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Gluten-Free Greek Yogurt Bagels

These bagels are a simple, healthy version of a classic favorite, utilizing Greek yogurt for extra protein and a gluten-free flour blend for a lighter option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bagels
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Bagel Dough
  • 1.5 cups gluten-free all-purpose flour blend Ensure it's certified gluten-free.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup Greek yogurt (plain, full fat) Plain Greek yogurt provides the best texture.
  • 1 tablespoon honey or maple syrup (optional) For a slightly sweeter bagel.
Toppings
  • 1 large egg white (for egg wash, optional) For a glossy finish.
  • to taste sesame seeds or everything bagel seasoning (optional) Add for extra flavor.

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. Roll each portion into a ball, then poke a hole through the center with your finger and gently shape into a bagel ring.
  6. Place the bagels onto the prepared baking sheet.
  7. 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

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 2 months.