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!
Recipe
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 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!
Fran Wickens says
Made these and although they tasted okay they were very flat not puffed up as expected, any idea what I did wrong?
Thank you for trying the recipe, Fran! It's very hard to know exactly what happened, but my first guess would be to make sure your baking powder is active so that you're able to get the rise in the bagels.
Bronte says
These turned out great!
Thank you, Bronte!
Annamaria says
Hi Lisa,
Have you tried freezing these bagels? Do they freeze well?
Thank you!
Hi Annamaria! Thanks for the question. I have not tried freezing the bagels, but I have frozen gluten-free bread without any issue. 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. I hope that helps!
Annamaria says
I tried both methods and they were wonderful.
Thank you for a great recipe!
Thank you!
Kristen says
Hi there! Have you had any luck using a nondairy yogurt?
I was curious if cashew yogurt would work.
Thank you !
Hi Kristen! I have had readers use non-dairy yogurt in the recipe with success, so it might work with the cashew yogurt. Please report back if you give it a try. Thanks for the question!
Kel says
These were the first gluten-free bagels that ever turned out tasty for me. I added the yolk of the egg (used the white for wash), and they were delicious, cooked through and a success. Needed 30+ minutes to reach the level of golden brown I wanted. Thank you for the recipe!
Thanks so much, Kel! So glad you liked it!