5-Ingredient Gluten-Free Bagel Recipe
Master this simple 5-ingredient gluten-free bagel recipe in under 30 minutes. Perfect for beginners, these homemade bagels are soft, chewy, and budget-friendly!
You know what? I used to think homemade bagels were reserved for professional bakers with fancy equipment and endless patience. Then one chaotic Saturday morning, my daughter asked for bagels and I realized we were completely out. With no time for a store run before her soccer game, I decided to experiment with what I had in my pantry—and honestly, I couldn’t believe how simple it turned out to be.
This 5-ingredient gluten-free bagel recipe has become our weekend staple, and I’m so excited to share it with you. These homemade bagels are soft, perfectly chewy, and come together in about 30 minutes from start to finish. No boiling water, no complicated techniques—just straightforward baking that works every single time.
Whether you’re new to gluten-free baking or you’ve been at it for years, this bagel recipe gluten free approach will feel like a warm hug in your kitchen. Let’s make something delicious together!
Table of Contents
Easy 5-Ingredient Gluten-Free Bagel Recipe
Equipment
- Baking sheet
- Silicone mat or parchment paper
- Medium mixing bowls
- Whisk
- Pastry brush
- Measuring cups and spoons
Ingredients
- 1 cup Bob’s Red Mill 1:1 Gluten-Free Flour Blend plus more if needed, or another 1-to-1 gluten-free flour blend with xanthan gum
- 2 tsp baking powder fresh for best rise
- ¾ tsp kosher salt
- 2 egg whites divided – one for dough, one for brushing
- 1 cup nonfat Greek yogurt
Optional Toppings
- Everything bagel seasoning optional
- sesame seeds optional
- poppy seeds optional
- garlic powder optional
- dried onion flakes optional
Instructions
- Preheat your oven to 400°F and prepare a baking sheet with a silicone mat or parchment paper lightly sprayed with cooking spray. This prevents sticking and ensures your bagels lift off beautifully after baking.
- In a medium bowl, whisk together the gluten-free flour blend, baking powder, and kosher salt until well combined. Set this mixture aside while you prepare the wet ingredients.
- In a separate bowl, whisk one egg white until it becomes frothy and slightly foamy—this takes about 30 seconds of vigorous whisking. Add the Greek yogurt and mix thoroughly until smooth and creamy.
- Pour the yogurt mixture into the flour mixture and stir with a spatula or wooden spoon until a shaggy dough forms. If your dough feels too sticky to handle, gradually add flour one tablespoon at a time until you can work with it comfortably. The dough should be slightly tacky but not sticking to your hands.
- Using clean hands, gather the dough and form it into one large ball, then divide it evenly into four equal portions. Each portion will make one bagel, so try to keep them roughly the same size for even baking.
- Roll each portion between your palms into a thick rope about 6-7 inches long and roughly 1 inch in diameter. Bring the ends together and pinch firmly to create that classic bagel shape with a hole in the center. Place each formed bagel on your prepared baking sheet.
- Lightly whisk the remaining egg white in a small bowl, then use a pastry brush to gently coat the top of each bagel. Immediately sprinkle your chosen toppings over the egg wash—this helps them stick beautifully while baking.
- Bake for 20 minutes until the tops turn a gorgeous golden brown and the bagels feel firm to the touch. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Bob’s Red Mill 1:1 Gluten-Free Flour Blend (or similar blend with xanthan gum) | 1 cup (plus more if needed) | Must contain xanthan gum |
| Baking powder | 2 tsp | Fresh for best rise |
| Kosher salt | 3/4 tsp | Enhances flavor |
| Egg whites | 2 (divided) | One for dough, one for brushing |
| Nonfat Greek yogurt | 1 cup | Creates perfect texture |
| Optional Toppings: Everything bagel seasoning, sesame seeds, poppy seeds, garlic powder, dried onion flakes | As desired | Customize to your preference |
Instructions
Step 1: Preheat your oven to 400°F and prepare a baking sheet with a silicone mat or parchment paper lightly sprayed with cooking spray. This prevents sticking and ensures your bagels lift off beautifully after baking.
Step 2: In a medium bowl, whisk together the gluten-free flour blend, baking powder, and kosher salt until well combined. Set this mixture aside while you prepare the wet ingredients.
Step 3: In a separate bowl, whisk one egg white until it becomes frothy and slightly foamy—this takes about 30 seconds of vigorous whisking. Add the Greek yogurt and mix thoroughly until smooth and creamy.
Step 4: Pour the yogurt mixture into the flour mixture and stir with a spatula or wooden spoon until a shaggy dough forms. If your dough feels too sticky to handle, gradually add flour one tablespoon at a time until you can work with it comfortably. The dough should be slightly tacky but not sticking to your hands.
Step 5: Using clean hands, gather the dough and form it into one large ball, then divide it evenly into four equal portions. Each portion will make one bagel, so try to keep them roughly the same size for even baking.
Step 6: Roll each portion between your palms into a thick rope about 6-7 inches long and roughly 1 inch in diameter. Bring the ends together and pinch firmly to create that classic bagel shape with a hole in the center. Place each formed bagel on your prepared baking sheet.
Step 7: Lightly whisk the remaining egg white in a small bowl, then use a pastry brush to gently coat the top of each bagel. Immediately sprinkle your chosen toppings over the egg wash—this helps them stick beautifully while baking.
Step 8: Bake for 20 minutes until the tops turn a gorgeous golden brown and the bagels feel firm to the touch. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Man, oh man, the smell in your kitchen will be absolutely incredible!
Substitutions
Greek Yogurt Alternatives: If you need a dairy-free option, you can use dairy-free Greek-style yogurt made from coconut, almond, or oat milk. Just make sure it’s thick and not the drinkable kind—consistency matters here for the perfect texture in your bagels recipe homemade gluten free.
Flour Blend Options: While I recommend Bob’s Red Mill 1:1 blend, you can use King Arthur Measure for Measure or any quality gluten-free flour blend that includes xanthan gum. Without xanthan gum, your bagels won’t hold their shape properly, so check your bag carefully before you start.
Egg White Substitute: For an egg-free version, try using 2 tablespoons of aquafaba (chickpea liquid) in place of each egg white. The texture will be slightly different but still delicious—I’ve tested this for friends with egg allergies and gotten enthusiastic thumbs up.
Troubleshooting
Dough Too Sticky: Don’t panic if your dough feels impossibly sticky at first—gluten-free doughs behave differently than wheat doughs. Add flour gradually, just one tablespoon at a time, mixing between additions until the dough is manageable. Humidity in your kitchen can affect how much extra flour you need.
Bagels Spreading Flat: This usually means your dough was too wet or your baking powder wasn’t fresh. Make sure you’re measuring flour correctly (spoon it into the measuring cup rather than scooping) and check the expiration date on your baking powder. Fresh leavening makes all the difference!
Tough or Dense Texture: Overmixing the dough can create tough bagels, so mix just until everything comes together. Also, make sure you’re not adding too much extra flour—the dough should be slightly tacky to the touch. According to trusted gluten-free baking science resources, minimal handling produces the best texture.
Storage & Meal Prep
Storage: These gluten-free bagels stay fresh at room temperature in an airtight container for 2-3 days. For longer storage, slice them in half and freeze in a freezer bag for up to 3 months—they toast perfectly straight from frozen for quick weekday breakfasts.
Meal Prep Magic: Well, I love making a double batch on Sunday afternoons and freezing them individually. Pop one in the toaster on busy mornings and you’ve got a homemade breakfast that beats any drive-through. You can even assemble the dough the night before and refrigerate it, then shape and bake fresh in the morning.
Serving Suggestions
These gluten-free bagels recipe beauties are incredibly versatile and work with both sweet and savory toppings. Try them with cream cheese and smoked salmon, avocado and everything seasoning, or classic butter and jam for a simple breakfast that feels special.
For a complete brunch spread, serve them alongside my dairy-free green bean casserole during holiday gatherings or toast them for sandwich making any day of the week. They’re also fantastic for mini bagel pizzas—my kids request them constantly!
Variations
Everything Bagel Version: Load up these beauties with a generous sprinkle of everything bagel seasoning before baking. The combination of sesame seeds, poppy seeds, dried garlic, and onion creates that iconic deli-style flavor that’s absolutely addictive.
Cinnamon Raisin Delight: Add 1 tablespoon of coconut sugar and 1 teaspoon of cinnamon to the dry ingredients, then fold in 1/4 cup of raisins before shaping. Brush with melted butter instead of egg white and sprinkle with cinnamon sugar for a sweet breakfast treat.
Savory Herb Option: Mix 1 tablespoon of Italian seasoning or dried rosemary directly into the dough for an herby twist. These are perfect for sandwiches or served warm with olive oil for dipping—they pair beautifully with soup on chilly evenings.
Kid-Friendly Mini Bagels: Divide the dough into 8 portions instead of 4 to make adorable mini bagels that little hands can hold easily. Reduce baking time to 15-17 minutes and watch them turn golden. These are perfect for school lunches or after-school snacks!
5-Ingredient Gluten-Free Bagel Recipe FAQs
Can I make these bagels dairy-free?
Absolutely! Swap the Greek yogurt for a thick dairy-free alternative like coconut or cashew-based yogurt. Make sure it’s Greek-style consistency rather than regular yogurt, which is too thin for this recipe.
What makes these bagels chewy like traditional bagels?
The combination of Greek yogurt and the protein in egg whites creates that satisfying chew we all love in bagels. While traditional bagels get their texture from boiling in water, this simplified method delivers surprisingly similar results in a fraction of the time.
How do I know when my bagels are done baking?
Look for golden-brown tops and firm edges—they should feel set when you gently press the surface. The bottoms should also be lightly browned. If you’re unsure, an extra minute or two won’t hurt them!
Why is my dough crumbly and won’t come together?
This typically means you need a bit more moisture. Add Greek yogurt one tablespoon at a time until the dough becomes cohesive. Different gluten-free flour blends absorb liquid differently, so minor adjustments are completely normal.
Best way to reheat leftover bagels?
Slice your bagel in half and toast it—this brings back that fresh-baked texture and warmth. You can also wrap a whole bagel in a damp paper towel and microwave for 15-20 seconds, though toasting gives better results.
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is essential here because of its thick, protein-rich consistency. Regular yogurt is too watery and will make your dough too wet to shape properly. Stick with Greek or Greek-style yogurt for the best outcome.
Final Thoughts
This 5-ingredient gluten-free bagel recipe proves that homemade doesn’t have to mean complicated. With just a handful of pantry staples and about 30 minutes, you can enjoy warm, fresh bagels that rival anything you’d buy at a bakery—and they’re naturally more budget-friendly too.
Research from nutrition experts studying gluten-free diets emphasizes the importance of enjoying satisfying, nourishing foods that make you feel good. These bagels deliver on both flavor and texture, proving that gluten-free baking can be incredibly simple and rewarding.
Whether you’re packing lunches for the week, hosting Sunday brunch, or just craving something warm and comforting on a lazy morning, this bagel recipe gluten free approach has you covered. I’d love to hear how they turn out for you—and what creative toppings you try!
For more beginner-friendly gluten-free recipes, check out my high-protein lupin flour bread for another easy homemade option, or try the bright and sunny mango turmeric cake for your next celebration. Happy baking, friend!
