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!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 6" 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
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!