Name: Gluten-Free Greek Yogurt Bagels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups (240g) all-purpose gluten-free flour blend (with xanthan gum); 2 teaspoons baking powder; 1 teaspoon salt; 1 cup (225g) plain, thick Greek yogurt (full-fat recommended); 1 large egg, whisked with 1 tablespoon water (for egg wash); Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, etc.

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Beyond the Bakery: Homemade Gluten-Free Greek Yogurt Bagels

Imagine biting into a warm, chewy bagel, its crust perfectly golden and slightly crisp, with a soft, tender interior. Now imagine that bagel is not only incredibly delicious but also completely gluten-free! That’s precisely what you’ll achieve with my recipe for gluten-free Greek yogurt bagels. These aren’t just good for gluten-free; they’re simply good, period. The tang of the Greek yogurt, combined with a perfectly balanced texture, makes for a breakfast or snack experience that will make you forget all about store-bought versions. See more good recipes here , but make sure to save some room for these delightful bagels!

Why I love these gluten-free Greek yogurt bagels:

I genuinely adore these bagels because they bring the joy of a classic New York-style bagel back into my gluten-free life. The simplicity of the ingredients, combined with an unbelievably satisfying result, makes them a regular in my kitchen. Plus, they’re so versatile – perfect for sweet or savory cravings!

Why This Recipe Works: The Perfect Gluten-Free Bagel

Chewy texture, not crumbly: The secret lies in the blend of gluten-free flours and the moisture from the Greek yogurt. This combination creates a dough that develops a satisfying chew, so often missing in gluten-free baked goods.
Authentic bagel flavor profile: A hint of tang from the yogurt, balanced with a touch of sweetness and salt, gives these bagels that classic, unmistakable bagel taste that’s both comforting and addictive.
Simple ingredients, straightforward process: You won’t find super exotic ingredients here. We use pantry staples, and the process is designed to be approachable even for novice bakers.
No boiling required: Unlike traditional bagels, these are baked directly, saving you a step without sacrificing texture or flavor.

Ingredients and Smart Substitutions

Here is what you need and why:

Gluten-Free Flour Blend: The right mix matters: For these gluten-free Greek yogurt bagels, a good quality all-purpose gluten-free flour blend is crucial. Look for one that contains xanthan gum or state that you will need to add it separately. My personal favorite is King Arthur Baking Measure for Measure Gluten-Free Flour, as it consistently delivers excellent results. You can use other blends, but results may vary slightly in texture and hydration.

Greek Yogurt: Why plain and thick is best: Full-fat, plain Greek yogurt is your best friend here. Its thickness provides essential moisture and structure to the dough, helping to create that desirable chewy texture. The acidity also reacts with the baking powder, contributing to the rise. Avoid low-fat or flavored yogurts, as they can alter the dough’s consistency and flavor profile.

Baking Powder: The essential leavening agent: Since we’re not using yeast, baking powder is what gives our bagels their lift and airy pockets inside. Make sure your baking powder is fresh for optimal results!

Salt: For flavor balance: A pinch of salt is vital to enhance all the flavors and prevent the bagels from tasting bland. Don’t skip it!

Optional Add-ins: Elevate your bagels: This is where you can truly make them your own! Consider everything bagel seasoning, poppy seeds, sesame seeds, dehydrated garlic or onion flakes, or even a sprinkle of cheese before baking. For a sweeter twist, cinnamon sugar can be mixed into the dough or sprinkled on top.

Step-by-Step: Crafting Your Gluten-Free Bagels

Follow these easy steps to create your perfect gluten-free Greek yogurt bagels:

1. Mixing the Dough: Achieving the right consistency

In a large bowl, whisk together your gluten-free flour blend, baking powder, and salt. Make sure these dry ingredients are well combined. Then, add the Greek yogurt. Using a sturdy spoon or a stand mixer with a dough hook, mix until a cohesive, somewhat sticky dough forms. It should pull away from the sides of the bowl but still be soft to the touch. Avoid overmixing; just combine until uniform.

2. Shaping the Bagels: Techniques for a classic look

Lightly flour your work surface and your hands. Divide the dough into 6 equal portions. For each portion, roll it into a ball, then either poke a hole through the center with your thumb and gently stretch it to about 1-1.5 inches in diameter, or roll the portion into a 6-inch rope and pinch the ends together to form a circle. Aim for an even thickness to ensure even baking.

3. Egg Wash/Toppings: For golden crust and flavor

Prepare an egg wash by whisking one egg with a tablespoon of water or milk in a small bowl. Brush the tops and sides of each shaped bagel with the egg wash. This helps achieve that beautiful golden-brown crust and acts as a glue for any toppings. Sprinkle generously with your chosen toppings like everything bagel seasoning, sesame seeds, or a classic poppy seed topping.

4. Baking: Temperature and timing for perfection

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the shaped and topped bagels on the prepared baking sheet, leaving some space between them. Bake for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. The exact timing can vary, so keep an eye on them. For an extra crisp bottom, you can carefully flip them halfway through baking.

Expert Tips for Gluten-Free Bagel Success

Don’t overmix the dough: With gluten-free doughs, overmixing can lead to a tougher texture. Mix just until combined and uniform.
Ensure proper shaping for even baking: Try to make your bagels roughly the same size and thickness. Uneven shaping can lead to some being raw in the middle while others are overdone.
Adjust bake time based on your oven: All ovens vary. Pay attention to how your bagels are browning and adjust the time as needed. If they are browning too quickly, consider reducing the temperature slightly or covering loosely with foil.
Cool completely before slicing: This is a crucial step for achieving the best texture. Slicing warm bagels can make them gummy or dense. Allow them to cool on a wire rack for at least 30 minutes.
Use a kitchen scale for accuracy: Measuring gluten-free flour by weight (grams) is always more accurate than by volume (cups) to ensure the precise dough consistency.

What to Serve With Your Fresh Bagels

Once your beautiful gluten-free Greek yogurt bagels are cooled, the possibilities are endless! Here are some of my favorite ways to enjoy them:

Classic cream cheese spreads:

Plain cream cheese: A timeless classic that lets the bagel shine.
Scallion cream cheese: For a savory kick.
Smoked salmon cream cheese: Elevate your breakfast with a luxurious touch.
Sweetened cream cheese with berries: A delightful treat.

Savory sandwich fillings:

Breakfast sandwich: Egg, cheese, and bacon or sausage.
Smoked salmon and capers: A deli favorite.
Turkey and avocado: A healthy and satisfying lunch.
Chicken salad or tuna salad: Perfect for a quick meal.

Sweet toppings and fruit:

Butter and jam/jelly: Simple, comforting, and delicious.
Nut butter (peanut, almond, cashew) and sliced banana: A protein-packed option.
Honey or maple syrup: For a touch of natural sweetness.
Fresh fruit: Berries, apple slices, or pear.

Storing and Reheating Your Bagels

Best practices for freshness:

Once completely cooled, store your gluten-free Greek yogurt bagels in an airtight container or a large zip-top bag at room temperature for up to 2-3 days. For longer storage, slice them in half and place them in a freezer-safe bag. They will keep well in the freezer for up to 3 months.

How to reheat for optimal texture:

From room temperature: If your bagels are a day or two old, a quick toast in a toaster or toaster oven will bring them back to life, giving them a slightly crispy exterior and warm interior. You can also lightly butter them and warm them in a skillet. For a softer texture, wrap them in a damp paper towel and microwave for 15-20 seconds.

From frozen: Do not thaw frozen bagels before reheating. Simply place the frozen sliced bagels directly into a toaster or toaster oven until thoroughly heated and lightly toasted. This helps retain their chewiness and prevents them from becoming soggy.

FAQs About Gluten-Free Greek Yogurt Bagels

Can I make these dairy-free?

Yes, you absolutely can! Substitute the Greek yogurt with a thick, plain, unsweetened dairy-free Greek-style yogurt, such as one made from almond, cashew, or coconut milk. Ensure it has a similar consistency to traditional Greek yogurt, as thinner yogurts will affect the dough hydration. You may need to slightly adjust the amount of flour.

What’s the best gluten-free flour blend to use?

As mentioned, I highly recommend a good quality all-purpose gluten-free flour blend that already contains xanthan gum. Brands like King Arthur Baking Measure for Measure Gluten-Free Flour, Bob’s Red Mill 1-to-1 Baking Flour, or Cup4Cup Gluten-Free Flour Blend work very well. If your blend does not contain xanthan gum, add 1/2 teaspoon per cup of gluten-free flour used.

Why are my bagels dense?

Several factors can lead to dense gluten-free Greek yogurt bagels:

Too much flour: Measuring flour by volume instead of weight can easily lead to adding too much. Use a kitchen scale for best results.
Not enough leavening: Ensure your baking powder is fresh and active.
Overmixing: While not as critical for gluten-free as for gluten-containing doughs, overworking the dough can still result in a tougher texture.
Not enough yogurt: The yogurt provides crucial moisture and helps activate the leavening. Be precise with your measurements.

Can I freeze the dough?

While you can freeze shaped dough, it’s generally best to bake these high-authority gluten-free Greek yogurt bagels fresh. The baking powder’s leavening power can diminish over time in the freezer, potentially leading to less rise. If you must freeze the dough, thaw it in the refrigerator overnight and reshape slightly if needed before baking. However, for best results, I recommend baking them and then freezing the baked bagels.