Gluten-Free Greek Yogurt Bagels

why make this recipe

Gluten-Free Greek Yogurt Bagels are a tasty and healthier alternative for those who need to avoid gluten. They are simple to make and require minimal ingredients. Made with Greek yogurt, these bagels are not only gluten-free, but they are also high in protein. Perfect for breakfast or a snack, these bagels are versatile and can be topped with your favorite flavors. Plus, they bake up soft on the inside and slightly crispy on the outside, making them a delightful treat!

how to make Gluten-Free Greek Yogurt Bagels

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Greek yogurt (plain, full fat)
• 1 tablespoon honey or maple syrup (optional)
• 1 egg white (for egg wash, optional)
• Sesame seeds or everything bagel seasoning (optional)

Directions:

1. Preheat your 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 you’re using it) to the dry mixture. Mix until a dough forms.
4. Lightly flour a clean surface with gluten-free flour. Knead the dough gently for about 1-2 minutes until it is smooth.
5. Divide the dough into 4 equal portions. Roll each portion into a ball, then poke a hole through the middle with your finger to shape them into bagel rings.
6. Place the bagels on the prepared baking sheet. If you like, brush the tops with egg white and sprinkle some sesame seeds or everything bagel seasoning on top.
7. Bake for 20-25 minutes until they are golden brown and cooked through.
8. Once done, remove the bagels from the oven and let them cool slightly before slicing and serving.

how to serve Gluten-Free Greek Yogurt Bagels

These bagels are delicious on their own or with a variety of toppings. Spread some cream cheese or your favorite nut butter for a simple breakfast. You can also layer them with fresh vegetables, smoked salmon, or avocado for a savory snack. Enjoy them fresh or toasted!

how to store Gluten-Free Greek Yogurt Bagels

To store your bagels, let them cool completely after baking. Then, keep them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Just wrap each bagel tightly in plastic wrap and place them in a freezer bag. They will last for about 1-2 months in the freezer.

tips to make Gluten-Free Greek Yogurt Bagels

• Make sure to use a gluten-free flour blend that contains xanthan gum for better texture.
• If the dough is too sticky, add a little more flour to achieve the right consistency.
• Experiment with different toppings to suit your taste!

variation

You can easily customize these bagels by adding herbs or spices to the dough, like garlic powder, onion powder, or dried herbs for added flavor. Consider adding toppings like cheese or seeds to create your perfect bagel.

FAQs

Can I use a non-dairy yogurt option?
Yes, you can substitute Greek yogurt with a non-dairy yogurt, such as almond or coconut yogurt, but make sure it is plain and unsweetened.

What can I do if my dough is too sticky?
If your dough is too sticky, try adding a little more gluten-free flour until you reach a smooth consistency.

Can I make these bagels in advance?
Absolutely! You can make the bagels ahead of time and store them in the fridge or freeze them. Just toast them before serving for the best texture.

Gluten-Free Greek Yogurt Bagels

Gluten-Free Greek Yogurt Bagels are a delicious, high-protein alternative for those avoiding gluten. Soft on the inside and slightly crispy on the outside, they can be customized with various toppings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 bagels

Course: Breakfast, Snack

Cuisine: American, Gluten-Free

Calories: 180

Ingredients Method Notes

Ingredients

  

Bagel Dough Ingredients

• 1.5 cups gluten-free all-purpose flour blend Make sure it contains xanthan gum for better texture.
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup Greek yogurt (plain, full fat) Can be substituted with non-dairy yogurt if desired.
• 1 tablespoon honey or maple syrup Optional.
• 1 whole egg white For egg wash, optional.
• to taste Sesame seeds or everything bagel seasoning Optional.

Method

 

Preparation

1. Preheat your 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 mixture. Mix until a dough forms.
4. Lightly flour a clean surface with gluten-free flour. Knead the dough gently for about 1-2 minutes until it is smooth.
5. Divide the dough into 4 equal portions. Roll each portion into a ball, then poke a hole through the middle with your finger to shape them into bagel rings.
6. Place the bagels on the prepared baking sheet and brush the tops with egg white. Sprinkle with sesame seeds or everything bagel seasoning if desired.

Baking

1. Bake for 20-25 minutes until they are golden brown and cooked through.
2. Once done, remove the bagels from the oven and let them cool slightly before slicing and serving.

Notes

These bagels can be topped with cream cheese, nut butter, fresh vegetables, smoked salmon, or avocado for a tasty snack. They can be stored in an airtight container for up to 2 days at room temperature, or frozen for 1-2 months. If the dough is too sticky, add more gluten-free flour.