These Gluten-Free Greek Yogurt Bagels are fluffy and delicious! Made with just a few simple ingredients, they offer a satisfying bite without the gluten.
Making bagels has never been easier. Just mix, shape, and bake! I love to enjoy mine warm with a bit of cream cheese—perfect for breakfast or a snack!
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: This is the base of our bagels. You can find many blends, but check for one that includes a mix of grains and starches for the best texture. If you don’t have gluten-free flour, consider using almond flour or oat flour, though the texture and flavor will differ.
Greek Yogurt: The star of this recipe, Greek yogurt adds moisture and protein to the bagels. You can swap it with dairy-free yogurt (like coconut or almond-based) if you’re avoiding dairy, but it might change the taste slightly.
Xanthan Gum: If your gluten-free flour blend lacks xanthan gum, it’s crucial for texture, as it helps mimic gluten. If you’re out, psyllium husk is a good alternative, though it might give a different chewiness.
Honey or Maple Syrup: This is optional for sweetness. Use any other sweetener like agave or coconut sugar according to your taste. If you want to keep it sugar-free, you can skip it altogether.
Mixed Seeds and Nuts: Feel free to customize the toppings! Sesame seeds, chia seeds, flaxseeds, or even sunflower seeds work great. I also love adding everything bagel seasoning for extra flavor.
How Do You Knead Gluten-Free Dough Without Gluten?
Kneading gluten-free dough is different since it lacks gluten, which gives traditional dough its elasticity. You’ll want to be gentle to avoid overworking it. Here’s how to do it successfully:
- Flour your surface lightly with gluten-free flour to prevent sticking.
- Transfer the dough and gently press it down using your palms.
- Fold the dough over itself, turn it, and repeat — aim for 1-2 minutes of mixing until it’s just smooth and slightly sticky.
- Don’t worry if the dough is a little wetter than traditional bagel dough; it will still bake up nicely!
Remember, adding flour should be done sparingly to maintain the right consistency.
How to Make Gluten-Free Greek Yogurt Bagels
Ingredients You’ll Need:
For The Bagels:
- 1 1/2 cups gluten-free all-purpose flour (plus extra for kneading)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum (if your flour blend doesn’t contain it)
- 1 cup Greek yogurt (full-fat or 2%)
- 1 tablespoon honey or maple syrup (optional, for slight sweetness)
- 1/4 cup mixed seeds and nuts (e.g., sesame seeds, black sesame seeds, crushed peanuts, poppy seeds) for topping
How Much Time Will You Need?
This recipe should take about 15 minutes to prep and 25-30 minutes for baking. In total, you’re looking at around 45 minutes to enjoy your delicious gluten-free bagels!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and xanthan gum (if you’re using it). This will ensure all the dry ingredients are well combined before you add the wet ones.
3. Combine Wet and Dry Ingredients:
Add your Greek yogurt and honey (if you want a touch of sweetness) to the dry mixture. Stir it all together using a spoon or your hands until a dough forms. It might be a little sticky, but that’s okay!
4. Knead the Dough:
Sprinkle a little extra gluten-free flour on your working surface. Turn the dough out and knead it gently for about 1-2 minutes until it feels smooth and slightly sticky. If it’s too wet, add just a little flour as needed.
5. Shape the Bagels:
Divide the dough into 6 equal pieces. Roll each piece into a ball. Then, flatten each ball slightly and use your fingers to poke a hole in the middle. Gently stretch this hole to create a ring shape, about 2-3 inches in diameter.
6. Prepare for Baking:
Carefully place your bagels on the lined baking sheet. If you like, brush the tops lightly with water or an egg wash for a nice shine.
7. Add Toppings:
Sprinkle the mixed seeds and nuts generously on top of each bagel. Press them down lightly so they stick to the dough.
8. Bake the Bagels:
Place the baking sheet in the oven and bake for 25-30 minutes, or until the bagels are a lovely golden brown and cooked through.
9. Cool Before Serving:
Once done, take the bagels out of the oven and let them cool on a wire rack. This will help them firm up a bit and make them easier to slice.
Enjoy your soft, homemade gluten-free Greek yogurt bagels with a delightful nutty topping!
Can I Use Regular Yogurt Instead of Greek Yogurt?
While you can use regular yogurt, it may result in a slightly thinner consistency and a less rich flavor. If you do swap, consider straining it through a cheesecloth to achieve a creamier texture similar to Greek yogurt.
How Can I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Make These Bagels Vegan?
Absolutely! To make these bagels vegan, substitute Greek yogurt with a dairy-free yogurt option, and use maple syrup or agave instead of honey. Just ensure your yogurt is thick enough to mimic the consistency of Greek yogurt.
How Do I Adjust the Recipe for Different Flour?
If you’re using a different gluten-free flour blend, check for xanthan gum in the ingredients list. You may need to adjust the amount of liquid in the recipe since different flours absorb moisture differently. Start with the same amount and add more if necessary to achieve the right dough consistency.
