These Gluten-Free Greek Yogurt Bagels are a fun and tasty way to enjoy bagels without the gluten! Made simply with Greek yogurt and gluten-free flour, they are soft and chewy.
I love how quick and easy they are to whip up! Just mix, shape, and bake — no waiting for dough to rise. They’re perfect for breakfast or a snack any time of day!
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: This is the base of your bagels. Make sure to choose a blend that includes xanthan gum unless you want to add it separately. You can substitute with almond flour or oat flour, though these might alter the texture slightly.
Greek Yogurt: I use full-fat yogurt for extra creaminess, but low-fat works too. For a dairy-free option, try coconut yogurt or a nut-based yogurt, but check for added sugars. It could change the flavor a bit, so taste as you go!
Xanthan Gum: If your flour blend already has xanthan gum, skip adding it again. If you don’t have it, you might try ground flaxseed mixed with water as a binder, but it will give you a different texture.
Cheese: Shredded mozzarella or cheddar cheese adds a nice touch on top. If you’re dairy-free, you could omit it entirely or use a dairy-free cheese alternative.
How Do I Handle Dough Without Gluten?
Working with gluten-free dough can be tricky since it lacks elasticity. It’s important to keep your hands floured to prevent sticking. Here are a few tips to help:
- Dust your hands and the work surface with extra gluten-free flour to minimize stickiness.
- Don’t over-knead the dough; just mix until combined. Overworking can make it tougher.
- If it feels too sticky, add flour a little at a time until you can handle it without it sticking to everything.
Remember, the goal is to form a shape that holds together but isn’t dry. Being gentle is key!
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 dusting)
- 1 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum (omit if your flour blend already contains it)
- 3/4 teaspoon salt
- 1 cup Greek yogurt (full-fat or 2%)
- 1 teaspoon apple cider vinegar or lemon juice
For Topping:
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
- Everything bagel seasoning (a mix of sesame seeds, poppy seeds, dried garlic, onion flakes, and sea salt)
How Much Time Will You Need?
This recipe requires about 10 minutes for prep and around 20-25 minutes for baking. So altogether, you’re looking at about 35-40 minutes from start to enjoying those delicious bagels!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for our bagels. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free flour, baking powder, xanthan gum (if you’re using it), and salt. Make sure everything is evenly combined for the best texture.
3. Add Wet Ingredients:
Next, add the Greek yogurt and apple cider vinegar to your bowl of dry ingredients. Use a spatula or your hands to mix until a sticky dough forms. If your dough is too sticky, sprinkle in a bit more gluten-free flour, one tablespoon at a time, until it feels right. It should be soft but manageable!
4. Shape the Bagels:
Lightly flour your hands and the work surface. Divide the dough into 6 equal portions. Roll each piece into a ball, then flatten it slightly. Poke a hole through the center of each ball with your thumb or finger and gently stretch it to create a bagel shape. Place the shaped bagels on your prepared baking sheet.
5. Add Toppings:
Now, if you’re using cheese, sprinkle it on top of the bagels. Then, generously coat each bagel with everything bagel seasoning for that delicious crunch and flavor.
6. Bake:
Pop the baking sheet into the oven and let the bagels bake for 20-25 minutes. They’ll be ready when they’re golden brown and cooked through. A lovely smell will fill your kitchen while they bake!
7. Cool and Enjoy:
Once baked, remove the bagels from the oven and let them cool on a wire rack for about 10 minutes. This helps them firm up a bit. Then, yeah, it’s time to enjoy your soft, chewy gluten-free bagels! Pair them with your favorite spreads or toppings for the best experience.
Happy bagel making!
Can I Use Different Flour Types?
While this recipe is designed for gluten-free all-purpose flour, you could experiment with almond flour or oat flour. However, be aware that the texture may change, and you might need to adjust the liquid content accordingly.
What Can I Substitute for Greek Yogurt?
If you’re looking for a dairy-free option, coconut yogurt or a nut-based yogurt can work, but keep in mind that it may alter the flavor. You can also use regular yogurt if you’re not avoiding dairy.
How Should I Store Leftover Bagels?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag and pull them out as needed. Just toast them directly from the freezer for a quick delicious snack!
Can I Make These Bagels Vegan?
To make these bagels vegan, you can substitute the Greek yogurt with a plant-based yogurt and skip the cheese topping. Just be sure to choose a yogurt that has a similar consistency for the best results!
