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Foolproof Gluten Free Bagels

These gluten free bagels are chewy, golden, and incredibly easy to make. With just a few simple ingredients, you’ll have fresh bagels in under an hour.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups gluten free all-purpose flour blend with xanthan gum
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup plain Greek yogurt or dairy-free yogurt
  • 1 large egg beaten (for egg wash)
  • 1 tablespoon everything bagel seasoning or sesame seeds, poppy seeds, etc.

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • stand mixer with paddle attachment
  • pastry brush
  • Large pot
  • slotted spoon

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together gluten free flour, baking powder, and salt.
  3. Add Greek yogurt and mix with a spatula until a shaggy dough forms. Transfer to a lightly floured surface and knead gently until smooth, about 2 minutes.
  4. Divide dough into 8 equal portions. Roll each into a ball, then poke a hole through the center with your finger and gently stretch to form a bagel shape.
  5. Bring a large pot of water to a gentle boil. Carefully drop bagels into the water, one or two at a time, and boil for 30 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
  6. Brush each bagel with beaten egg and sprinkle with everything bagel seasoning.
  7. Bake for 20-25 minutes, until golden brown and firm to the touch. Let cool on a wire rack before slicing.

Notes

Store bagels in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, toast or warm in a 350°F oven for 5 minutes. For a dairy-free version, use a thick dairy-free yogurt. Do not overboil or bagels may become dense.