These 3-ingredient gluten-free bagels are truly magic! No yeast, kneading, rising, or boiling in water required. Just three simple ingredients, and these bagels are ready to eat in 30 minutes!
I like to think I know a thing or two about bagels. Not only were they my favorite food growing up, but I currently live in Brooklyn – home of the BEST BAGELS in the WORLD! So ya, I’ve had some really good bagels. A bagel should be toasty on the outside, fluffy on the inside, easy to slice through, and ready for toasting – and these gluten-free bagels are just that.
Now I’m sure you’re wondering – Sam, why bother making your own bagels if you can just buy literally the world’s best bagels from that place down the street. Well, I’ll tell you exactly why – because I can’t find a single good gluten-free bagel! They’re near impossible to track down. And the ones I do find are either too dense or extremely overpriced (or both). So I quickly realized if I wanted a gluten-free bagel, I’d just have to make it myself. And that, friends, is how the magic 3-ingredient gluten-free bagel was born!
What You’ll Need to Make 3-Ingredient Gluten-Free Bagels
Gluten-Free All Purpose Flour – Your gluten-free flour must contain xanthan gum! If it doesn’t, add 1/2 teaspoon of xanthan gum to this recipe. Gluten-free all purpose flours I use and recommend are Bob’s Red Mill Gluten-Free Baking Flour and King Arthur Gluten-Free Flour, both of which contain xanthan gum. I used the King Arthur flour in these bagels and they turned out perfect!
Baking Powder – We replace the yeast found in traditional bagel recipes with baking powder. Baking powder makes it so we don’t have to wait for our bagel dough to rise before baking. Instead, we can simply shape, then bake these bagels right away – super easy!
Greek Yogurt – Any plain and unsweetened Greek yogurt will work in this gluten-free bagels recipe! I even used Kite Hill’s non-dairy Greek yogurt to make my bagels dairy-free.
Adjust This Recipe to Your Dietary Needs
Make it Vegan: To make vegan and gluten-free bagels, use a vegan greek yogurt and leave off the egg wash.
Magic 3-Ingredient Gluten-Free Bagels
Ingredients
- 2 cups gluten-free all purpose flour, see Noted
- 2 teaspoons baking powder
- pinch of salt
- 1-2 cups plain unsweetened Greek yogurt, dairy-free if necessary
For topping:
- 1 large egg
- 1 teaspoon water
- pinch of salt
- everything bagel seasoning, sesame seeds, poppy seeds, etc.
Instructions
- Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free all purpose flour, baking powder, and salt. Then, add in 1 cup of Greek yogurt and stir until a shaggy dough forms.
- Using your hands, mix and form the dough into a smooth ball. If the dough seems too dry and won’t come together in a ball, add in more Greek yogurt – you may have to use an additional 1 cup of yogurt to reach the desired consistency.
- Divide dough into 6 equal parts and shape each part into a ball. Use your thumbs to make a hole in the center of each ball, then gently pull to form a ring resembling a bagel.
- Transfer bagels to the prepared baking sheet. Make the egg wash by whisking together the egg, water, and salt in a small bowl. Brush each bagel with egg wash and top with whatever toppings you’d like (or leave plain).
- Bake bagels for 20-22 minutes, rotating baking sheet halfway through baking, until bagels are uniformly golden brown. Let cool slightly before slicing, topping, and eating.
16 Comments
I made the bagels to this recipe and they came out without raising. Very dense – like rubber. Any suggestions?
The Real Person!
hi Cyndee, I’m so sorry to hear that! what kind of leavening agent did you use? the recipe calls for baking powder – if anything else is used, they will have issues rising.
Nice easy recipe but mine were not cooked through at 25mins. May need to make adjustments to the bake time.
The Real Person!
thanks for letting me know, Nicole! I’ll do another round of testing and check on the bake time.
I baked them for 40 minutes and they still were not cooked thru
The Real Person!
I’m so sorry these didn’t bake for you! A few factors could be at play here, but it likely comes down to either the type of Greek yogurt you used or how much of it you used. Try less Greek yogurt next time and let me know how they turn out!
I really loved these, but mine were a little bit gummy on the inside. What gluten free flour brand is best?
The Real Person!
Hi! I used Bob’s Red Mill Gluten Free 1:1 Baking Flour to make my gluten-free bagels.
Thank you! Just made them- came out great! I halved the recipe- and the ratio was fine. I did have to use about a cup of Greek yogurt (no problem) and I baked for 25 mins. Thank you! Finally found something to get my bagel fix when I need it!
The Real Person!
So happy to hear that! Good to know a halved recipe works just as well. 🙂
This recipe does not work. I made it following the instructions. The dough came together, the thing I made looked like a bagel, but they were were super dense, tasted like sour yogurt, and inedible. I would like to see the cross cut of your bagel without cream cheese because I suspect it is the same as mine was.
The Real Person!
I’m so sorry these didn’t work out for you! The density and sour taste likely comes down to the brand of Greek yogurt you used. I used Kite Hill’s non-dairy Greek yogurt and my bagels turned out delicious. It’s also important to note that this is a 3-ingredient gluten-free take on bagels, so they won’t taste exactly like a classic bagel with additional steps and ingredients.
Just made them, and they did not cook through long after 25 minutes, and I saw someone else say that so I hope it also helps to say it as well! They taste great, but it took longer than expected
The Real Person!
Hi Bailey, thanks so much for sharing your experience with this recipe. I hope others find your review helpful as well!
The Real Person!
Hi! I was trying to log my food into my notes and realized that the recipe doesn’t tell us how many calories and total grams of protein each serving does contain? (Or maybe it does and I’m just blind)
The Real Person!
Hi! So sorry about that, I am currently working on getting the calories, protein, and overall nutrition info posted for all of my recipes. I hope to have that done in the next few days – stay tuned!