Last updated on October 7th, 2024

Bake chewy homemade gluten-free bagels right in your oven—you don’t even need to boil them first. Top these tangy Greek yogurt bagels with your favorite spread or use them for your favorite sandwiches. Look no further. You’ve found the best gluten-free bagel recipe for breakfast, snack, or lunch.

Remember those 2-ingredient bagels that were seemingly all over the internet a while back? The recipe combines self-rising flour with Greek yogurt to create high-protein dough that can be shaped into bagels and then baked on a sheet pan or in a bagel pan.

The thing is, we haven’t found GF self-rising flour in our area. It’s not a problem though because I figured out how to make the bagels with 1:1 (also labeled measure-for-measure or 1 to 1, among other names) gluten-free flour and a few other ingredients.

What You’ll Need For This Greek Yogurt Gluten-Free Bagel Recipe

Food scale (optional) and measuring tools

I used to think that weighing out gluten-free flour took too much effort for homemade baked goods. Well, it turns out it’s easier than leveling off measuring cups, your recipes are more accurate, and you typically end up with fewer dishes to wash in the end.

To find how much a cup of your GF 1:1 flour weighs in grams, check the back of the flour bag for the nutrition facts. The serving size will be listed as a standard US measurement accompanied by the equivalent amount in grams inside parentheses. Sometime the serving size is less than one cup, and you might need to do a little math to find the weight you need.

Of course, if you don’t already own a food scale there’s no need to buy one. Simply measure out and level off the 1:1 flour for this gluten-free bagel recipe.

A large bowl and a whisk

Whisking the dry ingredients breaks up clumps and distributes the baking powder and salt throughout the flour for even baking.

Bagel pan and/or sheet pan

If you have a bagel/doughnut baking pan, shape the bagel dough to fit in the wells (instructions are below). Our silicon bagel mold requires a sheet pan to remain steady in the oven, but if your bagel pan is solid skip this step.

If you don’t already own a bagel pan, there’s no need to go out and buy one. You can form the bagels and bake them on a baking sheet lined with parchment paper.

Parchment Paper

In our experience gluten-free baked goods come out better when baked on pans lined with parchment paper. Plus this gluten-free bagel recipe makes very sticky dough, so parchment will facilitate easy release when the bagels come out of the oven.

Ingredients

How to Make Gluten-Free Greek Yogurt Bagels

Preheat the oven to 375°F. Grease the wells of the bagel pan and set it on a sheet pan if necessary. Alternately, line a sheet pan with parchment paper.

In grams, weigh out gluten-free 1:1 flour into a large bowl. Alternately, spoon the flour into a measuring cup and then level off the top with something flat, like the back of a knife or a dough scraper, before adding it to the bowl.

Add the baking powder and salt to the bowl, and then whisk all of the dry ingredients together.

Next, add the yogurt to the bowl and use your hands or a wooden spoon to combine the ingredients (the mixture will be sticky). When the dough begins to take shape, turn it out onto a well-floured surface and continue to knead until a ball forms.

Separate the bagel dough into 6 equal balls. Now use your thumb to press into the center of each ball while you work the dough into a bagel shape.

Place the bagels onto the parchment-lined sheet pan or settle one bagel into each well of the bagel pan. If your pan has more than 6 wells, pour a little water into each of the remaining wells for even baking.

Bake the bagels for 20 minutes, flip them over, and bake an additional 5 to 10 minutes.

Leave the bagels in the pan for 2 to 5 minutes, until they are safe to handle, and then transfer them to a wire rack to continue cooling.

For the best texture, let the bagels cool completely before you slice into them. If they are cut too soon the inside may become more gummy than chewy.

Store the Greek yogurt bagels in an airtight container in the refrigerator for 3 days or in the freezer for up to 2 months.

MAKES 6 BAGELS

Gluten-Free Bagel Recipe Variations:

Substitute sour cream for the Greek yogurt.

Make vegan, gluten-free, dairy-free bagels with plant-based Greek yogurt.

Make egg bagels by substituting one egg for ⅓ of the Greek yogurt in the recipe.

Brush the tops of the bagels with an egg wash of 1 egg yolk mixed with 1 tablespoon of water before baking for a slightly shiny finish.

After an egg wash, top the bagels with sesame seeds, poppy seeds, or everything bagel seasoning before the bagels go in the oven.

Gluten-Free Bagel Recipe Q&A

Can you substitute sour cream for Greek yogurt in gluten-free bagels?

Yes, you can make these bagels with sour cream instead of Greek yogurt. In fact, if you’re on a budget, sour cream is a great substitute for the more expensive Greek yogurt. Note that while sour cream is a economical choice, the bagels won’t have as much flavor or protein as they will get from Greek yogurt.

Can you make bagels with regular yogurt?

No, regular yogurt is has more water content than Greek yogurt, and the bagel dough won’t come out right.

Can you make this bagel recipe with whole milk Greek yogurt instead of 0%?

This recipe works using whole milk Greek yogurt, but our family likes the bagels made with 0% yogurt better.

Here are some more gluten-free breakfast ideas to try:

• Flourless banana pancakes
• Coconut flour blueberry muffins
• Pumpkin raisin muffins
• Cranberry pumpkin muffins

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5 from 1 vote

Gluten-Free Bagels (Greek Yogurt Recipe)

Tangy, chewy gluten-free bagel recipe, perfect for breakfast, snack, or lunch. Made with Greek yogurt for high-protein gluten-free bagels.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Breakfast, Brinner, Lunch, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: 6 bagels

Calories: 97kcal

Ingredients

• 1 cup gluten-free 1:1 flour (check the bag for weight in grams per cup)
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup plain 0% Greek yogurt

Directions

• Preheat the oven to 375°F. Grease the wells of the bagel pan and set it on a sheet pan if necessary. Alternately, line a sheet pan with parchment paper.
• Whisk together gluten-free 1:1 flour, baking powder and salt in a large bowl.
• Add yogurt to the bowl and use your hands or a wooden spoon to combine the ingredients (mixture will be sticky). When the dough begins to take shape, turn it out onto a well-floured surface and continue to knead until a ball forms.
• Separate the bagel dough into 6 equal balls. Use your thumb to press into the center of each ball while you work the dough into the shape of a bagel.
• Place the bagels onto the parchment-lined sheet pan or settle one bagel into each well of the bagel pan. If the pan has more than 6 wells, pour a little water into each of the remaining wells for even baking.
• Bake the bagels for 20 minutes, flip them over, and bake an additional 5 to 10 minutes.
• Leave the bagels in the pan for 2 to 5 minutes, until they are safe to handle, and then transfer them to wire rack to continue cooling. For the best texture let the bagels cool completely before you slice into them. If they are cut too soon the inside may become more gummy than chewy.
• Store the Greek yogurt bagels in an airtight container in the refrigerator for 3 days or in the freezer for up to 2 months.

Notes

Gluten-Free Bagel Recipe Variations:

• Substitute sour cream for the Greek yogurt.
• Make vegan, gluten-free, dairy-free bagels with plant-based Greek yogurt.
• Make egg bagels by substituting one egg for ⅓ of the Greek yogurt in the recipe.
• Brush the tops of the bagels with an egg wash of 1 egg yolk mixed with 1 tablespoon of water before baking for a slightly shiny finish.
• After an egg wash, top the bagels with sesame seeds, poppy seeds, or everything bagel seasoning before the bagels go in the oven.

We want to know how your bagels came out! Did you use a bagel pan or a sheet pan? Did you stick with the original recipe, or did you try a variation? Tell us about it in a comment below.