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!
Easy Oh-So-Good Gluten-Free Bagels
(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 white separated from one egg
- 1 tsp water
- Sesame seeds
- Grated Parmesan cheese
- Combine egg white and water and beat with a fork to loosen. Set aside.
- 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, mix 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.
- 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.
- 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!
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This recipe was updated on November 14th, 2018 with volume measurements for the flours and additional recipe notes.