• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Good For You Gluten Free

Information about living with celiac disease, gluten sensitivities, and the gluten-free diet

  • View GoodForYouGlutenFree’s profile on Facebook
  • View g4uglutenfree’s profile on Twitter
  • View goodforyouglutenfree’s profile on Instagram
  • View goodforyouGF’s profile on Pinterest
  • View goodforyouglutenfree’s profile on YouTube
  • Home
  • About
    • About Good For You Gluten Free
    • Events
    • FAQs
    • Team
  • Subscribe
  • Giveaways
  • Recipes
    • Appetizers
    • Breakfast
    • Bread
    • Desserts
    • Main Dishes
    • Pasta
  • Articles
  • Celiac Disease
  • Eating Out
  • Nima Tested
  • SHOP
  • Resources
    • My Book
    • Recommended Celiac Nutritionists & Practitioners
    • Safe Dining Card
    • Quick Start Guide
    • Ultimate Guide to Eating Out Gluten Free
  • Contact
Home » Breakfast » 5-Ingredient Gluten-Free Bagel Recipe

5-Ingredient Gluten-Free Bagel Recipe

Last Updated March 20, 2023. Published November 4, 2020 Good For You Gluten Free

Sharing is caring!

7053 shares
  • Share
  • Email
5-Ingredient Gluten-Free Bagel Recipe
Jump to Recipe Print Recipe

Making gluten-free bagels at home is surprisingly easy to do. For years I thought making a decent bagel required boiling and all sorts of crazy ingredients and effort. But then I discovered this new way of making bagels and I’ll never go back. In fact, you only need five simple ingredients to make this gluten-free bagel recipe. This post is sponsored by Bob’s Red Mill and includes affiliate links. Please read my disclosures.

Bagels hold a special place in my heart. I can remember eating bagels at family gatherings, special brunches and pretty much every Jewish holiday, occasion, and celebration growing up.

Occasionally I’ll enjoy a store-bought bagel, but the truth is, this traditional food lost its luster after I went gluten free due to a celiac disease diagnosis.

Like most gluten-free foods, if you want to enjoy the food, you have to make it yourself.

However, the idea of making homemade bagels is intimidating. Traditional bagels are boiled in water to “set’ the crust in place. The starch hardens the outside crust, which results in the chewy crust and dense, doughy interior you’re used to. The bagels are then baked.

I decided all that effort just wasn’t worth my time. And I had no idea if it would even work without the gluten protein holding it all together.

Then I tried to adapt a recipe from SkinnyTaste to be gluten free upon the suggestion of a good friend… and let me tell you, I was elated! I finally realized I could make a wonderful gluten-free bagel that reignited my love for bagels and that I could make without all that unnecessary effort. I can’t wait to share this recipe with you.

Four gluten-free bagels on a tray with Bob's Red Mill 1:1 gluten-free flour in the background

Homemade Bagel Ingredients

You’ll need the following ingredients to make these tasty bagels:

  • 1 cup Bob’s Red Mill 1:1 Gluten-Free Flour Blend, more if needed
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 2 egg whites, divided
  • 1 cup nonfat Greek yogurt
  • Everything bagel seasoning topping or sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes – optional
Picture of Bob's Red Mill flour surrounded by bowls filled with the other bagel ingredients

The Bob’s Red Mill 1:1 Gluten-Free Flour Blend mimics the texture of wheat flour perfectly. It seems to be the only flour I use for baking gluten free these days!

How to Make

These bagels come together in eight simple steps. I promise you are going to have fun making these bagels. It will feel like you’re playing with real dough – finally!

Step #1: Preheat your oven to 400º F. Place a silpat on your baking sheet and set aside. If you don’t have a silpat mat, you can lay a piece of parchment paper on your tray and lightly spray it with cooking spray.

Step #2: Combine your gluten-free flour, baking powder and salt in a bowl. Whisk together and set aside.

Step #3: In a separate bowl, whisk 1 egg white until frothy, then add yogurt and mix well.

Step #4: Add yogurt mixture to the flour mixture and mix well. If the dough is too sticky, add a bit more flour until you can handle the dough without it sticking to your hands.

Picture of the bagel dough in a bowl

Step #5: Using your hands, squeeze the dough together and roll it into a large dough ball, then divide it into four sections.

Picture of dough ball divided into forths

Step #6: Roll each section into thick ropes and then attach the ends to form a bagel shape.

Roll into ropes:

Rolled out rope of dough

Then loop into a bagel shape:

Dough formed into bagel shape and being brushed with egg white

Step #7: Lightly brush some of the egg white over the top of each bagel and sprinkle with topping. I love using the Everything Bagel topping, but you could sprinkle the tops with sesame seeds, poppy seeds, dried onions or whatever bagel topping you like.

Uncooked bagel dough topped with everything bagel seasoning

Step #8: Bake the bagels for 20 minutes until tops are lightly browned. Look how beautiful these bagels look right out of the oven!

Picture of four browned gluten-free bagels on a silpat mat. Bagels are topped with everything bagel seasoning

Step #9: Once the bagels are slightly cooled, cut them in half, stick them in your toaster, smear your favorite cream cheese or butter on top, and enjoy!

Close up of bagel sliced in half and smeared with cream cheese

Why You Will Love this Recipe

You are going to fall in love with this recipe. I imagine it will be a staple in your home as it is in mine.

Here’s why I love this gluten-free bagel recipe so much:

It’s easy. It requires no boiling and it only calls for five pantry-staple ingredients. Thanks to Bob’s Red Mill 1:1 Gluten-Free Flour Blend, there’s no fussing with different flours. Just one and done!

Close up on two baked gluten-free bagels

It’s fun. You get to play with dough! I know my gluten-free friends will love playing with this bagel dough because we don’t get to play with dough often.

It tastes amazing. You won’t believe how delicious these bagels taste. They have a crunchy outside and doughy inside. Perfection.

They require little fuss. Simply slice, toast, smear and eat!

5 Ingredient Gluten-Free Bagels topped with everything bagel seasoning.

FAQs

How do you store these bagels? This recipe makes four bagels, which is perfect for my family to enjoy for Sunday brunch.

However, if you have leftover bagels, or want to make a big batch to eat all week long, simply store them in a zip top bag in your freezer. When you’re ready to eat one, take it out of the freezer, zap it in your microwave for 20 seconds, slice and toast.

Two gluten-free bagels on a wire baking tray

Can you make them dairy-free? I have not tested this recipe (yet) with a dairy-free yogurt alternative. Once I test it, I will update this post.

More Recipes

If you love this recipe, you’ll love these recipes made with Bob’s Red Mill 1:1 Gluten-Free Flour. This flour is so versatile and works well in an insane number of gluten-free recipes:

  • 42+ Gluten-Free Breakfast Recipes and Ideas
  • How to Make Gluten-Free Self-Rising Flour
  • Easy Gluten-Free Sandwich Bread Made with 1:1 Flour
  • Two-Ingredient Gluten-Free Pasta
  • No-Fail Gluten-Free Pancake Recipe
Gluten-free bagel recipe header

5-Ingredient Gluten-Free Bagels

These homemade bagels are as delicious as they are easy to make. You'll only need 5 simple ingredients and little effort to put these babies together. You'll never go back to store bought bagels after eating these! Each bagel is only 155 calories (compared to 250 calories for store-bought gluten-free bagels).
3.83 from 103 votes
Print Pin Rate
Course: Breads, Breakfast
Cuisine: American
Keyword: bagel, gluten-free bagel recipe
Prep Time: 6 minutes
Cook Time: 20 minutes
Servings: 4 bagels
Calories: 155kcal
Author: Jenny Levine Finke

Ingredients

  • 1 cup Bob’s Red Mill 1:1 Gluten-Free Flour Blend more if needed
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 2 egg whites divided
  • 1 cup nonfat Greek yogurt
  • Everything bagel seasoning topping or sesame seeds, poppy seeds, garlic powder, dried onion flakes – optional

Instructions

  • Preheat the oven to 400º F. Place a silpat on your baking sheet and set aside (alternatively, you could use parchment paper sprayed lightly with cooking spray).
  • Combine flour, baking powder and salt in a bowl. Whisk together and set aside.
  • In a separate bowl, whisk 1 egg white until frothy, then add yogurt and mix well.
  • Add yogurt mixture to the flour mixture and mix well. If the dough is too sticky, add a bit more flour until you can handle the dough without it sticking to your hands.
  • Using your hands, form the dough into a large dough ball, then divide it into four sections.
  • Roll each section into thick ropes and then attach the ends to form a bagel shape.
  • Lightly brush the other egg white over the top of each bagel and sprinkle with topping of choice.
  • Bake for 20 minutes until tops are lightly browned. Enjoy!

Notes

The dough will come together well but don’t be afraid to use your hands to really work the dough into place. 
Store unused bagels in a zip top bag in your fridge for two days or freeze. These bagels freeze extremely well, so feel free to make a big batch to enjoy for the week (or month). When you’re ready to enjoy one, zap it for 20 seconds in the microwave, cut it in half with a serrated knife, and lightly toast it in your toaster.
This recipe is inspired by SkinnyTaste.

Nutrition

Calories: 155kcal | Carbohydrates: 30g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 480mg | Potassium: 278mg | Fiber: 3g | Sugar: 8g | Calcium: 107mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Bread, Breakfast 29 Comments

Reader Interactions

Comments

  1. Lauren says

    January 16, 2023 at 7:48 pm

    To anyone that’s having issues with the bagels being gummy, mine only work right when I half the amount of Greek yogurt. Then I adjust slightly at the end by putting in a little more Greek yogurt or a little more flour

  2. Wendie R Finson says

    October 4, 2022 at 12:51 pm

    As a Jewish girl from NY I couldn’t imagine life without my beloved bagel. I made this recipe however, I cooked mine in my air fryer. They turned out great with a smear of cream cheese.

  3. Orin 'Dennis' Mullen says

    August 1, 2022 at 9:01 pm

    I used BRM Gluten free All Purpose Baking Flour, homemade NF yogurt and 1/3c of boxed egg whites – made a lovely whipped mixture but I had to add more than an extra cup of flour to take it from batter to dough. Turned out pretty good but I wonder if boiling them before baking wouldn’t have yielded a better texture. Maybe next time…

  4. Mel says

    July 23, 2022 at 1:34 pm

    These came out splendidly! Making them for my postpartum breakfast sandwiches, but I want to eat them. now. My neccessary changes: I only had Bob’s Red Mill all purpose flour, but worked just fine. I also had to use the frozen starter batch of yogart that I had on hand, but only had 1/2 cup. So, I mixed a few spoon fulls of condensed milk will almond milk out of desperation. The dough still came out real nicely. Finally, because I don’t like using the stove for small batch things with the way inflation is these days, I used my toaster oven and it took half the time and also provided for a nice crunchy top!

  5. Heather says

    May 2, 2022 at 11:25 am

    I just finished making these and they are amazing! I used a different gluten free flour blend that I use for everything and it worked great! I did have to cook them 25 minutes. I also rolled the dough into balls and flattened them out a bit and then used a kids liquid medicine cup to cut out the center so they were more like doughnuts. But it worked great! I was worried about the dough not staying together when rolling a snake and attaching the ends. Thank you for sharing this recipe my daughter and I really appreciate it!

  6. Good For You Gluten Free says

    May 1, 2022 at 9:19 pm

    Maybe cook a bit longer. And add a little more flour? I’m not sure.

  7. Valerie Zuliani says

    May 1, 2022 at 9:18 pm

    Hi this recipe is amazingly simple and they look great. I’ve tried it without egg , with fat free yogurt and with 2% Greek yogurt. It is sticky inside and like a few others have asked
    How do you get them not to be sticky inside? They don’t seem cooked ! Can you share any tips please

  8. Debra says

    January 7, 2022 at 9:14 am

    I have made these gluten free bagels many times.. love them!
    In Vancouver, Segals Bagels have a gluten free rosemary-salt bagel… OBSESSED! So I tried to copy it..
    I always double the recipe and have experimented with the amount of egg whites in the dough.
    After baking, I cut them in half and freeze them. They always come out sticky inside, but I scoop out after toasting.. not sure if the stickiness can be resolved.
    I put fresh chopped rosemary in the dough and on top with Kosher salt.

  9. michelle hummell says

    August 2, 2021 at 9:30 am

    We just tried using Cauliflower flour, the dough was pretty stick but we made them into circles. They are cooling right now! Seems as though they are cooked all the way through. We added tomato basil spice to them for flavour, we will try adding more flour to the next bach to make the less sticky so they look like a bagel lol.

  10. Tim says

    July 18, 2021 at 9:08 am

    Hello! I’m also a fan of Bob’s 1 to 1 and I decided to try this. I liked it! I decided to go ahead and boil them, because I like what that does to the dough, and they turned out well. They were a little crumbly at first, but the longer you work the dough, the more the moisture gets through the flour blend. Definitely a keeper!

  11. Leah says

    May 9, 2021 at 10:01 am

    In addition to my husband making my Mother’s Day breakfast this morning, I made your recipe for 5 ingredient gluten-free bagels. They look fabulous and tasted great, although after 25 minutes, were just slightly underbaked in the middle when I cut one open.
    Also, can I make these with 2% plain yogurt. I don’t use greek yogurt on a daily basis, so it would have to be a special purchase.
    Thanks for your site, your help and suggestions.
    Leah (and happy Mother’s Day, if it applies to you too!)

  12. Good For You Gluten Free says

    March 14, 2021 at 8:50 am

    If you’re doubling the recipe, use two egg whites in the dough mixture, but you’ll only need one egg for the egg wash.

  13. Megan says

    March 13, 2021 at 10:38 pm

    Hello, when trying to make 8 bagels at a time, the recipe says 4 egg whites divided. In the recipe it says 1 egg separated for the yogurt mixture and the rest on top for an egg wash. So is this correct, or do I put 2 eggs in with the yogurt, and 2 for the wash? Thank you!

  14. Good For You Gluten Free says

    February 15, 2021 at 3:22 pm

    Yay thank you!!

  15. Denyse says

    February 15, 2021 at 7:53 am

    I have made these four times in the past month. They are very popular even with the non gluten free people. Highly recommend!

  16. Cece says

    February 1, 2021 at 8:51 am

    These were a success! Easy to make!

  17. Good For You Gluten Free says

    December 21, 2020 at 7:44 pm

    That’s weird. Add more flour until they’re easy to handle. Good luck.

  18. Jennifer says

    December 21, 2020 at 8:49 am

    Yes ..I used Greek yogurt second time. Maybe I need more flour than the one cup?

  19. Good For You Gluten Free says

    December 20, 2020 at 9:41 pm

    Im not sure. Did you use Greek yogurt? That is essential.

  20. Jennifer says

    December 20, 2020 at 5:33 pm

    I have tried this recipe twice without success. The first time I used regular plain yogurt. Bagels did not cook inside..very gummy. Second time I used Greek yogurt but they are still not cooked inside…they are better but still gummy inside. Do I need more flour than the 1 cup? I used Bob’s. Or do I need to bake longer. I split one and with another 10 minutes of cooking the half did cook.

  21. Heather says

    December 5, 2020 at 9:58 am

    I used a plain, 0% lactose free yogurt from Walmart, and the bagels turned out great. Thanks so much for the amazing recipe!

  22. Good For You Gluten Free says

    November 15, 2020 at 2:18 pm

    I haven’t tried it with sour cream. You may need to add more flour to get a dough. I’m not sure if it will work.

  23. Nicole says

    November 15, 2020 at 8:42 am

    I’ve always wanted to make recipes like this but am allergic to the bacteria in yogurt.

    I can however have sour cream as it’s a different type of bacteria, can I sub sour cream for the yogurt?

  24. Good For You Gluten Free says

    November 8, 2020 at 3:16 pm

    I don’t know off the top of my head but most are. Check labels.

  25. Lynn B says

    November 8, 2020 at 10:06 am

    What brand of cream cheese is gluten free?

  26. Good For You Gluten Free says

    November 6, 2020 at 6:13 pm

    You could try it without the egg. It may not be as fluffy but it might work.

  27. Denise says

    November 6, 2020 at 9:32 am

    Can’t really do eggs now. Is there anything that I can sub with that will work? Thank you in advance!

  28. Good For You Gluten Free says

    November 4, 2020 at 1:26 pm

    Thanks Angela. Enjoy!!

  29. Angela Drake says

    November 4, 2020 at 11:17 am

    I have made gf bagels a couple of times. This recipe looks easier than most. Like that it only makes 4; just me here eating gf so I will probably freeze leftovers. Thinking poppy seed and sesame seed as I can’t find those gf and fresh will be amazing! Thank you for posting this.

Leave a Comment Cancel reply

Primary Sidebar

Welcome to Good For You Gluten Free

Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

Read My Book!

Dear Gluten Book Cover

Download My Safe Dining Card

Free download - gluten-free safe dining card
Logos of publications that Good For You Gluten Free has been featured in

My Trending Blog Posts

  • List of Gluten-Free Cereals - Tested for Hidden Gluten
    List of Gluten-Free Cereals - Tested for Hidden Gluten
  • Crap, I Was Glutened! How Long Does It Take Gluten to Get Out of Your System?
    Crap, I Was Glutened! How Long Does It Take Gluten to Get Out of Your System?
  • 75+ of the Best Gluten-Free Snacks
    75+ of the Best Gluten-Free Snacks
  • 5-Ingredient Gluten-Free Bagel Recipe
    5-Ingredient Gluten-Free Bagel Recipe
  • Can You Use Almond Flour in Place of Regular Flour?
    Can You Use Almond Flour in Place of Regular Flour?
  • Decoding Jersey Mike's Gluten-Free Menu
    Decoding Jersey Mike's Gluten-Free Menu
  • How to Make Gluten-Free Pasta With Two Ingredients!
    How to Make Gluten-Free Pasta With Two Ingredients!
  • Eating Gluten Free at Sonic Drive-In
    Eating Gluten Free at Sonic Drive-In
  • Are Doritos Gluten-Free? 10 Chips Brands Tested for Hidden Gluten
    Are Doritos Gluten-Free? 10 Chips Brands Tested for Hidden Gluten
  • Easy Gluten-Free Egg Noodles Recipe
    Easy Gluten-Free Egg Noodles Recipe

Graduate of the:

Certified Integrative Nutrition Health Coach Badge

Before Footer

You may not reproduce or publish any content on Good For You Gluten Free without written consent.

Copyright © 2023 Good For You Gluten Free. All Rights Reserved.

  • Home
  • About
    • About Good For You Gluten Free
    • Events
    • FAQs
    • Team
  • Subscribe
  • Giveaways
  • Recipes
    • Appetizers
    • Breakfast
    • Bread
    • Desserts
    • Main Dishes
    • Pasta
  • Articles
  • Celiac Disease
  • Eating Out
  • Nima Tested
  • SHOP
  • Resources
    • My Book
    • Recommended Celiac Nutritionists & Practitioners
    • Safe Dining Card
    • Quick Start Guide
    • Ultimate Guide to Eating Out Gluten Free
  • Contact
  • Blog
  • Disclosures & Disclaimers
  • Privacy Policy
  • Terms of Use
  • Contact Us
7053 shares