour a clean surface and transfer your dough onto it. Knead the dough gently for about 1-2 minutes—just enough to bring it together without overworking it.
5. Shape the Bagels:
Divide the dough into 5-6 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger. Gently stretch the hole to be about 1.5-2 inches wide. This is where the magic happens!
6. Prepare for Baking:
Place your shaped bagels on the prepared baking sheet, giving them some space in between.
7. Brush with Egg Wash:
In a small bowl, lightly beat the egg white. Brush it over the tops of each bagel to give them a shiny finish and help your toppings stick.
8. Add Your Toppings:
Sprinkle your choice of seeds or everything bagel seasoning evenly on top of each bagel. Get creative and make them your own!
9. Bake the Bagels:
Put the baking sheet in the oven and bake for 20-25 minutes. You want them to be golden brown and firm to the touch when they’re done.
10. Cool and Serve:
Once baked, take the bagels out of the oven and let them cool on a wire rack. Enjoy them warm or toasted, and don’t forget your favorite spreads!
Happy bagel-making!
Can I Use Non-Greek Yogurt in This Recipe?
While you can use non-Greek yogurt, full-fat Greek yogurt is recommended for the best texture and flavor. If using non-Greek yogurt, consider straining it through a cheesecloth to remove some of the moisture for a similar consistency.
Can I Freeze the Bagels?
Absolutely! After baked and cooled, you can freeze the bagels in an airtight container or freezer bag for up to three months. To enjoy, simply thaw at room temperature or reheat straight from the freezer in the toaster or oven.
What Can I Substitute for Olive Oil?
If you’re looking to replace the olive oil, melted butter or coconut oil work beautifully. Keep in mind that using butter will add a rich flavor, while coconut oil will give a subtle coconut taste.
How Do I Know When the Bagels Are Done Baking?
The bagels are done when they are golden brown and firm to the touch. You can also tap the bottom of a bagel; it should sound hollow. If they’re still soft in the middle, give them a few more minutes in the oven.
