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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!
    4.53 from 19 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!

    You might also like:

    Soft Homemade Gluten-Free Bread
    Soft Homemade Gluten-Free Bread
    Crazy Good Gluten-Free Banana Bread
    Crazy Good Gluten-Free Banana Bread
    Soft Gluten-Free Sandwich Bread
    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

    Comments

    1. Mary

      December 28, 2021 at 11:32 am

      Hi,
      Can I use regular gluten free flour? Instead of the mix you have above? And will 0 precent Greek yogurt work?

      Thank you

      Reply
      • Lisa

        December 28, 2021 at 4:53 pm

        Hi Mary. I haven't tried this with a gluten-free flour mix, but if you try it, use the equivalent total amount of the combined amounts of tapioca starch, sorghum flour, and brown rice flour (250 grams). Skip the xanthan gum if your gluten-free blend already contains it. I think using non-fat Greek yogurt should be fine, but I've never tried it myself. Please let me know how the substitutions work out if you try them!

        Reply
    2. Lauren

      May 04, 2021 at 9:52 pm

      5 stars
      My 4-year-old son is allergic to wheat and eggs, it is so hard to find a pre-made soft textured bagel. This recipe was perfect! We used butter to replace the egg wash, and dusted them with cinnamon sugar. He asked to eat the bagels for dinner that evening too! Thank you for this delicious recipe!

      Reply
      • Lisa

        May 05, 2021 at 7:45 am

        That sounds awesome, Lauren! I'm so glad this recipe worked for your son and that he enjoyed them so much! Thanks for making the bagels and for your comments. 🙂

        Reply
    3. Cheryl

      March 28, 2021 at 10:18 pm

      Can I use coconut milk instead of yogurt? We have dairy allergies here too.

      Reply
      • Lisa

        March 29, 2021 at 6:04 am

        Thanks for the question, Cheryl. Coconut milk is a lot thinner than yogurt, so if you try it, I would start by only using 1/2 cup and mix the dough well. If it is not coming together yet, add a tablespoon of coconut milk at a time, mixing after each addition until you get a cohesive dough. I don't know if there anything such as coconut milk-based yogurt, but that might be another thing to try if there is. Keep in mind that I do not know how this will work. If you try it, please report back for an update!

        Reply
    4. Sandra Erdman

      December 31, 2020 at 1:41 am

      These were so much fun to make. Next time I will not roll out so long....too big of a hole! lol. Chewy and good but I am thinking there is too much baking powder in the recipe, i can taste it in the bagel. I did whisk all dry ingredients very very well. Could I cut down by 1/2 tsp.???

      Otherwise this is a winner and have been waiting for 10 years for a good bagel; unlike the store bought GF ones! thanks for sharing

      Reply
      • Lisa

        December 31, 2020 at 6:58 am

        Thanks so much, Sandra...and I'm very happy that your search for a good GF bagel brought you here! You can certainly try reducing the baking powder by 1/2 a teaspoon and see how they turn out...feel free to experiment!

        Reply
    5. chinachef

      May 06, 2020 at 10:02 pm

      5 stars
      I made these bagels using your cup measurements, but instead of xanthum gum, I used Pamela's not xanthum, not guar. It came out beautifully, just the right amount of softness and chewiness. Thank you, thank you.

      Reply
      • Lisa

        May 07, 2020 at 11:26 am

        Wonderful! Thanks for letting me know the cup measurements worked!

        Reply
    6. Bri

      April 04, 2020 at 8:11 am

      Hi, we used the cup measurement instructions for this and it did not turn out, the bagels did not rise at all in baking them, they look shriveled n cracked any suggestions? Was really excited about them, used the reciepe for my teens at home Foods class right now.

      Reply
      • Lisa

        April 04, 2020 at 9:09 am

        I'm sorry to hear they didn't turn out, Bri. My first thought is that the baking powder might not be active. You can do a simple test by dropping about 1/2 tsp of baking powder into just boiled water and see if it fizzes immediately. If it does, the baking powder is good. If not, you need new baking powder. The only other thing I can think of is the measuring of the flours. Even though I have given volume measurements, there can still be variance in how you are scooping and measuring yourself. That's why measuring by weight is much more accurate. Try the baking powder test first, though, as that is simplest. Let me know how it goes.

        Reply
        • Bri

          April 06, 2020 at 11:12 pm

          My baking powder is fine, I use it all the time. Where did you get you volume measurements? They are very different from what I have found with other conversion charts.

          Reply
          • Lisa

            April 06, 2020 at 11:25 pm

            Good to know your baking powder is okay! I measured out each of the flours by weight, then spooned each of the them into the measuring cups/spoons (so they are not packed) and leveled them off. As I mentioned in the Notes, the volume measurements are approximate. Gluten-free flours are not as forgiving as regular flour in terms of variances in measuring, so that's why it's best to go by weight. I hope that helps.

            Reply
    7. Vicky

      March 30, 2020 at 5:00 am

      5 stars
      Awesome recipes !
      Just made them today and they are amazing!

      Reply
      • Lisa

        March 30, 2020 at 8:18 am

        Thanks so much, Vicky! So glad you like them!

        Reply
    8. Bryten

      February 11, 2020 at 6:31 am

      Hello,
      I have pillsbury gluten free flour that includes xanthan gum, would you be able to tell me how much flour to put in instead of the different amount of each combined (flour, starch and xanthan)?

      Thank You!

      Reply
      • Lisa

        February 11, 2020 at 6:44 am

        Simply add up the amounts I've given for each flour for a total. So for your gluten-free flour, I would use 250g. The teaspoon of xanthan gum hardly adds any weight. If you want volume, refer to the recipe notes where I talk about measuring in cups and spoons. Hope that helps, Bryten!

        Reply
    9. Nicole

      December 20, 2019 at 7:34 am

      Has anyone try to do a sweet version of these. Adding blueberries or chocolate chips or cinnamon raisin into the dough?

      Reply
      • Lisa

        December 22, 2019 at 3:02 am

        I have not tried a sweet version, Nicole, but it is easily doable! For the amount of dough this recipe makes, I would start with adding 1/4 cup of your sweet ingredients (maybe 1/3 for blueberries which are bigger). Also, the yogurt in this recipe does add a touch of sour to the bagels, which you could leave as-is, or you could try adding 1 tablespoon of sugar to the dry ingredients. If you try it, please let me know!

        Reply
    10. Lynn T

      April 27, 2019 at 6:49 am

      5 stars
      Thank you for another awesome recipe! The bagels were so good. Everyone in the family loved them. My teenage daughter made them so the recipe was easy and fun for her too

      Reply
      • Lisa

        April 30, 2019 at 11:35 am

        That's great to hear, Lynn, and awesome that your daughter was the one who made them!

        Reply
    11. Nurul Bandi

      April 23, 2019 at 11:24 am

      Hi Lisa, thank you for sharing the recipe. My son is an autistic who's allergic to dairy. How can I sub full fat yoghurt? Thanks

      Reply
      • Lisa

        April 23, 2019 at 10:52 pm

        I did have someone say she was going to try substituting with almond milk and a bit of vinegar (to help activate the baking powder), but I do not know if that worked. If you do use something like almond milk, you would have to start with less than the amount stated for the yogurt and only add until you get a consistency when the dough comes together and you can handle it. But again, I do not know how this substitution will work.

        Reply
      • Kelsey

        July 03, 2019 at 11:20 pm

        I'm sure you could try plain coconut yogurt if he can tolerate it 😊

        Reply
    12. Claire

      April 14, 2019 at 8:42 pm

      Hi, has anyone tried freezing the bagels?

      Reply
      • Lisa

        April 15, 2019 at 12:12 am

        I have not tried freezing the bagels, mainly because they don't last that long! I have, however, frozen gluten-free bread without any problem. If you freeze the bagels, either slice them before freezing and toast straight from the freezer, or bring them to room temperature before slicing and toasting.

        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 also specialize in gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be!

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