Gluten Free Bagels With Greek Yogurt

Picture this: You’re standing in your kitchen, bagel craving hitting you like a freight train, when you suddenly remember you’re gluten-free. Tragic, right? WRONG! I’m about to rock your gluten-free world with bagels so good, you’ll forget why you ever bothered with the glutenous kind. The secret weapon? Greek yogurt. Yes, really!

Why This Recipe is Awesome

Let me count the ways these bagels will change your life:

First off, they’re ridiculously simple. We’re talking 5 ingredients simple. The kind of simple where you can make them while half-asleep on a Sunday morning and still succeed. Second, they’re actually good for you. Protein from the Greek yogurt? Check. Gluten-free? Double check. Won’t leave you in a carb coma? Triple check.

Perhaps most importantly, these don’t taste like those sad, dense hockey pucks that usually pass for gluten-free bread products. These are chewy, flavorful, and—dare I say—better than many “regular” bagels I’ve had from fancy bakeries. (Sorry not sorry, bakeries.)

Ingredients You’ll Need

Round up these simple suspects:

• 2 cups gluten-free flour blend (with xanthan gum already included, or you’ll need to add 1/2 tsp)
• 2 teaspoons baking powder (the magical rising powder, not to be confused with baking soda)
• 1 teaspoon salt (the flavor enhancer, not the snow removal stuff)
• 2 cups Greek yogurt, plain and full-fat (none of that 0% nonsense—we need the fat for texture)
• 1 egg (beaten for egg wash, to make your bagels look professionally shiny)
• Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic, or whatever floats your bagel boat

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone mat. This is not optional—unless you enjoy chiseling bagels off your baking sheet later.
2. In a large bowl, mix your gluten-free flour, baking powder, and salt. Whisk them together like they’ve personally offended you.
3. Add the Greek yogurt to your dry ingredients. Mix until combined—things will get sticky, and that’s normal. Consider this your arm workout for the day.
4. Dust your countertop with a bit of gluten-free flour. Turn the dough out and knead it gently for about 2 minutes until it’s smooth-ish. Gluten-free dough won’t get as smooth as regular dough, so don’t stress if it seems a little lumpy—it’s not you, it’s the dough.
5. Divide your dough into 8 equal portions. Roll each portion into a ball, then stick your thumb through the middle and gently stretch to form a bagel shape. Aim for about a 1.5-inch hole—it will shrink while baking.
6. Place your bagels on the prepared baking sheet. Brush with beaten egg (this gives them that gorgeous golden shine), then sprinkle with your chosen toppings.
7. Bake for 22-25 minutes until golden brown. They should sound hollow when tapped on the bottom—like the sound of success.
8. Let cool for at least 10 minutes before slicing. I know it’s tempting to dive right in, but patience yields rewards (and prevents burnt tongues).

Common Mistakes to Avoid

Even a foolproof recipe has its pitfalls. Here’s how to avoid bagel disaster:

• Using cold Greek yogurt – Let it come to room temperature for easier mixing. Cold yogurt will fight you, and life’s too short for yogurt wrestling.
• Skipping the egg wash – Unless you want bagels that look like they’ve never seen the sun, don’t skip this. The egg wash is what gives them that beautiful bakery shine.
• Making the holes too small – They’ll close up during baking and you’ll end up with gluten-free dinner rolls. Still delicious, but decidedly un-bagel-like.
• Expecting traditional bagel texture – These won’t be identical to wheat bagels. They’re their own delicious thing! Adjust your expectations and prepare to be pleasantly surprised.

Alternatives & Substitutions

Need to switch things up? I’ve got you covered:

Dairy-free version: Use coconut yogurt instead of Greek. The texture will be slightly different, but still delicious. Just make sure it’s thick—runny yogurt alternatives will throw off your dough consistency.

Flour options: I’ve had success with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure. If your blend doesn’t include xanthan gum, add 1/2 teaspoon to your dry ingredients or prepare for a crumbly catastrophe.

Flavor variations: Mix in 2 tablespoons of cinnamon and 1/4 cup raisins for cinnamon raisin bagels. Or fold in 1/3 cup shredded cheddar and 1 tablespoon dried chives for cheesy chive bagels. IMO, the cheese version is worth the extra calories.

FAQ (Frequently Asked Questions)

Can I freeze these bagels?
Absolutely! Let them cool completely, slice them, then freeze in a ziplock bag for up to 3 months. Future You will be eternally grateful to Present You for this gift.

Why is my dough super sticky?
Different brands of gluten-free flour absorb moisture differently. If your dough feels like quicksand, gradually add more flour, 1 tablespoon at a time, until it’s manageable. Conversely, if it’s too dry, add a touch more yogurt.

Do I really need full-fat Greek yogurt?
Can you use low-fat? Yes. Should you? Only if you enjoy slightly drier bagels with less flavor. Fat carries flavor, folks—don’t be afraid of it!

How long do these stay fresh?
About 2 days at room temperature in an airtight container. After that, they’re best toasted. They’ll technically last longer, but why settle for less-than-fresh bagels?

Can I boil these like traditional bagels?
Nice try, overachiever! Gluten-free dough lacks the structure to survive the boiling process intact. You’d end up with bagel soup, which is definitely not a thing.

Final Thoughts

There you have it—gluten-free bagels that don’t suck! They’re easy, they’re tasty, and they won’t leave your gluten-free friends feeling like they’re eating the culinary equivalent of a consolation prize.

The best part? You can whip these up in less time than it takes to binge-watch three episodes of your favorite show. So next time that bagel craving hits, you don’t have to sulk or settle for a sad gluten-free substitute from the freezer section.

Now go forth and bagel! And when your friends ask where you got them, you can casually say, “Oh, I made these from scratch,” while flipping your hair dramatically. You’ve earned that moment.