These soft and chewy bagels made with Greek yogurt are perfect for breakfast! They’re gluten-free, so everyone can enjoy them, and they come together quickly with just a few ingredients.
Making bagels has never been so easy! I love adding a sprinkle of everything bagel seasoning on top for an extra crunch. Seriously, you’ll want to have these in your kitchen all the time! 🥯
Ingredients & Substitutions
Gluten-Free All-Purpose Flour: This is the base of the bagels. If you can’t find it, you can make your own blend using equal parts brown rice flour, tapioca flour, and potato starch. Each blend can give a slightly different texture, so feel free to experiment!
Greek Yogurt: I recommend using full-fat Greek yogurt for a richer flavor and better texture. If you’re dairy-free, substitute with a thick plant-based yogurt, like coconut yogurt. This might change the flavor a bit, but it works well!
Xanthan Gum: This helps give gluten-free baked goods their elasticity. If your flour blend already contains xanthan gum, you can skip this ingredient. For a more natural option, consider using psyllium husk powder instead.
Everything Bagel Seasoning: This seasoning adds a delicious crunch and flavor. If you don’t have it, you can mix sesame seeds, poppy seeds, garlic powder, and coarse salt to create a homemade version. Get creative with your favorite herbs!
How Do I Knead Gluten-Free Dough Without Overworking It?
Kneading gluten-free dough is different because it doesn’t contain wheat gluten. You want to be gentle, so the bagels stay soft and chewy. Here are some tips:
- Lightly flour your surface with gluten-free flour to prevent sticking.
- Transfer the dough and knead gently for just 1-2 minutes until it comes together. Avoid over-kneading, as this can make the bagels tough.
- If the dough sticks to your hands, add more flour, a tablespoon at a time. It’s better to add small amounts than to risk drying it out.
With the right touch, you’ll create soft and delicious bagels that are gluten-free and satisfying!
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 kneading)
- 1 tsp baking powder
- 3/4 cup plain Greek yogurt (preferably full-fat)
- 1/2 tsp salt
- 1 tsp xanthan gum (if not included in your gluten-free flour blend)
For Topping:
- 1 tbsp everything bagel seasoning (or a mix of sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, and coarse salt)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 25-30 minutes to bake, making it a quick and easy option for breakfast or a snack. In total, plan for about 40 minutes from start to delicious bagels!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is an important step to ensure that your bagels bake evenly. While the oven is heating, line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and xanthan gum (if you’re using it). This ensures that everything is well combined before adding the wet ingredients.
3. Combine with Greek Yogurt:
Add the plain Greek yogurt to the dry ingredients. Using a spatula or a wooden spoon, mix everything together until a dough starts to form. Don’t worry if it seems a little crumbly at first; keep mixing until it holds together.
4. Knead the Dough:
Next, lightly flour a clean surface with some extra gluten-free flour. Transfer the dough onto this surface and gently knead it for about 1-2 minutes. You want the dough to become smooth and cohesive. If it’s too sticky, sprinkle a little more flour, one tablespoon at a time, until it’s manageable.
5. Shape the Bagels:
Divide the dough into 4-6 equal pieces. Roll each piece into a ball, then use your finger to poke a hole through the center. Gently stretch the hole to form a bagel shape. Make sure that the hole is big enough because it will shrink while baking.
6. Prepare for Baking:
Place your shaped bagels on the prepared baking sheet. Sprinkle the everything bagel seasoning generously over the top of each bagel, pressing down lightly so that it sticks well.
7. Bake the Bagels:
Put the baking sheet in the preheated oven and bake the bagels for 25-30 minutes. They should turn a nice golden brown and feel firm to the touch when done.
8. Cooling & Serving:
Once baked, remove the bagels from the oven and let them cool on a rack for a few minutes. After they’ve cooled a bit, slice them open and enjoy! These bagels are delightful fresh or toasted, and they pair wonderfully with your favorite spreads.
Enjoy your delicious, gluten-free bagels!
Can I Use a Different Type of Yogurt?
Yes! While full-fat Greek yogurt works best for a rich texture, you can substitute it with a thicker non-dairy yogurt, like coconut yogurt. Just keep in mind that this may alter the flavor slightly.
What If My Dough Is Too Sticky?
If your dough feels sticky, don’t worry! Simply add more gluten-free flour, one tablespoon at a time, until it reaches a manageable consistency. Gently knead the flour into the dough until it’s smooth.
How Should I Store Leftover Bagels?
To store leftovers, place your bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice them and freeze in a zip-top bag for up to 3 months. Just toast them directly from the freezer when you’re ready to enjoy!
Can I Add Different Toppings?
Absolutely! Feel free to experiment with different toppings like cheese, dried herbs, or seeds. Just make sure they adhere well by pressing them into the dough before baking.