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…!
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!
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 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.
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!
Ingredients
- 100 g tapioca starch (1/2 cup + 1/3 cup + 2 tbs) (See notes below regarding volume measurements)
- 80 g sorghum flour (3/4 cup) (See notes below regarding volume measurements)
- 70 g brown rice flour (1/2 cup + 1 tbs) (See notes below regarding volume measurements)
- 1 tsp xanthan gum
- 4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups full-fat Greek yogurt (low-fat should work fine as well)
Egg Wash:
- Egg white separated from one egg
- 1 tsp water
Toppings (optional):
- Sesame seeds
- Poppyseeds
- Grated Parmesan cheese
Instructions
Egg Wash:
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Combine egg white and water and beat with a fork to loosen. Set aside.
Bagels:
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Preheat oven 375 deg F (190 C).
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If using toppings for your bagels, like grated Parmesan, prepare it now and set aside until ready to use.
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Combine all dry ingredients together in a large bowl and stir together with a whisk to mix.
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Add Greek yogurt.
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Using a fork, mix to combine all the dry and wet ingredients until a dough forms.
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Pour dough onto a work surface dusted with tapioca starch. Fold and knead gently a few times to form into a more cohesive dough.
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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.
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Cut the dough into 8 equal pieces.
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Shape and roll each piece into a log.
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Shape log into a bagel, pressing ends together.
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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.
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Brush bagels completely with egg wash, smoothing any cracks you see in the dough. Be sure to brush the inside and outside edges.
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Top bagels with desired toppings, if desired.
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Bake in an upper rack of the oven for 25 minutes.
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Move bagels to a cooling rack. Let cool completely before slicing.
Recipe Notes
- Volume Measurements:
- 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 that they are not packed.
- While I am providing the volume measurements for the bagel recipe here, they are approximate and I cannot verify that your results will be exactly as with the weight measurements.
- 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.
- Other Notes:
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. - 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!
If you make this dish and want to share your photo on Facebook or Instagram, be sure to tag me @dayinthekitchen and I’ll leave a comment!
You might also like:
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- Soft Homemade Gluten-Free Bread
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- Crazy Good Gluten-Free Banana Bread
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- Soft Gluten-Free Sandwich Bread
This recipe was updated on November 14th, 2018 with volume measurements for the flours and additional recipe notes.
Is it possible to give the conversion in cups please? I would like to give these a try, really missing bagels.
Hi Tiffany. The cup measurements are written right into the recipe next to the weight measurements. And then just be sure to read the recipe notes about the volume measurements. Let me know how it works out!
This helps. Thank you so much I’ll try them and let you know.
I would appreciate a volume measurement for the bagels, if possible. Thank you.
Hi Ame. Thanks for your comment. I have updated the recipe with volume measurements. Please be sure to read the notes on Volume Measurement that I have included in the Recipe Notes at the end of the recipe.
Hi Lisa,
First off your bagels look amazing! Can’t wait to make them. I am wondering, have you ever tried boiling them before baking?
I used to make normal bagels before my husband got diagnosed and they got boiled first wonder if the boiling makes a difference.
Miriam
Thanks, Miriam! I have never boiled these bagels before baking and am not sure how they would turn out. Granted, these gluten-free bagels do not have as thick or chewy a crust as regular bagels, but they still have a decent chew to them. If you do try boiling them, let me know how they turn out!
Holy Mo. This looks amazingly airy and delicious!!!!
Thanks, Lily! They totally are and we love them!
These look amazing, and I can’t believe it’s gluten-free! I am pinning this to make later.
Thanks, Gabrielle! That’s what my boys thought, too…they couldn’t believe they were gluten-free!
I can’t wait to try these, Lisa! I’ve found lots of success using sorghum flour so I’m ecxited to try these bagels! Thanks for all the clear instructions!
Thanks, Elaine! I find sorghum has some nice characteristics that make you think you’re eating something like wheat. It makes for a great combination with the other flours. I hope you like the bagels!
This recipe is so timely! I just picked up a bagel sandwich the other day and it was total torture for my Dad who was recently diagnosed with Celiac Disease. I will have to make these for him and he will be positively overjoyed – I think bagels are the thing he misses most
Thanks for the comment, Yvonne! I hope these bagels work out for your dad and then he won’t feel like he’s missing anything anymore!
Your bagels look great! I appreciate that you’ve listed exactly which gluten-free flours you’ve used, because flours make a difference.
Thanks, Cathy! Flours definitely make a difference and I like figuring out what combination works best instead of simply using an all-purpose gluten-free flour mix from a bag. This took me a few attempts before I found the right blend!
These look amazing. I can’t wait to try this recipe. I love how you show each stage. It gives me the confidence to have ago at it.
Thanks, Tracy! I’m glad the process photos help! Let me know how they turn out when you make them!