Gluten-Free Greek Yogurt Bagels

introduction

These Gluten-Free Greek Yogurt Bagels are soft, quick, and made with few ingredients. They bake fast and taste fresh from the oven. For another easy breakfast idea that pairs well with bagels, try this greek omelette recipe.

why make this recipe

• You need only a few pantry items.
• It uses Greek yogurt for a soft texture.
• It is gluten-free and easy to make at home.
• It is fast: ready in about 30–40 minutes.

how to make Gluten-Free Greek Yogurt Bagels

Make the dough, shape the bagels, add an egg wash, and bake. The dough is thick and easy to form by hand. Shape each piece into a rope, seal the ends, and brush with egg before baking.

Ingredients :

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cups full-fat Greek yogurt
• 1 large egg (beaten, for egg wash)
• Optional: everything bagel seasoning, sesame seeds, poppy seeds

Directions :

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together gluten-free flour, baking powder, and salt.
3. Add the Greek yogurt and stir until a shaggy dough forms.
4. Lightly flour your hands and divide the dough into 4 equal pieces.
5. Roll each piece into a rope, form into a circle, and pinch ends to seal.
6. Place shaped bagels onto the prepared baking sheet.
7. Brush each bagel with beaten egg and add desired toppings.
8. Bake for 25–28 minutes or until golden brown and puffed.
9. Cool slightly on a wire rack before serving.

how to serve Gluten-Free Greek Yogurt Bagels

• Serve warm with butter, cream cheese, or jam.
• Make a sandwich with smoked salmon, cucumber, and dill.
• Toast and top with sliced avocado and a sprinkle of salt.

how to store Gluten-Free Greek Yogurt Bagels

• At room temperature: store in an airtight container for up to 2 days.
• In the fridge: keep in a sealed bag for up to 5 days.
• To freeze: wrap each bagel in foil or plastic and freeze up to 1 month. Thaw and warm in the oven or toaster.

tips to make Gluten-Free Greek Yogurt Bagels

• Use full-fat Greek yogurt for best texture.
• If dough is too sticky, add a tablespoon more flour at a time.
• Press seams well so bagels keep their shape while baking.
• Brush with egg wash for a shiny, golden top.
• Let bagels cool a few minutes before cutting to hold their shape.

variation (if any)

• Everything bagel: top with everything bagel seasoning.
• Sesame or poppy: sprinkle sesame seeds or poppy seeds before baking.
• Cheese bagel: grate cheddar on top in the last 5 minutes of baking.
• Sweet option: add a tablespoon of sugar and raisins for a cinnamon-raisin style.

FAQs

Q: Can I use low-fat Greek yogurt?
A: You can, but full-fat gives a softer, richer bagel.

Q: How many bagels does this recipe make?
A: This recipe makes four medium bagels.

Q: Can I make more than four bagels?
A: Yes. Divide the dough into smaller pieces and watch baking time; smaller bagels may bake faster.

Q: Are these bagels chewy like regular bagels?
A: They are softer and less chewy than traditional boiled bagels, but they have a good bite and a nice crust.

Gluten-Free Greek Yogurt Bagels

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Greek
• Diet: Gluten-Free

Print Recipe

Pin Recipe

---

Description

These Gluten-Free Greek Yogurt Bagels are soft, quick, and made with few ingredients. They bake fast and taste fresh from the oven.

---

Ingredients

Scale 1x2x3x

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cups full-fat Greek yogurt
• 1 large egg (beaten, for egg wash)
• Optional: everything bagel seasoning, sesame seeds, poppy seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together gluten-free flour, baking powder, and salt.
3. Add the Greek yogurt and stir until a shaggy dough forms.
4. Lightly flour your hands and divide the dough into 4 equal pieces.
5. Roll each piece into a rope, form into a circle, and pinch ends to seal.
6. Place shaped bagels onto the prepared baking sheet.
7. Brush each bagel with beaten egg and add desired toppings.
8. Bake for 25–28 minutes or until golden brown and puffed.
9. Cool slightly on a wire rack before serving.

---

Notes

Use full-fat Greek yogurt for best texture. If dough is too sticky, add a tablespoon more flour at a time. Press seams well so bagels keep their shape while baking. Brush with egg wash for a shiny, golden top. Let bagels cool a few minutes before cutting to hold their shape.

---

Nutrition

• Serving Size: 1 bagel
• Calories: 220
• Sugar: 2g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 50mg