Gluten-Free Greek Yogurt Bagels (No Yeast)
Easy to make, these gluten-free Greek yogurt bagels don’t require any yeast or rising time, and a batch is ready in under 40 minutes. Topped with everything bagel seasoning and baked in the oven until golden brown, these gluten-free bagels are perfect for breakfast or brunch.
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Easiest Bagels – No Yeast or Rising Time!
I love a good bagel (especially our favorite fluffy gluten-free yeast bagels) – but sometimes, we don’t want to wait for the dough to rise.. and when you’re short of time, these Greek yogurt bagels come together quickly and easily!
Because we’re using baking powder for rising instead of yeast, there’s no need to wait for the dough to rise! Just mix, shape and bake!
With a texture that is more similar to a quick bread as opposed to yeast bread, these easy yogurt bagels are also topped with Everything Bagel seasoning to make the tastiest snacks!
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients you need for these gluten-free Greek yogurt bagels are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make (No Rising!): All you need to do is mix the dry ingredients with the Greek yogurt to get the dough, then shape the dough into bagels and bake! No rising time required!
- High Protein: Because of the Greek yogurt, these homemade bagels are higher in protein compared to traditional bagels, and can keep you full for longer.
- Totally Gluten-Free & Yeast-Free: The best part is that this Greek yogurt bagel recipe is 100% gluten-free and yeast-free, which means that even those who have Celiac disease or gluten intolerances, or those on a yeast-free diet can enjoy these bagels without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making these gluten-free Greek yogurt bagels recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.).
Recipe Notes + Substitutions:
- Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular all-purpose wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter final texture. I do NOT recommend using flour blend that include heavier flours (such as garbanzo bean flour) as that results in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend doesn’t include xanthan gum, make sure to add it in.
- Baking Powder: Baking powder is the only leavening agent here to make the bagel dough rise, so make sure you include it in. I recommend using aluminum-free baking powder (so you don’t get the taste of aluminum), and if you are Celiac or have gluten intolerance, make sure to use gluten-free baking powder.
- Greek Yogurt: Make sure to use plain, unsweetened Greek yogurt. If you wish, you may also replace the Greek yogurt with equal amounts of cottage cheese to make cottage cheese bagels.
- Egg: I used the egg for an egg wash so the bagels take bake up nice and golden. Alternatively, you may use just egg whites if you prefer to leave out the yolk.
- Seasoning: I used Everything Bagel seasoning because it’s my favorite topping. However, feel free to use your seasonings of choice (such as garlic powder, onion powder, Italian seasoning, etc).
How to Make Gluten-Free Greek Yogurt Bagels (Step by Step):
Whisk Dry Ingredients: In a large mixing bowl, combine the gluten-free measure-for-measure flour, xanthan gum (if using), salt and baking powder. Whisk well to combine.
Add Yogurt: Add the Greek yogurt to the dry ingredients, then mix with a spatula, before kneading with greased hands, until the dough doesn’t stick anymore in the bowl.
Shape the Bagels: Divide the gluten-free bagel dough into 5 equal parts. Roll each into a rope and shape into a bagel ring.
Brush with Egg and Sprinkle Seasoning: Beat the egg in a small bowl. Brush the tops of the bagels with the egg wash for a shiny, golden finish. Sprinkle the Everything Bagel seasoning generously on top of the bagel dough circles.
Place on Baking Sheet and Bake: Place the bagels on a large baking sheet lined with parchment paper and bake in the preheated oven at 375F (190C) for 25 minutes, or until the bagels are golden brown and cooked through.
Cool & Enjoy: Let cool for about 10 minutes on a wire rack before slicing or serving.
Dish by Dish Tips:
- Storing: To store, place the cooled gluten-free Greek yogurt bagels in an airtight container and store in the refrigerator for up to 2 days. Reheat the bagels in the oven or a toaster before serving.
- Handling Dough: Use greased hands to prevent the dough from sticking to your hands. If your dough is too sticky, try adding one tablespoon of gluten-free flour at a time, but avoid adding more than 2 tablespoons as that will result in a very dense and dry dough. (This is because gluten-free dough needs a lot of moisture, and the dough consistency has to be rather wet compared to regular bread dough.)
- Make Bigger Bagels: This recipe makes 5 smaller-sized bagels, but if you want larger bagels, simple divide the dough into 3 pieces and shape accordingly (the bigger bagels may require another 3 to 5 minutes of extra baking time in the oven).
- Don’t Want to Shape Dough? If you rather not shape the dough, you can place the dough into a donut pan instead.
Other Gluten-Free Bagels to Make:
Other Greek Yogurt Recipes:
Gluten-Free Bread Recipes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Greek Yogurt Bagels (No Yeast!)
- Total Time: 40 minutes
- Yield: 5 bagels 1x
- Diet: Gluten Free
Description
Ingredients
- 1 cup gluten-free measure-for-measure flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- Pinch of salt
- 3/4 teaspoon baking powder
- 1 cup plain Greek yogurt
- 1 egg (for egg wash)
- 1/4 cup Everything Bagel seasoning (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375F (190C). Line a large baking sheet with parchment paper or lightly grease it.
- Whisk Dry Ingredients: In a large mixing bowl, combine the gluten-free measure-for-measure flour, xanthan gum (if using), salt and baking powder. Whisk well to combine.
- Add Yogurt: Add the Greek yogurt to the dry ingredients, then mix with a spatula, before kneading with greased hands, until the dough doesn’t stick anymore in the bowl.
- Shape the Bagels: Divide the gluten-free bagel dough into 5 equal parts. Roll each into a rope and shape into a bagel ring.
- Egg Wash: Beat the egg in a small bowl. Brush the tops of the bagels with the egg wash for a shiny, golden finish.
- Sprinkle Topping: Sprinkle the Everything Bagel seasoning generously on top of the bagel dough circles.
- Bake: Place the bagels on the prepared baking sheet and bake for 25 minutes, or until the bagels are golden brown and cooked through.
- Cool & Enjoy: Let cool for about 10 minutes before slicing or serving.
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a gluten-free 1:1 substitute for regular all-purpose wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter final texture. I do NOT recommend using flour blend that include heavier flours (such as garbanzo bean flour) as that results in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend doesn’t include xanthan gum, make sure to add it in.
Baking Powder: Baking powder is the only leavening agent here to make the bagel dough rise, so make sure you include it in. I recommend using aluminum-free baking powder (so you don’t get the taste of aluminum), and if you are Celiac or have gluten intolerance, make sure to use gluten-free baking powder.
Greek Yogurt: Make sure to use plain, unsweetened Greek yogurt. If you wish, you may also replace the Greek yogurt with equal amounts of cottage cheese.
Egg: I used the egg for an egg wash so the bagels take bake up nice and golden. Alternatively, you may use just egg whites if you prefer to leave out the yolk.
Seasoning: I used Everything Bagel seasoning because it’s my favorite. However, feel free to leave out the seasoning if you prefer.
Storing: To store, place the cooled gluten-free Greek yogurt bagels in an airtight container and store in the refrigerator for up to 2 days. Reheat the bagels in the oven or a toaster before serving.
Handling Dough: Use greased hands to prevent the dough from sticking to your hands. If your dough is too sticky try adding one tablespoon of gluten-free flour at a time, but avoid adding more than 2 tablespoons as that will result in a very dense and dry dough.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baking
- Cuisine: American
