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!
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.
Watch How To Make It!
Easy Oh-So-Good Gluten-Free Bagels
Ingredients
(Volume measurements in the Recipe Notes below):
- 100 g tapioca starch
- 80 g sorghum flour
- 70 g brown rice flour
- 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:
- 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:
- 3/4 cup + 1 tbs + 1 tsp tapioca starch
- 3/4 cup + 1 1/2 tsp sorghum flour
- 1/2 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
You might also like:
-
- Soft Homemade Gluten-Free Bread
-
- Crazy Good Gluten-Free Banana Bread
-
- Soft Gluten-Free Sandwich Bread
This recipe was updated on November 14th, 2018 with volume measurements for the flours and additional recipe notes.
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.
Wonderful! Thanks for letting me know the cup measurements worked!
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.
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.
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.
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.
Awesome recipes !
Just made them today and they are amazing!
Thanks so much, Vicky! So glad you like them!
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!
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!
Has anyone try to do a sweet version of these. Adding blueberries or chocolate chips or cinnamon raisin into the dough?
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!
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
That’s great to hear, Lynn, and awesome that your daughter was the one who made them!
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
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.
I’m sure you could try plain coconut yogurt if he can tolerate it 😊
Hi, has anyone tried freezing the bagels?
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.