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Gluten-Free Greek Yogurt Bagels

Delicious and healthy gluten-free bagels made with Greek yogurt, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bagels
Course: Breakfast, Snack
Cuisine: Gluten-Free, Greek
Calories: 150
Ingredients Method Notes

Ingredients
  

Bagel Base
  • 1.5 cups gluten-free all-purpose flour blend Make sure it has xanthan gum for the best texture.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup Greek yogurt (plain, full fat) Non-fat yogurt can be used, but full-fat is recommended.
  • 1 tablespoon honey or maple syrup Optional sweetener.
Toppings
  • 1 each egg white For egg wash, optional.
  • to taste sesame seeds or everything bagel seasoning Optional topping.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  3. Add the Greek yogurt and honey (if using) to the dry ingredients and mix until a dough forms.
  4. Lightly flour a clean surface with gluten-free flour and knead the dough gently until smooth, about 1-2 minutes.
  5. Divide the dough into 4 equal portions.
  6. Roll each portion into a ball, then poke a hole through the center with your finger and gently shape into a bagel ring.
  7. Place the bagels onto the prepared baking sheet.
  8. If desired, brush the tops with egg white and sprinkle with sesame seeds or everything bagel seasoning.
Baking
  1. Bake for 20-25 minutes, until golden brown and cooked through.
  2. Remove from oven and let cool slightly before slicing and serving.

Notes

You can serve these bagels plain or top them with cream cheese, avocado, or nut butter. They also taste great when toasted. Store any leftover bagels in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months.