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.