These Gluten-Free Greek Yogurt Bagels are a treat you won’t want to miss! They are soft, chewy, and made with just a few simple ingredients like yogurt and flour. Perfect for breakfast!
The best part? You can whip them up in no time. I love to toast mine and add a bit of cream cheese. It feels like a special brunch without the fuss! 🥯✨
Key Ingredients & Substitutions
Gluten-Free Flour Blend: This is the base of your bagels. Choose a blend that includes xanthan gum for better elasticity. If you’re out of a blend, you can mix almond flour with a little coconut flour, but the texture will be different.
Greek Yogurt: Full-fat adds moisture and richness. For a lighter option, you can use low-fat yogurt, or if you prefer dairy-free, plant-based yogurt works too! Just keep the consistency in mind; it should be thick.
Baking Powder: This helps the bagels rise. If you’re out, baking soda plus an acid (like vinegar or lemon juice) can work as a substitute, but you’ll need to adjust the amounts accordingly.
Olive Oil: This is optional for brushing. It adds a nice finish to the bagels. You could also use melted butter or a dairy-free alternative for a different flavor.
Everything Bagel Seasoning: This is a great mix for flavor. If you don’t have it, you can create your own by mixing sesame seeds, poppy seeds, garlic powder, onion powder, and salt. Make it your own!
How Do You Make the Dough Manageable Without Sticking?
Handling sticky dough can be tricky, but it’s all about balancing flour and moisture. If your dough is too wet, add gluten-free flour slowly—one tablespoon at a time—until it feels manageable. It should still be slightly sticky to ensure the bagels are soft.
- Mix the dry ingredients thoroughly before adding yogurt.
- When mixing, don’t worry if it’s a little messy! The stickiness is key for the right texture.
- Flour your hands and work surface generously before shaping the bagels. This prevents sticking.
How to Make Gluten-Free Greek Yogurt Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup gluten-free flour blend (plus extra for dusting)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1 tablespoon olive oil (optional, for brushing)
For the Topping:
- Everything bagel seasoning or a mix of:
- sesame seeds
- black sesame seeds
- dried minced garlic
- dried minced onion
- poppy seeds
- sea salt
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 18-22 minutes of baking time. You’ll be enjoying your fresh gluten-free bagels in about 30-35 minutes total!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). While that’s warming up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the gluten-free flour blend, baking powder, and salt. Give it a good stir so everything is evenly mixed. This will ensure your bagels have a consistent rise.
3. Add Greek Yogurt:
Now it’s time to add the Greek yogurt to the dry ingredients. Using a spoon or your hands, mix it all together until you form a sticky dough. If it feels too wet, don’t panic! Just sprinkle in a bit more flour, one tablespoon at a time, until it’s manageable but still sticky.
4. Shape the Dough:
Dust your hands and a clean work surface lightly with gluten-free flour. Divide the dough into 4 to 6 equal parts. Roll each piece into a ball and then poke a hole in the middle with your finger. Gently stretch the hole to about 2 inches in diameter to create the bagel shape.
5. Prepare for Baking:
Place your shaped bagels on the prepared baking sheet. If you’d like, brush the tops lightly with olive oil for an extra touch of flavor.
6. Add Seasoning:
Generously sprinkle the everything bagel seasoning over each bagel. Don’t be shy—this is where they get their amazing flavor!
7. Bake:
Put the bagels in the preheated oven and bake for about 18 to 22 minutes, or until they are golden brown and firm to the touch. Keep an eye on them so they don’t overbake!
8. Cool and Serve:
Once baked, take them out and let your bagels cool slightly on a wire rack. This helps them stay tender. They’re perfect to enjoy plain or with your favorite spreads, whether it’s cream cheese, butter, or avocado!
These gluten-free Greek yogurt bagels are sure to delight with their dense yet tender texture and savory flavor. Enjoy your delicious homemade bagels any time of the day!
Can I Use Other Flours Instead of Gluten-Free Flour Blend?
While this recipe is designed for gluten-free flour blend, you can experiment with alternatives like almond flour or oat flour. However, keep in mind that the texture will be different, and you may need to adjust the liquid ingredients accordingly.
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, freeze them in a sealed freezer bag, and they should keep well for up to 3 months. Just thaw and toast before serving!
What If the Dough Is Too Sticky?
If your dough is sticking too much, simply add more gluten-free flour, a tablespoon at a time, until it becomes manageable but still slightly sticky. Dust your hands and work surface with extra flour to make shaping easier!
Can I Make These Bagels Vegan?
Yes! To make the bagels vegan, substitute the Greek yogurt with a thick plant-based yogurt alternative. Just make sure it has a similar consistency for the best results!
