Soft & Chewy Gluten-Free Bagels
User Reviews
4.9
42 reviews
Excellent
Soft & Chewy Gluten-Free Bagels
Report
These gluten-free bagels have a chewy interior and a crisp, golden crust. Made with Greek yogurt for structure and moisture, they deliver the authentic bagel texture—soft inside, slightly dense, and perfect for toasting.
Share:
Ingredients
- 8 grams instant yeast certified gluten-free
- ¼ cup warm water
- 1 tablespoon sugar
- 1 cup Greek yogurt room temperature
- 2 egg room temperature
- 2 ¼ cups All-Purpose Gluten-Free Flour Bob’s Red Mill recommended
- 2 teaspoon baking powder
- 1 teaspoon salt
For Boiling Bagels
- large pot of water for boiling
- 1 tablespoon brown sugar or molasses (for boiling water)
Extras
- 1 egg white for egg wash (or olive oil)
- 2 tablespoon everything Bagel seasoning
Add to Shopping List
Instructions
- Activate Yeast: In a small bowl, mix ¼ cup warm water with 1 tablespoon sugar. Sprinkle yeast and wait for it to froth (5-10 mins).
- Prepare Wet Ingredients: Whisk your room-temperature Greek yogurt and eggs in a separate bowl.
- Mix Dry Ingredients: Combine gluten-free flour, baking powder, and salt in a large bowl. Mix well.
- Combine Wet and Dry: Add the yeast and yogurt-egg mixture to the dry ingredients. Mix with a spatula for 2-3 minutes. The dough will be very wet at first then come together. It will still be slightly sticky (see image in post) once combined, which is normal for making gluten-free bagels.
- First Rise: Grease a glass bowl with some olive oil, add the dough then cover and let rise in a warm spot. It is ready once it doubles in size, about 1-2 hours, depending on your kitchen temperature.
- Place Dough Onto Floured Surface: Dust a surface with 2 tablespoon of your gluten-free flour. Turn out the dough and, with floured hands, shape it into a log. Divide it into 8 equal portions.Dough Texture: Your dough will be sticky. Use floured hands to shape it, and try to avoid adding extra flour. If it is way too sticky to handle, add 2 tablespoon of flour at a time until it comes together.
- Shape Dough: Roll each piece of dough into a ball. Place them onto a parchment-lined baking sheet. Then, use your finger to make a hole (¾ inch wide) in the middle.
- Quick Second Rise: While you prep the water bath, let your shaped bagels rest for 5 minutes. This will help them puff back up.
- Boil for a Chewy Crust: Preheat your oven to 400°F (204°C). Then, bring a large pot of sugar water to a boil. Drop bagels in one at a time and boil for 30 seconds per side. Remove with a slotted spoon.Boiling Tip: If your bagels fall apart, they may have been overproofed. Re-roll them to remove some of the air.
- Egg Wash & Toppings: Brush bagels with egg white or olive oil, then sprinkle with Everything Bagel Seasoning.
- Bake: Bake for 20-25 mins until golden brown. Cool for 10 minutes before slicing.
Notes
- ⭐ Key Recipe Tip: The boiling step is essential—it sets the crust and gives bagels their signature chewy bite. Don’t skip it!
- Storage & Make-Ahead Tips:
- Yeast Update: Update: We tested this recipe by adding the instant quick-rise yeast directly to the flour, with great results. If you are confident your yeast is alive then simply add it in as a dry ingredient. Add the warm water with the wet ingredients.
- Fridge: Store bagels in an airtight container for up to 5 days.
- Freezer: Once cooled, freeze in a zip-top bag for up to 3 months.
- Reheating: Toast straight from the fridge/freezer, or microwave for 10–15 seconds before toasting.
Nutrition Information
Show Details
Serving
1bagel
Calories
135kcal
(7%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
2g
(3%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.4g
Cholesterol
22mg
(7%)
Sodium
618mg
(26%)
Potassium
59mg
(2%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
31IU
(1%)
Vitamin B12
0.2µg
Vitamin C
0.003mg
(0%)
Calcium
111mg
(11%)
Iron
1mg
(6%)
Zinc
0.3mg
Nutrition Facts
Serving: 8bagels
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1bagel | |
| Calories | 135kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 22mg | 7% |
| Sodium | 618mg | 26% |
| Potassium | 59mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 31IU | 1% |
| Vitamin B12 | 0.2µg | 8% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
Other Recipes
You'll Also Love
