Magic 3-Ingredient Gluten-Free Bagels

Ingredients

• 2 cup Gluten-free all-purpose flour (A blend with xanthan gum works best; Bob’s Red Mill 1-to-1 is mentioned as an example.)
• 2 tsp Baking powder (Use fresh baking powder.)
• Salt (Pinch, for the dough.)
• 1 cup Plain unsweetened Greek yogurt (Start with 1 cup and add more, up to 2 cups, if the dough is too dry. Dairy-free yogurt may be used if necessary.)
• 1 large Egg (For the topping and egg wash.)
• 1 tsp Water (For the egg wash.)
• Salt (Pinch, for the egg wash.)
• Everything bagel seasoning, sesame seeds, or poppy seeds (Optional topping; use as desired.)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the gluten-free flour, baking powder, and salt.

3. 3

   Add 1 cup of the Greek yogurt and stir until a shaggy dough forms. If the dough is too dry, add more yogurt a tablespoon at a time until it holds together when pressed and has a Play-Doh-like texture that is neither sticky nor crumbly.

4. 4

   Divide the dough into 6 equal portions. Roll each portion into a ball, then poke a hole through the center with your thumb and gently stretch it into a bagel shape. Make the holes somewhat larger than desired because they shrink slightly during baking.

5. 5

   Place the shaped bagels on the prepared baking sheet.

6. 6

   Whisk together the egg, water, and the second pinch of salt to make the egg wash.

7. 7

   Brush the egg wash generously over each bagel.

8. 8

   Sprinkle the bagels with everything bagel seasoning, sesame seeds, or poppy seeds if desired.

9. 9

   Bake for 20–22 minutes, rotating the baking sheet halfway through, until the bagels are puffed and golden brown.

10. 10

    For extra chew, optionally brush the bagels with egg wash a second time halfway through baking.

11. 11

    Let the bagels cool slightly before slicing and serving.

Notes

For best texture, let the bagels cool completely before storing. Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or slice and freeze for up to 3 months. Toast lightly before eating; frozen bagels can go directly into the toaster. Raw shaped dough may also be frozen and baked from frozen with 3–5 extra minutes. The source recommends a 5-minute toast to refresh stored bagels.

Nutrition per serving

• breakfast
• snack
• bagels
• gluten-free
• vegetarian
• baked
• quick
• freezer-friendly