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Gluten-Free Bagels

Delightful gluten-free bagels that are soft and chewy, perfect for breakfast or brunch.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 bagels
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bagels
  • 8 grams instant yeast (certified gluten-free) Helps the bagels rise.
  • 1/4 cup warm water Used for activating the yeast.
  • 1 tablespoon sugar Feeds the yeast and adds sweetness.
  • 1 cup Greek yogurt (room temperature) Adds moisture and a slight tang.
  • 2 large eggs (room temperature) Adds richness and structure.
  • 2 1/4 cups all-purpose gluten-free flour (Bob’s Red Mill recommended) Essential for bagel texture.
  • 2 teaspoons baking powder Provides leavening for lightness.
  • 1 teaspoon salt Enhances flavor.
  • Large pot of water for boiling Necessary for achieving chewy crust.
  • 1 tablespoon brown sugar (or molasses, for boiling water) Adds flavor.
  • 1 egg white for egg wash or olive oil Adds a glossy finish.
  • 2 tablespoons everything bagel seasoning Elevates flavor.

Method
 

Activate Yeast
  1. Combine 1/4 cup warm water with 1 tablespoon sugar in a small bowl. Sprinkle the instant yeast on top and let it rest for 5-10 minutes until frothy.
Prepare Wet Ingredients
  1. Whisk together room-temperature Greek yogurt and eggs until well combined.
Mix Dry Ingredients
  1. In a large bowl, mix gluten-free flour, baking powder, and salt until evenly combined.
Combine Wet and Dry
  1. Add frothy yeast mixture and yogurt-egg mixture to the dry ingredients. Mix with a spatula for about 2-3 minutes until dough comes together.
First Rise
  1. Lightly grease a glass bowl with olive oil, transfer the dough into it, cover, and allow it to rise until doubled in size (1-2 hours).
Place Dough Onto Floured Surface
  1. Dust a clean surface with gluten-free flour, turn the risen dough onto it, and shape it into a log. Divide it into 8 equal portions.
Shape Dough
  1. Roll each piece of dough into a ball and poke a hole in the center of each with your finger to create the bagel shape.
Quick Second Rise
  1. Let the shaped bagels rest for about 5 minutes.
Boil for a Chewy Crust
  1. Preheat the oven to 400°F (204°C). Boil water with 1 tablespoon brown sugar. Drop the bagels into boiling water one at a time, boiling for 30 seconds per side. Remove with a slotted spoon.
Egg Wash & Toppings
  1. Wash the bagels with egg white or olive oil and sprinkle with everything bagel seasoning.
Bake
  1. Bake for 20-25 minutes or until golden brown. Cool for 10 minutes before slicing.

Notes

For perfect bagels, use a kitchen scale for accurate measurements and keep the holes open during baking.