Ingredients:

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8 grams instant yeast certified gluten-free

¼ cup warm water

1 tablespoon sugar

1 cup Greek yogurt room temperature

2 egg room temperature

2 ¼ cups all-purpose gluten-free flour Bob’s Red Mill recommended

2 teaspoon baking powder

1 teaspoon salt

toppings

1 tablespoon brown sugar or molasses (for boiling water)

olive oil for brushing

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Instructions

1. Activate Yeast: In a small bowl, mix ¼ cup warm water with 1 tablespoon sugar. Sprinkle yeast and wait for it to froth (5-10 mins).

   (8 grams instant yeast, 1 tablespoon sugar, ¼ cup warm water)

2. Prepare Wet Ingredients: Whisk your room-temperature Greek yogurt and eggs in a separate bowl.

   (1 cup Greek yogurt, 2 egg)

3. Mix Dry Ingredients: Combine gluten-free flour, baking powder, and salt in a large bowl. Mix well.

   (2 ¼ cups all-purpose gluten-free flour, 2 teaspoon baking powder, 1 teaspoon salt)

4. Combine Wet and Dry: Add the yeast and yogurt-egg mixture to the dry ingredients. Mix with a spatula for 2-3 minutes. The dough will be very wet at first then come together. It will still be slightly sticky (see image in post) once combined, which is normal for making gluten-free bagels.

5. First Rise: Grease a glass bowl with some olive oil, add the dough then cover and let rise in a warm spot. It is ready once it doubles in size, about 1-2 hours, depending on your kitchen temperature.

6. Place Dough Onto Floured Surface: Dust a surface with 2 tablespoon of your gluten-free flour. Turn out the dough and, with floured hands, shape it into a log. Divide it into 8 equal portions.

7. Dough Texture: Your dough will be sticky. Use floured hands to shape it, and try to avoid adding extra flour. If it is way too sticky to handle, add 2 tablespoon of flour at a time until it comes together.

8. Shape Dough: Roll each piece of dough into a ball. Place them onto a parchment-lined baking sheet. Then, use your finger to make a hole (¾ inch wide) in the middle. Add any other toppings

9. Quick Second Rise: While you prep the water bath, let your shaped bagels rest for 5 minutes. This will help them puff back up.

10. Boil for a Chewy Crust: Preheat your oven to 400°F (204°C). Then, bring a large pot of sugar water to a boil. Drop bagels in one at a time and boil for 30 seconds per side. Remove with a slotted spoon. (Boiling Tip: If your bagels fall apart, they may have been overproofed. Re-roll them to remove some of the air.) Large pot of water for boiling, 1 tablespoon brown sugar

11. Brush bagels with olive oil (olive oil)

12. Bake: Bake for 20-25 mins until golden brown. Cool for 10 minutes before slicing.

⭐ Key Recipe Tip: The boiling step is essential—it sets the crust and gives bagels their signature chewy bite. Don’t skip it!

Storage & Make-Ahead Tips:

Fridge: Store bagels in an airtight container for up to 5 days.

Freezer: Once cooled, freeze in a zip-top bag for up to 3 months.

Reheating: Toast straight from the fridge/freezer, or microwave for 10–15 seconds before toasting.

Yeast Update: Update: We tested this recipe by adding the instant quick-rise yeast directly to the flour, with great results. If you are confident your yeast is alive then simply add it in as a dry ingredient. Add the warm water with the wet ingredients.

Nutrition

Serving: 1bagel | Calories: 135kcal | Carbohydrates: 25g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 22mg | Sodium: 618mg | Potassium: 59mg | Fiber: 3g | Sugar: 3g | Vitamin A: 31IU | Vitamin B12: 0.2µg | Vitamin C: 0.003mg | Calcium: 111mg | Iron: 1mg | Zinc: 0.3mg