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5 from 8 votes

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!
Course Breakfast, Snack
Cuisine American
Keyword bagels, gluten-free, Greek yogurt
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 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 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, 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.

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.
  • 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!

Nutrition

Calories: 155kcal