Step 1. Mix the dough.
In a large mixing bowl, combine the gluten-free flour, baking soda, salt, and Greek yogurt. Stir until a sticky dough forms.
Step 2. Add flour if needed.
Since the dough is sticky, sprinkle in more flour as needed until it can be worked with. Do not over-knead; just gently incorporate the flour.
Step 3. Shape the bagels.
Roll the dough gently into ropes, bring the ends together, and pinch firmly to form a bagel shape. Dab with a little water or yogurt if needed to help seal, and place on a parchment-lined baking sheet.
Step 4. Bake.
Bake at 350°F (175°C) for 25–30 minutes, or until the bagels are lightly browned.
This dough is stickier than traditional wheat-based bagels, so handle it gently and avoid overworking it. The mix of Caputo and King Arthur’s gluten-free flours creates a chewy texture with just the right density. These bagels are best enjoyed fresh from the oven, but they can be reheated in a toaster for a crisp exterior.
Servings: 9 bagels
Calories: 220 kcal | Protein: 10 g | Fat: 3 g | Carbohydrates: 38 g | Fiber: 3 g | Sugars: 2 g | Sodium: 310 mg
Values are approximate and may vary depending on flour blend and yogurt type used.
Try our Gluten-Free Zucchini Bread or Gluten-Free Zucchini Muffins for more simple, homemade recipes that turn everyday ingredients into something special.
