Easy Gluten-Free Bagel 

Why You’ll Love This Recipe

These gluten-free bagels are quick to make, require no rising time, and bake up beautifully golden with a tender interior and classic bagel chew. You don’t need special equipment or advanced baking skills to enjoy fresh bagels at home. They’re versatile, customizable with your favorite toppings, and can be made dairy-free or vegan-friendly with a few swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Gluten-free all-purpose flour (with xanthan gum if not already included)

• Baking powder

• Salt

• Plain Greek yogurt or dairy-free yogurt

• Egg (for egg wash, optional)

• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, or shredded cheese

Directions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a large bowl, mix the gluten-free flour, baking powder, and salt until well combined.

3. Add the Greek yogurt and stir until a shaggy dough forms.

4. Transfer the dough to a floured surface and knead gently until smooth.

5. Divide the dough into 4–6 equal portions and roll each into a log. Shape each log into a circle and pinch the ends to seal.

6. Place the formed bagels on the prepared baking sheet.

7. Brush each bagel with beaten egg for a golden finish, if desired. Add toppings if using.

8. Bake for 25–30 minutes, or until golden brown and cooked through.

9. Let cool slightly before slicing and serving.

Servings and timing

This recipe makes 4–6 bagels.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Make them dairy-free using coconut or almond-based yogurt.

• Add cinnamon and raisins for a sweet version.

• Use dairy-free cheese or chopped herbs in the dough for extra flavor.

• Try different toppings like coarse salt, minced garlic, or onion flakes.

• Make mini bagels for snacks or kid-friendly portions.

Storage/Reheating

Store leftover bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, slice and toast them for best texture. For longer storage, freeze bagels in a freezer-safe bag for up to 1 month. Thaw and toast before serving.

FAQs

Can I use almond flour or coconut flour instead?

No, they behave differently in baking. Use a 1:1 gluten-free flour blend for best results.

Is the egg wash necessary?

No, it’s optional, but it helps give the bagels a nice golden color and hold toppings.

Can I make these vegan?

Yes, use dairy-free yogurt and skip the egg wash or use a plant-based milk alternative.

Do I need yeast for this recipe?

No, this is a no-yeast recipe that relies on baking powder for rise.

Can I boil the bagels like traditional ones?

This recipe is designed for baking only, and boiling is not necessary.

What kind of yogurt works best?

Thick, plain Greek yogurt or a similar plant-based option with minimal water content.

How can I make them sweeter?

Add a bit of maple syrup or honey to the dough and mix in dried fruits.

Why is my dough sticky?

Gluten-free dough can be stickier—lightly flour your hands and surface to handle it easily.

Can I toast these?

Yes, toasting enhances the flavor and texture—especially after storing.

Are these freezer-friendly?

Yes, cool completely before freezing. Toast or reheat from frozen when ready to eat.

Conclusion

This Easy Gluten-Free Bagel Recipe makes it simple to enjoy warm, chewy bagels without gluten or complicated steps. Whether you prefer them plain, topped with seeds, or customized to your taste, these bagels are a homemade favorite you’ll want to make again and again. Enjoy them fresh from the oven or freeze a batch to keep on hand for busy mornings.

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