Description
Soft, chewy gluten-free bagels that are perfect for breakfast or a snack, made without traditional wheat flour and suitable for those with gluten sensitivities.
Ingredients
Units
Scale
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup plain Greek yogurt
- 1 egg (for egg wash)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the gluten-free flour, baking powder, and salt.
- Add the Greek yogurt and stir until a dough forms. Knead lightly until smooth.
- Divide the dough into 4 equal parts. Roll each into a log and join ends to form a bagel shape.
- Place bagels on the prepared baking sheet.
- Beat the egg and brush it over the tops of the bagels.
- Sprinkle with desired toppings.
- Bake for 25–30 minutes or until golden brown.
- Let cool on a wire rack before serving.
Notes
- Make sure your gluten-free flour blend includes xanthan gum; if not, add 1 tsp separately.
- Use dairy-free yogurt for a vegan version.
- These bagels are best fresh but can be frozen for up to 1 month.
Nutrition
- Serving Size: 1 bagel
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
