Gluten free and vegan bagels that are so quick and only require 5 ingredients! Soft and chewy they make a perfect breakfast or snack.
Traditional bagels are made with yeast and while they are easy to make, require a long and lengthy process to do so. Not these bagels!
These bagels are based off of the famous 2 ingredient bagels that took the internet by storm a few years back. They don’t require any yeast, skip the poaching in a pot of boiling water, and can be made start to finish in less than 30 minutes.
Since they are gluten free (with a vegan option) we need to add a few more ingredients to make sure they get perfect and consistent results in baking.
They may not be a “classic” New York style bagel, but you will fall in love with these easy and delicious gluten free bagels!
Gluten Free Bagel Ingredients
The secret to these bagels is a good gluten free flour blend and plain Greek yogurt. That’s it!
You want to make sure you have a good gluten free flour that is made for all-purpose baking. I’ve made this successfully with Better Batter so many times. Cup 4 Cup and Pamela’s would also work in this recipe. The key is to have a good flavor profile in your flour. You don’t want anything that is heavily made with chickpeas, sorghum, or quinoa as those flavor profiles are very strong. Rice and oat based flours should work better for their lighter taste and texture.
Greek yogurt provides both the “tang” to this recipe as well as the moisture and binding agents. You want to make sure that it is Greek as it has a higher protein count, as well as being a thicker viscosity, to help this dough come together.
You can make this vegan and non-dairy so easily – just use a non-dairy yogurt! It works totally the same in this recipe.
These bagels also require a little salt and baking powder to help them rise. Finally, you can top them off with an egg wash or brush the tops with a (non-dairy) creamer to help your toppings stick and get a good golden color.
How to Make Gluten Free Bagels
Combine all your ingredients into a medium mixing bowl and work the dough together until you have a smooth dough ball. It will be slightly tacky. Divide the dough into six mini bagels or three normal sized bagels.
Some people like to shape their bagels by rolling into a log and then pinching the ends together but I have found that for these gluten free bagels, that doesn’t work.
To shape the bagels, roll the dough into a ball in your hands and slightly flatten it. Using your thumb, make a hole in the center and gently roll and stretch until you have a uniform ring.
Place onto a parchment lined baking sheet and top with the egg wash or creamer wash. Sprinkle on your toppings of choice.
Bake in the oven for about 15-20 minutes, depending on your oven.
Vegan and Food Allergy Bagel Variations
These can be made successfully with dairy-free yogurt! Aim for Greek style yogurt if you can find it. If not, no worries. You may just need to add an extra few spoonfuls of flour to get your dough to the right consistency.
The egg wash before baking is also optional. What you want is to encourage browning and that can be achieved by brushing with a creamer of your choice. I’ve used soy creamer for years to help the tops of my baked goods brown up and they always look identical to the egg wash varieties.
Gluten Free Bagel Flavors
There are so many different ways to enjoy your bagels. Here are a few of my favorite suggestions:
With Everything Seasoning sprinkled on top.
Sprinkled with cinnamon sugar.
Wild blueberries mixed into the dough. (This is crazy good when toasted and smeared with strawberry cream cheese!!)
Handful of chocolate chip mixed into the dough.
Topped with a heaping helping of asiago or cheddar cheese.
Finally, two words: Mini. Pizzas.
More Gluten Free & Vegan Breakfast recipes to try!
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Gluten Free Bagels
- 1 cup gluten free flour blend
- 1 cup Greek yogurt (cow or plant-based)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg white (optional)
- 1 egg wash OR creamer
- toppings of choice
- Preheat your oven to 400°F / 205°C. Prepare a baking sheet with parchment paper and set aside.
- In a medium sized mixing bowl, combine flour, yogurt, baking powder, and salt. Mix well until a dough begins to form. If you need more moisture to help your dough come together, use either the egg white OR more yogurt. You want a slightly tacky dough ball to form.
- Divide the dough into 6 roughly equal pieces. Roll the dough between your hands to get a ball shape. Gently use your thumb to make a hole in the middle and stretch the dough until you get your desired bagel size and shape. Place the bagel on the prepared baking sheet. Repeat with remaining 5 dough balls.
- Before baking, wash each bagel with either the egg wash or the creamer. This will help the bagels develop a rich golden color, not to mention be a medium for helping your toppings stick to the bagels! Top with any topping you like (see above for suggestions).
- Bake your bagels in the oven for between 15 and 20 minutes, depending on your oven and how hot it runs. For me, I needed 17 minutes. Remove from the oven and let cool before enjoying.
- You can store the bagels in the fridge for a few days or in the freezer for up to 2 months. Make sure to gently reheat before enjoying if frozen.