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    Home » Recipes » Breads » Easy Oh-So-Good Gluten-Free Bagels

    Easy Oh-So-Good Gluten-Free Bagels

    Published: May 6, 2018 · Modified: Jan 10, 2021 · This post may contain affiliate links · This blog generates income via ads.

    JUMP TO RECIPE

    Have your gluten-free bagels and eat them, too! No yeast, no boiling, and they come together easily and in no time! You'll never guess they're gluten-free!

    A bagel topped with sesame seeds and poppy seeds, on top of a pile of gluten-free bagelss on a plate

    So you must have seen my recipe for Ridiculously Easy Homemade Bagels, yes??

    Those bagels were so…well, ridiculously easy that I had to see if I could apply that ridiculous easiness to gluten-free bagels.

    Well, guess what?? I could and I DID!

    Cue the happy dance…!

    A split image of uncooked gluten-free bagels on the left, and baked gluten-free bagels on the right

    Let me just start by saying that these gluten-free bagels are so good that my kids can’t tell the difference and love them just the same! They will easily devour 2-3 each in one sitting!

    That, to me, is what I always strive for – when I can create a gluten-free baked good where you can’t tell that it’s gluten-free and it actually tastes good!

    Close-up of a gluten-free bagels topped with sesame seeds

    And of course, the gluten-free husband is happy, too! Actually, he was always clear in pointing out that he didn’t like bagels at all, gluten or not.

    But since I developed these gluten-free bagels, he is now on the Bagel Train (at least my version of the Bagel Train!)! All aboard!

    Just like the Ridiculously Easy Homemade Bagels, these bagels are held together by Greek yogurt. If you didn't already like Greek yogurt, now you have the perfect reason to love it!

    A sliced bagel on top of a pile of gluten-free bagels

    A simple blend of gluten-free flours and Greek yogurt and you’ve got amazeballs bagels to enjoy. Easy, soft, chewy, and just plain oh-so-good, these gluten-free bagels are a must!

    ~ Lisa.


    Watch How To Make It!


    Easy Oh-So-Good Gluten-Free Bagels

    Just like the name says, these gluten-free bagels are easy and oh-so-good! You won't even miss the gluten once you have a bite of these soft and chewy bagels that come together in less than an hour!
    4.55 from 22 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Keyword: bagels, gluten-free, Greek yogurt
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Total Time: 55 minutes
    Makes: 8 6" bagels
    Calories: 155kcal
    Author: Lisa from A Day in the Kitchen

    Ingredients

    (Volume measurements in the Recipe Notes below):

    • 100 g tapioca starch
    • 80 g sorghum flour
    • 70 g brown rice flour
    • 1 teaspoon xanthan gum
    • 4 teaspoon baking powder
    • ½ teaspoon salt
    • 1 ½ cups full-fat Greek yogurt (low-fat should work fine as well)

    Egg Wash:

    • Egg white separated from one egg
    • 1 teaspoon water

    Toppings (optional):

    • Sesame seeds
    • Poppyseeds
    • Grated Parmesan cheese

    Instructions

    Egg Wash:

    • Combine egg white and water and beat with a fork to loosen. Set aside.

    Bagels:

    • Preheat oven 375 deg F (190 C).
    • If using toppings for your bagels, like grated Parmesan, prepare it now and set aside until ready to use.
    • Combine all dry ingredients together in a large bowl and stir together with a whisk to mix.
    • Add Greek yogurt.
    • Using a fork or mixing spoon, mix really well to combine all the dry and wet ingredients until a dough forms.
    • Pour dough onto a work surface dusted with tapioca starch. Fold and knead gently a few times to form into a more cohesive dough.
    • Work and shape dough into a flattened ball, using tapioca starch as necessary to prevent dough from sticking to your hands and the work surface.
    • Cut the dough into 8 equal pieces.
    • Shape and roll each piece into a log.
    • Shape log into a bagel, pressing ends together.
    • Place bagel onto parchment lined baking sheet and repeat with remaining dough. Lightly cover baking sheet with a dry towel to prevent bagels from drying out.
    • Brush bagels completely with egg wash, smoothing any cracks you see in the dough. Be sure to brush the inside and outside edges.
    • Top bagels with desired toppings, if desired.
    • Bake in an upper rack of the oven for 25 minutes.
    • Move bagels to a cooling rack. Let cool completely before slicing.

    Notes

    • Volume Measurements:
      • ¾ cup + 1 tbs + 1 teaspoon tapioca starch
      • ¾ cup + 1 ½ teaspoon sorghum flour
      • ½ cup + 1 tbs brown rice flour
      • Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
      • These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
      • The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more Greek yogurt or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
    • Be sure to mix the dry ingredients and the yogurt really well so that everything is well incorporated.
    • Keep in mind that this dough is not like wheat-based dough. It will be a bit sticky, so handle it gently and be sure to have tapioca starch easily accessible to dust your hands and the work surface.
    • It's important to let the bagels cool completely before slicing to let them firm up properly.
    • Bagels will keep for 2-3 days. Pop in the toaster to warm up and soften.
    • The bagels toast up well!
    • Great with butter and jam, cream cheese, and also perfect for bagel sandwiches!

    Nutrition

    Calories: 155kcal
    Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!

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    Soft Gluten-Free Sandwich Bread

    Close-up of bagels, the words easy oh so good gluten-free bagels on the bottom

    This recipe was updated on November 14th, 2018 with volume measurements for the flours and additional recipe notes.

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    Reader Interactions

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    1. Lori Lechler

      January 07, 2023 at 2:39 am

      5 stars
      These are outstanding!! Wow I was very surprised! The crust was just like regular bagels and the texture was perfect! My husband loves them too and said they're better than regular bagels! This recipe is quick too! Thank you so much!!!

      Reply
      • Lisa

        January 07, 2023 at 3:27 pm

        Thanks so much, Lori! I'm so glad you and your husband liked them!

        Reply
    2. Kathleen

      October 19, 2022 at 2:40 am

      Can you uses dairy free Greek yogurt. I’m gluten free and dairy free

      Reply
      • Lisa

        October 19, 2022 at 10:22 am

        Hi Kathleen! I don't know much about dairy-free yogurts, but I can't see why it can't work. I would definitely give it a try and please check back in to let me know how they turn out!

        Reply
    3. Wendy

      June 28, 2022 at 12:56 pm

      Nowhere oIn the ingredients do I see Greek yogurt so how much.

      Reply
      • Lisa

        June 29, 2022 at 11:04 am

        Hi Wendy! The 1 1/2 cups of Greek yogurt for this recipe is at the bottom of the list of ingredients, right after all the dry ingredients were listed first.

        Reply
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    I cook up big ideas in my small kitchen in Hong Kong! My recipes are big on healthy eating, real food, and international flavors that you can create in any size kitchen. I have a particular passion for creating traditional home-cooked Chinese dishes inspired by my childhood, as well as gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be!

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