Gluten Free Bagels
User Reviews
5
Gluten Free Bagels
Description
The gluten free bagels start by combining unsweetened Greek yogurt, gluten free all-purpose flour, baking powder, and sea salt into a sticky dough reminiscent of pizza dough. After rolling out the dough and dividing into portions, each piece is shaped into rounds with a hole by stretching the dough before placing them on a parchment-lined baking sheet.
Generous coating with nonstick spray or an egg wash before baking at 350°F encourages a golden, slightly crisp top while keeping the inside tender. Baking takes about 25 to 27 minutes until the bagels are done. The recipe yields eight mini bagels or four larger ones by adjusting portion sizes.
These bagels do not look traditional but offer a practical gluten free option with the convenience of Greek yogurt adding moisture and tenderness. They are best served sliced and toasted, and can be topped with seasonings before baking. Storage at room temperature is up to two days, or freeze for longer preservation.
Using a 1-to-1 gluten free flour blend is important for structure and texture. Lightly flouring hands and tools aids handling the sticky dough. These bagels have a softer texture compared to wheat-based ones but provide a versatile base for spreads and sandwiches.
Ingredients
- 1 cup Greek yogurt unsweetened
- 1 cup all-purpose flour gluten free 1 to 1
- 1 ½ tsp baking powder
- pinch salt sea salt
- cooking spray nonstick
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a mixing bowl, add Greek yogurt, gluten free flour, baking powder and sea salt. Stir to form a dough. Dough should resemble pizza dough.
- Lightly flour hands and surface. Roll dough into a ball. Then, press into a disc shape.
- Use a sharp lightly floured knife to slice into 8 equal servings. This recipe makes 8 mini bagels or 4 larger ones.
- Roll each slice into a small ball. Press into a disc.
- Poke a hole in the middle with your finger. Gently stretch and pull dough until the hole is almost 1 inch in size.
- Repeat for dough. Place on lined baking sheet.
- Spray generously with nonstick spray. Or, whisk an egg and brush on top of bagels.
- Bake for 25 to 27 minutes or until golden brown on top. Do not let the bagels burn.
- Finally, remove from oven. Allow bagels to cool for 10 minutes before slicing, serving or toasting.
Notes
- Use unsweetened Greek yogurt; sweetened varieties alter flavor balance.
- King Arthur Gluten Free 1-to-1 flour blend works well for structure.
- Dough will be slightly sticky, so flour hands and surfaces lightly to handle easier.
- Bagels may not look perfect but will bake evenly regardless.
- For larger bagels, divide dough into 4 pieces and bake longer as needed.
- Use nonstick spray or an egg wash for a golden top crust.
- Season bagels before baking with spices like Everything Bagel seasoning if desired.
- Store at room temperature covered for up to 2 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8mini bagels
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 89mg | 4% |
| Potassium | 51mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Calcium | 74mg | 7% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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