Go Back
gluten-free bagels made with Greek yogurt in a pink bagel pan
Print Recipe Pin Recipe
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
Cook Time25 minutes
Total Time35 minutes
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.