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Homemade Gluten Free Bagels

Prep Time12 minutes
Cook Time30 minutes
Resting Time25 minutes
Total Time1 hour 7 minutes
Course: Breakfast, Brunch, lunch
Cuisine: American, jewish
Keyword: gluten free bagels
Servings: 4 bagels
Author: GFchow @ gfchow.com

Equipment

  • Stand Mixer

Ingredients

  • 1 cup gluten free flour that contains xanthan gum- I use either King Arthur’s Gluten Free Measure for Measure Flour or Bob’s Red Mill 1 to 1 Gluten Free Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup plain Greek yogurt in order for this recipe to work you must use greek yogurt, I used Fage
  • 1 large egg, room temp, separated
  • Toppings -Everything but the Bagel Seasoning Blend (I buy mine at Trader Joes), sesame, poppy, etc

Instructions

  • Preheat oven to 400 degrees on Bake.
  • Separate the egg. Place the egg white in the bowl of the stand mixer and using the whisk attachment beat the egg white on medium high speed until it is frothy, no more than 50 seconds.
    If you don't own a stand mixer, place the egg white in a medium-sized bowl and whip until frothy either by hand or with a hand-held mixer. (Whichever method you use, don't over beat the egg white!)
    Place the egg yolk in a small bowl, add 1 teaspoon of water, and lightly beat to make an egg wash.
  • Place flour, salt, baking powder, and yogurt in the mixer with the frothy egg white and using the dough paddle attachment, mix the dough together. You may need to use a rubber spatula to scrape down the sides and bottom of the bowl to help the dough come together. Mix for approximately 40 seconds on medium, until the dough comes together.
    If you don't have a stand mixer or if your mixer doesn't have a dough paddle attachment, mix the dough by hand in a bowl using a rubber spatula until all ingredients are combined.
    The dough will be slightly sticky. Remove the dough from the mixer or bowl and use your hands to form it into a ball. Then place the dough onto a parchment-lined baking sheet and cover with plastic wrap. Let sit covered for 15 minutes.
  • Remove the dough from the mixer and use your hands to form it into a ball. Then place the dough onto a parchment-lined baking sheet and cover with plastic wrap. Let sit covered for 15 minutes.
  • Divide the dough into four equal pieces. Form each quarter into a ball and then use your thumb to poke a hole in the middle to create the bagel shape.
  • Apply the egg wash using a brush and then sprinkle with your favorite topping or leave them plain.
  • Bake bagels for 20 minutes. Then turn off the oven and leave the bagels in there for 10 more minutes. Bagels will be golden brown on the outside. If not, leave them in the turned-off oven for an additional five minutes.  Let bagels cool for at least 25 minutes before slicing.
  • Eat them warm or toast them. Serve with your favorite cream cheese or make a bagel sandwich. It's up to you!

Notes

Bagels are easy to freeze.  Once the bagels are room temp, slice and then place them in a plastic storage bag making sure to remove all air from the bag before placing in the freezer.
This recipe can easily be doubled or tripled.